Easy Baked Corn Casserole Recipe Without Sour Cream
No sour cream? No problem. This corn casserole recipe without sour cream is richer, sweeter, and way easier than the original with just eight simple ingredients you probably already have. Bonus, this easy corn casserole recipe requires only a few minutes of prep and can be made ahead to save time and oven space. The holiday season is full of comfort food and this side dish is a staple on my table at Thanksgiving, Easter, and Christmas. With only a few simple ingredients and a casserole dish, you can make it too! Full recipe card below.
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What is Cream Corn Casserole?
Creamy corn casserole is a tasty Southern classic often made with cream-style corn, sour cream, and a box of Jiffy mix that straddles the line between savory and sweet. Like many other holiday meal casseroles, the original recipe was born out of convenience. Open a few shelf-stable cans, mix them together, bake, and serve something that feels homemade without the fuss.
Most corn casserole recipes are more of a cornbread casserole rather than a corn bake like this one. My family has made this delicious corn casserole year after year and it is definitely a side dish the whole family loves! But unlike many sweet corn casserole recipes, this one does not use Jiffy corn muffin mix or sour cream, which I like even better! It is really more like a corn pudding casserole or a corn souffle than cornbread in my opinion.
Why You Will Love This Recipe
This easy recipe makes a great side dish for holiday dinners, can feed a crowd, and it is highly addicting! The combination of cheddar cheese, butter, corn, and noodles (yes noodles!) make the perfect sweet and savory side dish. It always gets rave reviews and reheats well the next day.
Ingredients
This eight-ingredient corn casserole uses common grocery store items you may already have stocked in your pantry and only requires a few simple steps to make it. This cream corn casserole recipe is different from the traditional Jiffy corn casserole recipe so I have made notes for you on the ingredients that will give you the best results.
- Cream Style Corn – Cream corn is the backbone of the casserole. It provides the creamy base and most of the moisture. You want to use the whole thing, liquid and all. This cannot be substituted. Any brand of cream style corn is fine here.
- Whole Kernel Corn – The corn kernels add texture and little bursts of sweetness that contrast with the smooth cream-style base. This time you will drain the liquid off. Fresh corn or frozen corn can work too. If you use frozen, thaw it completely and squeeze out as much water as possible before adding it in.
- Cheddar Cheese – Feel free to use freshly grated cheddar or bagged shredded cheddar (white or yellow). All will work just fine. I do recommend sticking to cheddar cheese though since it has a bolder flavor than Monterey Jack, Colby Jack, or mozzarella. If you choose to shred your own cheese, I highly recommend this cheese grater attachment to speed up the process.
- Egg Noodles – I know this might sound strange, but trust me, it’s so good and makes this dish! I normally use these squiggly egg noodles and smash them a little in my hand before adding them to the corn mixture. If you cannot find these, choose a smaller pasta that is less dense and open. I used penne in a pinch once and the noodles were a little too big in my opinion and some did not cook all the way through.
- Melted Butter – Because everything is better with butter, am I right? Really the butter keeps everything from sticking together too much and adds a lot of extra flavor. I usually use unsalted butter but I have also made this with margarine. Either one will work just fine. The best way to melt butter is to cut it up into half-inch pieces and heat in the microwave or in a small saucepan. I usually microwave mine in 10 second intervals to prevent it from exploding.
- Sugar – A little bit of sugar amplifies the natural sweetness of the corn and counterbalances the butter and cheese.
- Salt & Pepper – I don’t measure this part out, just add a little to taste. About five shakes of each should do the trick or roughly a 1/2 to 1 teaspoon of each depending on personal preference.
- Garnish – If you are looking for a pretty presentation and a little extra flavor, garnish with diced up chives or green onions.
Mixing Options
Normally I mix all the ingredients together in a large bowl with a spoon but you can also use an electric hand mixer or a stand mixer if you prefer.
Choosing the Right Baking Dish
This doesn’t seem like it would matter, but it actually does. I always use a glass or ceramic baking dish because metal baking pans cook hotter and tend to dry out faster. I also recommend using a dish that allows the casserole to cook thicker rather than being spread very thin. When the mixture is spread too thin the casserole dries out and some of the noodles may not be coated enough to cook all the way through. For best results when making a full batch use an 11×11 or 9×13 baking dish. When making a half batch, use an 8×8 baking dish.
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Easy Baked Cream Corn Casserole – No Sour Cream
- Total Time: 1 hour 10 minutes
- Yield: 9-12 servings 1x
- Diet: Vegetarian
Description
Homemade corn casserole your family will ask for on repeat! A simple combination of canned corn, cheese, butter, and noodles never tasted so good! These simple ingredients come together to make the best corn casserole recipe without sour cream or Jiffy cornbread mix. The perfect sweet and savory easy side dish recipe for your next family gathering. The best part is you can make it ahead of time!
Ingredients
- 2 cans (14.75 oz) Cream Corn
- 2 cans (14.75 oz) Whole Kernel Corn drained
- 2 cups Egg Noodles
- 2 cups Shredded Cheddar Cheese
- 1 cup Melted Butter
- 1/4 cup Sugar
- Salt and Black Pepper to Taste
- Chopped Chives or Green Onion for Garnish
Instructions
- Pre-heat oven to 350.
- In a large bowl combine cream corn, corn, noodles, cheese, melted butter, and sugar with a large spoon or hand mixer until combined.
- Spray a baking dish with non stick cooking spray.
- Pour mixture into the baking dish distributing it evenly on all sides.
- Bake at 350 degrees F for 30 minutes and then stir.
- Return to oven and bake for an additional 30 minutes or until the top becomes golden brown and slightly crispy.
- Garnish with chives or green onions.
- Cool for 15 minutes before serving.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
I do not recommend freezing this. If you are running short on time, make the corn mixture up to a day ahead of time and store in the fridge until you are ready to bake it. The entire casserole can also be baked the night before and reheated in the oven before serving. See below for reheating instructions. Note, baking time can vary.
- Prep Time: 10
- Cook Time: 60
- Category: Sides
- Method: Bake
- Cuisine: American
More Corn Recipes to Try
- Creamy Homemade Sweet and Smoky Corn Soup Recipe
- Cast Iron Skillet Sweet Cornbread Recipe
- Pumpkin Spice Maple Cornbread Muffins with Jiffy
More Holiday Side Dishes to Try
- From Scratch Homemade Green Bean Casserole Recipe
- Savory Sweet Potato Casserole with Feta and Honey
- Secret Ingredient Creamy Garlic Herb Mashed Potatoes
- Fresh Ingredient Homemade Cranberry Sauce
Storage and Reheating
Corn casserole will last for up to four days in an airtight container in the fridge.
If you have leftover corn casserole you have a few options for reheating. I personally think reheating in the microwave is the best option for this corn recipe. Spread out a small portion on a plate and microwave in 40 second intervals until the center is warm.
You can also reheat leftovers in an oven-safe dish in a preheated oven at 300 degrees for 10-15 minutes or until the center is warm. Note, reheating in the oven may dry out the casserole so I do recommend covering it with aluminum foil first.
If you are looking for a way to keep it warm during your holiday family dinner, you can also scoop it out of your baking dish and add it to your slow cooker or crockpot on the lowest setting to keep it warm for your guests.
When to Make Corn Casserole
This comforting side dish is always a hit at my holiday table and I am frequently asked for the recipe. I make it for every big holiday gathering, Thanksgiving dinner, Christmas dinner, and Easter dinner. It is also the perfect side dish for potlucks and large family gatherings since a double recipe is easy to make. No matter when you decide to make it, it will definitely become a holiday staple on your dinner table.
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