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4.6 from 54 votes

Creamed Corn Casserole (No Jiffy!)

🌽😋💛 The EASIEST holiday side dish you’ll ever make! This CREAMY, cheesy corn casserole is a simple stir-and-bake affair that can be made in advance! The texture is a cross between a souffle and cornbread. Slightly gooey, slightly firm, and pairs perfectly with your favorite Thanksgiving, Christmas, and Easter dishes!   

Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 8
Calories: 434 kcal
Course: Side Dish , Salad
Cuisine: American

Ingredients

  • ½ cup yellow cornmeal
  • ½ cup all-purpose flour
  • 2 teaspoons granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 15- ounce can whole kernel corn drained
  • 15- ounce can creamed corn do not drain
  • 1 cup heavy cream
  • 2 large eggs lightly beaten
  • ½ cup unsalted butter melted
  • 1 cup shredded white cheddar cheese* divided
  • chives optional for garnishing

Instructions

    Cup of Yum
  1. Preheat oven to 350F and spray a 2 1/2 quart ceramic baking dish (or similar sized baking dish ranging from 2 to 3 quarts, a 9x9-inch square baking pan may also be used noting the baking time will likely be reduced if using a metal pan) very well with cooking spray; set aside.
  2. To a large bowl, add the cornmeal, flour, sugar, baking powder, onion powder, garlic powder, salt, pepper, and whisk to combine; set the dry ingredients aside.Note - Yellow cornmeal is not the same as corn flour nor corn starch. You want yellow cornmeal (or 'corn meal' as it can be spelled) for this recipe.
  3. To a separate large bowl, add the drained whole kernel corn, the undrained can creamed corn,heavy cream, the lightly beaten eggs, melted butter, half the shredded white cheddar cheese*, and whisk to combine. Note - I recommend heavy cream but if you want to reduce the fat a bit, half-and-half will work. I do not recommend milk because the dish will be lacking richness.
  4. Add the dry ingredients to the wet, and stir to just combine; don't overmix.
  5. Turn the batter out into the prepared pan, smooth the top with a spatula, and bake for about 40 minutes, or until the top is set. Baking Tips - The edges may be very lightly golden, and while it may be a bit jiggly in the center, it needs to be set like a muffin top needs to be set, even if a little fragile looking. If the corn casserole is watery looking or sloshing around, it needs to bake longer. However, don't overbake. The texture of a corn casserole is somewhat like pudding or a souffle, not totally hard like corn bread and even softer than Thanksgiving stuffing is how we like to serve it.
  6. Remove from the oven, evenly sprinkle the remaining half cup of cheese, and bake for an additional 5 minutes, or until the cheese has melted. Note - This step is only to melt the cheese on top; the interior of the casserole needs to be already set and done before adding the cheese.
  7. Allow the corn casserole to cool momentarily before optionally garnishing with chives and serving.

Notes

  • *I am definitely partial to white cheddar for this recipe because it adds just the right flavor, and white cheddar cheese melts nicely but isn't gooey and stretchy like mozzarella is, and the pale color is a nice match for the rest of the dish in comparison to traditional cheddar which is usually bright orange and is a little visually shocking for the recipe. If you absolutely need to substitute, I would go with a Monterrey Jack, Havarti, or Provolone.
  • Storage: Extra corn casserole will keep airtight in the frdge for up to 5 days. While I don't love freezing/thawing it because the delicate texture will change, you can freeze it airtight for up to 3 months. Reheat gently in the microwave.
  • Extra corn casserole will keep airtight in the frdge for up to 5 days. While I don't love freezing/thawing it because the delicate texture will change, you can freeze it airtight for up to 3 months. Reheat gently in the microwave.

Nutrition Information

Serving 1serving Calories 434kcal (22%) Carbohydrates 36g (12%) Protein 10g (20%) Fat 30g (46%) Saturated Fat 17g (85%) Polyunsaturated Fat 10g Trans Fat 1g Cholesterol 126mg (42%) Sodium 493mg (21%) Fiber 3g (12%) Sugar 6g (12%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 434

% Daily Value*

Serving 1serving
Calories 434kcal 22%
Carbohydrates 36g 12%
Protein 10g 20%
Fat 30g 46%
Saturated Fat 17g 85%
Polyunsaturated Fat 10g 59%
Trans Fat 1g 50%
Cholesterol 126mg 42%
Sodium 493mg 21%
Fiber 3g 12%
Sugar 6g 12%

* Percent Daily Values are based on a 2,000 calorie diet.