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Home » Veggie Side Dish Recipes

Cheesy Corn Casserole

Published: Sep 25, 2018 · Modified: Aug 15, 2022 by Brooke Fajcz · This post may contain affiliate links, which can earn us a commission.

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Cheesy corn casserole is a popular creamy Southern side dish that’s really easy to make from scratch. It’s a delicious Thanksgiving side that is great for kids or a crowd. 

Add our roasted sweet potatoes and creamy mashed potatoes to complete your holiday table!

person holding a plate of corn casserole

Jump to:
  • Ingredients
  • Variations
  • How to Make
  • Recipe FAQs
  • Serve
  • Store
  • Expert Tips
  • More Veggie Side Recipes
  • Recipe
  • Comments

Ingredients

glass bowls of ingredients for corn casserole

Our cheesy corn casserole recipe takes pantry staples that are easy to find at your local grocery store. Let's talk about some of the key ingredients in this cheesy holiday favorite.

  • Corn: We used two kinds of canned: whole kernel and creamed. We also used self-rising yellow cornmeal.
  • Dairy: We used butter, sour cream, and extra sharp cheddar for the cheesy flavor.
  • Vegetables: We used thinly sliced green onion and diced pimentos.
  • Flour: We used all-purpose flour, but you can switch that out to your favorite.
  • Sweetener: We used white granulated sugar.

See recipe card for full information on ingredients and quantities.

Variations

  • Want to add meat?  Try cooked and crumbled sausage, bacon, or diced ham.
  • Want it spicy?  Add diced chilies or jalapeño peppers.
  • Want a sweet version?  Add an additional 4 tablespoons of granulated sugar, one at a time.
  • Need to substitute the sour cream?  Try French onion dip.
  • Want it plain?  Leave out the add-ins and the corn flavor will shine through.

How to Make

Prep all the ingredients for our cheesy corn casserole.  Grate the cheese, dice the pimentos, and slice the green onions.

whisking the dry ingredients and wet ingredients
  1. Pour the five dry ingredients into a bowl and whisk together until well combined.
  2. In a separate bowl, dump in the kernels and half of its liquid. Next, add the rest of the wet ingredients into the bowl and mix well.
stirring the batter and putting it in a square pan

3. Add the dry ingredients to the wet ingredients. With a large spoon, stir well to combine.

4. Preheat the oven to 350°F.  Let the batter rest for 5 minutes for a lighter texture and a higher rise. Put a stick of cold salted butter in a 9x9-inch pan and let it melt in the oven.  Once it's melted, take the dish out.

Spoon the cheesy casserole mixture over top of the hot, melted butter.  Be careful not to burn yourself.

serving the baked corn casserole

5. Now, it's ready to bake for 1 hour and 10 minutes, but to be on the safe side, check the cheesy casserole 5 or 10 minutes before the timer beeps.

When the top of your cheesy casserole is golden brown with a few cracks and a toothpick poked in the middle comes out clean, it's done.

6. Since this cheesy baked dish is popular in the South, it isn't surprising to find out that it's served on many dinner tables at Thanksgiving.  This recipe is so simple to make that your kids can get involved!

Recipe FAQs

Is corn casserole supposed to be mushy?

It should not be mushy. Rather the texture is soft, yet springy similar to a souffle or egg casserole.

What can I substitute for creamed corn in corn casserole?

You can substitute fresh kernels from the cob or canned kernels. This will make the dish less sweet with a slightly chunkier texture.

Why is my corn casserole runny?

If it comes out runny it either needs to cook longer or it's possible you didn't measure the ingredients correctly and added too much liquid. We recommend continuing to cook until it doesn't jiggle in the center.

Can you leave corn casserole out?

We don't recommend leaving it out of refrigeration for more than two hours.

Serve

If you're looking for other mouthwatering casseroles to serve with this one, you'll definitely want to try our recipes for cheesy hashbrown casserole, unstuffed cabbage casserole, stuffed artichoke casserole, and Southern cheese grits casserole.

Store

  • Make ahead: Prepare the batter less than 24 hours before baking it, then cover it tightly with cling wrap or foil and refrigerate.  Bake it when you're ready.  If you're using a stone baking dish as we did, take it out of the fridge 30 minutes before baking so the dish can warm up a bit.
  • Freezer: Wrap it in double layers of aluminum foil and store it in an airtight container. Be sure it's chilled before you freeze it to prevent ice crystals from forming.
    It should be fine in the freezer for 3 to 4 months.  Make sure you label and date the dish. When ready to use, let it thaw in the fridge overnight.

Expert Tips

  • Skip the boxed cornbread mix, and make your own.  It's easy!
  • Substitute the canned corn with fresh or frozen.
  • For a lighter texture and a higher rise, let the batter rest for 5 minutes before baking.
  • If you want to add more color, try diced red, yellow, and orange sweet peppers or cilantro.

More Veggie Side Recipes

  • plate of sauteed beet greens with a fork
    Sautéed Beet Greens
  • six bowls of bell peppers cut in different ways.
    How to Cut Bell Peppers
  • four bowls with different styles of cut green onions.
    How to Cut Green Onions
  • cabbage wedges on a yellow platter
    Roasted Cabbage Wedges

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Recipe

corn casserole on a white plate

Cheesy Corn Casserole

Cheesy corn casserole is a creamy Southern side dish that’s really easy to make from scratch. It’s a delicious Thanksgiving side that is great for kids or a crowd.  With this recipe, you’ll learn how to make your own homemade cornbread mix, too.
5 from 2 votes
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Course: Dinner
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 1 hour hour 10 minutes minutes
Total Time: 1 hour hour 20 minutes minutes
Servings: 12 servings
Calories: 275kcal
Author: Brooke & Emma

Ingredients
 

For the Homemade Cornbread Mix

  • ⅔ cup all-purpose flour
  • ½ cup self-rising yellow cornmeal
  • ⅓ cup granulated sugar
  • ¼ teaspoon baking powder
  • ½ teaspoon salt

For the Casserole

  • 15 ounces whole kernel corn, reserve ½ the liquid
  • 15 ounces creamed corn
  • 1 cup sour cream
  • ½ cup salted butter
  • 1 cup extra sharp cheddar cheese, grated (66g)
  • 1 large egg
  • 4 ½ teaspoons diced pimento
  • 4 ½ teaspoons thinly sliced green onions, green part only

Instructions

Making the Homemade Cornbread Mix

  • Stir together the flour, cornmeal, sugar, baking powder and salt in a medium sized bowl.  Make sure it's well mixed.

Making the Casserole

  • Preheat the oven to 350 F.
  • Put the butter in a 9x9-inch casserole dish, and let it melt in the oven.  Once melted, take the dish out of the oven.
  • Dump the can of whole kernels and half of its liquid into a medium-sized bowl.
  • Add the creamed corn, sour cream, shredded cheese, pimentos, and green onion and mix well.
  • Add all the dry ingredients to the wet ingredients and stir well to combine.
  • If desired, let the batter sit for 5 minutes in the bowl for a lighter texture and a higher rise.
  • Pour all the cheesy batter into the hot, buttered baking dish.  Be careful, as the dish is still hot.
  • Bake for 1 hour, then check to see if it's done.  It may need another 10 minutes.  It will be done when it has a golden brown, cracked top, and a toothpick inserted into the center comes out clean.  Serve cheesy corn casserole warm.

Notes

  • If you want to add more color, try diced red, yellow, and orange sweet peppers or cilantro.
  • Make your own cornbread mix.
  • Use fresh or frozen corn instead of canned.
  • Let the batter rest for 5 minutes before baking for a lighter texture and a higher rise.

Nutrition

Calories: 275kcal (14%)Carbohydrates: 28g (9%)Protein: 6g (12%)Fat: 16g (25%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 57mg (19%)Sodium: 393mg (17%)Potassium: 163mg (5%)Fiber: 1g (4%)Sugar: 8g (9%)Vitamin A: 557IU (11%)Vitamin C: 4mg (5%)Calcium: 100mg (10%)Iron: 1mg (6%)

Serving sizes and nutritional information are only an estimate and may vary from your results.

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Reader Interactions

Comments

  1. Alex

    October 28, 2019 at 6:36 am

    5 stars
    I love the corn kernels in this casserole! The bread part really tastes like cornbread. It is also buttery and creamy!

    Reply
    • Emma

      October 28, 2019 at 6:54 am

      Buttery corn casserole is always a lip-smacking side dish! I'm glad that you enjoyed it, too.

      Reply
  2. Beth

    October 24, 2019 at 12:43 pm

    5 stars
    This casserole is soft and creamy, and the corn kernels inside is great. It tastes very good because of the butter! This dish tastes good hot or cold, and would make a nice Thanksgiving casserole.

    Reply
    • Emma

      October 25, 2019 at 7:09 am

      Not much could be better, Beth! 😊

      Reply

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Welcome to our kitchen! We're Brooke & Emma Fajcz, the mother-daughter team behind Savor the Flavour. Increase your kitchen confidence with our recipes, instructional photos, and helpful tips and facts. Our recipes have been featured in Oprah Magazine, The Guardian, Parade, Insider, Delish, and BuzzFeed.

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