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Here’s a simple, creamy, and cheesy recipe for a Corn and Cheese Casserole — the perfect side dish for holidays, potlucks, or comforting weeknight meals. It comes together quickly with minimal prep and delivers that golden, bubbly top everyone loves.
🧀 Corn and Cheese Casserole
Creamy, cheesy, and full of corn flavor.
✅ Ingredients (Serves 6–8)
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1 can (15 oz / 425g) whole kernel corn, drained
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1 can (15 oz / 425g) creamed corn
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1 cup sour cream
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½ cup (1 stick / 115g) melted butter
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1 cup shredded cheddar cheese (or use a blend like Monterey Jack + cheddar)
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1 box (8.5 oz / 240g) corn muffin mix (like Jiffy)
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2 eggs, lightly beaten
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½ tsp salt (optional, to taste)
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½ tsp black pepper
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¼ tsp garlic powder (optional)
🥣 Instructions
1. Preheat Oven
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Preheat oven to 350°F (175°C).
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Grease a 9×9-inch or 7×11-inch baking dish (or similar size).
2. Mix the Batter
In a large mixing bowl, combine:
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Creamed corn
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Whole kernel corn
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Sour cream
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Melted butter
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Corn muffin mix
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Beaten eggs
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Shredded cheese
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Add seasonings (salt, pepper, garlic powder) and stir everything until well combined.
3. Pour and Bake
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Pour the mixture into the greased baking dish.
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Bake uncovered for 45–50 minutes, or until the top is golden and the center is set (a toothpick should come out clean).
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Let it sit for 5–10 minutes before serving.
🧊 Storage
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Fridge: Keeps well in an airtight container for 3–4 days.
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Freezer: Can be frozen for up to 2 months (wrap tightly). Reheat in the oven for best texture.
🔄 Optional Add-ins
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Green chilies or jalapeños for heat
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Bacon bits or ham for added protein
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Extra cheese on top before baking for a melty crust
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Chopped scallions or fresh herbs for freshness
🍽️ Serving Ideas
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Pairs perfectly with:
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Roasted or grilled chicken
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BBQ ribs or pulled pork
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Thanksgiving turkey
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Simple green salad or sautéed greens
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Would you like a spicy version, a no-box mix (from scratch) version, or a keto / low-carb variation?