Creamed Corn Casserole is an easy corn casserole recipe made with sweet corn, Jiffy cornbread mix, eggs, sour cream, and cheese. This baked creamed corn casserole makes a great side dish for dinner and an easy side dish for holidays!

scoop of creamed corn on a plate

This easy Creamed Corn Casserole goes by many other names such as Corn Pudding Casserole, Corn Casserole, and Cornbread Casserole. It is one of those classic casserole recipes that every family has a recipe for and they are all a little different.

However, what they all have in common is corn, both creamed and whole kernel, cornbread mix (usually Jiffy brand), some kind of cream whether is is heavy cream or sour cream, and butter. My version has eggs and cheddar cheese in it too! The egg helps the casserole to fluff up a little as it bakes and the cheddar cheese…well cheese just makes everything better!

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creamed corn in a casserole dish

What You’ll Need

  • Jiffy Cornbread mix
  • Whole Kernel Corn
  • Creamed Corn – homemade creamed corn recipe HERE
  • Sour Cream
  • Butter
  • Cheddar Cheese
  • Eggs

Additional Ingredients

I’m giving you the standard corn casserole recipe but you can make it your own by adding or substituting a few ingredients. Give a few of the add-ins below and try and let us know what you think!

  • Bacon
  • Ham
  • Jalapeno
  • Green Onion
  • Other cheeses – mozzarella, Parmesan, gruyere, provolone
spoon full of traditional creamed corn

How to Make It

This creamy corn casserole is so easy to make! Place all of the ingredients in a bowl and stir them together. Then pour the mixture into a greased 9×13 inch casserole dish and bake at 350 degrees F for approximately 45 minutes.

When you take the casserole out of the oven make sure to give it about 10 minutes to cool and firm up before serving.

How to Double the Recipe

If you’re serving a crowd you can double this recipe by simply doubling all of the ingredients. You will need to add 10-15 minutes to the bake time.

This will give you a thicker casserole that can serve more people without having to fit two casserole dishes in the oven.

Can I Make it Ahead of Time?

Baked Creamed Corn Casserole is great for taking places when you are on-the-go. It is quick and easy to make, it travels really well (no worrying about spills in the car on the way to grandma’s house!), and you can serve it at room temperature so you don’t have to worry about heating it up. It’s one of my go-to holiday casserole recipes for taking to holiday parties and potlucks.

  • Fully cooked: Make it according to the to the recipe up to 2 days ahead of time. Let cool complete then cover with plastic wrap and store in refrigerator. Before serving remove plastic wrap and heat in 300 degrees F. oven for 20-30 minutes or until warmed through.
  • Unbaked: You can store it in the refrigerator unbaked up to 1 day ahead of time. Cover with plastic wrap and store in refrigerator. When ready to use remove it from the refrigerator and let it come to room temperature then bake according to recipe instructions.
scoop of creamed corn casserole

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Servings: 10
Prep Time: 5 mins
Cook Time: 45 mins
Resting Time: 10 mins
Total Time: 50 mins

Creamed Corn Casserole

Creamed Corn Casserole is an easy corn casserole recipe made with sweet corn, Jiffy cornbread, eggs, sour cream, and cheese. This baked creamed corn casserole makes a great side dish for dinner and an easy side dish for holidays!
Creamed corn casserole in a white casserole dish.
Print Recipe
5 from 27 votes


  • 15 ounces Whole Kernel Corn, drained
  • 15 ounces Creamed Corn, don’t drain
  • 1 cup Sour Cream
  • 1/2 cup Butter, melted
  • 1 1/2 cup Cheddar Cheese, shredded
  • 2 Eggs
  • 8 ounces Cornbread Mix, this is a boxed cornbread mix, usually Jiffy


  • Preheat oven to 350 degrees F.
  • In a large bowl stir all of the ingredients together.
  • Pour the ingredients into a greased 9×13 inch casserole dish.
  • Bake uncovered for 45 minutes or until the edges begin to brown.
  • Remove from oven and let stand for at least 10 minutes.


Calories: 363kcal, Carbohydrates: 29g, Protein: 9g, Fat: 23g, Saturated Fat: 13g, Cholesterol: 87mg, Sodium: 592mg, Potassium: 193mg, Fiber: 1g, Sugar: 6g, Vitamin A: 700IU, Vitamin C: 2.9mg, Calcium: 169mg, Iron: 1.1mg
Nutrition Disclaimer: We are not certified nutritionists. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API which recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
Author: Kat Jeter & Melinda Caldwell
Course: Side Dish