There’s a dish that makes an appearance at every single family gathering of mine, a golden, bubbling pan that gets passed around the table until it’s scraped clean. This Cheesy Corn Casserole is that dish. It’s the love child of creamy corn pudding and fluffy cornbread, a humble, comforting side that somehow manages to steal the spotlight. I first had it at a friend’s potluck years ago, scribbled the basics on a napkin, and have been perfecting it ever since. It’s become my non negotiable contribution to Thanksgiving, my secret weapon for summer barbecues, and the ultimate weeknight comfort food that my family requests year round. This recipe isn’t just food; it’s a warm, cheesy hug on a plate.
Flavor Profile: Imagine the sweet, sunny flavor of summer corn, doubled down with creamy richness and a tangy hint from the sour cream. The corn muffin mix bakes up around the kernels, creating a soft, almost pudding like interior with a tender, golden brown top. The crowning glory is a thick blanket of sharp cheddar cheese that melts into a gooey, savory, slightly salty crust. Every spoonful is a perfect harmony of sweet, savory, and tangy, with a delightful contrast between the creamy, tender custard and the crispy, cheesy edges. It’s pure, unadulterated comfort in every bite.
Expert Tips for Casserole Perfection
- Grate Your Own Cheese: This is the single best tip for a superior melt. Pre shredded cheese is coated with anti caking agents like potato starch or cellulose, which can leave your topping feeling a bit gritty and prevent it from melting into a smooth, velvety layer. A block of sharp cheddar, freshly grated, will melt beautifully into a gooey, cohesive blanket.
- Don’t Overmix: When combining your wet and dry ingredients, stir just until the corn muffin mix is moistened and no large dry pockets remain. Overmixing can lead to a tough, dense texture instead of the light, tender crumb you want.
- The Bake Then Cheese Method: Adding the cheese for the entire bake time is a common mistake. It will likely burn or become an oily, separate layer. Baking the base first allows it to set, then the cheese melts perfectly in the final 10 minutes, creating that ideal golden, bubbly top.
- Test for Doneness: The casserole is ready when the edges are deeply golden and pulling away from the pan, and the center is set with only a slight, gentle jiggle. A toothpick inserted about an inch from the edge should come out clean or with a few moist crumbs.
Make Ahead, Storage & Freezing
- Make Ahead: You can prepare the casserole base (through step 3) up to a day in advance. Cover the unbaked dish tightly with plastic wrap and refrigerate. When ready to bake, let it sit on the counter while the oven preheats, then bake as directed, adding a few extra minutes if needed from cold. Add the cheese in the last 10 minutes.
- Storage & Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warm, or cover the whole dish with foil and reheat in a 325°F oven for 15-20 minutes. For a crispy top, remove the foil for the last 5 minutes.
- Freezing: This casserole freezes beautifully for easy meal prep. Cool the fully baked and cooled casserole completely, then wrap the entire dish tightly in both plastic wrap and heavy duty aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating, covered, in a 325°F oven until heated through.
Step by Step Instructions
1Prep Oven and Pan: Preheat your oven to 350°F (175°C). Generously spray an 8×10 inch or 9×9 inch baking dish with non stick cooking spray. This is crucial to prevent sticking and ensure easy serving.
2Combine the Base: In a large mixing bowl, add both the drained canned corn and the cream style corn. To the corn, add the entire box of Jiffy corn muffin mix, the sour cream, and the melted unsalted butter. Use a sturdy spoon or spatula to stir everything together. Mix just until the ingredients are fully incorporated and no large dry streaks of muffin mix remain.
3Initial Bake: Pour the batter into your prepared baking dish and use the spatula to smooth it into an even layer. Place the dish in the preheated oven and bake, uncovered, for 40 minutes. The casserole should look set around the edges but still a bit soft in the very center.
4Add the Cheese Topping: Carefully remove the hot casserole from the oven. Evenly sprinkle the two cups of freshly shredded cheddar cheese over the entire surface. Return the dish to the oven.
5Final Bake: Continue baking for an additional 10-15 minutes, or until the cheese is completely melted, bubbly, and has started to develop light golden spots.
6Cool and Serve: Remove the casserole from the oven and let it rest on a wire rack for 5-10 minutes before serving. This allows it to firm up slightly, making it easier to scoop and serve beautifully.
Ingredient Substitutions & Dietary Swaps
- Gluten Free: Use a certified gluten free cornbread mix in place of the Jiffy mix. Always check labels on other ingredients like cream style corn to ensure they are processed in a GF facility.
- Dairy Free/Lighter: Substitute the sour cream with plain, unsweetened coconut cream or a dairy free sour cream alternative. Use a plant based butter and your favorite melty dairy free cheese shreds (a cheddar style works well).
- Common Substitutes: No sour cream? An equal amount of full fat plain Greek yogurt or even buttermilk will work, though the tang will be milder. For a richer flavor, you can use melted bacon fat in place of the butter. If you only have salted butter, simply omit any added salt from other components (though this recipe doesn’t call for extra salt).
Serving Suggestions
This casserole is the quintessential versatile side dish, fitting in anywhere from a casual Tuesday to the holiday table.
- Holiday Feast: It’s a classic for Thanksgiving and Christmas. Serve it alongside Herb Roasted Turkey, Spiral Ham, or Prime Rib. Its creamy sweetness perfectly balances savory mains and rich gravy.
- Summer Cookout: Bring it to your next BBQ! It pairs wonderfully with Smoked Pulled Pork, Grilled BBQ Chicken, Burgers, and Hot Dogs. The cool creaminess is a great contrast to smoky, charred flavors.
- Weeknight Dinner: Serve it as the star side with a simple Pan Seared Pork Chop, Oven Baked Chicken Thighs, or Sautéed Shrimp. Add a simple green salad or steamed green beans to round out the meal.
Frequently Asked Questions (FAQ)
- Can I make this in a slow cooker?
Yes! For a hands off method, mix all ingredients (except cheese) directly in your slow cooker. Cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until the edges are set. Sprinkle cheese on top, cover until melted (about 15-30 minutes). - Why is my casserole too runny in the middle?
This usually means it needed more baking time. Oven temperatures can vary, and the dish must be fully set. Ensure the center is no longer liquid and a toothpick comes out clean. Using the correct size dish (not larger) is also key. - Can I add other ingredients to it?
Absolutely! It’s a fantastic base. Try mixing in 1 cup of cooked, crumbled bacon or sausage, a 4 ounce can of diced green chiles (drained), or ½ cup of diced sautéed onions or bell peppers for extra flavor and texture. - What’s the difference between this and corn pudding?
Corn pudding typically uses eggs, milk, and sometimes flour or cornstarch as a thickener, resulting in a lighter, custard like texture. This casserole uses corn muffin mix as the binder, giving it a heartier, more bread like consistency with a distinct cornbread flavor.
Recommended Equipment
- 8×10 inch or 9×9 inch Baking Dish: A ceramic or glass dish is ideal for even heating and a beautiful presentation.
- Large Mixing Bowl
- Box Grater: For freshly grating your block of cheddar cheese.
- Silicone Spatula: For easy mixing and scraping every bit of batter into the pan.
Cheesy Corn Casserole
Ingredients
- 1 15 oz can whole kernel corn, drained
- 1 15 oz can cream style corn
- 1 8.5 oz box Jiffy Corn Muffin Mix
- 1 cup sour cream
- 1/3 cup unsalted butter melted
- 2 cups sharp cheddar cheese freshly shredded
Instructions
- Preheat oven to 350°F (175°C). Grease an 8x10 inch or 9x9 inch baking dish.
- In a large bowl, stir together both cans of corn, Jiffy mix, sour cream, and melted butter until just combined.
- Spread batter evenly into the prepared dish.
- Bake for 40 minutes, until the edges are golden and set.
- Remove from oven and sprinkle shredded cheese evenly over the top.
- Return to oven and bake for 10-15 more minutes, until cheese is melted and bubbly.
- Let cool for 5-10 minutes before serving.
