Dinner

Creamed Corn Cornbread Casserole Recipe

Bynova cole February 27, 2026February 27, 2026

Introduction

This Cornbread Casserole is a comforting, moist dish that combines the sweet flavors of corn with the richness of cheese and sour cream. Perfect as a side for any meal, it’s easy to prepare and always a crowd-pleaser.

A single square piece of golden cornbread sits in the middle of a white plate, showing a crumbly texture with visible bits of yellow corn and small green herb flecks throughout, topped with a smooth, square pat of pale yellow butter melting slightly. The background includes a white baking dish with more cornbread slightly out of focus and a cloth with green and white stripes, all set on a white marbled surface. Some loose corn kernels are scattered near the plate's edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

⅔ cup all-purpose flour
⅓ cup yellow cornmeal
¼ cup granulated sugar
1 tablespoon baking powder
1 teaspoon salt
1 (14.75 ounce) can creamed corn
1 cup sour cream
½ cup melted butter
2 eggs
1 (15 ounce) can canned corn, drained (optional)
1 cup shredded sharp cheddar cheese (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a casserole dish. Set it aside while you prepare the batter.
Step 2: In a large bowl, combine the all-purpose flour, yellow cornmeal, granulated sugar, baking powder, and salt.
Step 3: In another bowl, mix together the creamed corn, sour cream, melted butter, and eggs until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir just until combined. Gently fold in the drained canned corn and shredded cheddar cheese if you’re using them.
Step 5: Spread the mixture evenly into the prepared casserole dish. Bake for 45 to 55 minutes, or until the top is lightly browned and a toothpick inserted in the center comes out clean.

Tips & Variations

For a spicy kick, add a finely chopped jalapeño or a pinch of cayenne pepper to the batter.
Swap sour cream for Greek yogurt to make the dish a bit lighter without losing creaminess.
Try mixing in cooked bacon bits or diced green onions for extra flavor and texture.
Use smoked cheddar or pepper jack cheese for a different twist on the classic flavor.

Storage

Store leftover cornbread casserole covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in the oven at 325°F until heated through. This dish also freezes well; wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

How to Serve

The image shows a close-up of a baked corn casserole in a white rectangular dish. The dish has one thick layer with a golden-yellow color and a crumbly texture on the top surface. The inside layer is moist and slightly dense, containing whole bright yellow corn kernels scattered evenly throughout. A scoop has been taken out from one corner, revealing the soft and creamy interior with visible corn pieces. The dish sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole up to a day in advance. Keep it covered in the refrigerator and bake right before serving.

Is this casserole gluten-free?

This recipe uses all-purpose flour and cornmeal, which typically contains gluten. To make it gluten-free, substitute the flour with a gluten-free flour blend.