Sweet Creamed Corn Casserole Recipe
If you’ve never tried a Sweet Creamed Corn Casserole Recipe, you’re in for a real treat! This dish has the kind of cozy, simple comfort that makes it a favorite at potlucks, holiday dinners, and any time you want a little extra sweetness on your plate. What I love most is how it’s both creamy and slightly crumbly, with just the right balance between sweet and savory — it honestly feels like a warm hug from your oven.
One of the best things about this Sweet Creamed Corn Casserole Recipe is how straightforward it is. Even if you’re not usually a “casserole person,” this recipe is forgiving, fast to pull together, and pairs beautifully with so many meals. I’ve brought it to Thanksgiving dinners and casual weeknight suppers alike, and it always disappears quickly! Plus, it only requires a handful of ingredients you probably already have on hand.
Why This Recipe Works
- Creamy yet Textured: The combo of whole kernel and creamed corn keeps the casserole smooth with just the right bite.
- Simple Ingredients: Pantry staples come together for a dish that tastes like you spent hours in the kitchen.
- Versatile and Easy: Bake it in glass or metal pans, tweak the sweetness, or even use a slow cooker to make it your own.
- Perfect for Gatherings: A crowd-pleaser that’s easy to double and serve to a hungry group.
Ingredients & Why They Work
Every ingredient in this Sweet Creamed Corn Casserole Recipe plays a starring role, blending texture and flavor effortlessly. When I first made it, I appreciated how easy it was to gather everything, and how each element brought something special to the table.
- Butter: Melting butter in the baking dish makes sure the casserole doesn’t stick and adds rich flavor right from the start.
- Whole kernel corn: Adds a nice pop of texture and slight sweetness — plus, draining it well is key so the casserole doesn’t get watery.
- Creamed corn: The secret to creamy goodness and subtle sweetness that blends perfectly with the other ingredients.
- Sour cream: Brings moisture and a slight tang that balances the sweet corn and enriches the casserole’s custard-like texture.
- Sugar: Just enough to enhance natural sweetness without overpowering, but feel free to adjust if you like it sweeter.
- Kosher salt: Enhances all the flavors without being too salty; if you use table salt, just reduce slightly to avoid over-seasoning.
- Jiffy corn muffin mix: This is the magic ingredient that gives the casserole its body, helping it hold together with a lovely crumb.
Make It Your Way
I love how flexible this Sweet Creamed Corn Casserole Recipe is. Over the years, I’ve tried it in so many ways — adding cheese, stirring in some jalapeños for a little heat, or making it extra fluffy with eggs. Don’t hesitate to experiment and find your favorite version!
- Cheesy Upgrade: Adding sharp cheddar cheese turns this casserole into an irresistible savory side — just swap sugar for cheese and sprinkle extra on top. I did this last family BBQ and it was a total hit!
- Eggs for Fluffiness: If you prefer a more cake-like texture, stir in two eggs. I’ve tried it both ways, and honestly, it’s a great option if you crave something a little lighter.
- Slow Cooker Version: Super handy during busy holidays when your oven is packed. Just spray the crockpot, use the recipe as is, and set it on high or low depending on your schedule.
Step-by-Step: How I Make Sweet Creamed Corn Casserole Recipe
Step 1: Melt Butter and Prepare the Pan
Start by preheating your oven to 350°F. Then, pour 1/2 cup butter into your 8×8 or 9×9 inch glass baking dish and melt it right in the oven-safe dish using the microwave. I swear by this method because it means fewer dishes to wash! Use a spatula or pastry brush to spread that melted butter up around the sides — this little trick helps prevent sticking and makes cleanup so much easier.
Step 2: Add the Corns and Mix Everything
Drain the whole kernel corn by pressing the can lid while holding it over the sink — it’s quick and keeps the corn from adding excess liquid. Dump the drained corn in the buttered pan, then open your creamed corn and pour it in without draining. Add the sour cream, sugar, kosher salt, and the Jiffy corn muffin mix right on top. Grab your spatula and stir it all together until everything’s just combined and no dry pockets remain. Scrape down the edges so you don’t miss any buttery corn goodness!
Step 3: Bake Until Golden & Set
Pop your pan in the oven and bake at 350°F for about 35-40 minutes. You’ll know it’s ready when the edges have turned a beautiful golden brown and start pulling away from the sides. The center should feel almost set—give the pan a gentle shake and the middle should jiggle only slightly compared to the edges. If you want to be extra sure, stick a toothpick in the center; it should come out mostly clean, maybe with just a hint of moist crumbs.
Step 4: Cool Slightly, Then Enjoy!
Once out of the oven, let the casserole cool on a wire rack for a few minutes. It’s tempting to dig in right away (and I’m not judging if you do!), but waiting helps the filling firm up so you get clean slices. Serve it warm alongside your meal, and prepare for compliments!
Tips from My Kitchen
- Pan Choice Matters: Glass pans take a bit longer to bake than metal, so start checking earlier if you’re using metal.
- Drain Corn Well: Excess water from the whole kernel corn can make your casserole soggy—press out as much liquid as you can.
- Use Fresh Butter: I’ve found that good butter adds richness you’ll taste, so don’t skimp here.
- Don’t Overmix: Stir until combined but keep some corn texture visible; overmixing can make it dense.
How to Serve Sweet Creamed Corn Casserole Recipe
Garnishes
I often sprinkle a little chopped fresh parsley or chives on top before serving, just for a fresh green pop and subtle flavor contrast. Sometimes, I’ll also add a few grinds of black pepper right at the end — it cuts the sweetness perfectly without overwhelming.
Side Dishes
This casserole loves company! It’s fantastic with roasted chicken, baked ham, or a juicy steak. I also love pairing it with green beans or a simple salad to add veggies and a light crunch. For holiday meals, I serve it alongside mashed potatoes and cranberry sauce for a classic combo.
Creative Ways to Present
For special occasions, I’ve baked the casserole in smaller ramekins as individual servings—guests really enjoyed that personal touch. Another fun idea is dolloping some sour cream or a spicy aioli on top just before serving to add creaminess and color. You can also layer in cooked bacon or jalapeños before baking for a creative twist that looks impressive.
Make Ahead and Storage
Storing Leftovers
Leftover Sweet Creamed Corn Casserole holds up beautifully in the fridge. I store it in an airtight container or cover the baking dish tightly with foil or plastic wrap. It usually keeps well for up to 4 days, and reheating portions in the microwave is quick and maintains the creamy texture.
Freezing
I’ve frozen this casserole successfully by transferring cooled leftovers into freezer-safe containers. Just make sure to thaw it overnight in the fridge before reheating. While the texture softens a little after freezing, the flavors stay just as delicious — perfect for prepping ahead!
Reheating
For the best results, I reheat in a preheated 350°F oven covered with foil to prevent drying out, which takes about 20 minutes. If you’re in a hurry, microwaving in 1-minute bursts works fine but I recommend stirring halfway through for even heating. Adding a tiny pat of butter on top before reheating can bring back some of the fresh-from-the-oven magic.
FAQs
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Can I make this Sweet Creamed Corn Casserole Recipe ahead of time?
Absolutely! You can assemble the casserole the day before, cover it tightly, and refrigerate overnight. When ready to serve, just bake it as usual, adding a few extra minutes if it’s chilled. This makes meal prep simpler and perfect for holidays.
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What if I don’t have Jiffy corn muffin mix?
If Jiffy mix isn’t available, you can substitute with another corn muffin mix or a homemade mix of cornmeal, flour, baking powder, and a little sugar. The key is having a blend that helps set the casserole and adds that lovely corn flavor and texture.
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How do I make this casserole sweeter?
Simply increase the sugar to 1/2 cup or more, depending on your preference. You can also add a little honey or maple syrup for a natural twist. Just keep in mind that extra sweetness will make it more like a dessert-style casserole.
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Is this recipe gluten-free?
The traditional recipe uses Jiffy corn muffin mix, which contains wheat flour. To make it gluten-free, look for a certified gluten-free corn muffin mix or try substituting with gluten-free cornmeal blends, but note the texture might vary slightly.
Final Thoughts
This Sweet Creamed Corn Casserole Recipe has become one of my favorite go-to sides because it’s just so dependable and crowd-pleasing. Whenever I bring it to family dinners or casual get-togethers, people ask for the recipe—and I’m happy to share it! I really hope you give it a try and make it your own. Once you see how easy and tasty it is, I have a feeling it’ll become a staple in your kitchen too.
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Sweet Creamed Corn Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 9 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This sweet creamed corn casserole is a comforting, slightly sweet side dish featuring a creamy custard-like texture made with whole kernel corn, creamed corn, sour cream, and Jiffy corn muffin mix. It is baked to a golden-brown perfection with buttery edges, perfect for holiday dinners or family meals.
Ingredients
Main Ingredients
- 1/2 cup butter (1 stick)
- 1 (15-oz) can whole kernel corn, drained
- 1 (15-oz) can creamed corn, not drained
- 1 cup sour cream
- 3 tablespoons granulated sugar
- 1/2 teaspoon kosher salt
- 1 (8-oz) box Jiffy corn muffin mix
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Melt Butter: Place the butter in an 8×8 or 9×9 inch glass baking pan and melt it in the microwave. Spread the melted butter up the sides of the pan with a spatula or pastry brush to prevent sticking.
- Add Corn: Drain the whole kernel corn and add it to the butter in the pan.
- Add Creamed Corn and Sour Cream: Pour the entire can of creamed corn into the pan. Then add 1 cup of sour cream.
- Mix Dry Ingredients: Add 3 tablespoons of granulated sugar and 1/2 teaspoon kosher salt to the pan (adjust salt if using table salt). Add the full box of Jiffy corn muffin mix.
- Combine Mixture: Stir all ingredients together thoroughly using a spatula, scraping down the edges to ensure even mixing.
- Bake: Bake the casserole at 350 degrees Fahrenheit for 40 minutes or until the edges are golden brown and pulling away from the sides, and the center is set (check with a toothpick that it comes out clean).
- Cool and Serve: Let the casserole cool on a wire rack for a few minutes before serving warm.
Notes
- Using a metal pan will reduce baking time by a couple of minutes compared to a glass pan, so check early to avoid overbaking.
- You can double the recipe and bake in a 9×13 inch pan, which will serve 16-20 people and take about 45 minutes to bake.
- For a sweeter casserole, increase sugar to 1/2 cup or 3/4 cup instead of 3 tablespoons.
- Adding 2 eggs will make a fluffier, cake-like texture and increase the casserole height.
- Incorporate 1 1/2 cups shredded cheddar cheese instead of sugar for a savory twist; sprinkle additional cheese and optional jalapeños or cooked bacon on top.
- The casserole can be made in a slow cooker: cook on high for 2 hours or low for 3-4 hours in a sprayed 4-quart or 6-quart slow cooker.
- For a variation, reserve half the sour cream, add 2 eggs, mix, then dollop reserved sour cream on top and swirl before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.3 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
