Here’s a rich, comforting Cheesy Corn Casserole recipe—perfect as a side dish for any meal:
Ingredients (Serves 6–8)
- 1 can (15 oz / 425 g) whole kernel corn, drained
- 1 can (15 oz / 425 g) cream-style corn
- 1 cup (125 g) shredded cheddar cheese
- 1/2 cup (60 g) sour cream
- 1/4 cup (60 g) unsalted butter, melted
- 1/2 cup (60 g) cornmeal or Jiffy corn muffin mix
- 1/4 cup (30 g) all-purpose flour
- 2 large eggs, lightly beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: 1/2 cup diced green chiles or red bell peppers for extra flavor
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C). Grease a 9×9-inch (or similar) baking dish.
2. Mix Ingredients
- In a large bowl, combine both cans of corn, shredded cheese, sour cream, melted butter, cornmeal, flour, eggs, salt, and pepper.
- Stir until evenly combined. Add chiles or bell peppers if using.
3. Bake
- Pour mixture into prepared baking dish and smooth the top.
- Bake for 45–50 minutes, until set and golden brown on top.
4. Serve
- Let the casserole cool 5 minutes before serving.
- Optionally, sprinkle extra cheddar on top for a cheesy crust.
Tips
- For extra richness, stir in 1/4 cup heavy cream or cream cheese.
- This can be made ahead: prepare the casserole, cover, and refrigerate overnight; bake the next day, adding 5–10 minutes to the cooking time.
- Corn casserole pairs beautifully with roast chicken, ham, or barbecue dishes.
If you want, I can also give a faster, 20-minute skillet version that’s just as cheesy and creamy without using the oven.
Do you want me to do that?
