Creamed Corn Casserole

Easy Creamed Corn Casserole Recipe

It wouldn’t feel like a holiday dinner without this easy cornbread casserole recipe on the menu. It’s part cornbread, part corn pudding, part creamed corn, and completely delicious. 

In this recipe, we replace the traditional Jiffy Cornbread Mix with a few ingredients to make a simple homemade cornbread. From there we add in corn kernels, creamed corn, and sour cream to keep it extra moist. Finish with a drizzle of homemade honey butter for the ultimate comfort food side dish.

And if you’re looking for more fantastic side dishes, try these Southern Turnip Greens. They’re slowly simmered with salt pork, apple cider vinegar, salt and pepper for a tender, tasty soul food side dish. You also don’t want to miss our Cheesy Potato Casserole or simple Ceaser Salad Recipe.

Key Ingredients

• Cornmeal – you can use any kind of yellow cornmeal that you would like. I would lean towards finer ground cornmeal, but feel free to experiment with different types.
• Baking Powder – this helps the cornbread casserole to rise slightly and stay tender.
• Milk – whole milk is always my preference, but for this recipe 2% would also work.
• Butter – you can use salted or unsalted. It needs to be melted but not hot.
• Egg – eggs are what holds the batter together. Any kind of large eggs will work great.
• Canned Corn – canned sweet corn has a great flavor for this recipe. You will need to drain the corn before using.
• Canned Creamed Corn – this does not need to be drained before adding.
• Sour Cream – sour cream is a key ingredient that not only adds flavor, it also keeps this casserole super moist.
• Honey Butter – to make the honey butter you just need melted butter and honey. Mix together and drizzle over the just-baked casserole.

How to Make Corn Casserole Without Jiffy

1. Mix the dry ingredients. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk until combined.
2. Mix the wet ingredients. In another bowl, combine the milk, melted butter, egg, and sour cream. Whisk well, then add the can of drained corn and the can of creamed corn.
3. Combine the batter. Pour the wet ingredients into the dry ingredients and mix together with a spatula, just until combined. The batter should be just a little lumpy – don’t overmix!
4. Bake. Pour cornbread batter into a greased 8″ x 8″ or 9″ x 9″ baking dish (or 12 greased muffin tins). Bake in your preheated 325 degree oven for 20-25 minutes, or until the top is golden brown on the edges and a toothpick inserted into the center comes out clean.
5. Drizzle with honey butter. Pull from the oven and let cool slightly. In a small bowl, stir together the honey and melted butter, then drizzle over the Creamed Corn Casserole. Enjoy!