This Creamed Corn Casserole Recipe is a holiday dinner staple made with three types of corn. It’s moist, tender, and an easy comfort food classic that can be whipped up in a few minutes.
What really sets this recipe apart is that it is made completely from scratch, without Jiffy mix. After it is baked, we also brush it with a delicious honey butter which makes it truly irresistible.
If you are looking for more recipes with cornbread, you can also try this Cornbread Stuffing, Easy Cornbread Muffins, or these Ham and Cheese Cornbread Muffins.
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.
Jump to:
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.
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
- Mix the dry ingredients. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk until combined.
- 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.
- 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!
- 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.
- 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!
Frequently Asked Questions
While it definitely tastes best fresh out of the oven, you could bake this Cornbread Casserole the night before and reheat the day of. You can also freeze this casserole, then thaw in the fridge overnight.
If you want to substitute Jiffy Cornbread Mix for the homemade cornbread mix in the recipe, just eliminate the cornmeal, flour, baking powder, and salt, then decrease the sugar to ½ cup.
You can turn these into cornbread muffins by baking in approximately 12 muffin tins with paper liners. Fill about ? full and bake at 325 degrees for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Storing and Reheating Instructions
- Refrigerator: cover well with plastic wrap and store leftovers in the fridge for up to 3 days.
- Freezer: cover your completely cooled casserole with aluminum foil and then wrap in plastic. You can store frozen for about 2 months, thawing in the fridge overnight.
- To reheat: you can microwave a small portion or cover the entire thing with foil and warm in a preheated 350 degree oven.
Creamed Corn Casserole Recipe
Ingredients
- 1 ¼ cups Cornmeal
- 1 cup All-Purpose Flour
- 1 cup Sugar
- 1 Tablespoon Baking Powder
- ¼ teaspoon Salt
- 1 cup Milk
- ¾ cup Butter melted
- 1 large Egg
- 1 14.75 oz can Corn drained
- 1 14.75 oz can Creamed Corn not drained
- 1 cup Sour Cream
Honey Butter Drizzle
- ¼ cup Honey
- ¼ cup Melted Butter
Instructions
- Preheat oven to 325 degrees.
- In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk until combined.
- 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.
- 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!
- Pour cornbread batter into a greased 8" x 8" or 9" x 9" baking dish (or 12 greased muffin tins).
- Bake in your preheated oven for 20-25 minutes, or until golden brown on the edges and a toothpick inserted into the center comes out clean.
- 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!
Nutrition
More Easy Holiday Side Dishes
- Spicy Cheesy Potatoes
- Roasted Brussels Sprouts and Sweet Potatoes
- Garlic Parmesan Mashed Potatoes
- Lemon Orzo with Peas
- Spicy Roasted Sweet Potatoes
- Wheat Rolls
- Baked Mac and Cheese
- More Best Thanksgiving Side Dishes
- More Easy Side Dish Recipes
This Creamed Corn Casserole recipe combines the best parts of cornbread, corn pudding, and creamed corn into one great side dish. It's easy to throw together and always a hit at Thanksgiving.
Leave a Reply