Go Back
Easy Cheesy Corn Casserole Recipe for a Cozy Dinner

Easy Cheesy Corn Casserole

A creamy, buttery corn casserole made with whole corn, cream-style corn, corn muffin mix, sour cream, and sharp cheddar. It comes together quickly and bakes into a tender, cheesy side dish for dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 15 to 15¼-ounce cans Whole-kernel corn, drained
  • 1 14¾ to 15-ounce can Cream-style corn
  • 1 8 to 8½-ounce box Corn muffin mix, such as Jiffy
  • 1 cup Sour cream
  • ½ cup Unsalted butter, melted
  • 1 cup Sharp cheddar cheese, shredded and divided
Optional Ingredients
  • 1 large Large egg
Optional Seasoning
  • ¼ teaspoon Salt
  • ¼ teaspoon Black pepper

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and grease a 9-inch square or 2-quart baking dish.
  2. In a large bowl, stir together the drained whole-kernel corn, cream-style corn, corn muffin mix, sour cream, melted butter, and the optional egg. Add the optional salt and black pepper if desired.
  3. Fold in ½ cup of the shredded sharp cheddar cheese, mixing just until evenly distributed.
  4. Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the remaining ½ cup of cheddar over the top.
  5. Bake for 45–50 minutes, until the center is set and the top is lightly golden. Let the casserole stand for 5–10 minutes before serving.

Notes

Drain the whole-kernel corn well so excess liquid does not make the casserole loose or gummy. Do not overbake because the center continues to firm as it rests. For a more browned top, broil for 1–2 minutes at the end while watching closely.