Corn Casserole with Cheddar Cheese
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This traditional Southern Corn Casserole is made even better with the addition of cheddar cheese! It’s easy to make with Jiffy mix, canned corn and just 5 minutes of prep time. It’s the perfect side dish for the holidays and beyond!
Thank you to my friends at Cabot for sponsoring today’s post!
Table of contents
Somewhere between corn pudding, corn bread and creamed corn, lies this Corn Casserole. It’s creamy texture is covered with a delicious cheese crust and baked to golden brown. It’s one of the easiest side dishes you’ll ever make and is guaranteed to be such a hit around the holidays, your family will ask for it year-round!
This recipe was made popular by the queen of Southern cooking herself, Paula Deen. But I one-upped Paula with my recipe by adding Cabot Seriously Sharp Cheddar Cheese! Mixed into the casserole and layered on top, this 18-month aged cheddar adds a nutty, tangy flavor and delicious texture to the recipe.
Whether you serve this corn casserole with Beef Wellington for the holidays, or a simple pork loin recipe as a weeknight meal, it’s guaranteed to be a hit with everyone at the table!
Ingredients
- Jiffy corn muffin mix – this boxed corn muffin mix is easily found at most American grocery stores. If you can’t find it, see the notes below for how to make it from scratch.
- Canned corn
- Canned creamed corn – this might be labeled as “cream style” corn, as pictured above, or creamed corn. They’re the same and either one will work for this recipe.
- Sour cream
- Unsalted butter
- Salt
- Black pepper
- Cabot Seriously Sharp Cheddar Cheese – you’ll find this 18 month specialty cheddar from Cabot in the deli section at your grocery store. Click here to find out where you can buy this scrumptious cheese in your area!
Instructions
- Mix up the ingredients. Melt the butter in the microwave for 30-60 seconds. Drain the canned corn, but DO NOT drain the can of creamed corn. In a large bowl, combine the corn muffin mix, entire can of creamed corn, the drained can of corn, sour cream, melted butter, salt and pepper. Stir in 1/2 cup shredded cheddar cheese.
- Transfer the casserole to a baking dish. Coat the inside of an 8 inch x 8 inch baking dish with cooking spray. Pour the casserole ingredients from the mixing bowl into the baking dish.
- Bake the casserole, then top with more cheese. Place the casserole in the oven and cook uncovered for 1 hour. Remove the casserole from the oven and top with one cup of shredded cheddar cheese. Place back in the oven to bake for an additional 10 minutes, or until the cheese turns brown and bubbly.
- Cool, then serve. Remove the casserole from the oven and let it cool for 10 minutes, then use a serving spoon to dig into the casserole and serve.
Recipe notes
- This recipe will serve 4-6 people as a side dish. If you’d like to double the recipe to serve 8-10 people, simply double the ingredient amounts and bake the casserole in a 9 inch x 13 inch baking dish.
- This recipe is slightly sweet because there is sugar in the corn muffin mix and corn has a natural sweetness. But if you’d like to make it a little sweeter, simply mix in 2 tablespoons granulated sugar before baking.
- To give the casserole a lighter texture, mix 2 eggs in with the other casserole ingredients.
- I do not recommend making this recipe in the crock pot. I tested it when I first made this recipe and the texture was not the same when it was made in a slow cooker.
- You can prep the casserole ahead of time. Feel free to mix all of the ingredients together up to 2 days in advance and store the casserole covered in the refrigerator until you’re ready to bake it.
- I do not recommend freezing this recipe. Sour cream does not freeze well, therefore this casserole is best made and eaten fresh, or within 5 days stored in the refrigerator.
- Instead of an 8 inch x 8 inch baking dish, you could also bake the casserole in an 8 inch cast iron skillet.
How to make corn muffin mix from scratch
If you can’t find Jiffy corn muffin mix in the store, or you’d simply prefer making it from scratch, simply follow this easy 2 step recipe.
- In a medium bowl, combine 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.
- Whisk in 2 tablespoons vegetable oil and combine until the mixture is smooth.
Add this mixture to the recipe, just as you would a box of Jiffy mix.
Frequently asked questions
- What is the texture of the casserole? This casserole is somewhere between a pudding, creamed corn and cornbread. Do not expect for it to have a solid texture like cornbread, but also don’t expect for it to be creamy, like creamed corn. It’s somewhere in the middle, closer to a corn souffle.
- Can you make it gluten free? Yes. You will need to make your own corn muffin mix to make it gluten free. Simply substitute a gluten-free flour blend, in place of the all-purpose flour in the muffin mix. The other ingredients in the casserole are naturally gluten free.
- How long will leftovers last? Leftover corn casserole can be stored in an airtight container in the refrigerator for up to 5 days. It can easily be reheated in the microwave for 2 minutes. To reheat it in the oven, cover the casserole and place in a 350°F oven for 15-20 minutes.
What to serve with it
Whether it’s Thanksgiving dinner, a holiday meal or weeknight supper, this corn casserole is the perfect side dish to pair with any of these tasty meat dishes.
More cheesy side dishes
It’s easy to make delicious side dishes even better with the addition of Cabot cheese! Check out these other easy cheesy side dish recipes.
- Cheesy Pull Apart Rolls
- Cajun Mac and Cheese
- Cheesy Grilled Potatoes
- Everything Bagel Cheese Ball
- Broccoli Cheese Casserole
- Cheddar Ranch Instant Pot Potato Salad
Cabot is 100% owned by family farms throughout New England and New York. That means that each time you purchase Cabot products, 100% of the profits go back to the hard-working farmers that help make the worlds best cheddar! Support a farmer and eat delicious cheese, that’s a win in my book!
Be sure to visit CabotCheese.coop for even more cheesy recipe ideas and to learn where to find their products at a grocery store near you!
Corn Casserole
Ingredients
- 8 ounces Jiffy corn muffin mix
- 15 ounce can corn, drained
- 15 ounce can cream style corn, do not drain!
- 1 cup sour cream
- ¼ cup unsalted butter, melted
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 ½ cups Cabot Seriously Sharp Cheddar Cheese, shredded – divided
Instructions
- Preheat the oven to 350°F.
- Melt the butter in the microwave for 30-60 seconds.
- Drain the canned corn, but DO NOT drain the can of creamed corn.
- In a large bowl, combine the corn muffin mix, entire can of creamed corn, the drained can of corn, sour cream, melted butter, salt, pepper and ½ cup shredded cheddar cheese.
- Pour into a greased 8 inch x 8 inch baking dish.
- Cook uncovered for 1 hour, or until the center of the casserole is completely set.
- Remove from the oven and sprinkle the remaining 1 cup shredded cheddar cheese evenly on top of the casserole.
- Place back in the oven and bake for 10 minutes.
- Remove from the oven and wait 10 minutes before serving.
Notes
- This recipe will serve 4-6 people as a side dish. If you’d like to double the recipe to serve 8-10 people, simply double the ingredient amounts and bake the casserole in a 9 inch x 13 inch baking dish.
- I do not recommend making this recipe in the crock pot. I tested in when I first made this recipe and the texture was not the same when it was made in a slow cooker.
- You can prep the casserole ahead of time. Feel free to mix all of the ingredients together up to 2 days in advance and store the casserole covered in the refrigerator until you’re ready to bake it.
- I do not recommend freezing this recipe. Sour cream does not freeze well, therefore this casserole is best made and eaten fresh, or within 5 days stored in the refrigerator.
- To make the recipe gluten free, you will need to make your own corn muffin mix (recipe is above in the blog post). Simply substitute a gluten-free flour blend, in place of the all-purpose flour in the muffin mix. The other ingredients in the casserole are naturally gluten free.
- Leftover corn casserole can be stored in an airtight container in the refrigerator for up to 5 days. It can easily be reheated in the microwave for 2 minutes. To reheat it in the oven, cover the casserole and place in a 350°F oven for 15-20 minutes.
Nutrition Facts
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