Cream Corn Casserole

Best cream corn casserole with cheese in 9×13 pan made with Ritz crackers and Jiffy corn muffin mix. If you loved this recipe for Cream Cheese Corn Casserole, this vegetable side dish will be a family favorite for Thanksgiving or Christmas too.

Cream Corn Casserole Recipe

Ok so really it was my sister in law who made it first many years ago. She said she had it years before that at a friend’s house and raved about it. Thanksgiving just isn’t complete without it so I thought I’d share it with you too.

Everyone loved this corn souffle recipe and it has become my favorite side dish too. It feeds way more than the 5 of us but leftovers the next day are incredible too! Mixing in a bit of leftover ham can make it heartier too. It’s one of our favorite quick and easy casseroles. 

This one does include a few eggs which will make it super tender and a bit fluffy. When using this popular blue box you will not follow the instructions on the back, instead our directions are below. In the event that you need to use an egg replacement, prepare ahead of time and there shouldn’t be a difference.

You just mix all the ingredients listed together (except 1/4 cup of the shredded cheddar and melted butter). Make sure you drain the 3 cans of corn before adding those in. 😉 If you want a smaller batch of this corn side dish recipe, just cut everything in half when making this and use a 9×9 pan instead.

I wouldn’t recommend that you double the recipe because it won’t cook evenly. The above is good during Easter, Thanksgiving, or Christmas time though with a group of 8-12 people.

Ok so some call it corn pudding, whatever it’s called to you just go with it. I am sure this is what you’re thinking about if you’ve had this cheesy side dish at a relative’s house.  Now it’s your turn to host the big holiday dinner and you’re wondering how they made it. This is it!!  I bet you didn’t know there was Jiffy corn muffin mix and Ritz crackers in it huh??!!

Let the kids get involved in this part, they’ll love it. You actually use 1 sleeve of Ritz crackers (or generic brand of Ritz) for one batch. Using a thicker gallon size freezer bag is better than others because with the pounding can lead to small holes and then it is a mess all over.

Don’t worry about buying brand name dairy or canned vegetables. In my opinion they are all basically the same and I typically just buy what’s on sale.

Ingredients

1. Jiffy Corn muffin mix – If you cannot find that you could try using another cornbread mix that only requires you to add egg and milk and use 8.5 oz. of that. But you should be able to order it using the link above.
2. Milk or dairy free alternative is fine
3. Ritz crackers – I’ve used wheat thins before but Ritz is better
4. Butter sliced will be placed on top to make it creamy in a sense
5. Creamed corn in a can, the whole thing
6. Corn – Whole kernel canned regular or sweet corn, not creamed corn.
7. Eggs should be added in at room temperature
8. Cheese – we like sharp cheddar

A large bowl and rectangular 9×13 inch baking dish is necessary. I like using non stick spray as well so it slides out.

Variations

Some make it without cheese, but come on you’ve gotta add shredded cheddar cheese to the top! Wanna make it prettier then just sprinkle some fresh green onions or chives on top. It is the kind of side dish recipe you can make a bit early and if it sits for an hour with some foil on top it won’t hurt.

OH another thing, don’t expect to slice this into nice pretty pieces. Grab a large serving spoon and just scoop out a portion like you see here. For non dairy just use almond milk instead and a butter alternative is best but could be left out. Only negative to not using any is the top won’t be as moist.

without Jiffy corn muffin mix

Let’s say you were planning on this but you are in the moment and realize you forgot the blue boxes. I know, that would be tragic but I do have a way to save the day. If you have cornmeal you can still make a version of this without them by following our Corn Pudding Without Jiffy Mix instead.

How to Make Cream Corn Casserole

1. First you’ll want to preheat oven to 350 degrees F.
2. Mix ingredients together except butter and keep some cheese to top this with
3. Pour it into your casserole dish.
4. Use half a stick of butter and slice small slices of that and shove it in the top of the casserole.
5. Then sprinkle 1/4 cup of remaining cheese on top of that.
6. Bake for about 35 min or until edges look slightly golden brown and the center has set.

The cooking time is important because you don’t want to bake it too long. You want it moist like corn pudding. It is a difference of only a few minutes too so keep checking along the way and pull it out right when the middle is no longer wet. If you want the traditional method too for some guests, try our Jiffy cornbread in cast iron skillet recipe too.

If you want to know how to half a recipe to make less, read this post. Tip: Spray your pan with non stick spray to clean a pot.

in Slow Cooker

I have made a version of Crock Pot corn casserole but I will tell you it’s better in the oven. It doesn’t cook as evenly in your slow cooker and the top doesn’t get that nice golden crispiness. I WOULD suggest however that you cook it using this method and then transfer it to your crockpot to stay warm.

Especially if you have a large gathering and multiple dishes this can be the way to go! Looking for more easy holiday side dishes?

in Pressure Cooker

Instant Pot corn casserole recipe comes out really pretty baked in a mini bundt pan like you see here below. You should try that one too if you’d prefer to make it without an oven, takes 45 minutes or so.

Is there a substitute for creamed corn?

Let me be honest, no. Not for this dish in particular. If you tried using just canned it won’t turn out right. You need that extra liquid in the can to make this creamy, and not dry out. Now you can make your own following our Instant Pot creamed corn recipe if need be.