Cheesy Baked Corn Casserole

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Cheesy Baked Corn Casserole

Hey there,

Some dishes don’t even need a main course to feel like a meal. You know the ones I mean—warm, creamy, a little golden on top, and full of memories. This Cheesy Baked Corn Casserole is exactly that.

This was a staple at every holiday table growing up—Easter, Thanksgiving, potlucks at church, even summer BBQs when someone would plug in the slow cooker right next to the lemonade. It’s the kind of dish that shows up and suddenly makes the paper plates feel fancy.

My mom always made hers with Jiffy mix and a can of corn, and to this day, that’s how I like it best. There’s just something magical about how those simple ingredients come together—soft and custardy in the middle, with cheesy edges that get just the right amount of crisp.

This casserole doesn’t try to steal the spotlight, but let’s be honest: it always gets the most seconds.

Recipe

Cheesy Baked Corn Casserole

Ingredients:

• 1 (8.5 oz) box Jiffy corn muffin mix

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

• 1 (15 oz) can creamed corn

• 1 cup sour cream

• 1/2 cup (1 stick) unsalted butter, melted

• 1 1/2 cups shredded cheddar cheese (plus more for topping, if you like)

  
  

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• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

  
  

Instructions:

1. Preheat oven to 350°F. Grease a 9x9-inch baking dish or equivalent.

2. Mix it up: In a large bowl, stir together the corn muffin mix, both cans of corn, sour cream, melted butter, shredded cheese, salt, and pepper. Mix until everything’s just combined—don’t overmix!

3. Pour and top: Pour the mixture into your prepared baking dish. If you’re feeling indulgent, sprinkle a little extra cheese on top.

4. Bake: Bake uncovered for 45–50 minutes, or until the center is set and the top is golden brown. Let it sit for 5–10 minutes before serving so it can firm up a bit.