Cream Corn Casserole Recipe
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.
- 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
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
- Drain Corn: Drain the liquid from three 15-ounce cans of corn kernels to ensure the casserole isn’t too watery.
- 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.
- 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.
- 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.
- Top with Cheese: Sprinkle the remaining 1/4 cup of grated cheddar cheese evenly over the top of the casserole for a cheesy crust.
- 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.
- 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
Find it online: https://kitchenwithkai.com/cream-corn-casserole-recipe/
