Is Sweet Creamed Corn Casserole the Same as Corn Pudding?

These dishes are similar but not identical. Traditional corn pudding often has a softer, more custard-like texture because it contains a higher proportion of eggs and liquid. Corn casserole made with cornbread mix is usually more structured, with a moist interior and a lightly browned top. Both dishes feature sweet corn and are popular Southern-inspired comfort foods.

Can I Use Frozen Corn Instead of Canned Corn?

Yes, thawed frozen corn can replace the drained whole kernel corn. Thaw it completely and drain any excess moisture before adding it to the batter. However, regular frozen corn should not directly replace cream-style corn because the latter provides important moisture and creaminess.

Why Is My Corn Casserole Runny in the Middle?

A runny center usually indicates that the casserole needs more baking time or contains too much liquid. Make sure the whole kernel corn is properly drained, use the correct baking dish size, and bake until the middle is set. Remember that the finished casserole should remain moist and creamy rather than becoming completely firm like traditional cornbread.

Easy Sweet Creamed Corn Casserole Recipe

Name: Sweet Creamed Corn Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Southern
Ingredients: 1 (15-ounce) can creamed corn; 1 (15-ounce) can whole kernel corn, drained; 1 cup sour cream; 1 (8.5-ounce) package Jiffy Corn Muffin Mix; 1 teaspoon baking powder (optional); 1 large egg; 1/2 cup unsalted butter, melted; 1 1/2 cups shredded cheddar cheese, divided

Description

This Sweet Creamed Corn Casserole is buttery, cheesy, and incredibly delicious! Made with sweet creamed corn, whole kernel corn, sour cream, Jiffy cornbread mix, melted butter, and cheddar cheese, this easy Southern side dish has a moist, tender texture and a beautiful golden-brown topping. Perfect for Thanksgiving, Christmas, potlucks, and family dinners, it takes just 10 minutes to prepare and bakes to perfection in about 50 minutes. A simple, comforting recipe everyone will love!

Ingredients

Scale

1 (15-ounce) can creamed corn
1 (15-ounce) can whole kernel corn, drained
1 cup sour cream
1 (8.5-ounce) package Jiffy Corn Muffin Mix
1 teaspoon baking powder (optional)
1 large egg
1/2 cup unsalted butter, melted
1 1/2 cups shredded cheddar cheese, divided

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Instructions

Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch or 7×11-inch baking dish with butter or nonstick cooking spray.
In a large mixing bowl, combine the melted butter, egg, sour cream, creamed corn, drained whole kernel corn, Jiffy Corn Muffin Mix, and optional baking powder.
Add 1 cup of shredded cheddar cheese and gently stir until all the ingredients are combined. Avoid overmixing to keep the casserole light and tender.
Pour the mixture into the prepared baking dish and spread it evenly with a spatula.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
Bake uncovered for 45–50 minutes, or until the top is golden brown and the center is set.
Remove from the oven and let the casserole rest for 5–10 minutes before serving. Enjoy warm!

Notes

Do not drain the creamed corn. Its creamy liquid helps keep the casserole moist.
Drain the whole kernel corn thoroughly to prevent excess moisture.
Mix the ingredients just until combined. Overmixing can result in a denser casserole.
The baking powder is optional but can help create a slightly lighter texture.
Freshly shredded cheddar cheese melts beautifully and gives the casserole a delicious cheesy topping.
For a larger crowd, double the ingredients and bake in a greased 9×13-inch baking dish. Add approximately 10–15 minutes to the baking time and check the center for doneness.
Store leftovers in an airtight container in the refrigerator for 3–4 days.
Reheat individual portions in the microwave or larger portions in a 325°F oven until heated through.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Baking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 303 kcal
Sugar: 4 g
Sodium: 464 mg
Fat: 24 g
Saturated Fat: 13 g
Unsaturated Fat: 8 g
Trans Fat: 1 g
Carbohydrates: 18 g
Fiber: 1 g
Protein: 8 g
Cholesterol: 87 mg