Cheesy Corn Casserole
This one-bowl cheesy corn casserole combines cream style corn, sour cream, and shredded cheddar for a creamy, savory side that comes together in minutes and works for any meal.
This one-bowl cheesy corn casserole combines cream style corn, sour cream, and shredded cheddar for a creamy, savory side that comes together in minutes and works for any meal.
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Preheat your oven to 375°F (190°C).
In a large bowl, add the melted and slightly cooled butter and the eggs.
Whisk the butter and eggs together until combined.
Add the sour cream and whisk again until smooth.
Add the frozen corn and both cans of cream style corn to the bowl.
Using a spatula, fold the corn into the wet ingredients.
Add the box of corn muffin mix.
Gently fold the mix in until just combined. Do not overmix.
Fold in 1 cup of the shredded cheddar cheese.
Grease a 9x13 inch baking dish.
Pour the batter into the prepared dish and spread it evenly.
Top with the remaining 1/2 cup of shredded cheddar cheese.
Bake for 45-55 minutes, or until the casserole is golden brown and set in the center.
Cover and refrigerate leftovers up to 3 days. Reheat in a 350°F oven for 15–20 minutes, covered, until warm throughout.
Yes. Substitute fresh corn kernels for the frozen sweet corn (use about 2 cups), but keep both cans of cream style corn.
Remove the seeds and white ribs before chopping, or omit the jalapeño entirely and keep the diced green chiles for mild flavor.
Use a gluten-free corn muffin mix to make the casserole gluten-free; all other ingredients are naturally gluten-free.
