The Story Behind a Holiday Classic
There’s something almost sacred about family holiday meals. The way the table groans under dishes that only appear once or twice a year. And right there, tucked between the turkey and the mashed potatoes, you’ll often find a golden, slightly jiggly, sweet corner of heaven—creamed corn casserole.
My first memory of it was at a neighbor’s Thanksgiving dinner when I was about ten. I remember taking a bite, expecting the texture of regular cornbread, and being completely thrown off—in the best way possible. It wasn’t bread, not really. It was soft, custardy, and sweet, with a little crunch of whole corn kernels. I asked what it was, and they said, “Oh, just our sweet creamed corn casserole recipe—we make it every year.”
Of course, I asked my mom to make it the following week. And as it turns out, it’s one of those wonderfully simple recipes that relies on store-bought staples—Jiffy corn muffin mix, canned corn, and sour cream—but somehow turns into something magical in the oven.
It became one of those dishes I looked forward to every year, and now it’s something I make even when it’s not a holiday. Why wait? It takes minutes to stir together, and the results are always the same: warm, comforting, and deeply satisfying. The kind of thing people sneak seconds (and thirds) of when no one’s looking.
This version stays true to the old-school favorite, but I’ll walk you through every step so you can make it your own—custardy or fluffy, sweet or savory, cheesy or plain. No matter how you tweak it, it’s bound to become a favorite on your table, too.
What Makes This Creamed Corn Casserole So Irresistible?
It all comes down to contrast. You’ve got the moisture and richness of creamed corn and sour cream, paired with the soft structure of cornbread mix. The butter gives it that golden, slightly crisp edge. A bit of sugar brings out the natural sweetness of the corn, while the Jiffy mix adds that unmistakable flavor you either grew up loving—or are about to discover.
Unlike traditional cornbread, this dish is almost pudding-like in the center. It’s spoonable, not sliceable. The texture is somewhere between a soufflé and a cake, and it’s that combination of soft, sweet, and slightly savory that keeps people coming back for more.
The real beauty? It’s stupid easy to make. You melt the butter in the same pan you bake in. You stir everything together right there. No mixers. No fancy techniques. Just a handful of pantry staples and a hot oven.
And if you want to play with it—add eggs for fluffiness, cheese for richness, or jalapeños for heat—it’s just as forgiving. That’s the mark of a keeper: adaptable, memorable, and utterly delicious.
Customize Your Sweet Creamed Corn Casserole Recipe
From Classic to Creative: Easy Flavor Swaps
One of the reasons this sweet creamed corn casserole recipe is such a crowd-pleaser is because it’s wildly versatile. You can keep it simple or dress it up—and either way, you’ll still end up with something that disappears fast from the table.
Let’s talk sweetness first. The original version uses 3 tablespoons of sugar, which balances the savory notes from the sour cream and butter. Want it sweeter, almost dessert-like? Bump it up to ½ or even ¾ cup of sugar. Some folks even treat it as a side and dessert during Thanksgiving. There are no rules when it tastes this good.
For a more savory spin, skip the sugar altogether and stir in a generous cup of shredded cheddar cheese. You can also add a pinch of cayenne, a spoonful of chopped green onions, or even a can of green chilies for that extra depth.
Love a bit of crunch? Crumble cooked bacon into the batter or sprinkle it over the top before baking. The salty, smoky bite balances beautifully with the corn’s natural sweetness.
And if you want to lighten it up, you can substitute Greek yogurt for sour cream. It changes the tang slightly, but the texture remains creamy and rich. A splash of milk or a tablespoon of mayonnaise can help if you’re short on sour cream altogether.
Make It Fluffy, Custardy, or Cheesy—Your Call
Here’s where this dish gets really fun. You can control the texture depending on how you like your casserole.
- Want a custardy, spoonable casserole? Stick to the original recipe—no eggs. It bakes up with a soft center and golden, slightly crisp edges. It’s almost pudding-like and especially good warm right out of the oven.
- Prefer it cake-like and tall? Add two beaten eggs before baking. This gives structure and fluff, much more like traditional cornbread but with added moisture and sweetness.
- Craving that melty cheese moment? Mix in 1½ cups shredded cheddar, Monterey Jack, or even a spicy pepper jack. Then sprinkle another ½ cup on top before baking. This version goes great with chili or grilled meats and turns the casserole into something downright indulgent.
- Feeling fancy? Swirl in some reserved sour cream on top just before baking. It bakes into beautiful patterns and adds even more creamy richness on top.
No matter which direction you take it, this sweet creamed corn casserole recipe adapts without fuss—and that’s why it keeps showing up on dinner tables generation after generation.
Sweet Creamed Corn Casserole Recipe
Ingredients
- ▢1/2 cup butter (1 stick)
- ▢1 15-oz can whole kernel corn, drained
- ▢1 15-oz can creamed corn, not drained
- ▢1 cup sour cream
- ▢3 tablespoons granulated sugar
- ▢1/2 teaspoon kosher salt
- ▢1 8-oz box Jiffy corn muffin mix
Instructions
- Preheat your oven to 350 degrees F.
- In a 8×8 or 9×9 inch glass pan, add 1/2 cup butter. Put it in the microwave and melt it right in the pan. (If you only have a metal pan, melt it in a bowl and then transfer to the pan.*) Use a spatula or pastry brush to spread the butter up the sides of the pan, so that it doesn’t stick while baking.
- Open the can of whole corn kernels and drain. I usually just press the lid down on the corn holding it upside down over the sink. Add the drained corn to the butter in the pan.
- Open the can of creamed corn and dump the whole thing into the pan.
- Add 1 cup sour cream.
- Add 3 tablespoons sugar and 1/2 teaspoon kosher salt (add 1/4 teaspoon if using table salt).
- Add an 8 ounce box of Jiffy corn muffin mix.
- Use a spatula to stir it all together until well combined. Scrape down the edges.
- Bake at 350 for about 35-40 minutes. The edges should be turning golden brown and pulling away from the sides. When you shake the pan, the center should not be jiggling more than the edges. You can also use the toothpick test, when a toothpick inserted in the center comes out with no wet batter, it’s done.
- Let cool on a wire rack for a couple minutes before serving warm!
- Variations
- Sweet Corn Casserole: Add 1/2 cup or even 3/4 cup sugar instead of 3 tablespoons
- For a cake-like texture, rather than custard texture: add 2 eggs. This makes the casserole a little more fluffy and taller. This is a VERY common addition to corn casserole, but I prefer it without the eggs. It’s good both ways though!
- Add cheese: how can you go wrong? Omit the 3 tablespoons sugar and stir in 1 and 1/2 cups shredded cheddar cheese. Sprinkle another 1/2 cup cheese on top. You could even go wild and add in some chopped jalapanos…or some cooked bacon!
- Make it in the slow cooker: You can make this recipe as written in a 4-quart slow cooker, or double the recipe and make it in a 6 quart slow cooker. Be sure to spray the edges. Cook on high for 2 hours, or low for 3-4 hours. Super handy for Thanksgiving when you need your oven for the turkey!
- To make the second version I tried that you see in the photos: Follow the recipe as directed making these changes: reserve half of the sour cream. Add 2 eggs. Mix it all together, then dollop the remaining 1/2 cup sour cream on top and swirl in with a knife. It will take a couple minutes longer to bake.
Notes
You can double this recipe and bake in a 9×13 inch pan! It will probably take closer to 45 minutes to bake. A 9×13 inch pan will serve 16-20 poeple. Nutrition Serving: 1serving | Calories: 330kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Potassium: 186mg | Fiber: 2g | Sugar: 11g | Vitamin A: 538IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg
How to Serve Sweet Creamed Corn Casserole Like a Pro
The Ideal Side for Holidays, Potlucks, and Weeknights
This sweet creamed corn casserole recipe might be a holiday hero, but it deserves a spot on your table all year long. Its comforting sweetness, creamy texture, and easy prep make it incredibly versatile for just about any meal.
On Thanksgiving, serve it alongside turkey and stuffing as your rich, sweet counterpoint. It bridges savory and sweet dishes effortlessly, making it a favorite among both picky eaters and adventurous ones. It also holds up well at room temperature, so it’s perfect for buffet-style dinners where things sit out a bit.
Hosting a potluck? Bring this casserole. It travels well, reheats like a dream, and gets rave reviews every time. Bake it in a disposable pan, cover it with foil, and pop it into a warm oven or slow cooker to keep it ready for serving.
But don’t wait for a holiday. This dish is perfect for weeknight dinners when you’re serving pork chops, roast chicken, or even barbecue ribs. The natural sweetness of the corn balances beautifully with smoky or spicy meats, making it a sleeper hit next to heavier mains.
Need a simple lunch or vegetarian dinner? Pair a warm scoop of this casserole with a leafy green salad and a drizzle of tangy vinaigrette. That creamy-sweet bite next to something crisp and acidic? Chef’s kiss.
Plating Tips That Make It Even More Irresistible
This casserole may be humble, but it can still shine on the plate. Once it’s baked and golden brown on the edges, let it rest for about 5–10 minutes. This helps the center set slightly and makes for cleaner scooping.
Use a large spoon (not a knife) to serve generous helpings. For a prettier presentation, sprinkle a pinch of paprika or chopped chives over the top before serving. The color contrast makes it pop on the plate.
If you’ve gone the cheesy route, that bubbly browned top will already look show-stopping. You can also serve it in individual ramekins for a more elevated experience—great for dinner parties or plated holiday meals.
Want to go the extra mile? Serve with a dollop of sour cream or a drizzle of honey on top. These little details add richness or sweetness depending on which direction your meal leans.
Whatever the occasion, this sweet creamed corn casserole recipe doesn’t just fill the plate—it makes the meal.
Make-Ahead Tips and Storage for Sweet Creamed Corn Casserole
Prep It Early and Bake When You’re Ready
One of the best things about this sweet creamed corn casserole recipe is how forgiving and make-ahead friendly it is. Whether you’re juggling oven space on Thanksgiving or planning a weekend brunch, this dish adapts to your schedule without stress.
If you want to prep ahead, simply follow the recipe instructions through mixing. Pour the combined ingredients into your baking dish, cover tightly with foil or plastic wrap, and refrigerate it uncooked for up to 24 hours. When you’re ready to bake, let it sit at room temperature for 20–30 minutes to take the chill off, then bake as directed.
You can also fully bake it in advance, let it cool, and store it in the fridge. This is a great option for busy holidays or meal prep. Reheat it in the oven (covered with foil) at 300°F for about 20–25 minutes, or until warmed through. It reheats beautifully and still tastes just as creamy and rich the second time around.
Want to save oven space completely? This recipe works well in a slow cooker. Combine all the ingredients and cook on high for 2 hours or low for 3–4 hours. This method keeps the casserole warm for serving and makes it an easy addition to a busy buffet.
Storage and Reheating Tips to Keep It Perfect
Got leftovers? Lucky you. Store any remaining casserole in an airtight container or cover the baking dish with foil. It will keep well in the refrigerator for up to 4 days.
For longer storage, you can freeze it, although the texture may change slightly upon reheating. If freezing, portion it out into small containers for easy weekday sides. Thaw overnight in the fridge and warm in the oven or microwave before serving.
To reheat in the oven, cover with foil and warm at 325°F for 15–20 minutes. If you want to restore a bit of the crispy top, remove the foil for the last 5 minutes.
For the microwave, place a serving in a microwave-safe dish, cover loosely, and heat in 30-second intervals until warmed through. Stir halfway for even heating.
This sweet creamed corn casserole recipe doesn’t just shine when it’s fresh from the oven—it remains creamy, sweet, and comforting even days later. And honestly, it might even be better the next day.
Frequently Asked Questions
1. Can I make sweet creamed corn casserole without Jiffy mix?
Yes! While Jiffy is quick and convenient, you can make a DIY version using a mix of cornmeal, flour, sugar, baking powder, and a pinch of salt. Just be sure to include a bit of fat like oil or melted butter to match the boxed texture.
2. How can I make this casserole less sweet?
Simply skip the added sugar or reduce it to 1 tablespoon. You can also add savory ingredients like cheese, green onions, or jalapeños to balance out the sweetness.
3. What’s the difference between corn pudding and corn casserole?
Corn pudding is usually creamier and more custard-like, often with eggs. This sweet creamed corn casserole recipe sits between a pudding and a cornbread—creamy in the center, but with structure from the cornbread mix.
4. Can I double the recipe for a larger crowd?
Absolutely. Just double all ingredients and bake in a 9×13-inch pan. Add 5–10 extra minutes to the baking time and check the center with a toothpick to ensure it’s fully cooked.
Conclusion
If comfort had a flavor, it would taste a lot like this sweet creamed corn casserole recipe—buttery, creamy, just sweet enough, and full of warmth. It’s the kind of dish that doesn’t shout for attention but gets cleaned out first at every gathering. Whether you stick to the classic or add your own twist, you’ll always end up with something cozy, satisfying, and undeniably crowd-pleasing. And best of all, it takes almost no effort to make. Sometimes the best dishes really are the easiest ones.
