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Judy John

Cheesy Baked Corn Casserole Recipe

Cheesy baked corn casserole combines sweet corn, creamy batter, and melted cheddar under a golden top. It serves beautifully at holidays, cookouts, or busy family dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 18 servings
Course: Side Dish, Snack
Cuisine: American
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

Casserole Batter
  • 2 15-oz cans whole kernel corn drained
  • 1 15-oz can cream style corn
  • 1 cup sour cream
  • 1/2 cup butter melted
  • 2 large eggs beaten
  • 1 8.5-oz box corn muffin mix
  • 2 cups cheddar cheese shredded
  • 1/2 tsp salt

Equipment

  • Mixing Bowl
  • Baking Dish
  • Whisk
  • Spatula
  • Measuring Cups
  • Oven
  • Freezer
  • Tray

Method
 

  1. Heat oven to 350°F and grease a baking dish well.
  2. Whisk sour cream, butter, and eggs until smooth.
  3. Stir in whole corn, cream corn, muffin mix, salt, and 1 1/2 cups cheese.
  4. Mix gently until combined. Batter should look thick and creamy.
  5. Spread mixture into dish and level the top.
  6. Sprinkle remaining cheese evenly over surface.
  7. Bake 45 to 50 minutes until center sets and top turns golden.
  8. Rest 10 minutes before scooping so slices hold shape better.

Notes

For softer texture, bake until center barely jiggles. For crispier edges, bake 5 extra minutes. Freeze cooled portions wrapped tightly up to 2 months. Let casserole rest before serving for easier assembly handling. Add pepper jack, herbs, jalapeno, or bacon for flavor customization. Refrigerate leftovers up to 4 days.