Sweet Corn Casserole
Sweet Corn Casserole is truly one sweet dish and the perfect side item for almost every dinner. Whole corn, creamed corn, cornbread mix, and a little sugar provide the much-desired sweetness while the sour cream balances it out. This recipe does have a tasty and creamy texture but not a custard-like base as a corn pudding.
Cooking for my kids when they were young was a bit of a battle when it came to vegetables. My daughter would eat almost every single veggie imaginable. My son, however, would only eat corn. So as a result, my daughter and I would tire of corn pretty quickly. Until … a sweet neighbor made a corn casserole for us one night, and we were all hooked. We’ve changed it slightly over the years but the comfort and feel-good emotions tied to it remain the same. I think you’ll love it!
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What do you need to make Sweet Corn Casserole?
With just a few ingredients, this easy-to-make side dish packs a powerful punch of deliciousness!
Here’s what you need:
- Unsalted butter, 1/2 cup
- Creamed corn, 1 – 15 ounce can
- Whole kernel corn, 1 – 15 ounce can, drained
- Sour cream, 3/4 cup
- Sugar, 4 tablespoons
- Salt, 1/2 teaspoon
- Jiffy cornbread mix, 1 – 8 ounce box
How to make Sweet Corn Casserole:
Before you add the corn to an 8×8 or 9×9 inch baking dish, chop up the butter into slices and drop it into the dish. Microwave the butter until melted and then using a brush, distribute the melted butter all along the sides of the baking dish. This will help ensure that the Sweet Corn Casserole doesn’t stick when trying to serve it.
Drain the water from the can of whole kernel sweet corn and then pour the corn into the dish along with the canned cream corn.
Next, sprinkle in the sugar, salt, pepper, and cornbread mix.
Then, stir together with a spoon or spatula until well combined.
And finally, transfer to a 350-degree pre=heated oven for 40 to 45 minutes. NOTE: If using a metal dish, the casserole may bake faster than if using a glass baking dish.
Sweet corn niblets, this is GOOD!
Check for a golden-brown crust around the edges and that the center has set. Test the center with a toothpick and if it comes out with wet batter, cook for an additional 5 to 10 minutes, checking periodically. When the toothpick comes out clean, the Sweet Corn Casserole is done cooking.
Remove from the oven and cool on a wire rack for about 5 minutes before cutting into slices for serving.
What can you serve with Sweet Corn Casserole?
This casserole is super versatile and is served as a side dish for pretty much any meal. These days, we usually serve it during Thanksgiving or Christmas dinner. Actually, it’s a staple at both meals and it’s one our son, Tyler, enjoys making because it takes so little time and always turns out just right!
The entire family enjoys it and always asks if it will be on our holiday menus… and the answer is always YES!
How to store Sweet Corn Casserole leftovers:
Transfer any leftovers to a plastic bag or an airtight container and refrigerate.
To reheat, place in a microwave-safe container and top with a plate to add a little moisture while it cooks. Cook for a minute at a time to ensure you do not overcook and dry out the food. PS… it’s also yummy as a cold leftover!
Can you make this casserole the night before?
Yes. Assemble the dish the day or night before you plan to cook then cover it with aluminum foil or plastic wrap and refrigerate. When you’re ready to cook, preheat your oven to 350 degrees and then cook for about 40 to 45 minutes.
What about freezing for another time?
I don’t recommend freezing for another time only because the sour cream in the dish can break down a bit in the freezer. It really is best to bake right after assembly or within 24 hours.
Looking for more tasty recipes? Try one of these …
- Italian Chicken and Acorn Squash Couscous
- Chicken & Pork Crostina Pasta
- Creamy Beef and Potatoes
- Wild Rice Chicken Casserole – (Easy Recipe)
- Meat and Potato Timballo Pie
Sweet Corn Casserole
Equipment
- 8×8 or 9×9 Baking Dish
- Spatula
- Basting brush
Ingredients
- ½ cup unsalted butter , melted
- 1 15 oz can creamed corn , do not drain
- 1 15 oz can whole kernel corn , drained
- ¾ cup sour cream
- 4 tbsp sugar
- ½ tsp salt
- 1 8 oz box Jiffy cornbread mix
Instructions
- Preheat oven to 350° F.
- Pour the melted butter into an 8×8 or 9×9 inch baking dish. Brush the butter along the sides to ensure the casserole does not stick. Add in the drained whole kernel corn, the creamed corn (not drained), and sour cream. Sprinkle in the sugar, salt, and the cornbread mix. Stir together with a spatula until well combined.
- Place in the oven and bake at 350° F for 40-45 minutes. ** NOTE: If using a metal dish, the casserole may bake faster than if using a glass baking dish. Check for a golden-brown crust around the edges and that the center has set. Test the center with a toothpick, if it comes out with wet batter, cook for an additional 5 to 10 minutes, checking periodically. When the toothpick comes out clean, the casserole is done cooking. Remove from the oven and cool on a wire rack for about 5 minutes.
Notes
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