This is a straightforward homemade version of the Outback Creamed Corn Casserole — warm, buttery, a little sweet, and honestly? Just wildly satisfying. Whips together in one bowl and makes any dinner feel like a hug.
Jump to RecipeQuick Summary
- Prep time: 10 mins
- Cook time: 40 mins
- Flavor: buttery, savory-sweet, golden edges
- Great for: holidays, potlucks, casseroles-for-dinner nights
Why I Like This Recipe
My grandma used to make something like this but, no offense to her, this one’s better (don’t tell her). It’s like corn pudding met cornbread and they had a rich, delicious baby. The edges get golden and crispy, the center stays soft and creamy — and yeah, I’ve 100% eaten this straight from the baking dish while standing in the kitchen. Zero regrets.
Ingredients
- 1 (8 oz) box cornbread mix (like Jiffy)
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 2 large eggs
- 1 cup sour cream
- ½ cup unsalted butter, melted
- Salt & pepper, to taste
How To Make Creamed Corn Casserole
- Preheat oven to 350°F. Grease up that 8×8 baking dish.
- Whisk sour cream, eggs, and melted butter together in a big bowl.
- Dump in both cans of corn, cornbread mix, salt, pepper. Stir everything like a chaotic little soup.
- Pour into the dish. Smooth the top.
- Bake 40–45 mins till the edges are gold and the center has a soft wobble.
- Let it cool a bit. Serve warm. (Spoons encouraged.)
Tips for Success
- Room temp eggs + sour cream = smoother batter.
- Want more flavor? Sauté garlic/onion in the butter first.
- Add 1 cup shredded cheese for ✨extra✨ comfort.
- Like it sweeter? Stir in 2 tbsp sugar.
- Don’t overbake — center should still jiggle slightly.
Storage and Reheating
- Fridge: Covers well. Keeps 3–4 days. The flavors get cozy overnight.
- Reheat: Microwave’s fine. Or oven at 300°F until warm. Little butter on top makes it feel fresh again.
FAQs
Yup. Use a 9×13 pan and extend bake time by 5–10 mins.
Totally — it’ll be a little tangier but still creamy.
Kinda both. But you can tweak it either way with cheese or sugar.
Yes. Mix it all, store in fridge, bake day-of.
Cheddar or gruyere is 💯. Just shred it yourself — skip the pre-bagged stuff.
Common Mistakes and How to Dodge Them
- Dry casserole → overbaked. Fix: Watch for golden edges + slight jiggle.
- Lumpy mix → cold ingredients. Fix: Let eggs and sour cream warm up.
- Too salty → depends on your corn. Fix: Taste before adding more salt.
- Weird texture → didn’t mix fully. Fix: Stir well, but not aggressively.
- Boring flavor → no add-ins. Fix: Try sautéed onions, garlic, herbs, or cheese.
Nutrition Facts (Per Serving)
- Calories: 373 kcal
- Carbohydrates: 38 g
- Protein: 6 g
- Fat: 23 g
- Saturated Fat: 12 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Cholesterol: 95 mg
- Sodium: 485 mg
- Potassium: 222 mg
- Fiber: 2 g
- Sugar: 9 g
Creamed Corn Casserole Recipe
Course: Side DishCuisine: AmericanDifficulty: Easy8
servings10
minutes40
minutes373
kcalCreamy, buttery, golden-topped corn casserole that walks the line between savory and sweet — pure comfort in a dish.
Ingredients
1 (8 oz) box cornbread mix (like Jiffy)
1 (15 oz) can whole kernel corn, drained
1 (15 oz) can creamed corn
2 large eggs
1 cup sour cream
½ cup unsalted butter, melted
Salt & pepper, to taste
Directions
- Preheat oven, grease dish.
- Whisk sour cream, eggs, melted butter.
- Add corn, creamed corn, mix, seasoning. Stir.
- Pour into pan. Bake 40–45 mins.
- Cool slightly, serve warm.
Notes
- Room temp ingredients = smoother.
- Try cheese or onion add-ins.
- Don’t overbake.
- Let it rest before digging in.
