Cheesy Corn Casserole

Cheesy Corn Casserole is a creamy, filling, comforting dish made with sweet corn, cheddar cheese, sour cream, and corn muffin mix.

If you’ve already tried our Corn Pudding and Corn Casserole recipes, then you have to try this extra cheesy corn dish next! It’s perfect to go with your weeknight dinner or as a holiday Side Dish.

Cheesy Corn Casserole being scooped from casserole dish

This easy casserole is the perfect family-friendly dish to add to your dinner table. It’s a wonderfully easy recipe made with simple ingredients. Cans of corn combine with sour cream and Jiffy corn muffin mix to make a simple, creamy breading with whole corn kernels throughout. Then it’s all topped off with cheese for the ultimate melty, indulgent dish.

Your whole family is sure to love this dish. Not only is it topped off with delicious melty cheese, but it’s also packed with flavor. The corn and muffin mix brings a nice sweetness to the recipe, while the sour cream adds some tang that’s absolutely wonderful. It all combines into one easy and addictive dish. This Cheese Casserole Dish is probably one of the easiest recipes you’ll toss together over the holidays.

If you’re looking for something to fill out your holiday table, serve this sweet corn recipe with other classic side dishes like Cranberry Sauce and Mashed Potatoes. It’s a simple recipe so you won’t have to spend a lot of time on it, and the creamy corn makes a great counterpart to savory main dishes like Roasted Turkey or Baked Ham. In our house, it just isn’t the holidays, without a rich corn casserole on the table. We serve it on Thanksgiving, Christmas, and Easter. 

Cheesy Corn Casserole collage

How to Make Cheesy Corn Casserole

  • Preheat the oven to 350 degrees and spray an 8×10 baking dish with baking spray.
  • To a large mixing bowl add the canned corn, creamed corn, Jiffy Corn mix, sour cream, and melted butter, and whisk until well combined.
  • Add to the baking pan and bake for 40 minutes.
  • Top with shredded cheddar, add back to the oven, and cook for 10 minutes or until cheese is melted.

More Corn Recipes

Frequently Asked Questions

Why did my corn casserole stick to the baking dish?

Make sure to spray your casserole dish with cooking spray. You might think the creamy mixture won’t be at too much risk of sticking to the pan, but the corn muffin mixture can easily bake to the bottom of the pan.

When do I add cheese to Corn Casserole?

Not until the last 10 minutes of baking. Whisk together all the ingredients but the cheese, then add them to your casserole dish. Use a spatula to smooth out the top of the casserole. Put the casserole in the oven without the cheese for the first 40 minutes of cook time. After 40 minutes, take the dish out and sprinkle cheddar all over the top. Bake for another 10 minutes until the cheese is melted to gooey, stringy perfection.

How do I make Gluten Free Cheesy Corn Casserole?

To make this creamy, corny side dish friendly for a gluten free diet, simply swap out the Jiffy corn mix for your favorite gluten free cornbread mix. Make sure that you are still only using 8oz by weight of the cornbread mix. Use a kitchen scale to measure so that the proportions are accurate.

What is the difference between Corn Casserole and Corn Pudding?

Both side dishes use a combination of creamed canned corn and corn kernels that are baked into a casserole dish. Corn Pudding does not use the cornbread mix to set up, rather it uses a combination of milk, cornstarch, and eggs to create the pudding consistency. This results in a richer, more creamy side dish that is less starchy, and is also naturally gluten free.

Cheesy Corn Casserole ingredients in mixing bowl

Key Ingredients in Cheesy Corn Casserole

  • Canned Corn: You’ll use two types of canned corn for your baked Cheesy Corn Casserole side dish. Creamed corn will give a gooey, delicious corn flavor to the entire dish, while the canned corn kernels leave plenty of whole crunchy corn.
  • Corn Muffin Mix: Jiffy Corn Bread Mix is the classic variety that still only costs pennies in most supermarkets. Don’t spend the extra money on fancier brands, since you are dressing up the mix with extra flavor and moisture. Jiffy is also not too sweet, which makes it perfect for this slightly sweet and savory cheesy dish.
  • Sour Cream: The sour cream is the second secret, along with creamed corn, that makes this cheesy corn recipe extra moist and delicious. It adds a bit of a tangy flavor, along with helping the Corn Casserole to have an almost pudding like texture.
  • Cheese: Can’t forget the cheese! We use a classic sharp cheddar cheese for our Cheesy Corn Casserole, but you can use medium or mild if you prefer. It’s best to buy a block of cheese and grate it yourself, as the pre-shredded varieties usually contain additives to keep it from clumping, which can cause it to have a gritty texture.

Can Cheesy Corn Casserole be Made Ahead?

You can mix the batter and bake the casserole dish up to the point of adding the cheese. Let it cool completely, cover tightly, and refrigerate up to 1 day in advance. When you are ready to serve, add the shredded cheese and bake for an additional 15 minutes until the casserole is heated through and the cheese is nice and melty.

Slow Cooker Cheesy Corn Casserole

  • To make Crock Pot Corn Casserole, start by adding the canned corn, creamed corn, jiffy corn mix, sour cream, and melted butter to your slow cooker.
  • Mix the ingredients together in your crock pot until well combined.
  • Set the crock pot to low and cook for 4-6 hours or high for 2-3 hours.
  • In the last half hour of cooking open the slow cooker and sprinkle the shredded cheddar over the top.
Cheesy Corn Casserole ingredients in casserole dish topped with melty cheese

Variations on Cheesy Corn Casserole

  • Cheese: Along with the sharp cheddar cheese, you can sprinkle on other kinds of shredded cheese. Parmesan cheese, Swiss cheese, Monterey Jack Cheese, or Pepper Jack would all make tasty additions. You can also make more of a cheese sauce by adding Velveeta to the cheese mixture.
  • Add-ins: For some flavor additions, try mixing in chives, garlic powder cayenne pepper, onion powder, thyme, or rosemary. You can also chop up some green chiles, jalapeños, bell pepper, yellow onion, or shallots.
  • Meat: This Cheesy Corn Casserole would be perfect for any holiday brunch spread with the addition of cooked chopped bacon, ,ham, sausage, or chorizo mixed in before baking.
  • Crumb Topping: To add a crumb topping to your recipe you can either use Ritz crackers or Panko bread crumbs. Mix the breadcrumbs or crackers with some melted butter, and sprinkle it over the top of the Corn Casserole before baking.

More Side Dishes

How to Store Cheesy Corn Casserole

  • Serve: Due to the creamy, cheesy sauce, you shouldn’t leave this recipe out for more than 2 hours. 
  • Store: Let the Corn Casserole recipe cool down before storing it. Cover the dish in tin foil or transfer the casserole to another airtight container. It will stay good in the fridge for 1 week. 
  • Freeze: You can also freeze the Cheesy Corn Casserole for up to 3 months. Let it thaw in the fridge overnight before reheating the dish. 

Cheesy Corn Casserole in casserole dish

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Cheesy Corn Casserole

Cheesy Corn Casserole is a creamy, filling, comforting dish made with sweet corn, cheddar cheese, sour cream, and corn muffin mix.
Yield 12 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Side Dish
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 15 ounces canned corn , drained
  • 15 ounces canned cream-style corn
  • 8 ounces Jiffy corn muffin mix , 1 package
  • 1 cup sour cream
  • 1/3 cup unsalted butter , melted
  • 2 cups cheddar cheese , shredded

Instructions

  • Preheat the oven to 350 degrees and spray an 8×10 baking dish with baking spray.
  • To a large mixing bowl add the canned corn, creamed corn, Jiffy Corn mix, sour cream, and melted butter, and whisk until well combined.
  • Add to the baking pan and bake for 40 minutes.
  • Top with shredded cheddar, add back to the oven, and cook for 10 minutes or until cheese is melted.

Nutrition

Calories: 291kcal | Carbohydrates: 26g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 434mg | Potassium: 150mg | Fiber: 2g | Sugar: 6g | Vitamin A: 514IU | Vitamin C: 2mg | Calcium: 167mg | Iron: 1mg
Keyword: Cheesy Corn Casserole

Cheesy Corn Casserole collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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