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.
- Ritz crackers
- Cheese – we like sharp cheddar
- Cream corn
- Whole kernel canned regular or sweet corn, not creamed corn.
- 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
- 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)
Here is the original photo from the first time I posted this recipe, updated pictures above. 😉
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