Description
This Cheesy Corn Casserole is a rich, creamy, and cheesy side dish that’s guaranteed to become a family favorite. Made with sweet corn, sour cream, buttery cornbread mix, and lots of melted cheddar, it’s the perfect addition to holiday dinners, BBQs, or cozy weeknights.
Ingredients
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2 cans (15 oz) whole kernel corn, drained
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1 can (15 oz) cream-style corn
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1 cup sour cream
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½ cup (1 stick) unsalted butter, melted
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1 box (8.5 oz) Jiffy corn muffin mix
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1½ cups shredded cheddar cheese (plus more for topping)
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Optional: ¼ tsp black pepper, ¼ tsp garlic powder
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Optional: fresh chopped parsley for garnish
Instructions
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Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
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In a large mixing bowl, combine the whole kernel corn, cream-style corn, sour cream, and melted butter.
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Stir in the corn muffin mix and shredded cheese until everything is evenly blended.
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Pour the mixture into the prepared baking dish.
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Top with additional shredded cheddar cheese for an extra cheesy crust.
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Bake uncovered for 45–50 minutes, or until the top is golden and the center is set.
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Let cool slightly, garnish with chopped parsley (optional), and serve warm.
Notes
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Make Ahead: You can prep the casserole a day ahead and refrigerate it. Just bake before serving.
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Spicy Version: Add chopped jalapeños, green chiles, or a pinch of cayenne pepper.
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Cheese Options: Try Monterey Jack, Pepper Jack, or a cheddar blend for variety.
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Serving Suggestion: Excellent with baked chicken, turkey, ribs, or grilled meats.