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–+ servings
Golden creamed corn casserole in a white baking dish, fresh from the oven with a slightly puffed top and caramelized edges, surrounded by a rustic holiday table setting

Creamed Corn Casserole

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 10 servings
Calories 340 kcal

Equipment

  • 9x13-inch baking dish
  • Large mixing bowl
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons

Ingredients
  

  • 1 can (15 oz) whole kernel corn drained
  • 1 can (14.75 oz) cream-style corn do not drain
  • 1 cup sour cream full-fat, room temperature
  • 1/2 cup unsalted butter 1 stick, melted and slightly cooled
  • 2 large eggs room temperature, lightly beaten
  • 1 box (8.5 oz) Jiffy corn muffin mix
  • 1 tablespoon granulated sugar optional, for extra sweetness
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon black pepper freshly cracked

Instructions
 

  • Preheat your oven to 350°F (175°C). Generously butter a 9x13-inch baking dish, making sure to coat the corners and sides well.
  • In a large bowl, combine the drained whole kernel corn, cream-style corn, sour cream, and melted butter. Stir until evenly combined.
  • Add the beaten eggs and stir to incorporate fully.
  • Add the Jiffy corn muffin mix, salt, pepper, and sugar (if using). Stir until just combined — do not overmix. A few small lumps from the mix are fine.
  • Pour the batter into the prepared baking dish and spread into an even layer.
  • Bake for 45–55 minutes, until the top is deep golden brown and the center is just barely set with a slight jiggle. A toothpick inserted 1 inch from the edge should come out clean, while the very center may still look slightly moist — it will continue to set as it rests.
  • Remove from the oven and let rest for 10 minutes before scooping and serving. Serve warm.

Notes

Storage: Cover and refrigerate for up to 4 days. Reheat covered with foil in a 325°F oven for 15–20 minutes.
Make-ahead: Assemble batter up to 24 hours in advance, cover, and refrigerate. Let sit at room temperature 20–30 minutes before baking.
Cheesy variation: Stir 1 cup shredded sharp cheddar into the batter and sprinkle another 1/2 cup on top before baking.
Spicy variation: Add 1–2 diced jalapeños and a pinch of cayenne to the batter.
Tip: Do not overbake — the center should jiggle slightly when you pull it from the oven. Overbaking removes the custardy interior that makes this dish special.

Nutrition

Calories: 340kcalCarbohydrates: 38gProtein: 6gFat: 18gSodium: 520mgFiber: 2gSugar: 10g
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