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–+ servings
A serving of creamy corn casserole lifted over the baking pan on a dark surface.
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5 from 2 votes

Creamy Corn Casserole

This creamy, sweet, and savory corn casserole will satisfy everyone at your dinner table.
Prep Time5 minutes
Cook Time45 minutes
Course: Side
Cuisine: American
Keyword: casserole, creamed corn, jiffy corn muffin mix, whole kernel corn
Servings: 12
Calories: 248kcal
Author: Leigh Harris

Ingredients

  • 1 8.5oz Jiffy Corn Muffin Mix 1 box
  • 1/2 cup Unsalted butter melted and cooled slightly
  • 1 cup Sour cream room temperature
  • 2 large Eggs room temperature
  • 1 15 oz can Creamed corn
  • 1 15 oz can Whole kernel corn drained
  • 1 tbsp Granulated sugar or more to taste
  • 1/4 tsp Kosher salt or more to taste

Instructions

  • Preheat oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray or butter. 
  • In a large bowl whisk the eggs, sour cream, and melted butter until well combined.
    1 cup Sour cream, 2 large Eggs, 1/2 cup Unsalted butter
  • Stir in the creamed corn, sweet corn, corn muffin mix, sugar, and salt until combined. Pour into the prepared pan and spread out evenly.
    1 8.5oz Jiffy Corn Muffin Mix, 1 15 oz can Creamed corn, 1 15 oz can Whole kernel corn, 1 tbsp Granulated sugar, 1/4 tsp Kosher salt
  • Bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Let it cool for at least 15 minutes before serving.

Nutrition

Calories: 248kcal | Carbohydrates: 24g | Protein: 4g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 64mg | Sodium: 432mg | Potassium: 38mg | Fiber: 2g | Sugar: 8g | Vitamin A: 401IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 0.2mg