Cozy Creamed Corn Casserole Recipe with Cheesy Golden Crust Easy and Perfect

Let me tell you, the scent of sweet corn and melted cheese wafting from my oven is enough to make anyone’s mouth water. The first time I baked this cozy creamed corn casserole with cheesy, golden crust, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. It reminds me of those family dinners when I was knee-high to a grasshopper, sitting at the kitchen table watching my grandma whip up comforting dishes that felt like warm hugs on a plate.

Years ago, I stumbled upon this recipe on a rainy weekend, trying to recreate that nostalgic feeling of comfort food that’s both satisfying and simple. Honestly, my family couldn’t stop sneaking spoonfuls off the cooling rack (and I can’t really blame them). You know what? This casserole is dangerously easy, with a cheesy, golden crust that makes it perfect for potlucks, holiday dinners, or just a sweet treat to brighten up a chilly evening. After testing it multiple times—in the name of research, of course—it’s become a staple for our family gatherings and a recipe I’m excited to share with you. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Cozy Creamed Corn Casserole Recipe

This creamed corn casserole with cheesy golden crust isn’t just comfort food—it’s the kind that hits all the right notes with every bite. Here’s why this recipe quickly became a favorite in my kitchen:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute gatherings.
• Simple Ingredients: No fancy grocery trips required; most of these are pantry staples you probably already have on hand.
• Perfect for Any Occasion: Whether it’s a cozy family dinner, a holiday potluck, or a casual brunch, this casserole fits right in.
• Crowd-Pleaser: Always gets rave reviews from both kids and adults alike. Honestly, it disappears fast!
• Unbelievably Delicious: The combination of creamy corn and melty cheese topped with a golden crust is pure nostalgic comfort food done right.

This recipe stands out because of the perfectly balanced seasoning and that irresistible cheesy crust that adds texture without overwhelming the sweet corn flavor. I like to use a blend of sharp cheddar and mozzarella for the best melt and flavor combo. It’s not just any creamed corn casserole–it’s my best version, tested and tweaked through many family meals.

Eating this feels like closing your eyes after the first bite and savoring a moment of pure contentment. So if you want a dish that impresses guests without stress or simply crave something that feels like a warm hug, this recipe is your new go-to.

What Ingredients You Will Need

This cozy creamed corn casserole recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without fuss. You won’t need to hunt for anything exotic, and many of these are pantry or fridge staples.

• Cremaed corn: 2 cans (14.75 oz / 415 g each) of creamed corn (I prefer Libby’s for its smooth texture)
• Whole kernel corn: 1 can (15 oz / 425 g), drained (adds a nice pop of texture)
• Sharp cheddar cheese: 1 ½ cups (170 g), shredded (for that rich, tangy flavor)
• Mozzarella cheese: 1 cup (113 g), shredded (for gooey meltiness)
• Sour cream: ½ cup (120 ml), full-fat (adds creaminess and a slight tang)
• Butter: 4 tablespoons (57 g), melted (for richness and helps the crust)
• Yellow cornmeal: ½ cup (60 g) (I recommend Bob’s Red Mill for best texture)
• All-purpose flour: ½ cup (60 g) (helps bind the casserole)
• Granulated sugar: 2 tablespoons (25 g) (balances the savory elements)
• Baking powder: 1 teaspoon (5 g) (for a light, fluffy texture)
• Salt: 1 teaspoon (adjust to taste)
• Black pepper: ½ teaspoon freshly ground
• Optional: ½ teaspoon smoked paprika or cayenne pepper for a subtle kick

Feel free to swap the sour cream with Greek yogurt for a healthier twist or use dairy-free cheese and butter to make it vegan-friendly. In summer, fresh corn kernels work beautifully instead of canned corn, giving it that sweet, fresh crunch.

Equipment Needed

• 9×13 inch baking dish: A standard size works perfectly for this casserole. I like using a glass dish because it heats evenly and lets you see the bubbly, golden crust.
• Mixing bowls: One large bowl for combining ingredients and a smaller one for prepping cheese or corn if needed.
• Measuring cups and spoons: Accuracy helps, especially with baking powder and cornmeal.
• Whisk and spatula: For smooth, even mixing without overworking the batter.
• Oven mitts: Because safety first—handling a hot dish is no joke!

If you don’t have a whisk, a fork or hand mixer works just fine. No fancy equipment needed here, which is one of the reasons I love this recipe for busy cooks or beginners. And a quick tip: I always spray my baking dish lightly with non-stick spray to prevent sticking and ensure an easy cleanup.

Preparation Method

1. Preheat your oven to 350°F (175°C): Give it at least 10 minutes to reach the right temperature so the casserole bakes evenly.
2. Prepare the baking dish: Lightly grease a 9×13 inch (23×33 cm) baking dish with butter or non-stick spray to prevent sticking.
3. Mix the dry ingredients: In a large bowl, combine ½ cup (60 g) yellow cornmeal, ½ cup (60 g) all-purpose flour, 2 tablespoons (25 g) sugar, 1 teaspoon (5 g) baking powder, 1 teaspoon salt, and ½ teaspoon black pepper. Whisk together until evenly blended.
4. Add the wet ingredients: Pour in 4 tablespoons (57 g) melted butter and ½ cup (120 ml) sour cream. Stir gently but thoroughly until just combined—don’t overmix, or it can get tough.
5. Incorporate the corn: Add both cans of corn (creamed and whole kernel), mixing carefully to maintain some texture.
6. Fold in the cheese: Reserve about ½ cup (57 g) shredded cheddar and ¼ cup (28 g) mozzarella for the topping. Fold the rest into the batter until evenly distributed.
7. Transfer to baking dish: Pour the mixture into your prepared dish, smoothing the top with a spatula.
8. Add the cheesy crust: Sprinkle the reserved cheddar and mozzarella evenly over the top for that irresistible golden finish.
9. Bake: Place the casserole in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. You should see bubbly edges and smell that cheesy, buttery aroma filling your kitchen.
10. Rest before serving: Let the casserole sit for about 10 minutes out of the oven to set up—it makes serving easier and helps the flavors meld.

If you notice the top browning too fast, tent loosely with aluminum foil after 30 minutes of baking to prevent burning. And if your casserole feels a bit too wet after baking, a quick broil (2-3 minutes) can help crisp up the crust nicely.

Cooking Tips & Techniques

Here’s what I’ve learned through many batches of this creamed corn casserole with cheesy golden crust:

• Don’t overmix the batter: It’s tempting to stir until perfectly smooth, but overmixing can make your casserole dense and rubbery. Gentle folding keeps a tender crumb.
• Cheese selection matters: Sharp cheddar adds tang, while mozzarella delivers gooey stretch. Mixing these two creates that perfect balance you want in a golden crust.
• Drain the whole kernel corn well: Excess liquid can make the casserole soggy. Give it a good shake in a colander or even pat dry with paper towels.
• Use room temperature ingredients: Sour cream and butter blend better when not cold, helping the casserole bake evenly.
• Timing is everything: Start preheating your oven before mixing to avoid delays. Bake immediately after assembling for best rise and texture.
• Multitasking hack: While the casserole bakes, prep a fresh salad or roast veggies to round out your meal.

My personal cooking fails? Once, I forgot the baking powder, and the casserole came out flat and heavy. Lesson learned: don’t skip the leavening agents! Also, I’ve found that a too-hot oven can burn the cheese crust before the inside cooks—so keep an eye on it and tent foil if needed.

Variations & Adaptations

This creamed corn casserole recipe is wonderfully adaptable, so you can tweak it to suit your tastes or dietary needs.

• Gluten-Free Option: Swap the all-purpose flour for a gluten-free blend or almond flour. Just note the texture may be slightly different but still delicious.
• Spicy Kick: Add ½ teaspoon cayenne pepper or diced jalapeños for a touch of heat that contrasts beautifully with the sweet corn.
• Herb Infusion: Mix in fresh chopped herbs like thyme, chives, or parsley to brighten up the flavor and add a fresh note.
• Dairy-Free Version: Use dairy-free sour cream, vegan butter, and plant-based cheese alternatives. The texture might be a bit different but still cozy and satisfying.
• Seasonal Twist: In summer, swap canned corn with fresh corn kernels for an extra sweet and juicy casserole. Alternatively, add diced roasted red peppers for color and flavor.

One variation I tried recently was adding crumbled cooked bacon on top before baking—talk about a smoky, crispy twist that made the casserole extra indulgent!

Serving & Storage Suggestions

This cozy creamed corn casserole is best served warm, right out of the oven, when the cheesy crust is at its melty best. I like to pair it with roasted chicken or a simple green salad to balance the richness.

Leftovers? No worries! Store any extra casserole in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15-20 minutes until heated through. A quick zap in the microwave works too, but the crust might lose its crispness.

It’s worth noting that the casserole’s flavors actually deepen after a day, making it a perfect make-ahead side dish for busy holiday meals. Just reheat gently to keep that golden crust intact.

Nutritional Information & Benefits

One serving (about 1 cup or 240 ml) of this creamed corn casserole provides roughly:

Calories	250-270 kcal
Protein	9-11 g
Fat	14-16 g
Carbohydrates	22-25 g
Fiber	2-3 g

This recipe offers a good mix of carbohydrates and protein, with healthy fats from butter and cheese. Corn is a source of antioxidants and fiber, supporting digestive health. Using real cheese adds calcium and vitamin D. For those watching gluten, it can be easily adapted to gluten-free options.

From my experience, this dish balances indulgence with wholesome ingredients, making it a treat you can feel good about sharing with family and friends.

Conclusion

To sum it up, this cozy creamed corn casserole with cheesy golden crust is a must-try recipe that brings comfort and joy to any table. It’s easy to make, uses simple ingredients, and yields a dish that’s creamy, cheesy, and perfectly textured. I love how versatile it is, letting you tweak it to your taste or dietary needs without losing that signature cozy vibe.

Honestly, it’s one of those recipes that feels like home in every bite, and I hope it becomes a favorite in your kitchen too. Give it a go, and don’t hesitate to share your own twists or stories—I’d love to hear how you make it yours. Go on, make your next meal a little cozier!

Frequently Asked Questions

Can I use fresh corn instead of canned for this casserole?

Absolutely! Fresh corn kernels work beautifully and add a sweet, juicy crunch. Just cook or blanch them briefly before mixing into the casserole.

How do I make this casserole gluten-free?

Swap the all-purpose flour with a gluten-free flour blend or almond flour. This keeps the texture tender without gluten.

Can I prepare this casserole ahead of time?

Yes! You can assemble it a day ahead, store it covered in the fridge, and bake it fresh before serving.

What’s the best way to reheat leftovers?

Reheat covered in a 350°F (175°C) oven for 15-20 minutes. This keeps the cheesy crust from drying out. Microwave works too but may soften the crust.

Can I add other vegetables to this recipe?

Definitely! Diced bell peppers, jalapeños, or even cooked bacon add great flavor and texture. Just fold them in with the corn before baking.

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