Old Fashioned Creamed Corn Casserole
This old fashioned creamed corn casserole is a nostalgic side dish that combines sweet corn with a creamy, savory sauce. Perfect for holidays or any family gathering.
Equipment
- 1 9x13 inch baking dish greased
- 1 mixing bowl large
- 1 whisk
Ingredients
Main Ingredients
- 1 can 15 oz whole kernel corn, drained
- 1 can 15 oz creamed corn
- 2 large eggs beaten
- 1/2 cup unsalted butter melted
- 1 cup sour cream
- 1 box 8.5 oz corn muffin mix
- 1/4 tsp salt
- 1/4 tsp black pepper
Optional Add-ins
- 1 cup shredded cheddar cheese
- 1/2 cup diced jalapeños
- 1/4 cup chopped fresh chives
Instructions
Preparation
- Preheat your oven to 350°F. Grease a 9x13 inch baking dish with non-stick spray or butter.
- In a large mixing bowl, whisk together the canned corn, creamed corn, beaten eggs, melted butter, sour cream, corn muffin mix, salt, and black pepper until smooth and well combined.
- If using, fold in the shredded cheddar cheese, diced jalapeños, and fresh chives into the corn mixture. Be careful not to overmix.
Baking
- Pour the corn mixture into the prepared baking dish, spreading it evenly with a spatula.
- Place the dish in the preheated oven and bake for 45 to 50 minutes, or until the top is golden brown and the center is set.
Serving
- Allow the casserole to cool for 5 minutes before slicing and serving. Garnish with additional chives, if desired.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Use high-quality corn for the best taste. Let the casserole rest before serving. Ingredient Substitutions: Use Greek yogurt instead of sour cream for a lighter version. How to Serve: Serve warm, garnished with fresh herbs. Storage & Freshness: Store in an airtight container in the refrigerator. Make-Ahead Tips: Prepare the mixture the day before and bake when ready to serve.