Creamy Corn Casserole with Cheddar Cheese Recipe

Introduction

This creamy and comforting corn casserole is a classic side dish perfect for any meal. Made with both creamed and whole kernel corn, it delivers a rich texture and sweet corn flavor that everyone will enjoy.

Ingredients

• 14.75 oz. creamed corn
• 15.25 oz. whole kernel sweet corn (drained)
• 8.5 oz. Jiffy corn muffin mix
• 8 oz. sour cream
• 1 stick butter (melted)
• 1 cup cheddar cheese (shredded)

Instructions

1. Step 1: Preheat your oven to 350 degrees Fahrenheit.
2. Step 2: In a large bowl, combine the creamed corn, drained whole kernel corn, Jiffy corn muffin mix, sour cream, and melted butter. Mix well to combine all ingredients evenly.
3. Step 3: Pour the mixture into a greased 9 x 13-inch casserole dish or a 10-inch cast iron skillet.
4. Step 4: Bake uncovered for 45 minutes in the preheated oven.
5. Step 5: Remove from the oven and evenly sprinkle the shredded cheddar cheese on top.
6. Step 6: Return the casserole to the oven and bake for an additional 10 to 15 minutes, or until the cheese is melted and the top starts to brown.
7. Step 7: Let the casserole stand for 5 minutes before serving to allow it to set.
8. Alternative Crock Pot Method: Combine all ingredients except the cheese in a lightly greased Crock Pot. Cook on high for 2 to 3 hours or low for 4 hours. Add the shredded cheddar during the last 20 minutes of cooking. Make sure the center is firm before serving.

Tips & Variations

• For extra flavor, try adding a pinch of cayenne pepper or smoked paprika to the mixture before baking.
• Use pepper jack cheese instead of cheddar for a spicy twist.
• Make sure to drain the whole kernel corn thoroughly to prevent the casserole from becoming too watery.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 degrees Fahrenheit until warmed through, or microwave individual portions for about 1 to 2 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the casserole ahead of time?

Yes, you can assemble the casserole the night before and keep it covered in the refrigerator. Bake it fresh the next day, adding a few extra minutes to the baking time if needed.

Can I use frozen corn instead of canned?

Absolutely. Thaw and drain the frozen corn well before using it to avoid excess moisture in the casserole.

Creamy Corn Casserole with Cheddar Cheese Recipe

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★★★★★

4.8 from 51 reviews

This classic Corn Casserole is a creamy, cheesy, and comforting side dish made with creamed corn, whole kernel sweet corn, Jiffy corn muffin mix, sour cream, butter, and cheddar cheese. Perfectly baked to a golden brown or slow-cooked in a Crock Pot, it is a versatile and crowd-pleasing addition to any meal.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 55 minutes (oven) or 2-3 hours (Crock Pot high) / 4 hours (Crock Pot low)
• Total Time: 1 hour 5 minutes (oven) or up to 4 hours 10 minutes (Crock Pot method including prep and cheese melting time)
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Ingredients

• 14.75 oz. creamed corn
• 15.25 oz. whole kernel sweet corn, drained
• 8.5 oz. Jiffy corn muffin mix
• 8 oz. sour cream
• 1 stick butter, melted (about 8 tablespoons)
• 1 cup cheddar cheese, shredded

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
2. Mix Ingredients: In a large bowl, combine the creamed corn, drained whole kernel sweet corn, Jiffy corn muffin mix, sour cream, and melted butter. Mix well until all ingredients are evenly incorporated, but do not add the cheddar cheese yet.
3. Prepare Baking Dish: Grease a 9 x 13 inch casserole dish or a 10-inch cast iron skillet to prevent sticking. Pour the corn mixture into the prepared dish and spread it evenly.
4. Bake Initial Stage: Place the casserole in the preheated oven and bake uncovered for 45 minutes, allowing the mixture to set and cook through.
5. Add Cheese Topping: Remove the casserole from the oven and sprinkle the shredded cheddar cheese evenly over the top.
6. Bake Cheese Topping: Return the casserole to the oven and bake for an additional 10 to 15 minutes or until the cheddar cheese is melted and starts to brown, creating a flavorful crust.
7. Rest Before Serving: Remove the casserole from the oven and let it stand for about 5 minutes to firm up and cool slightly before serving.
8. Alternate Crock Pot Method: For Slow Cooking, combine all ingredients except the cheddar cheese in a large bowl as before. Transfer the mixture to a lightly greased Crock Pot. Cook on high for 2 to 3 hours or on low for 4 hours.
9. Add Cheese in Crock Pot: During the last 20 minutes of cooking, sprinkle the shredded cheddar cheese over the top and allow it to melt.
10. Final Check: Ensure the center of the casserole is firm and set before serving to guarantee it is fully cooked through.

Notes

• Drain the whole kernel sweet corn thoroughly to prevent excess moisture in the casserole.
• Use a greased cast iron skillet for a rustic presentation and excellent heat retention.
• Letting the casserole stand after baking helps it set and makes it easier to serve in neat portions.
• The casserole can be made ahead of time and reheated, but freshly baked is best for texture and flavor.
• Try pairing this casserole with chili or barbecue for a delicious meal.
• For a spicier variation, add chopped jalapeños or a dash of cayenne pepper to the mixture.

Keywords: corn casserole, Jiffy mix casserole, creamed corn recipe, cheesy corn side dish, comfort food, holiday side, easy casserole