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Creamy Corn Casserole With Cheese

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This creamy corn casserole with cheese is a nostalgic comfort food classic, featuring a custard-like center, golden edges, and pockets of melty cheese. It’s quick, easy, and perfect for holidays, potlucks, or cozy weeknight dinners.

Ingredients

Scale
  • 2 cans (15 oz each) whole kernel corn, drained
  • 1 can (15 oz) creamed corn
  • 1 cup sour cream (full-fat recommended, or Greek yogurt)
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 box (8.5 oz) corn muffin mix (e.g., Jiffy)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • Optional: 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional: 1/4 teaspoon smoked paprika
  • Optional: 1 tablespoon chopped fresh chives or parsley

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with butter or nonstick spray.
  2. In a large mixing bowl, whisk together melted butter, sour cream, and eggs until smooth.
  3. Add drained whole kernel corn and creamed corn. Stir gently to combine.
  4. Add corn muffin mix and stir just until incorporated. Do not overmix.
  5. Fold in cheddar and Monterey Jack cheeses. Reserve a little cheese for topping if desired. Add Parmesan if using.
  6. Sprinkle in salt, black pepper, smoked paprika (optional), and fresh herbs (optional). Taste and adjust seasoning.
  7. Pour mixture into prepared casserole dish and smooth the top. Sprinkle reserved cheese over the surface.
  8. Bake on center rack for 45-50 minutes, until golden around the edges and set in the center. Cover loosely with foil if top browns too quickly.
  9. Check doneness with a toothpick or knife; it should come out mostly clean.
  10. Let casserole cool for at least 10 minutes before slicing. Garnish with fresh chives or parsley if desired.

Notes

For gluten-free, use a gluten-free corn muffin mix. For dairy-free, substitute plant-based sour cream and cheese. Add jalapeños or cayenne for spice, or seasonal veggies for variety. Let casserole rest before serving for best texture. Leftovers can be refrigerated up to 4 days or frozen up to 2 months.

Nutrition

Keywords: corn casserole, cheesy corn casserole, comfort food, holiday side dish, potluck recipe, easy casserole, grandma's recipe

Find it online: https://jodierecipes.com/creamy-corn-casserole-with-cheese-easy-grandmas-classic-recipe/