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5 from 8 votes

Cream Corn Casserole Recipe

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.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Side Dish
Cuisine: American
Keyword: casserole, cheese, corn, cream, ritz cracker, side dish, thanksgiving, vegetable
Servings: 8
Calories: 450kcal
Author: The Typical Mom


  • 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)



Serving: 4oz | Calories: 450kcal | Carbohydrates: 65g | Protein: 13g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 73mg | Sodium: 581mg | Potassium: 499mg | Fiber: 6g | Sugar: 15g | Vitamin A: 885IU | Vitamin C: 11.2mg | Calcium: 151mg | Iron: 2mg