Creamy Creamed Corn Casserole Recipe with Crispy Golden Top Easy and Perfect

Let me tell you, the scent of sweet corn mingling with buttery cream wafting from my oven is enough to make anyone’s mouth water. The first time I baked this creamy creamed corn casserole with crispy golden top, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It was years ago, back when I was knee-high to a grasshopper, watching my grandma lovingly spoon this casserole into her cast-iron dish on a chilly fall afternoon. I never dreamed that recreating this nostalgic treat on a rainy weekend would become such a staple in my kitchen.

Honestly, this recipe feels like a warm hug wrapped in comfort and buttery goodness. My family couldn’t stop sneaking bites off the cooling rack (and I can’t really blame them). It’s dangerously easy to make, with that perfect balance of creamy texture and a satisfyingly crispy top that makes every forkful a treat. You know what? This creamed corn casserole is just right for potlucks, holiday dinners, or even a sweet treat for your kids after school. It brightens up any table and has become my go-to whenever I want to impress guests with minimal fuss.

After testing this recipe multiple times in the name of research, of course, it’s earned a permanent spot in my repertoire. Whether served alongside roast chicken or enjoyed as a cozy standalone snack, it’s guaranteed to bring smiles and full bellies. You’re going to want to bookmark this one—trust me, it’s a true crowd-pleaser that tastes like pure, nostalgic comfort.

Why You’ll Love This Creamy Creamed Corn Casserole

With years of baking and countless family gatherings behind me, I can confidently say this creamy creamed corn casserole recipe is one of those rare dishes that checks all the boxes. Here’s why you’ll adore it:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute potluck contributions.
• Simple Ingredients: No fancy or hard-to-find items here—most are pantry staples you likely already have.
• Perfect for Any Occasion: Whether it’s holiday feasts, Sunday dinners, or casual get-togethers, this casserole fits right in.
• Crowd-Pleaser: Kids and adults alike rave about the creamy middle balanced by the crispy, golden crust on top.
• Unbelievably Delicious: The texture combo of smooth creamed corn with a crunchy, buttery finish is pure magic.

What sets this recipe apart is the subtle technique of folding in just the right amount of sharp cheddar and a touch of sour cream to amp up creaminess without weighing it down. Plus, baking it until the edges bubble and the top turns a gorgeous golden brown creates that unmistakable crispy crust that makes your taste buds do a happy dance. Honestly, this isn’t just any creamed corn casserole—it’s the best version you’ll ever try.

This recipe is comfort food reimagined—rich, creamy, and satisfying, yet quick enough to whip up on a whim. Whether you want to impress guests or simply treat yourself to something cozy and homemade, it delivers every single time.

What Ingredients You Will Need

This creamy creamed corn casserole uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. You’ll find most of these in your pantry or fridge, and they come together beautifully to create that classic, comforting dish.

• For the base:
• 2 cans (15.25 oz / 432 g) whole kernel corn, drained (I prefer Green Giant for consistent quality)
• 1 can (14.75 oz / 418 g) cream-style corn (adds luscious creaminess)
• 1 cup (240 ml) sour cream (for tangy richness; use full-fat for best texture)
• 1/2 cup (115 g) unsalted butter, melted (adds buttery depth)
• 1 cup (120 g) all-purpose flour (you can swap with gluten-free flour blend)
• 1/4 cup (50 g) granulated sugar (balances the natural sweetness)
• 2 large eggs, beaten (room temperature for smooth incorporation)
• For flavor and topping:
• 1 cup (120 g) sharp cheddar cheese, shredded (for that melty, savory note)
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper (freshly ground preferred)

If you want a little extra flair, I sometimes toss in a pinch of smoked paprika or a dash of cayenne for subtle heat. Feel free to swap sour cream with Greek yogurt if you want a tangier, lighter bite. And in summer, swapping canned corn for fresh off-the-cob corn kernels makes this even more vibrant and sweet.

Equipment Needed

• 9×13-inch (23×33 cm) baking dish – glass or ceramic works beautifully for even heat distribution
• Mixing bowls – one large for combining ingredients, one small for eggs
• Measuring cups and spoons – accuracy matters here!
• Rubber spatula – perfect for folding in ingredients gently
• Whisk – to beat eggs and sugar together smoothly
• Grater – for shredding cheddar cheese freshly
• Oven mitts – safety first when handling hot dishes

If you don’t have a 9×13-inch dish, an 8×8-inch (20×20 cm) will work—just expect a slightly thicker casserole and adjust the baking time by a few minutes. I’ve tried this recipe in both glass and metal pans; glass tends to give a gentler bake, while metal produces a crisper bottom crust. For budget-friendly options, thrift stores often have perfect baking dishes that just need a quick scrub.

Preparation Method

1. Preheat your oven to 350°F (175°C). Grease your 9×13-inch baking dish generously with butter or non-stick spray to prevent sticking and encourage that golden crust.
2. Combine the corn: In a large bowl, mix the drained whole kernel corn and cream-style corn. The cream-style corn is key for that signature creamy texture, so don’t skip it.
3. Add the wet ingredients: Stir in the sour cream and melted butter until well combined. Make sure the butter isn’t too hot or it might cook the eggs later.
4. Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour, sugar, salt, and pepper. This ensures even seasoning throughout.
5. Beat the eggs: In a small bowl, lightly beat the eggs until just combined. Adding them at room temperature helps avoid curdling.
6. Bring it all together: Gradually add the flour mixture into the corn mixture, folding gently with a rubber spatula. Then, stir in the beaten eggs just until evenly incorporated. The batter will be thick but not dry.
7. Fold in the cheese: Reserve about 1/4 cup (30 g) of shredded cheddar for the topping, and mix the rest into the batter. This adds that melty, savory surprise inside.
8. Transfer to baking dish: Pour the batter into the prepared dish, spreading it out evenly with your spatula. Sprinkle the reserved cheddar cheese evenly over the top—this step is what creates that irresistible crispy golden top.
9. Bake: Place the dish in the oven and bake for 45-50 minutes, or until the edges are bubbly and golden brown, and a toothpick inserted near the center comes out mostly clean (a few moist crumbs are okay).
10. Cool briefly: Let the casserole stand for 10 minutes before serving. This helps it set and makes slicing easier.

If you notice the top browning too fast, tent it loosely with foil halfway through baking to avoid burning. And if your casserole seems too wet after baking, give it a few extra minutes—sometimes ovens vary, and a little patience pays off. The smell alone will tell you when it’s done—rich, buttery, and absolutely inviting.

Cooking Tips & Techniques

One trick I’ve learned is to not overmix the batter once the flour is added. You want everything combined but still a bit lumpy to keep that tender texture. Overworking the batter can lead to a denser casserole, and trust me, this dish is all about creamy lightness.

Use room temperature eggs—they blend better, preventing lumps or clumps. Also, draining the whole kernel corn well is crucial to avoid a soggy casserole. I use a fine mesh strainer and press gently to remove excess liquid.

When it comes to cheese, freshly shredded sharp cheddar melts way better than pre-shredded bags, which often contain anti-caking agents that can affect texture. This is one of those small details that make a big difference.

Timing is your friend here—start preheating the oven before you begin mixing to ensure the bake starts promptly, giving you that perfect crust. Multitasking by prepping sides or salads during baking makes dinner prep feel like a breeze.

Lastly, resist the urge to cut into the casserole immediately when it comes out of the oven. Letting it rest for at least 10 minutes helps it set, making each slice hold together beautifully.

Variations & Adaptations

Feel free to customize this creamy creamed corn casserole to suit your tastes or dietary needs. Here are some variations I’ve tried and loved:

• Gluten-Free Version: Substitute all-purpose flour with almond flour or a gluten-free flour blend. Note that the texture will be slightly different but still delicious.
• Cheese Swap: Use pepper jack for a spicy kick, or mozzarella for a milder, gooey texture. Mixing in some parmesan adds a nice umami boost.
• Vegan Adaptation: Swap sour cream with coconut yogurt, use vegan butter, and replace eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). The crispy top might be a bit less golden but still tasty.
• Seasonal Twist: Toss in fresh herbs like thyme or chives for a bright flavor. In summer, fresh corn kernels replace canned corn for a sweet, juicy bite.

One personal favorite is stirring in a handful of crumbled cooked bacon or diced green chilies for a smoky, savory edge that adds complexity. Feel free to experiment—this recipe is forgiving and welcomes your creativity!

Serving & Storage Suggestions

This creamy creamed corn casserole is best served warm, straight from the oven when the top is still crisp and the inside is luscious. It pairs beautifully with roast chicken, baked ham, or a fresh green salad to balance the richness.

Leftovers? No problem. Store them in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 325°F (160°C) for about 15 minutes to revive that crispy top, or microwave individual portions for convenience (though the crispiness softens).

You can also freeze this casserole after baking—wrap tightly in foil and place in a freezer-safe container. Thaw overnight in the fridge, then reheat covered with foil to prevent drying out.

Over time, the flavors deepen, making this dish even more comforting the next day. Just remember, the crispy top is at its best fresh, so a quick reheat in the oven helps bring back that golden crunch.

Nutritional Information & Benefits

This creamy creamed corn casserole packs a comforting punch with wholesome ingredients. Here’s an estimated breakdown per serving (assuming 8 servings):

Calories	280 kcal
Protein	7 g
Carbohydrates	30 g
Fat	14 g
Fiber	2 g

Corn is a good source of fiber and antioxidants, while sharp cheddar offers calcium and protein. Using sour cream adds creaminess along with beneficial probiotics if you choose cultured versions.

This recipe is naturally gluten-free if you swap the flour as suggested, and can be adapted for dairy-free diets easily. Just keep in mind the presence of eggs and dairy if allergies are a concern.

From a wellness standpoint, this dish satisfies comfort food cravings without relying on processed ingredients, making it a nourishing choice for both body and soul.

Conclusion

This creamy creamed corn casserole with crispy golden top is a true crowd-pleaser that’s easy to make and downright delicious. Its perfect balance of creamy, cheesy, and crunchy textures makes it a standout side or even a cozy main for casual meals. I love how adaptable it is—whether you stick to the classic recipe or add your own twist, it never disappoints.

Give this recipe a try, and don’t be shy about customizing it to your taste buds. I’d love to hear how you make it your own, so please leave a comment or share your variations! This dish has brought so much joy and comfort to my family, and I’m sure it will do the same for yours.

Go ahead, treat yourself to this comfort classic—you deserve it!

Frequently Asked Questions About Creamy Creamed Corn Casserole

Can I use fresh corn instead of canned corn in this casserole?

Absolutely! Fresh corn, especially in summer, adds a vibrant sweetness. Use about 3 cups (450 g) of fresh corn kernels, and reduce any added liquid slightly to keep the casserole from becoming too wet.

How do I make this casserole ahead of time?

Prepare the casserole up to the baking step, cover tightly with foil, and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if baking from cold.

What can I do if my casserole turns out too watery?

Make sure to drain the whole kernel corn well before mixing. If it’s still watery after baking, you can bake it a bit longer uncovered to help excess moisture evaporate.

Is there a dairy-free version of this recipe?

Yes! Substitute sour cream with coconut or cashew-based yogurt, use dairy-free butter, and replace cheddar with vegan cheese. For eggs, try flax eggs to help bind the casserole.

Can this casserole be frozen after baking?

Definitely. Cool completely, then wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven until warmed through, covering with foil to keep it moist.

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