Cream Corn Casserole Recipe

Introduction

This creamy corn casserole is a comforting side dish that pairs perfectly with any meal. With a tender, cheesy texture and a golden top, it’s simple to prepare but impressive to serve. Whether for a holiday feast or a weeknight dinner, this recipe is a crowd-pleaser that’s easy to make ahead.

Ingredients

• 2 large eggs
• 1 row Ritz crackers
• 3 cans corn kernels (15 oz. each), drained
• 1 can cream corn (15 oz.)
• 1/4 cup butter
• 1 box Jiffy corn muffin mix
• 1/2 cup milk
• 1 cup cheddar cheese, divided

Instructions

1. Step 1: Drain the corn kernels from the three cans and set aside.
2. Step 2: Crush the Ritz crackers into small pieces and place them in a large mixing bowl.
3. Step 3: Add the drained corn kernels, cream corn, milk, eggs, corn muffin mix, and 3/4 cup of the cheddar cheese to the bowl. Mix everything well until fully combined.
4. Step 4: Spray a 9×12-inch baking pan with cooking spray and spoon the mixture evenly into the pan.
5. Step 5: Cut the butter into four equal pieces and tuck them slightly into the casserole near the edges.
6. Step 6: Sprinkle the remaining 1/4 cup of grated cheddar cheese evenly over the top of the casserole.
7. Step 7: Bake at 350°F (175°C) for about 35 minutes, or until the edges are browned and the center is set but still slightly soft. Avoid overcooking to keep the casserole moist and creamy.
8. Step 8: Serve warm. This casserole reheats well and is delicious as leftovers.

Tips & Variations

• For extra flavor, try adding a teaspoon of smoked paprika or a dash of cayenne pepper to the mix.
• If you prefer a crispier top, broil the casserole for 2-3 minutes at the end of baking—watch it closely to prevent burning.
• Substitute sharp white cheddar for a different cheese flavor, or mix in some chopped jalapeños for a spicy kick.
• Use crushed saltine crackers if you don’t have Ritz crackers on hand.
• For a vegetarian version, ensure the butter used is dairy or plant-based as preferred.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the casserole in a 350°F (175°C) oven for 15-20 minutes or until heated through, which helps maintain its creamy texture better than the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Is cream style corn the same as creamed corn?

Yes, cream style corn and creamed corn refer to the same canned product, which includes whole corn kernels in a creamy sauce. It’s essential for this recipe because it adds moisture and richness.

Can you freeze corn casserole?

Yes, corn casserole freezes well. Wrap it tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.

Cream Corn Casserole Recipe

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★★★★★

4.8 from 108 reviews

This Cream Corn Casserole is a comforting American side dish featuring a creamy blend of corn kernels, creamed corn, Ritz cracker crumbs, cheddar cheese, and Jiffy corn muffin mix. Baked to golden perfection with bits of butter and a cheesy crust, it’s perfect for holidays, family dinners, or as a warm leftover treat.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 12 servings (about 4 oz per serving) 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 large eggs
• 1 row Ritz crackers (about 10 crackers)
• 3 cans corn kernels, 15 oz each, drained
• 1 can cream corn, 15 oz
• 1/4 cup butter (cut into 4 pieces)
• 1 box Jiffy corn muffin mix (8.5 oz)
• 1/2 cup milk
• 1 cup cheddar cheese, grated (divided: 3/4 cup for mixture, 1/4 cup for topping)

Instructions

1. Drain Corn: Drain the liquid from three 15-ounce cans of corn kernels to ensure the casserole isn’t too watery.
2. Prepare Mixture: Crush a row of Ritz crackers into small crumbs. In a large mixing bowl, combine the crushed crackers, drained corn kernels, one can of cream corn (including its liquid), 1/2 cup milk, 2 large eggs, the Jiffy corn muffin mix, and 3/4 cup shredded cheddar cheese. Mix everything thoroughly until well incorporated.
3. Transfer to Baking Dish: Lightly spray a 9×12 inch baking pan with non-stick spray. Spoon the corn mixture evenly into the prepared pan.
4. Add Butter: Cut 1/4 cup butter into 4 equal pieces. Place these butter pieces slightly into the casserole near the edges to enhance the richness and help with browning.
5. Top with Cheese: Sprinkle the remaining 1/4 cup of grated cheddar cheese evenly over the top of the casserole for a cheesy crust.
6. Bake: Preheat your oven to 350°F (175°C). Bake the casserole uncovered for about 35 minutes, or until the edges are golden brown and the center is set but still slightly soft. Avoid overbaking to keep it moist and creamy.
7. Serve: Remove from oven and serve warm. This casserole also reheats well, making it a great dish for leftovers.

Notes

• Do not substitute creamed corn with plain canned corn for this recipe; creamed corn’s liquid is essential for the creamy texture.
• You can keep the casserole warm in a slow cooker after baking if preparing for a large gathering.
• For a no-oven variation, try an Instant Pot corn casserole made in a mini bundt pan, which takes around 45 minutes.
• Best served warm but can also be reheated gently in the microwave or oven.
• To keep a looser consistency, avoid overbaking the casserole.

Keywords: cream corn casserole, jiffy corn casserole, cheesy corn casserole, baked corn side dish, holiday side dish, comfort food, easy corn casserole