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Cheesy Creamed Corn Casserole Recipe Everyone Will Love

Cheesy Creamed Corn Casserole

A rich and comforting corn casserole combining creamy corn, whole-kernel corn, sour cream, butter, corn muffin mix, and sharp cheddar cheese. It is simple enough for a weeknight dinner and special enough for a holiday table.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 14.75-ounce can Cream-style corn
  • 1 15 to 15.25-ounce can Whole-kernel corn, drained
  • 1 8.5-ounce package Corn muffin mix, such as Jiffy
  • 1 cup Sour cream
  • 1/2 cup Unsalted butter, melted
  • 1 cup Sharp cheddar cheese, shredded and divided
Seasoning
  • 1/2 teaspoon Kosher salt, optional
  • 1/4 teaspoon Black pepper, optional

Method
 

Step-by-Step
  1. Heat the oven to 350°F and grease a 9-by-13-inch baking dish or a 2-quart casserole dish.
  2. In a large bowl, stir together the cream-style corn, drained whole-kernel corn, corn muffin mix, sour cream, melted butter, kosher salt, black pepper, and 3/4 cup of the shredded cheddar.
  3. Spread the mixture evenly in the prepared dish, smoothing the surface with a spatula. Sprinkle the remaining 1/4 cup cheddar over the top.
  4. Bake uncovered for 40–50 minutes, until the edges are lightly browned and the center is set but still moist.
  5. Let the casserole stand for 5–10 minutes before serving so the center can firm up slightly.

Notes

Stir only until the ingredients are combined so the casserole stays tender. If using frozen corn instead of canned whole-kernel corn, use about 1 1/2 cups and thaw and drain it first. Freshly shredded cheese usually melts more smoothly than packaged pre-shredded cheese.