Yes! You can make corn casserole up to two days in advance. Cover the cooled casserole tightly with storage wrap and store in the refrigerator. Reheat in an oven preheated to 300 degrees F for 10-20 minutes (or until warmed through).
Yes, you can freeze corn casserole for up to three months. Wrap the casserole in a layer of storage wrap, then in a layer of aluminum foil. Thaw in the refrigerator, then reheat in the oven or microwave.
Ingredients
- 1 (15 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can creamed corn
- 1 (8.5 ounce) package dry cornbread mix
- 1 cup sour cream
- ½ cup butter, melted
- 2 eggs, beaten
How To Make Easy Creamy Corn Casserole
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×9-inch baking dish.
Mix whole and creamed corn, cornbread mix, sour cream, melted butter, and eggs together in a medium bowl until well combined. Spoon mixture into the prepared dish.
Bake in the preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
