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!
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Ingredients
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.
How to Make
Prep all the ingredients for our cheesy corn casserole. Grate the cheese, dice the pimentos, and slice the green onions.
- Pour the five dry ingredients into a bowl and whisk together until well combined.
- 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.
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.
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
It should not be mushy. Rather the texture is soft, yet springy similar to a souffle or egg casserole.
You can substitute fresh kernels from the cob or canned kernels. This will make the dish less sweet with a slightly chunkier texture.
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.
We don't recommend leaving it out of refrigeration for more than two hours.
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.
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.
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.
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Recipe
Cheesy Corn Casserole
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
This cheesy corn casserole was originally published on September 29, 2017.
Alex
I love the corn kernels in this casserole! The bread part really tastes like cornbread. It is also buttery and creamy!
Emma
Buttery corn casserole is always a lip-smacking side dish! I'm glad that you enjoyed it, too.
Beth
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.
Emma
Not much could be better, Beth! 😊