This is by far the best cream corn casserole recipe you will ever make! Made with a sleeve of Ritz crackers and lots of cheddar cheese it’s a fabulous vegetable side dish during the holidays or year round. Just throw everything together and bake for a sweet cheesy dish that goes great with ham or turkey.
This is the best cream corn casserole recipe! It’s so good that we not only make it for sure during Easter, Thanksgiving and Christmas, but serve it year round! Ok so really it was my sister in law who made it first many years ago. Thanksgiving just isn’t complete without it so I thought I’d share it with you too. Everyone loved this 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! It’s one of our favorite quick and easy casseroles. (originally published 12/13, affiliate links present)
Our cream corn casserole recipe is on our list of leftover ham recipes too. Dice it up and throw it right into this corn pudding for a hearty meal too.
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 for dinner just cut everything in half when making this creamed corn casserole. I wouldn’t recommend 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.
Use 1 sleeve of Ritz crackers (or generic brand of Ritz). Put them in a gallon storage bag and smash until really small. Then add to your mixture. Kids love helping with this part!
Here is everything you need to make this cream corn casserole recipe with Ritz crackers
- Corn muffin mix
- If you aren’t familiar with the cornbread mix I used you can find the Jiffy corn muffin mix I used here.
- 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.
- Milk
- Ritz crackers
- Cheese – we like sharp cheddar
- Butter
- Cream corn
- Corn
- Whole kernel canned regular or sweet corn, not creamed corn.
- Eggs
- Large bowl
- Baking dish – this is mine
Here’s a video to show you how to make this easy corn casserole recipe
- First preheat oven to 350
- Mix ingredients
- Pour it into your casserole dish. I love this one because it has a top you can pop on to keep warm and transport it .
- Use half a stick of butter and slice small slices of that and shove it in the top of the casserole. Then sprinkle 1/4 cup of remaining cheese on top of that.
- Bake for about 35 min or until edges look slightly golden brown. The cooking time is important because you don’t want to overcook it. You want it moist like corn pudding.
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?
- Best green bean recipe
- Instant Pot corn casserole recipe – if you’d prefer to make it in your pressure cooker
- This Instant Pot creamed corn is oh so good
- Pressure cooker mashed potatoes
- Make sure to like The Typical Mom on Facebook for more easy and delicious recipes.
This makes for the most flavorful, sweet, and creamy cream corn casserole you have ever had. Great for any holiday side dish or just as a side dish for dinner (like I said just half the ingredients for that). Enjoy!
Cream Corn Casserole Recipe
Ingredients
- 2 eggs
- 1 cup cheddar cheese
- 1 row Ritz crackers
- 3 cans corn 15 oz. can, drained
- 1 can cream corn 15 oz. size
- 1/4 cup butter
- 1 box Jiffy corn muffin mix
- 1/2 cup milk
Instructions
- Drain 3 cans of corn.
- Smash crackers and add corn, cream corn, milk, eggs, corn muffin mix, and 3/4 c. cheese into a bowl, mix well.
- Spoon into sprayed 9x12 pan.
- Cut butter into 4 equal pieces, push them slightly into casserole near edges.
- Sprinkle remaining 1/4 c. grated cheese on top of casserole.
- Put in oven at 350 degrees for about 35 minutes or until edges are browned and middle is a bit firm but still soft.
- You don't want to overcook this as it will become dry (still good but we prefer a bit looser consistency overall). Serve warm, great as leftovers too. (Watch video in post to see how I make it)
Video
Here is the original photo from the first time I posted this recipe, updated pictures above. 😉
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wilhelmina says
This is a great compliment to any meal! I will be making it again to go with our Easter ham!
The Typical Mom says
Glad you loved it.
Meagen Brosius says
My husband is a big cream corn fan so naturally we had to give this casserole a try! It was great! Easy and delicious!
Andrea says
Added a small can of chopped green chilies (Hatch) adds a great compliment of flavor. Love the recipe.
Melissa Belanger says
Just made this for dinner tonight and it was amazing!
The Typical Mom says
Oh good, it’s our fave too.
Chrissy says
I love how flavorful this is with the butter, ritz, and cheddar all mixed up in there! So delicious!
Gayle says
First, I need to say that I LOVE this recipe! It is my go to for any family get together. I was wondering however, if you are aware of a way to make this in a crockpot to make sure that it stays warm throughout a potluck meal? If you can give me any tips to make this in a crockpot I would greatly appreciate it!
The Typical Mom says
OH good, so glad you love it too. Here is my 2 cents about this and a crockpot. I have tried it and I’d recommend making it as is as you’ve done many times in the oven, then transfer it to a crockpot and put it on warm. If you cook it in a crockpot directly the outside will get too well done by the time the middle is cooked thru and it doesn’t have the same consistency and just doesn’t turn out as well. Hope that helps.
Kathrynwitte says
I can’t find Cream Corn. Will creamed corn work as well?
The Typical Mom says
Should be the same thing yes.
Julia says
Have you ever used fresh corn ?
The Typical Mom says
No I haven’t
Annette says
There is no way that carb count is accurate. But, it’s a great recipe.
The Typical Mom says
The recipe card calculates the nutritional info., I don’t so I cannot say how accurate it is.
kimmyd says
why would you think it’s not accurate? sounds about right to me. jus sayin
Joe says
Any thoughts or tips for a crockpot?
Emily C. says
Can this casserole be cooked ahead of time and frozen, then taken out of freezer to cook on the daywe plan on serving?
The Typical Mom says
I probably wouldn’t recommend it, it won’t turn out as well.
Mic says
Excellent
The Typical Mom says
Yeah!!
Sheri Greenberg says
I have had this before and lost the recipe, the BFF who gave it to me had passed away, so very grateful u had it. We use to have girls night & she made that one time, everyone went NUTZ!
She thought, no big deal, lol. So (A Big) “Thank-You”.
Damon says
If u double recipe do u cook longer thank you
multitaskingmam says
What on earth is Jiffy corn muffin mix and what could I use as a substitute please? (International reader)
The Typical Mom says
I just added a link for you within the post and a possible alternative if you cannot order it thru Amazon.
Lorrin @ embracetheperfectmess.com says
We make something similar to this, but there are no crackers in it, or cheese. This sounds amazing! I can’t wait to try it out!
The Typical Mom says
It is!!
2pots2cook2 says
Just decided to serve for Christmas ! Thank you and have a pleasant weekend !
The Typical Mom says
Yeah…enjoy!
Megan says
I forgot the milk, think it will turn out ok still???
The Typical Mom says
Might be more like sweet corn bread. 🙁 Let me know how it turned out.
Amanda says
adding cream cheese to this recipe makes it even better!
The Typical Mom says
OOooohhhh that would be good, how much did you add?
Amanda Wuthrich says
Trying this today for my family Thanksgiving…thank you! Had to search for it on my pc, the ads covered up the recipe on my phone. Have a blessed day!
The Typical Mom says
Enjoy, happy holidays!
Ina Eaves says
What size are the cans of corn?
The Typical Mom says
Regular size of 15 oz. or so.
Debby says
IF taking to someone’s house, how do you recommend reheating?
The Typical Mom says
I have made and brought uncooked and then popped it in the oven at their house and it works great. If reheating I would initially cook it shy of finishing and stick it in for the last 10 minutes maybe there or else it will overcook if you precook and recook again there.
Caroline Calcote says
Do you think you could make this the day before and refrigerate, then just pop into the oven on Thanksgiving?
The Typical Mom says
I haven’t done that but I don’t see there being a problem. I’ve made it in the morning, put a lid on it, taken it to someone’s house and cooked it later that day and it was fine so I’m thinking overnight would be a similar outcome.
Jill says
How many people does this recipe serve?
Nellie says
I’m excited to try this!
Megan @ MegUnprocessed says
Looks great!
Lane & Holly @ With Two Spoons says
This looks delicious! I bet people love coming to your house for Thanksgiving!
Sally @ Real Mom Nutrition says
Bet this is popular around the Thanksgiving table!