Cheesy Corn Casserole Recipe
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.
Servings: 16 servings
Calories: 238kcal
Ingredients
- 1/2 cup butter melted and slightly cooled
- 3 eggs
- 16 ounces sour cream regular or light
- 2 14.75 ounce cans cream style corn
- 16 ounce bag frozen sweet corn
- 9 ounce box Jiffy cornbread mix
- 8 ounces shredded shard cheddar cheese divided
Instructions
- Preheat oven to 375°F.
- In a large bowl, whisk together melted and slightly cooled butter and eggs until fluffy.
- Add sour cream and whisk again until blended.
- Fold in cream-style and frozen corn.
- Once blended well, add the box of Jiffy mix and half of the cheese and fold just until the dry ingredients are moist.
- 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.
- Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until golden brown and the casserole has a slight jiggle when shaken.
Video
Notes
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.
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.Nutrition
Serving: 1serving | Calories: 238kcal | Carbohydrates: 24g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 59mg | Sodium: 380mg | Potassium: 217mg | Fiber: 2g | Sugar: 6g | Vitamin A: 437IU | Vitamin C: 3mg | Calcium: 116mg | Iron: 1mg
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