Why Make This Recipe
This Southern Creamed Corn Casserole is pure comfort food. It’s rich, creamy, and satisfying, perfect for any meal. Everyone loves this dish, from kids to adults. It’s easy to make even though it tastes special. You can serve it with many different main dishes and for holidays. You can also make it before you need it, which helps with planning meals.
How to Make Southern Creamed Corn Casserole
Making this casserole is simple. You will mix wet and dry ingredients, then add corn. After that, you bake it until it’s golden and bubbly.
Ingredients of Southern Creamed Corn Casserole
Wet Ingredients
- Whole Kernel Corn (fresh or frozen), 3 cups
- Creamed Corn (canned), 1 (15-ounce) can
- Heavy Cream, 1/2 cup
- Milk (whole or 2%), 1/4 cup
- Melted Butter, 1/4 cup
- Sour Cream or Cream Cheese (softened), 1/2 cup
Dry Ingredients
- Cornmeal (fine or medium ground), 1/2 cup
- All-Purpose Flour, 2 tablespoons
- Sugar (granulated), 1 teaspoon
- Salt, 1/2 teaspoon
- Black Pepper, 1/4 teaspoon
- Optional: Cayenne Pepper, a pinch
Toppings & Garnish
- Shredded Cheddar Cheese (sharp or mild), 1 cup
- Chopped Fresh Chives or Parsley, 2 tablespoons
Directions of Southern Creamed Corn Casserole
Prep Your Ingredients
- Thaw frozen corn if you are using it.
- Heat your oven to 350°F (175°C).
- Grease a 9×13 inch casserole dish.
Mix It All Together
- Put wet ingredients (whole kernel corn, creamed corn, heavy cream, milk, melted butter, and sour cream or cream cheese) in a large bowl.
- Whisk in dry ingredients (cornmeal, all-purpose flour, sugar, salt, black pepper, and cayenne pepper if using) until they are just mixed. Do not mix too much.
- Stir both types of corn gently into the mixture.
Bake Your Delicious Casserole
- Pour the mixture into the prepared casserole dish.
- Bake for 30 minutes.
- Take the casserole out of the oven. Sprinkle shredded cheddar cheese on top.
- Bake for another 15-20 minutes, or until it is golden brown and bubbly.
How to Serve Southern Creamed Corn Casserole
Let the casserole rest for a few minutes after you take it out of the oven. This makes it easier to serve. You can sprinkle fresh chives or parsley on top.
How to Store Southern Creamed Corn Casserole
Store any leftover casserole in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it. Wrap it well in plastic wrap and then foil. It will stay good in the freezer for up to 3 months. Thaw it in the refrigerator overnight. Reheat it gently in the oven or microwave.
Tips to Make Southern Creamed Corn Casserole
- Do Not Overbake: Watch the casserole closely. If you bake it too long, it can become dry.
- Resting Time: Let the casserole sit for a few minutes after baking. This helps it set and makes it easier to scoop.
- Ingredient Quality: Use good quality corn and dairy products. This makes a big difference in how it tastes.
- Room Temperature Ingredients: Use ingredients that are at room temperature. This helps them mix evenly.
- Adjust Sweetness: Taste the mixture before you bake it and add more sugar if you want it sweeter.
- Creamy vs. Firm: If you want a firmer casserole, use a little less milk.
Variation
- More Cheese: Try different cheeses like Monterey Jack or smoked gouda.
- Spicy: Add diced jalapeños for more heat.
- Herbs: Put in fresh thyme or rosemary for a nice smell and taste.
- Crispy Topping: Mix crushed cornflakes or panko breadcrumbs with melted butter. Spread this on top before baking for a crunchy layer.
FAQs
Q1: Can I make Southern Creamed Corn Casserole ahead of time?
A1: Yes! You can mix the casserole the day before. Cover it tightly and put it in the refrigerator. Let it sit at room temperature for about 30 minutes before baking. You might need to bake it for an extra 5-10 minutes.
Q2: What’s the best type of corn to use for this Southern Creamed Corn Casserole?
A2: Fresh corn cut from the cob tastes best. Good quality frozen corn (thawed) also works well. Make sure you use good canned creamed corn too.
Q3: My Southern Creamed Corn Casserole is a bit runny. What went wrong?
A3: It might be runny if you did not bake it long enough. Or, there might have been too much water from the corn. Make sure your corn is drained well if you use canned or thawed corn. Bake it until the edges are firm and the middle wiggles a little, but is not watery.
Classic Southern Creamed Corn Casserole
Equipment
- 9x13 inch casserole dish
- Large Bowl
- Small bowl
- Whisk
Ingredients
Wet Ingredients
- 3 cups Whole Kernel Corn (fresh or frozen, thawed)
- 1 (15-ounce) can Creamed Corn (canned)
- 1/2 cup Heavy Cream
- 1/4 cup Milk (whole or 2%)
- 1/4 cup Melted Butter
- 1/2 cup Sour Cream (softened)
Dry Ingredients
- 1/2 cup Cornmeal (fine or medium ground)
- 2 tablespoons All-Purpose Flour
- 1 teaspoon Sugar (granulated)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- a pinch Cayenne Pepper (optional)
Toppings & Garnish
- 1 cup Shredded Cheddar Cheese (sharp or mild)
- 2 tablespoons Chopped Fresh Chives
Instructions
Prep Your Ingredients
- Thaw frozen corn, preheat oven to 350°F (175°C), and grease a 9x13 inch casserole dish.
Mix Wet Ingredients
- In a large bowl, combine and whisk together the whole kernel corn, creamed corn, heavy cream, milk, melted butter, and softened sour cream until well combined.
Combine Dry Ingredients
- In a separate small bowl, whisk together the cornmeal, all-purpose flour, granulated sugar, salt, black pepper, and optional cayenne pepper.
Combine Wet and Dry
- Gently whisk the dry ingredient mixture into the wet ingredients until just combined, being careful not to overmix.
Pour and Bake (Initial)
- Pour the mixture into the prepared casserole dish and bake for 30 minutes.
Add Cheese and Finish Baking
- Remove the casserole, sprinkle with shredded cheddar cheese, and bake for an additional 15-20 minutes until golden brown and bubbly.
Rest and Serve
- Let the casserole rest for a few minutes before serving, then garnish with chopped fresh chives if desired.