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.
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.