Creamy Corn Casserole Recipe: Easy Buttery Herb Bake for Holidays

Name: Creamy Corn Casserole Recipe: Easy Buttery Herb Bake for Holidays
Prep time: 15 min
Cook time: PT-490203H22M41S
Total time: PT-490203H22M41S
Cuisine: American
Ingredients: 2 cans (15 oz each) whole kernel sweet corn, drained (or 3 cups fresh/frozen corn); 1 can (14.75 oz) cream-style corn; 1 cup sour cream (full-fat preferred); 1/2 cup unsalted butter, melted; 2 large eggs, room temperature; 1 cup all-purpose flour (or gluten-free blend); 1/2 cup milk (whole or 2%); 1 tsp kosher salt; 1/2 tsp ground black pepper; 1/4 tsp smoked paprika (optional); 1/3 cup unsalted butter, melted (for topping); 1 cup panko breadcrumbs; 2 tbsp fresh parsley, chopped; 1 tbsp fresh chives, finely sliced (or green onion tops); 1/2 tsp dried thyme (or 1 tsp fresh thyme); Pinch of flaky sea salt (for finishing); Optional: 1 cup shredded cheddar cheese; Optional: 1/2 cup diced roasted red pepper; Optional: 1/2 small jalapeño, seeded and minced

Posted on November 28, 2025

Comfort Food

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Introduction

Let me paint a picture for you: the scent of sweet corn and fresh herbs mingling with bubbling butter, floating out of my oven and wrapping around the kitchen like a cozy blanket. I swear, it’s the kind of aroma that makes you pause mid-task, close your eyes, and just soak it in. The first time I made this Creamy Corn Casserole with Buttery Herb Topping, I was instantly hooked—right after that first forkful, with steam curling off the top and the golden crust cracking under my spoon. It’s pure comfort, honestly, and dangerously easy to fall in love with.

I stumbled upon the idea for this casserole years ago, during a rainy Sunday when my pantry was running low and all I had were cans of corn, a bit of cream, and some leftover herbs. It reminded me of family gatherings when I was knee-high to a grasshopper, sitting at the kids’ table and sneaking extra helpings of my grandma’s old-school corn pudding. This version, though, is a little richer, and it’s become a staple at every holiday dinner since—especially when I want something that feels like a warm hug and tastes like nostalgia.

My family can’t help but hover around the oven when this is baking, and let’s face it, I’m usually right there with them. Folks start sneaking bits off the cooling rack (I can’t blame them), and it’s gone before I have a chance to tuck away leftovers. Whether it’s for potlucks, Sunday suppers, or to brighten up your Pinterest holiday board, this creamy corn casserole recipe always gets rave reviews. I’ve tested it more times than I care to admit (in the name of research, of course), and every single time, it hits the spot. If you’re searching for a dish that’ll become a family favorite, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, when it comes to comfort food, there’s just something magical about a creamy corn casserole with a buttery herb topping. Over the years, I’ve made dozens of versions, but this one stands out for all the right reasons. Here’s why you’ll fall head over heels for it:

Quick & Easy: Comes together in under 15 minutes of prep—perfect for those busy weeknights or last-minute holiday invites.
Simple Ingredients: No special grocery runs needed; most ingredients are pantry staples. You probably have everything you need right now.
Perfect for Holidays: This is hands-down my go-to for Thanksgiving, Christmas, and any potluck where I want the table to feel extra festive.
Crowd-Pleaser: Kids and adults both scrape the pan clean. Even my picky eaters ask for seconds (that’s saying something).
Unbelievably Delicious: The combo of creamy corn, savory herbs, and a golden, buttery crust is exactly what comfort tastes like.

What really makes this creamy corn casserole recipe different is the way the topping stays crisp, thanks to a mix of melted butter and fresh herbs. I use a trick I learned from my chef friend—whisking the eggs and cream until just frothy for better texture. You know what? It’s a game-changer. There’s no sogginess, just a perfect balance of sweet corn and savory notes. If you’re tired of bland casseroles, this one is for you.

It’s not just a side dish—it’s the kind of recipe that makes you close your eyes after that first bite. It’s comfort food, made a little fresher, a little lighter, but with all the soul of the original. Whether you’re impressing guests or just making a cozy dinner for the family, this creamy corn casserole recipe delivers every single time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a creamy, satisfying texture—without a lot of fuss. Everything here is either a pantry staple or easy to swap for what you have on hand.

For the Casserole Base:
- 2 cans (15 oz / 425 g each) whole kernel sweet corn, drained (or 3 cups fresh/frozen corn)
- 1 can (14.75 oz / 418 g) cream-style corn
- 1 cup (240 ml) sour cream (full-fat preferred for richness)
- 1/2 cup (115 g) unsalted butter, melted
- 2 large eggs, room temperature
- 1 cup (120 g) all-purpose flour (or use gluten-free blend)
- 1/2 cup (120 ml) milk (whole or 2%—use dairy-free if needed)
- 1 tsp (4 g) kosher salt
- 1/2 tsp (2 g) ground black pepper
- 1/4 tsp (1 g) smoked paprika (optional, for a hint of warmth)
For the Buttery Herb Topping:
- 1/3 cup (75 g) unsalted butter, melted
- 1 cup (60 g) panko breadcrumbs (for extra crunch)
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (4 g) fresh chives, finely sliced (or green onion tops)
- 1/2 tsp (2 g) dried thyme (or 1 tsp fresh thyme)
- Pinch of flaky sea salt (for finishing)
Optional Add-Ins:
- 1 cup (115 g) shredded cheddar cheese (for a gooey center)
- 1/2 cup (80 g) diced roasted red pepper (for color and tang)
- 1/2 small jalapeño, seeded and minced (for a gentle kick)

If you want a dairy-free version, swap the sour cream and milk for plain coconut yogurt and unsweetened almond milk. For gluten-free folks, I’ve used Bob’s Red Mill gluten-free all-purpose flour and it works like a charm. In summer, I swap in fresh, sweet corn right off the cob—so good! I recommend Land O’Lakes butter for the best flavor, and if you can, go for organic eggs. The herbs are flexible—use what’s growing in your garden or languishing in the crisper drawer. Trust me, this recipe is forgiving.

Equipment Needed

You don’t need fancy gadgets for this creamy corn casserole recipe, just a few basics from your kitchen.

Mixing bowls (one large, one small)
Whisk (for blending eggs and cream)
Spatula or wooden spoon (gentle folding)
Measuring cups and spoons (accuracy matters for baking!)
8×8-inch (20×20 cm) or 9×13-inch (23×33 cm) baking dish (glass or ceramic works best)
Oven mitts (for safety—learned the hard way after a few close calls)
Small saucepan (for melting butter—microwave works too)

If you don’t have panko breadcrumbs, just pulse regular bread in a food processor until coarse. No whisk? A fork can do the trick (been there). For a budget-friendly bakeware, Pyrex and Anchor Hocking are solid choices and easy to clean. I always recommend washing mixing bowls right after prepping—makes cleanup much less daunting, especially on holiday mornings!

Preparation Method

Step-by-Step Instructions

Preheat the oven: Set your oven to 350°F (175°C). Grease your baking dish lightly with butter or nonstick spray. This prevents sticking and makes serving easier.
Mix the wet ingredients: In a large bowl, whisk together the eggs (2 large), milk (1/2 cup / 120 ml), and sour cream (1 cup / 240 ml) until smooth and slightly frothy. A few bubbles are good—it means air is incorporated for a lighter texture.
Combine the corn: Add both drained whole kernel corn (2 cans / 30 oz / 850 g total) and cream-style corn (1 can / 14.75 oz / 418 g) to the bowl. Stir gently to combine. If using frozen corn, make sure it’s thawed and drained—excess liquid can make the casserole runny.
Add dry ingredients: Sprinkle in all-purpose flour (1 cup / 120 g), salt (1 tsp / 4 g), black pepper (1/2 tsp / 2 g), and smoked paprika (1/4 tsp / 1 g, if using). Fold gently with a spatula to avoid overmixing.
Pour in melted butter: Drizzle 1/2 cup (115 g) melted butter over the mixture. Stir until just combined. The batter should be thick but pourable; if it seems too dense, add a splash more milk.
Add optional mix-ins: If desired, fold in shredded cheddar cheese (1 cup / 115 g), diced roasted red pepper (1/2 cup / 80 g), or minced jalapeño for extra flavor.
Transfer to baking dish: Pour the mixture into your greased dish, smoothing the top with a spatula. It’s okay if it looks rustic—those uneven bits crisp up nicely!
Prepare the herb topping: In a small bowl, combine panko breadcrumbs (1 cup / 60 g), melted butter (1/3 cup / 75 g), chopped parsley (2 tbsp / 8 g), chives (1 tbsp / 4 g), thyme (1/2 tsp / 2 g), and a pinch of flaky salt. Mix until crumbs are evenly coated.
Top and bake: Sprinkle the buttery herb topping over the casserole. Press gently for even coverage. Bake uncovered for 40-45 minutes, or until the topping is golden brown and the center is set (a knife inserted should come out mostly clean).
Cool and serve: Let the casserole rest for 10 minutes before serving. This helps the creamy center firm up. The topping should be crisp and fragrant.

Troubleshooting tips: If your casserole seems too runny, let it bake an extra 5-10 minutes—sometimes the corn releases extra moisture. If the topping browns too fast, cover loosely with foil for the last 15 minutes. For an extra-crisp crust, broil for 2 minutes at the end (but don’t walk away—trust me, I’ve burned a few!).

Personal tip: I like to prep the wet ingredients the night before a holiday, then assemble and bake in the morning. It saves time and lets flavors meld. The casserole is forgiving, so don’t stress about perfection—it’s meant to be homey and delicious!

Cooking Tips & Techniques

Making a creamy corn casserole recipe sounds simple, but I’ve learned a few tricks to make it foolproof over dozens of batches. Here’s what matters most:

Don’t overmix: Stir just enough to combine. Overmixing toughens the texture—learned this the hard way after a few dense casseroles.
Let the eggs come to room temperature: They blend more easily and help the casserole set evenly.
Drain the corn well: Extra liquid is the enemy of a creamy, firm casserole. If using frozen corn, pat it dry with a paper towel.
Herb freshness: Fresh herbs are best, but dried work in a pinch. If using dried, halve the amount for stronger flavor.
Timing is everything: Prep the topping while the casserole is baking—you’ll save time and get that perfect crunch right at the end.

I’ve made the mistake of forgetting the butter in the topping (it was sad and dry—don’t do it!). Also, don’t skip the cooling step; the casserole sets and slices neatly if you wait just a few minutes. For consistency, use the same brand of corn each time—I stick with Del Monte, and the flavor is spot-on. If you want to multitask, chop herbs and measure flour while the oven preheats.

Finally, for extra flavor, sprinkle a little smoked paprika or garlic powder into the topping. Honestly, these little tweaks make a big difference. If you’re new to baking casseroles, stick close to the recipe the first time, then make it your own on the next go-round!

Variations & Adaptations

This creamy corn casserole recipe is as versatile as your imagination—and your pantry. Here are a few of my favorite ways to switch things up:

Gluten-Free: Use a gluten-free all-purpose flour blend instead of regular flour, and swap panko for crushed rice crackers.
Dairy-Free: Substitute sour cream and milk with unsweetened coconut yogurt and almond milk. Use vegan butter for the topping.
Spicy Southwest: Replace parsley and chives with cilantro, add 1/2 cup (80 g) diced green chilies, and sprinkle in cumin for a Tex-Mex twist.
Seasonal Additions: Stir in 1 cup (100 g) fresh corn kernels in peak summer, or add roasted squash cubes in fall.
Cheesy Upgrade: Add 1 cup (115 g) shredded pepper jack or gouda to the base for a gooier, more decadent casserole.
Air Fryer Mini-Casseroles: Divide batter into ramekins and bake at 325°F (165°C) in the air fryer for 20 minutes—personal portions!

For allergies, skip the eggs and use a flaxseed “egg” (1 tbsp ground flaxseed + 3 tbsp water, sit for 5 min). I once tried swapping the chives for dill—surprisingly fresh! Don’t be shy—mix and match to suit your family’s tastes. The creamy corn casserole recipe can handle it.

Serving & Storage Suggestions

Serve this creamy corn casserole recipe warm—right out of the oven is best, but it holds up at room temp for a holiday buffet. I love to present it in a pretty baking dish, topped with a sprinkle of fresh herbs for that Pinterest-worthy look.

Pairing Ideas: Goes perfectly with roasted chicken, glazed ham, or a fresh garden salad. Try with iced tea or crisp white wine for a complete meal.
Storage: Cool leftovers completely, then cover with foil or transfer to an airtight container. Refrigerate for up to 4 days.
Freezing: Portion into individual slices, wrap tightly, and freeze for up to 2 months. Thaw overnight and reheat gently.
Reheating: Warm in a 350°F (175°C) oven, covered, for 15-20 minutes, or microwave single servings for about 1 minute. Add a drizzle of melted butter if it seems dry.

The flavors deepen overnight—so leftovers are even better the next day. If you’re planning ahead for a party, bake the casserole, cool, and reheat just before serving. It’s a life-saver for busy hosts!

Nutritional Information & Benefits

Per serving (based on 10 servings): approximately 230 calories, 13g fat, 25g carbohydrates, 6g protein, 2g fiber, and 360mg sodium.

The creamy corn casserole recipe is packed with vitamin C and antioxidants from the corn, plus calcium and protein from dairy and eggs. If you use whole grains or gluten-free flour, you’ll get a boost of fiber. It’s vegetarian and can be made dairy- or gluten-free with easy swaps. Just watch out for dairy and egg allergens if you’re serving a crowd.

Personally, I love that it’s filling but not heavy, especially for holiday meals where there’s a lot going on. It’s comforting without being over-the-top rich—and you can feel good about every bite!

Conclusion

If you’re looking for a creamy corn casserole recipe that’s easy, crowd-pleasing, and loaded with buttery herb flavor, this is the one to try. It’s become a favorite in my kitchen, and honestly, I think you’ll love it as much as my family does. Whether you stick to the classic or play around with the variations, you’re guaranteed a dish that’s warm, comforting, and totally delicious.

Feel free to make it your own—switch up the herbs, add cheese, or sneak in some spice. I make this every holiday, and it’s always the first thing to disappear. Drop a comment below with your twist or any questions, and share your photos on Pinterest or Instagram—I love seeing your creations!

Here’s to more delicious memories, one creamy casserole at a time. Happy baking, friends!

Frequently Asked Questions

How do I know when the casserole is fully cooked?

The top will be golden and a knife inserted in the center will come out mostly clean, with a little creamy residue. If it’s very wet, add 5-10 minutes to the bake time.

Can I make this creamy corn casserole recipe ahead of time?

Absolutely! Mix everything, cover, and refrigerate overnight. Bake just before serving, adding a few minutes to the cook time if it’s cold from the fridge.

What’s the best kind of corn to use?

I like using a mix of canned whole kernel and cream-style corn for texture and richness. In summer, fresh corn cut off the cob is incredible!

Can I freeze leftovers?

Yes—cool completely, slice, and wrap tightly. Freeze up to 2 months. Thaw overnight and reheat gently in the oven or microwave.

How do I make this gluten-free?

Use your favorite gluten-free flour blend in place of all-purpose flour, and swap panko for crushed gluten-free crackers. It works great and tastes just as delicious!