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Golden easy creamy corn casserole in a white baking dish with a silver spoon and parsley garnish on a wooden table.

Easy Creamy Corn Casserole

This easy creamy corn casserole is the ultimate side dish—perfect for holidays, potlucks, or a cozy family dinner. With just six simple ingredients, including cornbread mix and sour cream, this southern creamy corn casserole is effortless to prepare and delivers incredible flavor in every bite. Whether you're hosting or attending, this cornbread casserole with sour cream is a guaranteed crowd-pleaser!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (15-ounce) can whole kernel corn drained
  • 1 (14.75-ounce) can creamed corn
  • 1 (8.5-ounce) package dry cornbread mix like Jiffy
  • 1 cup sour cream
  • 1/2 cup butter melted
  • 2 large eggs beaten

Equipment

  • 9x9-inch baking dish
  • Mixing bowl

Method
 

  1. Preheat your oven. Start by preheating your oven to 350°F (175°C). Lightly grease your baking dish to ensure no sticking.
  2. Mix everything together. In a medium bowl, combine the drained whole kernel corn, creamed corn, cornbread mix, sour cream, melted butter, and beaten eggs. Stir until everything is well mixed.
  3. Pour into the dish. Spoon the mixture into your prepared baking dish, spreading it out evenly.
  4. Bake to perfection. Pop the dish into your preheated oven and bake for about 45 minutes. You’ll know it’s ready when the top is golden brown, and a toothpick inserted in the center comes out clean.
  5. Cool and serve. Let the casserole cool for a few minutes before serving. Then dig in and enjoy the creamy, cornbread-filled goodness!

Notes

If you're feeding a large group, double the recipe and bake in a 9x13-inch dish with the same cooking time. Add-ins like shredded cheddar cheese, diced jalapeños, or crispy bacon bits can take the flavors to the next level. Leftovers can be refrigerated for up to 3-4 days or frozen for up to 2 months. Reheat in the oven at 300°F for about 10-15 minutes.