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Baked Cream Corn Casserole

5 from 1 vote
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posted: 12/10/18

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This post may contain affiliate links. Please read my disclosure policy

This Baked Cream Corn Casserole tastes like comfort in a bowl! It is the perfect easy side dish for a weeknight meal or even a holiday side dish. With just 15 minutes of prep time and a few simple ingredients, you will make this corn pudding casserole over and over again. Serve it next to the top round roast beef and the roasted honey glazed carrots!

close up of spoon in casserole dish full of jiffy corn casserole

The other day I was looking through an old church cookbook that my great aunt gave to me. My great aunt was this incredible woman who I adored like a grandmother.

She was the oldest child of my great grandmother’s sort of second family. After losing her husband just 2 months after she arrived in the United States, my great grandmother reluctantly decided to stay in this country and help care for a sick relative with my then 12 year old grandmother.

Can you imagine? Being a widowed single mom in a country that was completely foreign to you? Thank goodness I come from a long line of amazingly strong women because she decided to stay. If she wouldn’t have, I would be here and I wouldn’t have this recipe to share.

CLASSIC BAKED CORN CASSEROLE

This Baked Cream Casserole is the type of recipe that has been around for ages and has been passed from family member to family member. It has so many different iterations, so many spins on the jiffy corn casserole, if you look for it on the internet. But this is the one that came out of our family’s church cookbook and it is a winner!

overhead of baked cream corn casserole in white casserole dish

INGREDIENTS FOR EASY CORN CASSEROLE

As I mentioned, this recipe has just a few simple ingredients and it is so easy to throw together.

  • butter
  • eggs
  • sour cream
  • can of corn
  • can of cream style corn
  • box of muffin mix
  • water

Seriously could not be more simple. And I’m not lying when I say that just looking at those ingredients is making me drool. This corn pudding casserole is just so delicious.

spoonful of corn pudding casserole

HOW DO YOU MAKE SWEET CORN CASSEROLE?

  1. Beat together the butter and eggs. You want to make sure that the butter has cooled from cooking so your eggs don’t start cooking when they hit that warm butter.
  2. Beat in the sour cream.
  3. Add in both cans of corn, the muffin mix, and the water.
  4. Pour everything in a casserole dish and bake for an hour

Do you see how easy this baked cream corn casserole is? It is no wonder that it is a recipe passed down through the generations and worthy of a spot in the church cook book.

small bowl full of easy corn casserole recipe

overhead of baked cream corn casserole in white casserole dish
5 from 1 vote

Baked Cream Corn Casserole

Serves: 8 people
(tap # to scale)
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
This Baked Cream Corn Casserole tastes like comfort in a bowl!  It is the perfect easy side dish for a weeknight meal or even a holiday side dish.  With just 15 minutes of prep time and a few simple ingredients, you will make this corn pudding casserole over and over again.

Ingredients

  • 16 ounces unsalted butter melted and cooled
  • 2 eggs
  • 1 cup sour ceram
  • 8.75 ounces can whole kernel corn drained
  • 8.5 ounces can cream style corn
  • 8.5 ounce corn muffin mix
  • 1/2 cup water

Instructions

  • Preheat your oven to 350 degrees.  Spray a 9 by 13 inch baking dish with cooking spray and set aside.
  • In a large bowl beat together the butter and eggs. (Make sure that the melted butter has cooled some what so that the eggs don't start cooking as soon as they hit the warm butter.)
  • Beat in the sour cream.
  • Add in both cans of corn (making sure the whole kernels are drained), muffin mix, and water.  Stir to combine.
  • Pour the mixture into the prepared baking dish and bake uncovered for one hour or until the sides turn golden brown ad the middle has set.  Serve warm.
Calories: 420kcal (21%) Carbohydrates: 27g (9%) Protein: 5g (10%) Fat: 32g (49%) Saturated Fat: 20g (125%) Polyunsaturated Fat: 1g Monounsaturated Fat: 8g Cholesterol: 123mg (41%) Sodium: 654mg (28%) Potassium: 133mg (4%) Fiber: 2g (8%) Sugar: 9g (10%) Vitamin A: 950IU (19%) Calcium: 80mg (8%) Iron: 0.9mg (5%)
Author: Lisa Longley
Course: Side Dish
Cuisine: American
overhead of baked cream corn casserole in white casserole dish

did you make this

Baked Cream Corn Casserole

I'd love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Other great side dishes

Bacon Wrapped Asparagus

Fast Easy Biscuits

Crispy Brussels Sprouts

Brown Sugar Roasted Sweet Potatoes

Bacon Jalapeño Cream Corn

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions

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  1. Lisa says

    What brand of corn muffin mix do you use?

    • Lisa Longley says

      I used Jiffy!

  2. Heather says

    5 stars
    Hi , can you add cheese to this?

  3. Kathy Cross says

    I have made this twice before and added cheese and it was wonderful

    • George says

      What kind of cheese did you use?

  4. Elaine says

    Can the muffin mix be substituted with corn meal? I would like to make it gluten free.

    • Lisa Longley says

      I haven’t tried that, but I would suspect no because there’s quite a bit going on in the mix. If you give it a try let me know!

  5. John Welch says

    Ingredients calls for 16 oz butter melted ( 2 sticks ). 16 oz would be 4 sticks.

    • Lisa Longley says

      Definitely depends on the sticks you are buying. But it is absolutely 16 ounces.

      • Diana says

        Hi Lisa, I just looked at the butter in my fridge and the regular size sticks are 4 oz. each. I have a box with half size sticks and they are 2oz. I really would like to make this so which amount (2 sticks or 16 ounces) is correct?

        • Lisa Longley says

          Definitely go off the ounces.

  6. Anita says

    The Recipe calls for 2 sticks which is 8 ounces. Someone misprinted.

    • Lisa Longley says

      The problem is that not all sticks are the same size. So, I’ve removed the not about sticks and we will just focus on ounces.

  7. Darcelle Henry Pearson says

    For the person wanting to try converting this to a gluten free corn pudding…I plan to try it using a gluten free corn bread/muffin mix. I think it’ll work. I can’t wait. Lol.

  8. Cynthia R Zeglin says

    I make with Jalapeno Cornbread mix, browned taco flavored ground beef, cream style corn onion and cheese. You can basically add anything to this recipe. Broccoli and cheese

    • Lisa Longley says

      Sounds delicious!

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