This creamy corn casserole is a warm and cozy dish perfect for family gatherings. Made with sweet corn, cream, and a sprinkle of cheese, it’s comfort food at its best!
You won’t be able to resist the rich flavor and creamy texture. I love serving it alongside roast chicken, and let’s be honest, I always go back for seconds—it’s just that good! 😋
Key Ingredients & Substitutions
Creamed Corn: For the main component, you can use either canned creamed corn or homemade if you prefer a fresher taste. If you want to make your own, just blend canned corn with a bit of cream for a similar consistency.
Whole Kernel Corn: Canned corn is convenient, but frozen corn is a great substitute! Just thaw it before using. You can also use fresh corn when it’s in season for an even sweeter flavor.
Sour Cream: Greek yogurt can be a healthy alternative to sour cream. It adds a nice tang without a lot of added fat, and it works beautifully in this dish.
Corn Muffin Mix: If you don’t have corn muffin mix on hand, you can easily make your own with flour, cornmeal, baking powder, sugar, and a pinch of salt. This will give your casserole a homemade touch!
Cheddar Cheese: Feel free to use your favorite cheese. Monterey Jack or Pepper Jack adds a nice twist, and you can even mix some cheeses for depth of flavor!
How Can I Ensure My Casserole is Perfectly Set?
Getting the right consistency for your creamed corn casserole is key for a successful outcome. Here’s how to master it:
- After mixing the ingredients, check the batter. It should be thick but not dry. The creamed corn provides moisture, so don’t overmix.
- Make sure to bake it at the correct temperature. The 350°F setting is ideal for even cooking without burning the top.
- A toothpick test is a great way to check doneness. If it comes out with a few moist crumbs, that’s perfect.
Let the casserole cool for a few minutes before serving. This helps it set and makes it easier to cut into squares.
Old-Fashioned Creamed Corn Casserole
Ingredients You’ll Need:
For the Casserole:
- 2 cups creamed corn (canned or homemade)
- 1 cup whole kernel corn (drained if canned)
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 package (8.5 oz) corn muffin mix (such as Jiffy)
- 1 cup shredded cheddar cheese (optional)
- 1/4 cup granulated sugar (optional, for a slightly sweeter casserole)
- 1 large egg
How Much Time Will You Need?
This recipe requires about 15 minutes for prep time and 45 to 55 minutes for baking. So, you’ll spend about an hour for the whole process, plus a bit of cooling time before serving. It’s a quick and delightful dish for any gathering!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Don’t forget to grease your 9×9-inch baking dish or any similar casserole dish with some butter or cooking spray. This will ensure nothing sticks!
2. Mix the Base Ingredients:
In a large mixing bowl, toss together the creamed corn, whole kernel corn, sour cream, melted butter, and sugar (if you want that extra sweetness). Give everything a good stir until it’s well combined.
3. Add the Corn Muffin Mix:
Next, add the corn muffin mix and the large egg to the bowl. Stir everything together until combined, but don’t overmix! It’s okay if there are a few lumps.
4. Cheese It Up (Optional):
If you’re using cheddar cheese, fold in half of it now. This step adds a wonderful cheesy flavor to the mixture!
5. Pour and Bake:
Pour the mixture into your prepared baking dish and spread it out evenly. Sprinkle the remaining cheddar cheese on top for that melty goodness you’ll love. Now, pop it into the oven!
6. Check for Doneness:
Bake the casserole in the preheated oven for 45 to 55 minutes. It’s done when the center is set and the top is lightly golden. To be sure, do the toothpick test—insert one in the center; it should come out mostly clean.
7. Cool and Serve:
Once your casserole is out of the oven, let it cool slightly for about 10 minutes. This helps everything set up beautifully. Serve warm and enjoy your delicious, comforting Old-Fashioned Creamed Corn Casserole!
Bon appétit! This dish is sure to be a hit at your table!
FAQ for Old-Fashioned Creamed Corn Casserole
Can I Use Fresh Corn Instead of Canned?
Absolutely! If you have fresh corn, just cut the kernels off the cob and use about 2 to 2.5 cups. Make sure to cook the corn lightly if it’s not sweet corn to enhance its flavor.
Can I Make This Casserole Ahead of Time?
Yes, you can! Prepare the casserole up to the baking stage, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, just pop it in the oven directly from the fridge, adding a few extra minutes to the baking time.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, microwave individual portions or warm the entire casserole in the oven at 350°F until heated through.
Can I Substitute the Sour Cream?
Yes, you can use Greek yogurt or cottage cheese as a substitute for sour cream. Both will add creaminess and a tangy flavor without compromising the dish’s texture!
