This classic Southern corn casserole gets even better with sharp cheddar cheese. Made easily with a boxed corn muffin mix, canned corn, and just a few minutes of prep, it’s a creamy, cheesy side dish that shines at holiday dinners and weeknight meals alike.
Sponsored content acknowledgment: recipe developed in collaboration with Cabot.
Table of contents
- Ingredients
- Instructions
- Recipe notes
- How to make corn muffin mix from scratch
- Frequently asked questions
- What to serve with it
- Nutrition facts
Somewhere between corn pudding, cornbread, and creamed corn, this corn casserole hits the perfect balance of creamy interior and golden, cheesy top. It’s one of the easiest side dishes to prepare and consistently earns rave reviews at holiday tables. This version adds aged cheddar for extra flavor and a satisfying texture.
Ingredients
- 8 ounces Jiffy corn muffin mix (or homemade corn muffin mix—see recipe below)
- 15 ounces canned corn, drained
- 15 ounces canned cream-style (creamed) corn — do not drain
- 1 cup sour cream
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 cups shredded sharp cheddar cheese, divided
Instructions
- Preheat the oven. Set the oven to 350°F (175°C).
- Melt the butter. Microwave the butter for 30–60 seconds until melted.
- Prepare the corn. Drain the can of whole kernel corn but leave the can of cream-style corn undrained.
- Combine the ingredients. In a large bowl, mix the corn muffin mix, the entire can of cream-style corn, the drained canned corn, sour cream, melted butter, salt, pepper, and 1/2 cup of shredded cheddar.
- Transfer to a baking dish. Grease an 8″ x 8″ baking dish and pour in the mixture, smoothing the top.
- Bake until set. Bake uncovered for 1 hour, or until the center is set.
- Add remaining cheese. Remove from the oven and evenly sprinkle the remaining 1 cup shredded cheddar over the casserole. Return to the oven and bake an additional 10 minutes, until the cheese is melted and lightly browned.
- Rest then serve. Let the casserole rest for about 10 minutes before scooping and serving warm.
Recipe notes
- Servings: This recipe serves 4–6 as a side dish. To serve 8–10, double the ingredients and bake in a 9″ x 13″ dish.
- The casserole has a slightly sweet profile from the corn and the corn muffin mix. If you prefer it sweeter, stir in 2 tablespoons of granulated sugar before baking.
- For a lighter, airier texture, whisk 2 eggs into the mixture before baking.
- This recipe is best baked in the oven. A slow cooker produces a noticeably different texture.
- You can assemble the casserole up to 2 days ahead and store covered in the refrigerator; bake when ready.
- Freezing is not recommended because sour cream and the texture of the casserole can degrade after thawing. Store leftovers in the refrigerator up to 5 days.
- If you don’t have an 8″ x 8″ baking dish, an 8″ cast-iron skillet works well and gives a lovely crust.
How to make corn muffin mix from scratch
If you can’t find a boxed corn muffin mix, make a quick homemade version with simple pantry staples:
- In a medium bowl, whisk together 2/3 cup all-purpose flour, 1/2 cup yellow cornmeal, 1/3 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
- Stir in 2 tablespoons vegetable oil until the mixture is evenly combined. Use this mix in place of a boxed mix in the casserole recipe.
Frequently asked questions
- What is the texture like? Expect a texture between pudding, creamed corn, and cornbread. It’s not as firm as cornbread nor as loose as creamed corn—think of a tender corn souffle.
- Can this be made gluten free? Yes. Make the corn muffin mix using a gluten-free flour blend in place of all-purpose flour; the rest of the ingredients are naturally gluten free.
- How long will leftovers last? Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for about 2 minutes or cover and reheat in a 350°F oven for 15–20 minutes.
What to serve with it
This cheesy corn casserole pairs well with roasted or smoked meats and makes a comforting side for holiday meals or casual dinners. Try it alongside roasted turkey, smoked brisket, marinated steaks or pork chops, honey-baked ham, or fried chicken for a complete, crowd-pleasing plate.
Nutrition facts (per serving)
Approximate values per serving: 518 kcal, 50 g carbohydrates, 13 g protein, 31 g fat (17 g saturated fat). Sodium and other micronutrient values will vary by brand of ingredients used.