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I’m obsessed with this Cheesy Corn Casserole because it hits every savory note I want from a side. The sweet kernels meet that tang of sour cream and molten shredded sharp cheddar cheese, and suddenly dinner feels less ordinary.

It’s ridiculous how quickly a casserole can disappear at the table. I bring it to potlucks and family meals and people fight over the last spoonful.

I love the contrast of creamy, sticky interior and browned edges. But mostly I love that it reads like comfort with attitude.

Simple, loud, unapologetically cheesy. Worth every biscuit.

I make it again and again.

Ingredients

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Corn muffin mix: Basically the quick binder, gives a tender, slightly sweet base.
Cream-style corn: Adds creamy moisture, like a velvet hug for the casserole.
Whole kernel corn: Pops with sweet crunch, keeps texture interesting.
Sour cream: Adds tang and richness, makes it moist and comfy.
Unsalted butter: Brings buttery depth and helps everything brown nicely.
Egg: Binds the whole thing, gives structure so it slices clean.
Sharp cheddar: Cheesy punch and gooey pull, you’ll want extra.
Salt: Brings out sweet corn flavor, don’t skip it.
Black pepper: Light bite and warmth, stops it from being flat.
Green onions: Plus a fresh, mild bite and pop of color.
Scallions: Basically the same as green onions, bright and crisp.
Green chiles: Adds gentle heat and a smoky hint, optional kick.

Ingredient Quantities

1 (8.5 oz) package corn muffin mix (for example Jiffy)

1 (14.75 oz) can cream-style corn

1 (15.25 oz) can whole kernel corn, drained

1 cup sour cream

1/2 cup unsalted butter, melted

1 large egg

1 to 1 1/2 cups shredded sharp cheddar cheese

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup chopped green onions or 4 chopped scallions, optional

1/2 cup diced canned green chiles, optional

How to Make this

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1. Preheat oven to 350 degrees F and lightly grease a 8×8 or 9×9 inch baking dish.

2. In a large bowl combine 1 (
8.5 oz) package corn muffin mix, 1 (1
4.75 oz) can cream-style corn, and 1 (1
5.25 oz) can whole kernel corn drained.

3. Stir in 1 cup sour cream, 1/2 cup melted unsalted butter, and 1 large egg until mixture is smooth and evenly combined.

4. Add 1 cup shredded sharp cheddar cheese, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper; fold until distributed.

5. If using, fold in 1/2 cup chopped green onions or 4 chopped scallions and 1/2 cup diced canned green chiles.

6. Pour the batter into the prepared baking dish and smooth the top.

7. Sprinkle the remaining cheese from the 1 to 1 1/2 cups shredded sharp cheddar over the top if you reserved extra for a cheesy crust.

8. Bake in the preheated oven until set in the center and golden on top, about 40 to 50 minutes.

9. Remove from oven and let rest for 10 minutes to firm up before slicing.

10. Serve warm as a side and enjoy.

Equipment Needed

1. Oven
2. 8×8 or 9×9 inch baking dish
3. Large mixing bowl
4. Measuring cups and measuring spoons
5. Whisk or fork
6. Rubber spatula or wooden spoon
7. Can opener
8. Box grater or pre-shredded cheese bowl
9. Cutting board and chef knife (for scallions)
10. Oven mitts or pot holders

FAQ

Can I make this ahead of time? Yes. Assemble the casserole, cover tightly, and refrigerate up to 24 hours before baking; you may need to add a few extra minutes to the bake time if cold from the fridge.

Can I freeze it? Yes. Bake first, cool completely, then freeze in an airtight container up to 3 months. Thaw overnight in the refrigerator and reheat at 350°F until warmed through.

How do I fix a too-dry or too-wet casserole? If too dry add 2 to 4 tablespoons sour cream or a splash of milk and stir before baking. If too wet, fold in an extra 1/4 cup corn muffin mix or bake a bit longer until set.

Can I use fresh or frozen corn instead of canned? Yes. Use about 1 1/2 cups fresh or thawed frozen corn for the whole kernel can and 1 cup creamed corn substitute for the cream-style can. Drain fresh or thawed corn well.

What are good add-ins or substitutions for cheese and chiles? Pepper jack, Monterey Jack, or Colby work well. Swap green chiles for diced jalapeño for more heat or omit for milder flavor. Fold in cooked bacon or shredded rotisserie chicken to add protein.

What size pan and baking time should I use? Use an 8×8-inch or similar 2-quart baking dish. Bake at 350°F for 35 to 45 minutes until golden on top and a toothpick comes out mostly clean from the center.

Cheesy Corn Casserole Recipe Substitutions and Variations

Corn muffin mix: use 1 cup yellow cornmeal + 1/3 cup all purpose flour + 1 tbsp baking powder + 1 tbsp sugar + 1/2 tsp salt as a quick homemade mix.
Sour cream: swap equal amount plain Greek yogurt for a tangy, lower fat alternative.
Shredded sharp cheddar: use Monterey Jack or Colby for a milder, melty cheese.
Large egg: replace with 1/4 cup unsweetened applesauce or 1/4 cup extra sour cream to maintain moisture if you need an egg free option.

Pro Tips

1) Bring the sour cream and egg to room temperature before mixing. Cold ingredients make the batter tighter and can lead to a gummy center, while room temp ingredients blend more smoothly and bake more evenly.

2) Do not overmix once you add the corn muffin mix. Stir until the dry streaks disappear; excessive stirring develops the batter and gives a dense texture. Fold in the whole kernel corn gently so the kernels stay intact.

3) For a creamier, custardy result, add an extra 2 to 3 tablespoons of sour cream or a splash of whole milk, and consider reserving a handful of cheese to sprinkle on top for a golden crust. If you like a crispier top, finish under the broiler for 1 to 2 minutes while watching closely.

4) Let it rest at least 10 minutes after it comes out of the oven. The casserole will continue to set as it cools, making cleaner slices and a better mouthfeel. Use a sharp, warm knife to cut neat pieces.

Cheesy Corn Casserole Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

412

kcal

Equipment: 1. Oven
2. 8×8 or 9×9 inch baking dish
3. Large mixing bowl
4. Measuring cups and measuring spoons
5. Whisk or fork
6. Rubber spatula or wooden spoon
7. Can opener
8. Box grater or pre-shredded cheese bowl
9. Cutting board and chef knife (for scallions)
10. Oven mitts or pot holders

Ingredients

1 (8.5 oz) package corn muffin mix (for example Jiffy)
1 (14.75 oz) can cream-style corn
1 (15.25 oz) can whole kernel corn, drained
1 cup sour cream
1/2 cup unsalted butter, melted
1 large egg
1 to 1 1/2 cups shredded sharp cheddar cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped green onions or 4 chopped scallions, optional
1/2 cup diced canned green chiles, optional

Directions

Preheat oven to 350 degrees F and lightly grease a 8×8 or 9×9 inch baking dish.
In a large bowl combine 1 (
5 oz) package corn muffin mix, 1 (1
75 oz) can cream-style corn, and 1 (1
25 oz) can whole kernel corn drained.
Stir in 1 cup sour cream, 1/2 cup melted unsalted butter, and 1 large egg until mixture is smooth and evenly combined.
Add 1 cup shredded sharp cheddar cheese, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper; fold until distributed.
If using, fold in 1/2 cup chopped green onions or 4 chopped scallions and 1/2 cup diced canned green chiles.
Pour the batter into the prepared baking dish and smooth the top.
Sprinkle the remaining cheese from the 1 to 1 1/2 cups shredded sharp cheddar over the top if you reserved extra for a cheesy crust.
Bake in the preheated oven until set in the center and golden on top, about 40 to 50 minutes.
Remove from oven and let rest for 10 minutes to firm up before slicing.
Serve warm as a side and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.