Cheesy Creamed Corn Casserole

Description

Cheesy Creamed Corn Casserole is a rich, comforting side dish perfect for holidays, potlucks, or weeknight dinners. Made with a mix of creamed corn, whole corn, cheddar cheese, and a buttery corn muffin mix, this casserole is creamy, cheesy, and irresistibly satisfying with a golden, slightly crisp top.

Ingredients for Cheesy Creamed Corn Casserole

• 1 (15 oz) can creamed corn

• 1 (15 oz) can whole kernel corn, drained

• 1 cup sour cream

• 1/2 cup (1 stick) butter, melted

• 1 cup shredded cheddar cheese

• 1 box (8.5 oz) corn muffin mix (like Jiffy)

• Optional: 1/2 tsp garlic powder, 1/4 tsp black pepper, pinch of cayenne for extra flavor

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a 9×9-inch or 2-quart baking dish.

2. In a large bowl, combine creamed corn, whole kernel corn, sour cream, and melted butter.

3. Stir in the corn muffin mix and cheddar cheese. Add any optional seasonings, if using.

4. Pour mixture into the prepared baking dish and smooth the top.

5. Bake uncovered for 40–45 minutes, or until the top is golden and the center is set.

6. Let it cool for 5–10 minutes before serving.

Notes

• You can substitute sour cream with plain Greek yogurt for a lighter version.

• For extra cheesiness, add another ½ cup of shredded cheese on top before baking.

• Want some texture? Add diced jalapeños or green onions to the mix.

Tips

• Make ahead: Assemble the casserole a day ahead, refrigerate, and bake when ready.

• Freezing: You can freeze after baking. Reheat covered in the oven at 325°F until warmed through.

• Doubling: For a crowd, double the recipe and use a 9×13-inch baking dish.

Servings

• Makes 6–8 servings

Nutritional Info (Per serving, based on 8 servings — approximate)

• Calories: 290

• Protein: 6g

• Carbohydrates: 26g

• Fat: 18g

• Saturated Fat: 10g

• Fiber: 2g

• Sugar: 4g

• Sodium: 420mg

Benefits

• Comfort food: Great for picky eaters and a crowd-pleaser.

• Quick prep: Uses pantry staples and is ready for the oven in 10 minutes.

• Versatile: Easily adaptable with added spices, herbs, or protein (like crumbled bacon or sausage).

Q&A

Q: Can I make this without the muffin mix?
A: Yes, but you’ll need to create a substitute using cornmeal, flour, sugar, baking powder, and salt. Let me know if you want a DIY mix recipe.

Q: Can I make it gluten-free?
A: Yes, use a gluten-free corn muffin mix and check your canned ingredients for hidden gluten.

Q: Can this be made in a slow cooker?
A: Yes! Cook on low for 3–4 hours or until set. It won’t be as crispy on top, but still delicious.

Q: Can I use frozen corn?
A: Absolutely. Use about 1 cup of thawed frozen corn in place of the canned whole kernel corn.