This is by far the best cream corn casserole recipe you will ever make! Made with a sleeve of Ritz crackers and lots of 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, and Thanksgiving just isn’t complete without it so I thought I’d share it with you too. Ok so seriously this has become my favorite side dish. 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)
It’s a great leftover ham side dish too or dice it up and throw it right into this corn casserole for a hearty meal too.
Mix all the ingredients above together except 1/4 cup of the cheese and the butter (make sure you drain the 3 cans of corn before emptying in). If you want a smaller batch for dinner just cut everything in half when making this creamed corn casserole.
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
- Milk
- Ritz crackers
- Cheese – we like sharp cheddar
- Butter
- Cream corn
- Corn
- Eggs
Here’s a video to show you how to make it.
I have the best cream corn casserole recipe ever! Just throw everything together and bake for a sweet cheesy side dish during the holidays or all year long.
- 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
-
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)
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. 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 .
Put it in the oven at 350 degrees for about 35 min or until edges look brown. You don’t want to overcook and dry it out.
Looking for more easy side dishes?
- Best green bean recipe
- Instant Pot corn casserole recipe – if you’d prefer to make it in your pressure cooker
- 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!
Visit The Typical Mom’s profile on Pinterest.
I can’t find Cream Corn. Will creamed corn work as well?
Should be the same thing yes.
There is no way that carb count is accurate. But, it’s a great recipe.
The recipe card calculates the nutritional info., I don’t so I cannot say how accurate it is.
why would you think it’s not accurate? sounds about right to me. jus sayin
Any thoughts or tips for a crockpot?
Can this casserole be cooked ahead of time and frozen, then taken out of freezer to cook on the daywe plan on serving?
I probably wouldn’t recommend it, it won’t turn out as well.
Excellent
Yeah!!
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”.
If u double recipe do u cook longer thank you
What on earth is Jiffy corn muffin mix and what could I use as a substitute please? (International reader)
I just added a link for you within the post and a possible alternative if you cannot order it thru Amazon.
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!
It is!!
Just decided to serve for Christmas ! Thank you and have a pleasant weekend !
Yeah…enjoy!
I forgot the milk, think it will turn out ok still???
Might be more like sweet corn bread. 🙁 Let me know how it turned out.
adding cream cheese to this recipe makes it even better!
OOooohhhh that would be good, how much did you add?
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!
Enjoy, happy holidays!
What size are the cans of corn?
Regular size of 15 oz. or so.
IF taking to someone’s house, how do you recommend reheating?
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.
Do you think you could make this the day before and refrigerate, then just pop into the oven on Thanksgiving?
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.
How many people does this recipe serve?
I’m excited to try this!
Looks great!
This looks delicious! I bet people love coming to your house for Thanksgiving!
Bet this is popular around the Thanksgiving table!