Cheesy Corn Casserole
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Cheesy corn casserole combines the heartiness of cornbread, the creamy texture of creamed corn, and the rich, melty delight of sharp cheese, creating a quick and effortless casserole that radiates comforting warmth on your dinner table.
Whether it’s a casual weeknight dinner with friends or a holiday meal with family, this easy corn casserole recipe makes the perfect side dish!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
If the thought of feeding a crowd or planning a holiday table can get overwhelming for you, for fear of not knowing if you’ll please everyone and wanting to make sure you have enough for seconds, it’s always a casserole to the rescue!
This is why I LOVE casseroles of any kind!
They’re comforting, family-friendly, and perfect for serving groups. The best yet is they’re always easy to make!
Along with creamy mashed potatoes, green bean casserole, homemade stuffing, sweet potato casserole, cranberry sauce and gravy, this cheesy corn casserole is a family favorite side. So much so that we make it a part of our Sunday dinner routine more times than I like to admit.
But, why not? It’s easy enough to make any time we want it!
It’s super cheesy, has morsels of juicy corn, and is made with a box of cornbread mix for convenience.
It’s customizable so you can certainly use a mix from scratch, or add in some diced jalapeno for heat, or bacon or ham for flavor. However you make yours, it’s bound to be on everyone’s radar for years to come!
Why you’ll love this
- Well, it’s creamy and cheesy, and that’s pretty much a big deal around here.
- This cheesy corn casserole is very easy to make using just 8 simple ingredients and a boxed cornbread mix.
- It makes enough to feed up to 6 people, but can easily be doubled to serve a larger crowd. Or, just make two batches and fill the freezer of a friend or neighbor!
- Essentially hands off. Minimal prep time. Most of the time is baking time (45-50 minutes). You could make it ahead and reheat at dinner time. Or just mix, dump and bake.
What to serve with Cheesy Corn Casserole
Corn casserole is a classic side dish for holiday dinners but is easy enough to make during the week or for Sunday evening meal. It is a reliable and easy recipe I fall back on time and time again!
I love it with crockpot BBQ chicken.
Of course, for Thanksgiving dinner, Christmas, and Easter, we love it with a holiday staple like slow cooker turkey breast or holiday ham with other sides like Brussels sprouts and bacon and bacon wrapped green beans.
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
This is a 7 ingredient corn casserole made with very commonly found items (that you probably already have, or can easily grab at the grocery store)
- Can of whole kernel corn. Use frozen, fresh, or sweet corn, it’s up to you. You can even use fresh ears of corn if you have them!
- Can of creamed corn. Cream-style corn in bits of corn kernels in a thick, sweet, and creamy mixture.
- Sour cream. Gives the cheesy corn casserole added richness and a slightly tangy flavor.
- Butter. For a buttery flavor and increased moisture. You can use salted or unsalted butter.
- Salt. To bring out the flavors of the entire dish.
- Package of cornbread mix. Jiffy cornbread mix is probably the most popular and readily available in most grocery stores. Jiffy corn muffin mix also works. You can also make your own! See below.
- Shredded cheddar cheese. Grate your own from a block, it’ll melt better and taste fresher!
- Green onions. An optional garnish and a fresh pop of green!
How to make Cornbread Mix From Scratch
- ½ all-purpose flour
- ½ cup yellow cornmeal
- 2 tablespoons white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoons vegetable oil
Whisk together flour, cornmeal, sugar, baking powder, and salt. Slowly whisk in vegetable oil. Mix until the dry mixture is smooth with no lumps.
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How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Make the batter. In a large mixing bowl, combine the whole kernel corn, creamed corn, sour cream, and melted butter. Stir until well mixed.
Add the cornbread mix to the corn mixture and stir until most of the lumps are gone.
Stir in half of the shredded cheddar cheese (save the rest for the top) Pour the mixture into the prepared baking dish, spreading it out evenly.
Bake. Sprinkle the remaining shredded cheddar cheese evenly over the top. Place the baking dish in the preheated oven and bake for 45-55 minutes. Towards the end of cooking time, check on it. Once the top is golden brown and the edges start to pull away from the sides of the dish, remove it from the oven.
Serve. Allow the casserole to sit for a few minutes before serving. Sprinkle sliced green onions over the top for garnish.
Kylee’s Notes
What to do with leftovers
Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave for a quick snack or easy side dish.
If you want it a bit crispier, use the oven and reheat it uncovered.
Substitutions/Additions
Bacon always makes everything better! I mean, bacon and cheese, right?
Pulled pork or diced ham would be great too. Use leftovers if you have them!
Toss in 1 diced jalapeno with the shredded cheese for heat. You can use canned green chiles if you prefer.
Finish the dish with a garnish of chopped chives or green onions.
You can use frozen corn as long as it’s thawed first. Drain it if there is too much excess water. You can also use fresh corn, but will need to cook it first.
Want a crispier topping? Add some crushed buttery Ritz crackers, Panko breadcrumbs, or potato chips to the top before baking.
Freezing instructions
Freeze this creamy corn casserole before OR after baking it! It’s great for making ahead because of this.
Assemble the casserole and cover it tightly with plastic wrap. Store it in the freezer for up to 3 months. Thaw it in the fridge overnight then bake as directed.
FAQs
If you can’t get your hands on creamed corn you can make a homemade substitute. Simply blend canned kernels and 1/3 of the liquid plus 1 Tablespoon of flour until it is thick. Not completely puréed until smooth, you still want some texture.
I love the sharpness of the cheddar, but you can use any melting cheese you like. Mozzarella, gruyere, Swiss cheese, Monterey Jack, and even Pepper Jack for a kick.
If you’re using sweet corn with salty cheddar, you’ve got a lovely sweet and salty combination along with the creamy textures. It also has certain elements of skillet cornbread and it’s finished with a lovely golden brown crust on top.
More recipes to love
- Oven roasted vegetables with balsamic and feta. Caramelized root veggies with a beautiful char drizzled with zesty balsamic and briny feta cheese.
- Harvest brown rice pilaf. A rustic dish made with brown rice, dried cranberries, fresh rosemary, and crunchy walnuts.
- Cheesy au gratin potatoes. Thinly sliced potatoes baked in a rich cream sauce layered with bacon, garlic, and loads of cheese!
- Homemade buttermilk biscuits. Nothing quite like buttery, flaky, fresh homemade biscuits to mop up whatever saucy goodness is left on your plate!
- Sautéed green beans. Garlic and shallots give these crispy tender green beans extra flavor. A simple side dish any night of the week!
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Cheesy Corn Casserole Recipe
Ingredients
- 1 15oz can whole kernel corn, drained
- 1 15oz can creamed corn
- 1 cup sour cream
- ½ cup butter melted
- ½ teaspoon salt
- 1 8.5oz package cornbread mix (like Jiffy – see notes for making from scratch)
- 1 ½ cup shredded cheddar cheese
- green onions for garnish
Instructions
Get prepped
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Make the batter
- In a large mixing bowl, combine the 1 15oz can whole kernel corn, drained, 1 15oz can creamed corn, 1 cup sour cream, melted ½ cup butter and ½ teaspoon salt.
- Stir until well mixed.
- Add 1 8.5oz package cornbread mix to the corn mixture and stir until most of the lumps are gone.
- Stir in half of the 1 ½ cup shredded cheddar cheese (save the rest for the top)
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Sprinkle the remaining 1 ½ cup shredded cheddar cheese evenly over the top.
Bake
- Place the baking dish in the preheated oven and bake for 45-55 minutes, or until the top is golden brown and the edges start to pull away from the sides of the dish.
Serve
- Allow the casserole to sit for a few minutes before serving.
- Sprinkle sliced green onions over the top for garnish.
Notes
- ½ all-purpose flour
- ½ cup yellow cornmeal
- 2 tablespoons white sugar
- 1 tablespoon baking powder .
- ½ teaspoon salt
- 2 tablespoons vegetable oil
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
I use green chilis in mine .it’s so good