A tender, golden Cornbread Casserole that’s creamy at the center and lightly caramelized at the edges feels like a hug that lingers long after the plates are cleared. This version, inspired by the beloved comfort from The Food Charlatan, celebrates moist texture, balanced sweetness, and the buttery aroma that drifts through the house and gathers everyone in the kitchen. It’s the weeknight hero and the holiday essential the kind of dish that invites second helpings and easy conversation around the table.
Table of Contents 🍽️
- 🧡 Story & why it works
- 📝 Ingredients (cups + grams)
- 🔥 Step-by-step instructions
- 🎨 Customization ideas
- 🍯 Serving suggestions
- 🧊 Storage & freezing
- 🧠 Pro tips
- ✍️ Author’s note
Story & why it works
What makes this Creamed Corn Casserole Recipe unforgettable is its texture the custardy center that yields to the spoon, the tender crumb with soft pops of corn, and the edges that brown just enough to bring out deep, nutty notes. It’s simple on purpose: pantry ingredients, minimal prep, and forgiving results whether you bake it in a cozy square dish or go big with a Jiffy Corn Casserole 9×13 Pan for a crowd. This has been tested both with and without eggs; no-egg leans rich and custard-like, while adding two eggs brings a taller, more cornbread-like slice. Both are wonderful choose based on the texture you crave.
Ingredients (cups + grams)
Base (serves 9 in 8×8; 12 in 9×13):
- Unsalted butter, melted: 1/2 cup (113 g)
- Whole kernel corn, canned and drained: 1 can, 15 oz (425 g)
- Creamed corn, canned, undrained: 1 can, 15 oz (425 g)
- Sour cream: 1 cup (240 g)
- Granulated sugar: 3 tbsp (38 g)
- Kosher salt: 1/2 tsp (or 1/4 tsp table salt)
- Jiffy corn muffin mix: 1 box, 8–8.5 oz (about 240 g)
Optional for texture and flavor:
- Eggs: 2 large, for a fluffier, cake-like crumb (optional)
- Cheddar cheese: 1 1/2 cups (150 g) shredded, plus 1/2 cup (50 g) for topping if desired
- Jalapeños: 1–2 tbsp finely chopped, optional heat
Smart substitutions:
- Corncasserole Jiffy Without Sour Cream: use 1 cup (240 g) plain Greek yogurt or 8 oz (225 g) softened cream cheese to keep it creamy and lush.
- Corn Casserole With Shoepeg Corn: swap the whole kernel corn for shoepeg corn to add a delicate, sweet pop.
variations you might love:
- Casserole Recipes With Cornbread Mix: this base method is your springboard for countless casserole riffs.
- Creamed Corn Cornbread and Sweet Corn Casserole: lean sweeter by increasing sugar for a dessert-adjacent vibe.
Step-by-step instructions
- Prep the pan and butter
- Heat oven to 350°F (175°C). Place the butter in your baking dish (8×8 or 9×9 for thicker squares; 9×13 for thinner). Melt it directly in the pan, then tilt to coat the sides for a naturally nonstick, buttery edge.
- Build the base
- Add drained whole kernel corn and the entire can of creamed corn to the pan; stir to combine. Fold in sour cream, sugar, and salt until cohesive but not overmixed.
- Add the mix
- Sprinkle in the Jiffy corn muffin mix and stir gently until no dry pockets remain. The batter should look thick, glossy, and a little lumpy. If using cheese or jalapeños, fold them in now. For a fluffier version, whisk two eggs and fold in before baking.
- Bake to set
- Bake 35–40 minutes for an 8×8 or 9×9; in glass, it may run closer to 40–45 minutes. For a 9×13, start checking at 30–35 minutes; expect a thinner but beautifully even set. The edges should be golden and slightly pulled from the pan; a gentle shake should show no loose jiggle at the center. A toothpick inserted should come out without wet batter. Tent with foil near the end if browning too fast.
- Rest and serve
- Cool 10–15 minutes before cutting. This short rest transforms the texture from hot and delicate to sliceable and softly custardy.
Tips that matter:
- If the middle seems runny, bake longer ovens and pan materials vary. Foil prevents over-browning while the center finishes.
- Aluminum pans often bake faster; glass retains heat and may need a bit more time.
Customization ideas
- Extra-sweet “dessert-adjacent” Sweet Corn Casserole: increase sugar to 1/2–3/4 cup for a lush, pudding-like treat. Skip eggs for maximum custard.
- Savory-cheddar spin: omit added sugar and fold in 1 1/2 cups cheddar; top with 1/2 cup more for a bubbly, golden lid. Add jalapeños for a gentle kick.
- Egg-light and lofty: add 2 eggs for a taller, more cornbread-like slice that leans toward souffle vibes.
- Slow cooker option: 4-qt cooker for a single batch; double it for a 6-qt. Cook on high 2 hours, or low 3–4 hours; spray edges to prevent sticking. Ideal when the oven is busy.
- Gluten-free pathway: use a certified gluten-free cornbread mix and check your creamed corn starch source to ensure it’s corn-based.
Note on pan size and doubling:
- For crowds, bake two separate pans instead of doubling in one; enormous depths can resist setting and drag bake times well past expectations.
Serving suggestions
- Cozy and warm: serve squares with a pat of salted butter that melts into the crumb; a drizzle of honey adds shimmering sweetness without overpowering the corn.
- With chili or barbecue: the gentle sweetness balances smoky, spicy bowls of chili and cuts through rich pulled pork, ribs, or ham.
- Holiday spread hero: nestles perfectly beside turkey, stuffing, and gravy its golden hue brightens the plate and the palate.
- Next-day breakfast: reheat a slice and enjoy with coffee; it sits deliciously between cornbread and pudding, tender and fragrant.
Storage & freezing
- Refrigerate: cover tightly; keeps 3–4 days. This is not a counter-sitting casserole.
- Reheat: oven at 300–350°F, covered with foil, 15–20 minutes until warmed through. Microwave individual pieces 45–90 seconds for quick comfort.
- Freeze: cut into squares, wrap individually in plastic, then foil. Freeze up to 3 months; thaw overnight in the fridge and rewarm gently to preserve moisture.
Pro tips
- Coat the sides with melted butter from the pan for clean edges and that irresistible browned border.
- Drain the whole kernel corn thoroughly to avoid soggy centers; the creamed corn already provides ample moisture.
- Don’t overmix after adding Jiffy; stop once you no longer see dry streaks to keep the crumb tender.
- Adjust sweetness with intention: Jiffy is lightly sweet use the base 3 tbsp sugar for balance, or go to 1/2–3/4 cup when you want a Sweet Cream Corn profile.
- Pan material matters: aluminum may bake faster; glass often needs a few extra minutes. Keep a close eye after 30 minutes and use the jiggle/toothpick cues.
- Crowd-smart strategy: if you need more, bake two pans rather than doubling in one deep vessel to prevent undercooked centers.
- Corn Casserole Jiffy: a quick, pantry-friendly side that tastes like home.
- Creamed Corn Cornbread: the custardy cousin of classic cornbread with a velvety bite.
- Casserole Recipes With Cornbread Mix: this method is a template sweet, cheesy, or spiced.
- Corncasserole Jiffy Without Sour Cream: Greek yogurt or cream cheese keep it plush and tangy.
- Jiffy Corn Casserole 9×13 Pan: ideal for thinner, even squares that set quickly for gatherings.
- Corn Casserole With Shoepeg Corn: delicate kernels add brightness and snap.
- Sweet Corn Casserole and Creamed Corn Casserole Recipe: your path to a custard-soft center and golden edges.
Author’s note
There’s a moment, right after the kitchen goes quiet, when a spoon slips into the warm center and releases a curl of steam that smells like butter, sweet corn, and home. That’s the moment that made this recipe a forever favorite in my house. Whether you serve it beside chili on a Tuesday or place it at the heart of your holiday table, this simple pan of gold gives back far more than it asks. May it bring you the same easy joy, generous seconds, and comfortable silence of friends who already know they’ll be back for more
Creamed Corn Casserole
A tender, golden Cornbread Casserole that’s creamy in the center and caramelized at the edges the perfect comfort dish for weeknights or holidays. Inspired by The Food Charlatan, this casserole blends buttery sweetness, rich custard texture, and that irresistible corn aroma that fills the kitchen with warmth.
Equipment
- 8×8-inch or 9×13-inch baking dish
- Mixing bowl
- Spatula
Ingredients
Base
- 1/2 cup unsalted butter melted
- 15 oz whole kernel corn canned, drained
- 15 oz creamed corn canned, undrained
- 1 cup sour cream
- 3 tbsp granulated sugar
- 1/2 tsp kosher salt or 1/4 tsp table salt
- 1 box Jiffy corn muffin mix 8–8.5 oz (about 240 g)
Optional Add-ins
- 2 large eggs for fluffier texture (optional)
- 1 1/2 cups cheddar cheese shredded, plus 1/2 cup for topping (optional)
- 1–2 tbsp jalapeños finely chopped, optional
Instructions
- Preheat oven to 350°F (175°C). Place butter in the baking dish and melt it in the oven. Swirl to coat sides for a nonstick buttery edge.
- Add drained whole kernel corn and undrained creamed corn to the pan. Stir gently to combine.
- Fold in sour cream, sugar, and salt until smooth but not overmixed.
- Sprinkle in Jiffy corn muffin mix. Stir just until no dry streaks remain. Add cheese, jalapeños, or eggs if using.
- Bake for 35–40 minutes (8×8 pan) or 30–35 minutes (9×13 pan). The edges should be golden and the center set with no wet jiggle. Tent with foil if browning too quickly.
- Let cool for 10–15 minutes before slicing. Serve warm with butter or honey drizzle.
Notes
Customize easily: add cheddar for savory depth, increase sugar for a dessert-like sweetness, or skip eggs for a creamier, custard-style casserole. Perfect beside chili, barbecue, or holiday mains. Refrigerate leftovers up to 4 days or freeze for 3 months.