Cream Corn Bisquick Casserole

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Cream Corn Bisquick Casserole. This easy casserole recipe can be stirred together in less than 5 minutes with items you already have in your pantry. It’s easy, cheesy, and versatile.

This sweet-savory, corn casserole is super delicious and very easy to make. It’s a family favorite and a holiday tradition. Thinking back, I can’t recall a single holiday meal that corn casserole wasn’t there!

vegetable side dish

Corn Casserole is basically a hybrid of bread and creamed corn in one simple, delicious casserole. It makes for a great addition to a holiday dinner

Cream Corn Bisquick Casserole

Try Cream Corn Bisquick Casserole with chicken kabobs, grilled pork chops (by the way, this is the recipe I won the MS Magazine Recipe Contest with), or steak.

Green chiles give this Cream Corn Bisquick Casserole a lot of flavor. It’s cheesy and soft on the inside with a crusty top. To me, this recipe is a cross between corn pudding and soft bread. The corn gives it a nice crunch of texture. It’s a great side dish.

For this recipe, you’ll need Bisquick baking mix, cream-style corn, oil, milk, an egg, green chiles, and cheese. Seven ingredients that you probably already have.

What you’ll need for the recipe

The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.

  • Biscuit mix like Bisquick
  • Creamed corn
  • Vegetable oil
  • Milk
  • Egg
  • Green chiles
  • Monterrey Jack cheese
  • Salt and pepper.
vegetable side dish
What is creamed corn?

Canned cream corn is a type of corn that part of the corn has been pureed to make it creamy. The remaining corn is left whole. Canned creamed corn doesn’t actually have cream in it.

Is there a substitute for creamed corn in a casserole?

Yes. Substitue one can of whole kernel corn, drain but reserve 1/3 of the liquid. To the liquid, add one tablespoon of alll-purpose flour and whisk it to combine. Now, add this back in to your whole kernel corn and sti to combine. Add this to your casserole as indicated by the recipe.

While you’re here, check out these recipes

  1. Jalapeno Popper Breakfast Casserole
  2. Keto Broccoli Cheese Casserole
  3. Baked Crack Chicken Casserole

Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.

Watch the video preparation of Creamed Corn Casserole.

Cream Corn Bisquick Casserole

I updated this post from an earlier version dated October 15, 2017. I made new photos and simplified the recipe instructions.

vegetable side dish

Cream Corn Bisquick Casserole

Cream Corn Bisquick Casserole. This easy casserole recipe can be stirred together in less than 5 minutes with items you already have in your pantry. It’s easy, cheesy and versatile.
Author: Paula
4.47 from 15 votes
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Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 6 servings
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  • 1 cup Biscuit mix like Bisquick
  • 14.5 ounce can cream-style corn
  • 1 tablespoon vegetable oil
  • ½ cup milk
  • 1 large egg beaten
  • 4 ounces chopped green chiles drained
  • 8 ounces Monterey Jack cheese or cheddar
  • salt and black pepper to taste


  • Preheat oven to 400 degrees F.
  • Spray an 8×8 baking dish with non-stick spray.
  • In a bowl, combine biscuit mix, egg, milk, oil, and corn. Season with salt and pepper.
  • Pour half the batter into the casserole dish.
  • Top with chiles, then cheese.
  • Pour remaining batter over cheese.
  • Bake at 400 degrees 35 to 40 minutes or until the top is browned.
  • Serve hot.


Recipe from Paula All images and content are copyright protected. 


Calories: 248kcal | Carbohydrates: 26g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 46mg | Sodium: 570mg | Potassium: 176mg | Fiber: 1g | Sugar: 6g | Vitamin A: 267IU | Vitamin C: 3mg | Calcium: 204mg | Iron: 1mg
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  1. It is noted that whole kernel corn may be substituted for cream-style corn and gives directions on how to do this — but. it states ‘reserve 1/3 of the liquid’ which means what ??? What exactly is meant by ‘1/3 of the liquid’??? Is it 1/3 of the total amount removed from the can, 1/3 c, or ??? If 1/3 c of liquid is needed — what additional liquid is needed to fill a 1/3 c measure. Should it be water, broth, milk, cream, or ???
    Thx — your help is appreciated…

    1. You’re going to reserve 1/3 of the total liquid in the can of whole-kernel corn. So drain the corn and pour off 2/3s of the liquid. To that remaining liquid you’ll add 1 tablespoons of all-purpose flour and stir it together. Essentially, you’re making a thickening agent from the liquid and flour.

  2. Have anyone made this with Jiffy Corn Muffin Mix or the Jiffy Honey Corn Muffin Mix? If so, how did it come out?

    1. I’ve made it with Jiffy and we liked it. It’s a tad sweet but that’s fine with me. I like the texture of the cornmeal.

  3. 4 stars
    Can this meal be made ahead and put into freezer until ready to eat? If so, do I follow instructions, bake and freeze? Or do I assemble everything and freeze before baking?


    1. Yes. I’d make and cook it. Cool it completely then wrap the whole thing (or portion it out in 1 or 2 person servings). Wrap in plastic wrap (I’d wrap it twice in plastic wrap) and once in foil. Thaw it in the fridge before reheating. If it’s in a microwave safe dish you can reheat in microwave if not reheat in the oven.

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  5. Interesting this is almost identical to a recipe I got from a teacher when I was in 4th grade- 1963. It was called Pan de au le. From Mexico. You used 1/2 lb Monterey jack, sliced thin, my recipe has sugar and butter rather than oil. I add a can of regular corn also because it makes the texture better. Creamed corn doesn’t have a lot of solid corn. The end result looks a lot like above pic but I let mine brown a little more.

    It will seem gooey you need to let it stand for at least 10 minutes. Layering is much better than mixing all together.
    My recipe says to cook for 50 minutes at 400. I usually double the recipe and cook for an hour.

    It is delicious! Can use as a meal or a side dish.

  6. 5 stars
    Sounds delicious ! Will definitely be making this soon ! Added bonus…super-easy !

  7. 5 stars
    I make this recipe quite often but I substitute 1 cup of shredded cheddar and/or jack cheese (instead of slices) and just mix everything together rather than layering it. Quick, easy, and delish!

  8. Have you tried adding extra corn like most corn casserole recipes? Many add cream style and an additional can of drained corn.

  9. Delicious! Just made this to go with dinner and it is terrific. Thanks for the recipe!

  10. I’m one of those incredibly weird people who doesn’t like cheese (cheesecake is another matter). Will this recipe turn out all right if I leave the cheese out or should I try to substitute something or just not make it at all?

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