Side Dish: United States – Midwestern United States (Illinois) – Illinois Corn Casserole

Serving Size: 8

Approximate Time

Prep 15 min

Cook 50 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 1 (14.75 oz) can creamed corn (418 g)
- 1 (15 oz) can whole kernel corn, drained (425 g)
- 1 box (8.5 oz) cornbread mix (240 g)
- 2 large eggs, approx. 100 g
- 1/2 cup (120 ml) milk
- 1/4 cup (4 tbsp) unsalted butter, melted (56 g)
- 1/2 cup (120 g) sour cream
- 2 tbsp (25 g) granulated sugar
- 1/2 tsp (3 g) kosher salt
- 1/4 tsp (1 g) black pepper
- 1 cup (112 g) shredded sharp cheddar cheese (optional)
- 1 tbsp (15 ml) butter or nonstick spray for greasing the dish

Instructions

Short Description:
A sweet-and-savory baked casserole combining creamed corn, drained whole kernel corn, and a boxed cornbread mix for a creamy, slightly sweet side that highlights Illinois corn abundance. It bakes to a golden top with a soft, custard-like interior.

Regional Notes:
This Illinois version specifically combines both creamed corn and whole kernel corn with a cornbread mix (commonly Jiffy or similar) for texture contrast and sweetness—reflecting the state's corn-farming heritage. Compared with simpler homestyle casseroles, this Midwestern variant leans sweeter and creamier and often includes sour cream and cheddar for richness.

1. Preheat the oven to 350°F (175°C). Grease a 9 x 13-inch (23 x 33 cm) baking dish with 1 tablespoon (15 ml) butter or nonstick spray.
2. In a large mixing bowl, whisk the 2 eggs (approx. 100 g) until combined. Add the milk (1/2 cup / 120 ml), melted butter (1/4 cup / 56 g), and sour cream (1/2 cup / 120 g); whisk until smooth.
3. Stir in the cornbread mix (8.5 oz / 240 g) and sugar (2 tbsp / 25 g) until just combined—do not overmix. The batter will be thick.
4. Fold in the creamed corn (1 can / 14.75 oz / 418 g), drained whole kernel corn (1 can / 15 oz / 425 g), salt (1/2 tsp / 3 g), and pepper (1/4 tsp / 1 g). If using, fold in 3/4 cup (84 g) of the shredded cheddar now and reserve the remaining 1/4 cup (28 g) for topping.
5. Pour the mixture into the prepared baking dish and smooth the top. Sprinkle the reserved cheddar (about 1/4 cup / 28 g) evenly over the surface if using.
6. Bake in the preheated oven until the top is golden and the center is set and a knife inserted near the center comes out mostly clean, 45–55 minutes. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
7. Remove from the oven and let rest 10 minutes to set before serving. Serve warm as a side to roasted meats, fried chicken, or a holiday plate.