Cream Corn Casserole Recipe

Introduction

This Cream Corn Casserole is a comforting, cheesy side dish that’s perfect for family dinners or holiday meals. With a creamy texture and savory flavor, it’s easy to make and sure to please everyone at the table.

Ingredients

• 2 large eggs
• 1 row Ritz crackers
• 3 cans corn kernels (15 oz. cans, 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

Instructions

1. Step 1: Drain the corn kernels from the three cans and set aside.
2. Step 2: Crush the Ritz crackers and combine them in a bowl with the drained corn, cream corn, milk, eggs, Jiffy corn muffin mix, and 3/4 cup of the cheddar cheese. Mix everything thoroughly.
3. Step 3: Pour the mixture into a 9×12 inch baking pan that has been sprayed with cooking spray.
4. Step 4: Cut the butter into four equal pieces and press them slightly into the casserole near the edges.
5. Step 5: Sprinkle the remaining 1/4 cup of grated cheddar cheese evenly over the top of the casserole.
6. Step 6: Bake in a preheated oven at 350°F (175°C) for about 35 minutes, or until the edges are browned and the center is set but still soft.
7. Step 7: Avoid overbaking to prevent dryness. The casserole is best served warm and also makes great leftovers.

Tips & Variations

• For extra flavor, try adding chopped jalapeños or cooked bacon pieces to the mixture before baking.
• If you prefer a sharper taste, substitute part of the cheddar cheese with Pepper Jack or smoked gouda.
• Use crushed saltine crackers instead of Ritz for a different texture and a bit less buttery flavor.
• To make it vegetarian, ensure the Jiffy mix you choose doesn’t contain animal-derived ingredients.

Storage

Store leftover cream corn casserole in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F oven until heated through. The casserole may thicken as it cools, so adding a splash of milk when reheating can help restore its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole in advance?

Yes, you can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours before baking. Just bake it as directed, adding a few extra minutes if needed.

Can I use frozen corn instead of canned?

Absolutely. Use about 3 cups of thawed frozen corn, making sure it is well drained to avoid excess moisture in the casserole.

Cream Corn Casserole Recipe

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★★★★★

4.8 from 125 reviews

A comforting and creamy corn casserole that combines sweet corn kernels, cream corn, and cheesy goodness with a moist corn muffin base. This easy-to-make dish bakes to golden perfection, making a perfect side for holidays or family dinners.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 large eggs
• 1 row Ritz crackers (approximately 12 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 (about 8.5 oz)
• 1/2 cup milk
• 1 cup cheddar cheese, shredded (divided as 3/4 cup and 1/4 cup)

Instructions

1. Drain Corn: Thoroughly drain the 3 cans of corn kernels to remove excess liquid, ensuring the casserole will not be too watery.
2. Mix Ingredients: Crush the row of Ritz crackers into small pieces and add to a large mixing bowl. Add the drained corn kernels, cream corn, milk, eggs, Jiffy corn muffin mix, and 3/4 cup of shredded cheddar cheese. Stir everything together until the mixture is well combined.
3. Prepare Baking Dish: Lightly spray a 9×12 inch baking pan with non-stick spray for easy release of the casserole after baking.
4. Transfer Mixture: Spoon the corn mixture evenly into the prepared baking dish, spreading it out smoothly.
5. Add Butter: Cut the 1/4 cup of butter into 4 equal pieces. Gently press these pieces slightly into the top edges of the casserole to allow melting throughout as it bakes.
6. Add Topping Cheese: Sprinkle the remaining 1/4 cup of shredded cheddar cheese evenly over the top of the casserole for a cheesy crust.
7. Bake: Place the casserole in a preheated oven at 350°F (175°C) and bake for about 35 minutes. Bake until the edges are browned and the center is set but still a bit soft. Avoid overbaking to maintain a moist, creamy texture.
8. Serve: Remove from oven and serve warm. This casserole is delicious fresh and reheats well for leftovers.

Notes

• Do not overcook to avoid a dry texture; aiming for a slightly soft center keeps the casserole creamy.
• Using Ritz crackers adds a subtle buttery flavor and slight crunch.
• Jiffy corn muffin mix provides sweetness and helps bind the casserole.
• Serve as a side dish with meats, especially for holiday meals like Thanksgiving or potlucks.
• Leftovers can be refrigerated and reheated gently in the oven or microwave.

Keywords: corn casserole, creamy corn dish, holiday side dish, cheesy corn casserole, Jiffy corn muffin recipe