Sweet Creamed Corn Casserole Recipe
If you’ve ever wondered how to make the perfect comfort food side dish that pleases everyone at your table, this Sweet Creamed Corn Casserole Recipe is exactly what you need. It’s creamy, slightly sweet, and has that nostalgic homemade vibe that just warms your soul. Whether you’re serving it at a holiday feast, a casual family dinner, or potluck gathering, this casserole steps in beautifully as a must-have dish.
What makes this Sweet Creamed Corn Casserole Recipe stand out is how effortlessly it combines simple pantry staples into something extraordinary. I’ve made it countless times, and I love how it consistently turns out creamy, tender, and just the right amount of fluffy. Plus, the easy prep means you can have it in the oven within minutes, which is a total win on busy days.
Why This Recipe Works
- Perfect Balance of Texture: Combines creamed corn with whole kernels for a creamy yet slightly chunky bite that keeps things interesting.
- Easy and Quick Prep: Uses simple pantry ingredients with minimal measuring so you can whip it up fast.
- Customizable Sweetness: The sugar level is just right but easy to adjust depending on how sweet you want it.
- Reliable Bake Time: Clear visual cues and toothpick test ensure you never have to guess when it’s done.
Ingredients & Why They Work
Each ingredient in this Sweet Creamed Corn Casserole Recipe plays a crucial role in building its texture and flavor. From the buttery base to the tangy sour cream and classic Jiffy corn muffin mix, these components merge seamlessly for a comforting dish. When shopping, opting for quality canned corn and fresh sour cream really makes a noticeable difference.
- Butter: Melts into the pan to prevent sticking and imparts rich flavor throughout the casserole.
- Whole kernel corn: Adds texture and bursts of natural sweetness.
- Creamed corn: Creates the smooth, luscious custard-like base.
- Sour cream: Brings tanginess and moisture, keeping the casserole creamy without being heavy.
- Granulated sugar: Balances sweetness just right to complement the corn.
- Kosher salt: Enhances all the flavors without overpowering.
- Jiffy corn muffin mix: Thickens the casserole and gives it a tender, cake-like structure.
Make It Your Way
What I really love about this Sweet Creamed Corn Casserole Recipe is how open it is to your personal twist. Over time, I’ve played around with adding cheese, spices, and even swapped in some fresh corn for a summery spin. Don’t hesitate to experiment — you might find your new favorite version hiding in these tweaks!
- Variation: Adding 2 eggs in mine gives a fluffier, cake-like texture that some folks love — I tried it and it’s lovely but I tend to prefer the traditional custardy style.
- Make it cheesy: Swapping out some sugar for sharp cheddar cheese amps up the savory factor, perfect for a richer side dish.
- Slow cooker option: When the oven is busy, I’ve used a slow cooker on high for 2 hours with great results — just be sure to spray your crock pot well to avoid sticking.
Step-by-Step: How I Make Sweet Creamed Corn Casserole Recipe
Step 1: Melt the Butter and Prep the Pan
Start by preheating your oven to 350°F. If you’re using a glass pan, add 1/2 cup (one stick) of butter directly into the pan and microwave it until melted — it usually takes about a minute or two. Then, use a spatula or a pastry brush to spread that buttery goodness up the sides of the pan; this little trick keeps the casserole from sticking and makes cleanup a breeze. If you only have a metal pan, melt the butter in a separate bowl and then pour it into your pan.
Step 2: Add the Corns and Creamy Ingredients
Drain the can of whole kernel corn carefully. Here’s a quick tip: I press the can’s lid down gently on top of the corn, flip it upside down over the sink, and give it a good press — no corn juice wasted. Pour those kernels right into the buttered pan. Then dump in the entire can of creamed corn, no draining needed here. Next, scoop in 1 cup of sour cream, followed by 3 tablespoons of granulated sugar and 1/2 teaspoon of kosher salt (or 1/4 teaspoon if you’re using table salt). Dump in the box of Jiffy corn muffin mix last.
Step 3: Stir and Bake
Use a spatula to stir everything together gently but thoroughly — make sure all the ingredients are well combined. Scrape down the sides so nothing is hiding up there. Pop the pan into your preheated oven and bake at 350°F for about 35 to 40 minutes. You’ll know it’s ready when the edges turn a lovely golden brown and start pulling away from the sides. If you gently shake the pan, the center shouldn’t jiggle more than the edges. For a foolproof check, insert a toothpick in the middle: if it comes out clean or with just a few moist crumbs, you’re good to go.
Step 4: Cool Slightly before Serving
Give your casserole a couple of minutes to cool on a wire rack before serving. This short rest helps it set up and makes slicing and serving easier without losing that warm, creamy feel everyone loves.
Tips from My Kitchen
- Butter the Pan Edges: Don’t skip spreading butter up the sides; it’s my secret for easy slicing and no sticking.
- Watch the Bake Time: Depending on your oven and pan type, check a few minutes early to avoid overbaking or dryness.
- Use the Toothpick Test: It’s the best way to know your casserole is just right—not under or overdone.
- Drain the Whole Kernel Corn Well: Excess liquid makes the casserole too wet; I always drain carefully with a can lid.
How to Serve Sweet Creamed Corn Casserole Recipe
Garnishes
Personally, I love to sprinkle a bit of chopped fresh parsley or chives over the top before serving. It adds a fresh, bright touch and a pop of color that makes the dish that much more inviting. For a slightly spicy twist, a light dusting of smoked paprika is one of my favorite garnishes.
Side Dishes
This Sweet Creamed Corn Casserole pairs beautifully with roasted chicken, honey-glazed ham, or even a juicy steak. It’s also fantastic alongside a crisp green salad and some buttery dinner rolls for a classic, well-rounded meal that people keep asking for.
Creative Ways to Present
For special occasions, I’ve served this casserole in individual ramekins topped with a small pat of butter and a sprinkle of sharp cheddar cheese that melts right on top — it feels fancy but takes no extra effort. Another fun idea is to add colorful diced bell peppers or jalapeños stirred in for a Southwestern flair that catches the eye.
Make Ahead and Storage
Storing Leftovers
I store leftovers covered tightly in the fridge, ideally in the baking dish sealed with foil or plastic wrap. This casserole keeps well for about 3 to 4 days, and honestly, sometimes even longer if you don’t mind reheating a little more than once.
Freezing
Freezing works, too! I usually portion mine into freezer-safe containers or wrap the whole dish tightly with foil and plastic wrap layers. To thaw, I place it in the fridge overnight and then reheat slowly in a 350°F oven until warmed through. Texture holds up surprisingly well after freezing.
Reheating
To reheat, I prefer the oven method to keep the texture intact — cover with foil and warm at 325°F for 15-20 minutes until heated through. If you’re in a rush, the microwave works fine, too, but cover loosely and heat in short bursts to avoid drying it out.
FAQs
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Can I use fresh corn instead of canned in this Sweet Creamed Corn Casserole Recipe?
Absolutely! Fresh corn will add a wonderful natural sweetness and texture. For best results, use about 3 cups of fresh kernels, adding a bit of cream or milk to replace the moisture from canned creamed corn. Keep in mind this might slightly change the bake time and texture, so watch it closely.
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Can I make this casserole ahead of time?
Yes, you can prepare the casserole a few hours in advance and keep it covered in the fridge before baking. Just give it a quick stir before putting it into the oven, and you might need to add a few extra minutes to the bake time since it’s going in cold.
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Is there a way to make this Sweet Creamed Corn Casserole Recipe dairy-free?
You can substitute dairy ingredients with plant-based alternatives like vegan butter and dairy-free sour cream. The texture and flavor will vary slightly, but it can still be a delicious option for those avoiding dairy.
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What is the best pan to use for baking this casserole?
A glass baking dish (8×8 or 9×9 inches) is ideal since it distributes heat evenly and lets you see how the casserole is browning. If you’re using a metal pan, melt the butter separately and keep an eye on the cooking time, as metal pans tend to bake a bit faster.
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How sweet is this Sweet Creamed Corn Casserole Recipe?
It has a mild sweetness from the sugar and corn, balanced by the tang of sour cream. You can easily adjust the sweetness by adding more sugar — some people prefer it much sweeter — or reduce it for a more savory dish.
Final Thoughts
This Sweet Creamed Corn Casserole Recipe holds a special spot in my recipe box because it’s just so darn versatile and comforting. Whether I’m aiming for a cozy family dinner or bringing something crowd-pleasing to a holiday table, it rarely disappoints. I hope you give it a try and find the same joy and ease I do when making it — it’s truly a feel-good, stick-to-your-ribs kind of dish.
Print
Sweet Creamed Corn Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Sweet Creamed Corn Casserole is a comforting, creamy, and slightly sweet side dish perfect for holidays or family dinners. It combines whole kernel corn, creamed corn, sour cream, sugar, and Jiffy corn muffin mix baked to golden perfection with a tender custard-like texture. Customize with variations like extra sugar, eggs for a fluffier texture, or cheese for a savory twist.
Ingredients
Main Ingredients
- 1/2 cup butter (1 stick)
- 1 (15-oz) can whole kernel corn drained
- 1 (15-oz) can creamed corn not drained
- 1 cup sour cream
- 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1 (8-oz) box Jiffy corn muffin mix
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it is ready when the mixture is prepared.
- Melt Butter: In an 8×8 or 9×9 inch glass pan, add the 1/2 cup butter and melt it in the microwave directly in the pan. If using a metal pan, melt the butter in a separate bowl and transfer it to the pan. Use a spatula or pastry brush to spread the melted butter up the sides of the pan to prevent sticking during baking.
- Prepare Corn: Open the can of whole kernel corn, drain it thoroughly by pressing the lid down and holding it upside down over the sink. Add the drained whole corn kernels to the butter in the pan.
- Add Creamed Corn and Other Ingredients: Pour the entire can of creamed corn (undrained) into the pan. Add 1 cup sour cream, 3 tablespoons granulated sugar, and 1/2 teaspoon kosher salt (use 1/4 teaspoon if using table salt). Then add the 8-ounce box of Jiffy corn muffin mix.
- Mix Ingredients: Using a spatula, thoroughly stir all ingredients together in the pan until well combined, scraping down the edges to incorporate all ingredients evenly.
- Bake the Casserole: Bake in the preheated oven at 350 degrees Fahrenheit for 40 minutes. The edges should turn golden brown and begin pulling away from the sides. The center should be mostly set; check doneness by the toothpick test—insert a toothpick into the center, and it should come out clean without wet batter.
- Cool and Serve: Let the casserole cool on a wire rack for a couple of minutes before serving warm for best flavor and texture.
Notes
- Corn casserole baked in a metal pan may cook a few minutes faster than in a glass pan; start checking doneness at about 35 minutes if using metal.
- You can double this recipe and bake it in a 9×13 inch pan, which will serve 16-20 people but will need about 45 minutes to bake.
- For a sweeter casserole, increase the sugar to 1/2 cup or 3/4 cup according to your taste.
- Adding 2 eggs to the mixture creates a fluffier, more cake-like texture and a taller casserole, a common variation but optional.
- For a cheesy version, omit the sugar and stir in 1 1/2 cups shredded cheddar cheese into the mixture, and sprinkle an additional 1/2 cup on top before baking. Optional additions include chopped jalapeños or cooked bacon for more flavor.
- You can cook this casserole in a slow cooker: spray the edges of a 4-quart slow cooker, cook on high for 2 hours or low for 3-4 hours. Double the recipe for a 6-quart slow cooker.
- For a variation with eggs and sour cream topping, reserve half the sour cream, add 2 eggs, mix all, then dollop the reserved sour cream on top and swirl it in before baking. This will take a few minutes longer to bake.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.5 g
- Carbohydrates: 27 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
