Cheesy Corn Casserole

This Cheesy Corn Casserole is one of my family’s favorite side dishes using creamed corn and Jiffy cornbread mix. It’s easy to make in under an hour and perfect for a weeknight meal or your holiday table.

Every Thanksgiving when my son comes to visit, this Cheesy Corn Casserole is his number one request. It’s easy to make with just 7 ingredients and is ready to eat in under an hour. It’s one of those sides that everyone loves thanks to it’s comforting Jiffy cornbread mix base and gooey cheddar top.

Creamed corn is part of the classic Southern recipe, but we also like to add extra frozen corn kernels to make each bite extra flavorful. If you love a cornbread casserole, be sure to also try our regular Jiffy Corn Casserole and Chicken Cornbread Casserole.

Why You’ll Love this Recipe

• Seven Simple Ingredients. With just a few basic ingredients, it’s a quick side dish that you can throw together for any dinner or special occasion.
• A family favorite recipe. If you love cornbread, then you’re sure to love this corn casserole with cheese. We can’t go one Thanksgiving without it!
• Affordable ingredient list. It’s a side dish that serves many without being expensive or difficult to shop at the store for. All of the ingredients are quick to find!

Laura Ashley’s Tip: If it’s fresh corn season, feel free to swap out the frozen corn kernels for fresh!

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Butter: Adds the fat and richness to the recipe
• Eggs: Binds everything together.
• Sour cream: You can use regular or light. This adds more creamy and rich flavor to every bite.
• Cream style corn: You’ll find this in the canned goods aisle. It adds fresh corn kernels to the cornbread mix.
• Frozen sweet corn: More corn that we love to add into this casserole recipe.
• Jiffy cornbread mix: The key ingredient for everything to bind together. Plus it saves you time by not having to combine dry ingredients together.
• Shredded sharp cheddar cheese: The cheesy component that makes it ooey, gooey and delicious.

Tools You’ll Need

• 13”x9” Pan or Casserole Dish
• Large Mixing Bowl
• Spatula

How to Make Cheesy Corn Casserole

1. Preheat oven to 375°F.
2. In a large bowl, whisk together melted and slightly cooled butter and eggs until fluffy.

3. Add sour cream and whisk again until blended.

4. Fold in cream-style and frozen corn.

5. Once blended well, add the box of Jiffy mix and half of the cheese and fold just until the dry ingredients are moist.

6. Butter or spritz with nonstick cooking spray a 13”x9” baking dish. Pour the corn mixture into the prepared baking dish and spread evenly. Sprinkle the remaining cheese on top.

7. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until golden brown and the casserole has a slight jiggle when shaken.

Expert Tips

• Make sure to let the melted butter cool a little bit before whisking with the eggs. If the butter is too hot, the eggs will begin to cook and you’ll have egg flecks in your cheesy corn bake.
• No need to thaw the frozen corn. Just stir it right in for more sweet veggie flavor.
• Shred the cheese yourself. This is definitely our preference since pre-shredded cheese can have a powder on it that can prevent it from melting as nicely.
• Don’t over-bake the casserole. This will make it dry and tough in each bite. It may still jiggle slightly when you remove it from the oven and that’s ok. It will continue to cook as it cools.
• The casserole along the edges of the dish will be done before the center is fully set. An instant-read thermometer can confirm the center is fully cooked when it reaches an internal temperature of 160°F.

Variations and Substitutions

• Optional delicious add-ins to this casserole are:
  • 1/4 cup drained chopped green chiles
  • 1/4 cup drained chopped canned jalapeños
  • 1/2-3/4 cup chopped cooked bacon
  • 1/2-3/4 cup chopped leftover ham
  • Different cheeses like Swiss, gruyère, Colby Jack, or pepper Jack
• If you want to add a crunchy topping, combine 1 cup crushed buttery round crackers and 1/4 cup melted butter with the cheese. Distribute on top of the casserole prior to baking. This is what you often hear called scalloped corn!
• If you want or need to make a a box of Jiffy corn muffin mix from scratch, here is an easy substitute:
  • ⅔ cup all-purpose flour, ½ cup medium grind yellow cornmeal, 3 tablespoons granulated sugar, 1 tablespoon baking powder, ¼ teaspoon salt
• This recipe can also be made in a crockpot with this recipe. Simply add cheese or any of the additional add-in options!

What to Serve with Cheesy Corn Casserole with Jiffy

There are so many options whether you are serving this cheesy corn casserole for a weeknight meal or on your holiday table. I love to always serve this with:

• Slow Cooker Honey Glazed Ham
• Slow Cooker Turkey Breast
• Smothered Pork Chops
• Glazed Pork Tenderloin

Storage

Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or the oven for a few minutes until warmed through.

You can freeze the leftovers as well, just place them into an airtight container and freeze for up to 3 months. Thaw and reheat in the microwave or oven like above.

Frequently Asked Questions

More Comforting Casserole Recipes

• Pineapple Casserole Recipe
• King Ranch Chicken Casserole
• Johnny Marzetti Casserole
• Beef Cobbler