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–+ servings

Cheesy Corn Casserole

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A comforting and easy-to-make side dish that combines sweet creamed and whole kernel corn with savory ingredients for a fluffy, cheesy delight.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Comfort Food, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 14.75 oz can creamed corn
  • 15.25 oz can whole kernel corn, drained
  • 2 pieces eggs, whisked together
  • 8 oz Jiffy corn muffin mix Can substitute with homemade cornmeal batter.
  • 8 oz sour cream Low-fat or dairy-free options can be used.
  • 0.5 stick butter, melted
  • 1 cup cheddar cheese, shredded Feel free to swap with Monterey Jack or Pepper Jack.

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a large bowl, combine the creamed corn, whole kernel corn, whisked eggs, Jiffy corn muffin mix, sour cream, and melted butter until it’s well mixed.
  3. Pour the mixture into a greased 9 x 13 casserole dish.
  4. Sprinkle the top generously with the shredded cheddar cheese.
Baking
  1. Cover the dish with foil and bake it for 50 minutes.
  2. After 50 minutes, uncover and bake for an additional 10-15 minutes, or until the top is lightly browned.
  3. Allow it to stand for 5 minutes before serving.
Slow Cooker Option
  1. Place all the ingredients in a crockpot, mix well, and cook on high for 2-3 hours or on low for 4 hours until it’s set.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gSodium: 350mgFiber: 2gSugar: 5g

Notes

If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze portions in freezer-safe bags for up to three months. Mix it up by adding jalapeños or bell peppers for added flavor. Prepare the mixture a day ahead and bake just before serving.
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