Easy Creamy Corn Casserole

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Can you make corn casserole in advance?
Yes! The corn casserole can be made up to two days in advance. Cover the cooled casserole tightly with aluminum foil and place in the refrigerator. Reheat in a 300 degree F oven for 10 to 20 minutes (or until heated through).

Can you freeze corn casserole?
Yes, corn casserole can be frozen for up to three months. Wrap the casserole in a layer of foil and then a layer of foil. Thaw in the refrigerator and then reheat in the oven or microwave.



    • 1 (15 ounce) can whole grain corn, drained
    • 1 (14.75 ounce) can creamed corn
    • 1 (8.5 ounce) package dry cornbread mix
    • 1 cup sour cream
  • ½ cup melted butter
  • 2 beaten eggs


How To Make Easy Creamy Corn Casserole

Preheat the oven to 175 degrees C (350 degrees F). Lightly grease a 9×9 inch baking pan.

Mix whole wheat corn and cream, cornbread mix, sour cream, melted butter, and eggs in a medium bowl until well combined. Pour the mixture into the prepared pan.

Bake in the preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, about 45 minutes.

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