Looking for the perfect side dish for your next gathering? This Creamy Corn Casserole is a delicious, cheesy recipe that’s easy to make and loved by all. Whether for holidays or a simple dinner, this comforting dish will quickly become a family favorite.
Table of contents
Why You’ll Love This Recipe
This corn casserole is designed for anyone looking for an easy, delicious side dish that pairs well with almost any meal. Whether you’re a beginner cook or a seasoned pro, this recipe is foolproof. It requires simple ingredients, minimal prep, and delivers maximum flavor. Plus, it’s versatile—you can easily customize it to suit your preferences or dietary needs.
To make this creamy corn casserole recipe, Here’s what you’ll need to make this creamy delight:
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 1 box (8.5 oz) cornbread mix (such as Jiffy)
- 1 cup shredded cheddar cheese (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Kitchen Equipment You’ll Need
- Mixing bowls
- Spatula or mixing spoon
- 9×13-inch baking dish
- Measuring cups and spoons
- Oven
How to Make Deliciously Creamy Corn Casserole
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
Step 2: Combine the Ingredients
In a large mixing bowl, combine the whole kernel corn, cream-style corn, sour cream, melted butter, cornbread mix, salt, and pepper. Mix until well combined. If you’re adding cheese, stir in half of the shredded cheddar at this stage.
Step 3: Pour and Bake
Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining cheddar cheese on top for a golden, cheesy crust.
Step 4: Bake to Perfection
Bake for 45-50 minutes, or until the top is golden brown and the center is set. A toothpick inserted into the middle should come out clean.
Step 5: Serve and Enjoy
Let the casserole cool for 5-10 minutes before serving. This allows the flavors to meld and makes it easier to slice.
Tips and Tricks
- Add a Kick: For a spicy twist, add a diced jalapeño or a dash of cayenne pepper to the mix.
- Boost the Texture: Stir in 1/2 cup of crumbled bacon or diced ham for extra savory goodness.
- Make It Sweeter: Add a tablespoon of honey or sugar if you prefer a slightly sweeter casserole.
- Go Gluten-Free: Use a gluten-free cornbread mix to make this recipe suitable for those with gluten sensitivities.
How to Store Leftovers
If you have any leftovers (though they’re unlikely!), store them in an airtight container in the refrigerator for up to 4 days. To reheat, simply pop a portion in the microwave or warm the entire dish in the oven at 300°F (150°C) for 10-15 minutes.
Serving Suggestions
This casserole pairs beautifully with:
- Main Courses: Roast turkey, baked ham, or grilled chicken.
- Vegetables: A fresh green salad, roasted Brussels sprouts, or sautéed green beans.
- Drinks: A sparkling cider, or iced tea complement the dish perfectly.
FAQ1. Can I make this ahead of time?
Yes! Prepare the mixture, cover the baking dish, and refrigerate it for up to 24 hours. When ready to bake, let it come to room temperature and follow the baking instructions.2. Can I freeze this casserole?
Absolutely. Bake the casserole first, let it cool completely, and wrap it tightly in foil before freezing. It can be frozen for up to 3 months. Reheat in the oven at 350°F until heated through.
3. Can I use fresh corn instead of canned?
Yes! Substitute canned whole kernel corn with 1 1/2 cups of fresh or frozen corn for a fresher taste.
4. How can I make it dairy-free?
Use dairy-free butter, sour cream, and cheese substitutes to make this recipe suitable for those with lactose intolerance.
ConclusionThis Deliciously Creamy Corn Casserole
It’s the perfect comfort food, the kind of dish that makes you feel right at home. Its rich, creamy texture and versatile flavor profile make it a favorite on any dinner table. Whether you’re cooking for a holiday gathering or just looking for a quick side dish, this casserole is always a winner.
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