Buttery Creamed Corn Casserole

"This recipe came from a good friend of ours. Every time she make this there are no leftovers. She won an award for this recipe."
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
photo by flower7 photo by flower7
photo by dojemi photo by dojemi
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
1hr 10mins


  • 1 (8 1/2 ounce) box cornbread mix
  • 1 (8 1/2 ounce) can creamed corn
  • 1 (8 1/2 ounce) can whole corn, drained
  • 1 cup sour cream
  • 12 cup butter, at room temperature


  • Mix all together.
  • Put in a greased casserole.
  • Bake at 350° for 1 hour.

Questions & Replies

default avatar
  1. Dottie H.
  2. Sharon D.
    I need to feed feed 50 people can you break this recipe down for me
  3. rosalie100
    What temp and size of pan is best?


  1. rlocati1
    This recipe is a classic and always goes at pot luck dinners etc. Usually need to double it. However I do make mine more "skinny" without any problem. Don't need anymore then a couple tablespoons of butter. And use nonfat greek yogurt not sourcream. Save a lot of calories and the recipe works just as well.
  2. Elmotoo
    Ha ha, I did this the hard way...I mixed up my own cornmeal/flour/baking powder/salt. Then I realize my corn is 14 1/2 oz size. THEN I realize I have no canned corn. Ah well, proceed with my 8 1/2 oz of home mixed cornbread mix with my big can of creamed corn. I used the empty can to measure out the frozen corn. ;) Added the sour cream & butter...it seemed a smidge dry because I had rounded up so I added a splash of buttermilk (I had finished the sour cream, lol). I also added a big ole pinch of cayenne. Tossed it all in the oven for an hour & voila! Beautiful comfort food!! A fabulous recipe & very easy if you make sure you have the ingredients called for, lol. But not difficult even if you don't. ;) Made for the comfort food photo swap.
  3. HocoRuco
    Really yummy! I would describe it as a corn bread pudding (I don't mean a corn flavored bread pudding but rather a corn bread with a pudding-like consistency). I only used half the amount of sour cream because someone in my house opened it up and ate a bunch before I could write on the top that it was for a recipe. I also used 15 oz cans of both corn and creamed corn because I didn't notice that the recipe called for small cans until after I was home from the store. <br/><br/>Future alterations:<br/>More regular corn (frozen? canned?, I love me some corn!)<br/>Zucchini? (more veggies!!)<br/>Light Sour cream (calorie cutting)<br/>Egg (to solidify it a bit)
  4. WildIrishRose
    I can't believe I haven't reviewed this recipe. I make it all the time. My husband requests this recipe any time I ask "What should we have for a side dish?" I've also brought this to a few potlucks at work and EVERYBODY asks for the recipe.
  5. jennharris61
    my kind of recipe


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