Of course! Cheesy Corn Casserole is the ultimate comfort side dish. It’s creamy, sweet, savory, and with that glorious golden-brown cheesy top. It’s a guaranteed hit at potlucks and holiday dinners.
This recipe strikes the perfect balance between being rich and indulgent while still being incredibly easy to make.
Easy Cheesy Corn Casserole
This dish is often called “Corn Casserole” or “Corn Pudding,” but the addition of plenty of cheese makes it irresistible.
Prep Time: 10 minutes
Cook Time: 45-55 minutes
Serves: 8
Ingredients
· 2 large eggs
· 1/2 cup (1 stick) butter, melted
· 1 cup sour cream
· 1 can (14.75 oz) cream-style corn
· 1 can (15.25 oz) whole kernel corn, drained
· 1 package (8.5 oz) Jiffy Corn Muffin Mix
· 1 ½ cups shredded sharp cheddar cheese, divided
· 1/4 teaspoon garlic powder
· 1/4 teaspoon black pepper
· Optional: 2 tablespoons chopped fresh chives or parsley
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 2-quart or 9×9 inch baking dish with butter or non-stick spray.
- Mix the Wet Ingredients: In a large bowl, whisk the eggs. Then, whisk in the melted butter and sour cream until smooth.
- Add the Corn: Stir in both the cream-style corn and the drained whole kernel corn.
- Combine with Dry Ingredients: Add the entire box of Jiffy Corn Muffin Mix, 1 cup of the shredded cheddar cheese, garlic powder, and pepper. Stir until everything is just combined. Do not overmix.
- Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 35 minutes.
- Add the Cheesy Top: Carefully remove the casserole from the oven (it will still be a little jiggly). Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
- Finish Baking: Return the casserole to the oven and bake for another 10-15 minutes, or until the top is golden brown, the cheese is bubbly, and a knife or toothpick inserted into the center comes out clean.
- Rest and Serve: Let the casserole cool for about 10 minutes before serving. This allows it to set perfectly. Garnish with fresh chives or parsley if desired.
Helpful Notes & Variations
· Jiffy Corn Muffin Mix: This is the classic choice and creates the perfect texture. If you can’t find it, you can use another 8.5 oz box of any corn muffin mix.
· From-Scratch Option: To make it without a mix, combine ½ cup all-purpose flour, ½ cup yellow cornmeal, 2 tablespoons sugar, 2 teaspoons baking powder, and ¼ teaspoon salt. Use this in place of the Jiffy mix.
· Cheese Variations:
· Pepper Jack: Swap out half the cheddar for pepper jack for a little kick.
· Cheesy Top: Use a mix of cheddar and mozzarella for an extra-gooey top.
· Parmesan: Add ¼ cup grated Parmesan to the cheese topping for a more savory, nutty flavor.
· Add-Ins:
· Jalapeño: Add 1-2 finely diced jalapeños (seeds removed for less heat) for a spicy twist.
· Bacon: Stir in ½ cup of cooked, crumbled bacon for a smoky flavor.
· Green Chiles: Add a 4 oz can of diced green chiles, drained.
· Make-Ahead: You can assemble the casserole up to a day in advance, cover it tightly, and keep it in the refrigerator. You may need to add 5-10 minutes to the baking time if it’s going into the oven cold.
· Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or a 350°F oven until warm.
This casserole is the perfect side dish for holiday ham, Thanksgiving turkey, fried chicken, or any barbecue. It’s a crowd-pleaser in every sense of the word