Cheesy Corn Casserole

Pro tips

• Let melted butter cool slightly before mixing with eggs and sour cream to avoid curdling.
• Reserve 1/2 cup shredded cheddar to sprinkle on top in the last 10 minutes of baking for a golden, crispy cheese layer.
• Don't overmix once you add the corn muffin mix; stir just until combined to keep the casserole light and tender.

Substitutions

• sour cream → Greek yogurt (use full-fat for creaminess; may be slightly tangier)
• cheddar cheese → Monterey Jack or pepper Jack (maintains creaminess; Jack adds mild heat)
• corn muffin mix → 1 cup cornmeal + 1/2 cup flour + 2 tablespoons sugar + 1 tablespoon baking powder (homemade blend)

Storage & make-ahead

Cover and refrigerate leftovers up to 3 days. Reheat in a 350°F oven for 15–20 minutes, covered, until warm throughout.

Can I make this casserole ahead of time?

Yes. Assemble the casserole in the baking dish, cover, and refrigerate up to 24 hours. Bake from cold, adding 5–10 minutes to the baking time.

What temperature and time do I bake this at?

Bake at 350°F for 45–50 minutes, until the top is golden and a knife inserted in the center comes out clean.

Can I use fresh corn instead of frozen?

Yes. Substitute fresh corn kernels for the frozen sweet corn (use about 2 cups), but keep both cans of cream style corn.

Can I reduce the heat from the jalapeños?

Remove the seeds and white ribs before chopping, or omit the jalapeño entirely and keep the diced green chiles for mild flavor.

Is this gluten-free?

Use a gluten-free corn muffin mix to make the casserole gluten-free; all other ingredients are naturally gluten-free.