Awesome and Easy Creamy Corn Casserole

This corn casserole will be a welcome addition to any table. Whether you're cooking for a special occasion or a regular weeknight, this creamy corn casserole recipe will definitely become a staple in your rotation.

How to Make Corn Casserole

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Corn Casserole Ingredients

These are the easy-to-find ingredients you'll need to make this top-rated creamy corn casserole recipe:

• Canned corn: You'll need one can of whole kernel corn and one can of creamed corn.
• Cornbread mix: A package of dry cornbread mix is the secret ingredient in this shortcut creamed corn recipe.
• Sour cream: Sour cream lends creaminess and a hint of tang.
• Butter: Melted butter adds richness and flavor.
• Eggs: Two eggs give the casserole moisture and bind the ingredients together.

How Do You Make Corn Casserole?

It couldn't be easier to make this homemade corn casserole: Simply mix the ingredients until they're well-combined, transfer to a baking dish, and bake until a toothpick inserted into the center comes out clean.

Can You Make Corn Casserole Ahead of Time?

Yes! You can make corn casserole up to two days in advance. Cover the cooled casserole tightly with storage wrap and store in the refrigerator. Reheat in an oven preheated to 300 degrees F for 10-20 minutes (or until warmed through).

Can You Freeze Corn Casserole?

Yes, you can freeze corn casserole for up to three months. Wrap the casserole in a layer of storage wrap, then in a layer of aluminum foil. Thaw in the refrigerator, then reheat in the oven or microwave.

Allrecipes Community Tips and Praise

"Awesome," according to . "I add diced poblano pepper for color and a little kick."

"This is a piece of heaven in a casserole dish," raves . "Super easy and quick to throw together and absolutely DELICIOUS!!!"

"Wow, this was really good," says . "It is a new keeper for holiday dinners. I added a little bit of green onion for color. Cooked it in a large round soufflé dish. Love how easy it is. It's so good that I could see making this the main entree for a vegetarian dinner."

Editorial contributions by