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Creamy Corn Casserole is a delightful dish that’s perfect for any gathering. Its rich, velvety texture and sweet corn flavor create a comfort food experience that everyone will love. This casserole is not only easy to prepare but also serves as a crowd-pleasing side that complements a variety of main courses.
Why You’ll Love This Recipe
This creamy corn casserole is a dish that brings people together. It’s rich, satisfying, and oh-so-simple to make. Perfect for potlucks, barbecues, or holiday feasts, it checks all the boxes for an appealing side dish.
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- Easy to Prepare: Minimal prep time makes it a breeze for any home cook.
- Crowd-Pleaser: Its delicious creamy texture makes it a favorite among guests.
- Versatile: Pairs well with a variety of main dishes.
- Make-Ahead: Prepares beautifully in advance, saving you time.
Ingredients
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 cup sour cream
- 1 cup heavy cream
- 1 cup cornmeal
- 1/2 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder
How to Make Creamy Corn Casserole
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the corn kernels, sour cream, heavy cream, melted butter, and sugar. Stir until well combined.
- Add the cornmeal, shredded cheddar cheese, chopped green onions, salt, black pepper, and baking powder to the mixture. Mix until all ingredients are evenly incorporated.
- Grease a 9×13 inch baking dish with butter or cooking spray.
- Pour the corn mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the casserole is set.
- Remove from the oven and let it cool slightly before serving. Optionally, top with additional sour cream and green onions for garnish.
Tips for the Best Results
- Ensure your corn is well-drained if using canned or frozen to prevent excess moisture.
- For a richer flavor, use a combination of cheeses such as Monterey Jack or Pepper Jack.
- Let the casserole sit for about 10 minutes before serving; this helps it set and makes it easier to cut into squares.
Easy Variations
- Add diced jalapeños for a spicy kick.
- Incorporate cooked crumbled bacon for a savory twist.
- Substitute half of the corn with diced bell peppers for added color and flavor.
What to Serve With It
- Grilled chicken or steak
- BBQ ribs or pulled pork
- Roasted vegetables
- A fresh garden salad
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 20 minutes, or until warmed through. You can also microwave individual portions for a quick meal.
Recipe Card
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield/Servings: 8 servings
Ingredients:
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 cup sour cream
- 1 cup heavy cream
- 1 cup cornmeal
- 1/2 cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 1/4 cup chopped green onions
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking powder
Instructions:
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the corn kernels, sour cream, heavy cream, melted butter, and sugar. Stir until well combined.
- Add the cornmeal, shredded cheddar cheese, chopped green onions, salt, black pepper, and baking powder to the mixture. Mix until all ingredients are evenly incorporated.
- Grease a 9×13 inch baking dish with butter or cooking spray.
- Pour the corn mixture into the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the casserole is set.
- Remove from the oven and let it cool slightly before serving. Optionally, top with additional sour cream and green onions for garnish.
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Notes: Let the casserole sit for 10 minutes before serving for better slicing. Enjoy!
