Creamed Corn Casserole Recipe

5 from 1 vote

This cornbread corn casserole 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.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: American

Servings: people

Calories: 494kcal

Author: The Carefree Kitchen

Ingredients

1¼ cups yellow cornmeal
1 cup all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1 cup milk
3/4 cup butter melted
1 large egg
1 14.75-ounce can corn drained
1 14.75-ounce can creamed corn not drained
1 cup sour cream

Honey Butter Drizzle

1/4 cup honey
1/4 cup melted butter

US Customary - Metric

Instructions

Preheat oven to 325 degrees F.
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!

Notes

Storing leftovers: cover well with plastic wrap and store leftovers in the fridge for up to 3 days.

Freezing: 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.

Reheating: you can microwave a small portion or cover the entire thing with foil and warm in a preheated 350 degree oven.

Nutrition