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+ servings
corn casserole in a white baking dish
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4.18 from 23 votes

Creamy Corn Casserole

Creamy Corn Casserole feeds a crowd and is a great side dish that goes with almost anything. The dish is like a very creamy, spoonable cornbread that can be served warm or at room temperature. Serve it with BBQ in the summer and as aside dish to your holiday meal in the cooler months.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Side Dish
Keyword: corn recipe, easy side dish, potluck recipe
Servings: 10
Calories: 275kcal
Author: Jess Smith via Inquiring Chef
Cost: $4.00


  • Mixing Bowls
  • 2 Quart Baking Dish


  • ½ cup (62 g) All-Purpose Flour
  • ½ cup Yellow Cornmeal
  • 2 tablespoon Sugar
  • 2 tablespoon Baking Powder
  • ¾ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper
  • 1 stick (8 Tbsp) Unsalted Butter, melted
  • ¾ cups Sour Cream
  • 1 cup Whole Milk Ricotta
  • 3 tablespoon Milk (any kind)
  • 1 can Creamed Corn
  • 1 can Sweet Corn, drained
  • 1 cup Grated Cheddar Cheese, for topping (optional)


  • Preheat oven to 350°F / 177°C.
  • Rub a 2 quart baking dish with oil or spray with nonstick cooking spray.
  • In a large mixing bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and black pepper.
  • In another large mixing bowl, whisk together melted butter, sour cream, ricotta, milk, creamed corn, and sweet corn.
  • Combine the dry and wet ingredients, stirring well to be sure that no dry spots remain.
  • Pour mixture into prepared baking dish.
  • Transfer dish to the oven and bake, uncovered, until golden around the edges and nearly set in the middle (it will still have a bit of a wobble to it in the middle that will set as it rests), 45 to 50 minutes. If you’d like to top it with cheese, scatter it over top in the last 5 minutes of baking.
  • Allow to cool slightly before serving. (This is also great served at room temperature.)


Cheese topping - It’s up to you if you want to add the cheese on top. If I’m serving this with BBQ or in the summer months, I find I like the cheese on top. Around the holidays, I prefer it without the cheese. Totally up to your preference!
This recipe was inspired by Paula Deen’s Corn Casserole and Ina Garten’s Sagaponack Corn Pudding.


Calories: 275kcal | Carbohydrates: 38g | Protein: 11g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 420mg | Potassium: 514mg | Fiber: 3g | Sugar: 6g | Vitamin A: 423IU | Vitamin C: 5mg | Calcium: 271mg | Iron: 2mg