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Ultimate Cheesy Corn Casserole

A close-up of a moist slice of cheesy corn casserole with visible kernels of corn and a golden-brown baked cheese crust.
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A simple, creamy, and cheesy baked corn casserole perfect for holidays or potlucks, using a Jiffy mix base for ease.

Ingredients

Scale
  • 1 (15 ounce) can creamed corn, undrained
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 package (8.5 ounces) corn muffin mix (like Jiffy)
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 large eggs

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the creamed corn, drained whole kernel corn, corn muffin mix, sour cream, half of the shredded cheese, and the melted butter. Mix until just combined.
  3. Whisk the eggs in a separate small bowl, then add them to the corn mixture. Stir gently until the batter is uniform.
  4. Pour the mixture into the prepared baking dish.
  5. Sprinkle the remaining shredded cheddar cheese evenly over the top of the casserole.
  6. Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
  7. Let the casserole rest for 5 to 10 minutes before serving.

Notes

  • For a slight sweetness, add 1 tablespoon of honey to the batter before mixing.
  • If you prefer a slightly crispier top, add 1/4 cup of crushed corn flakes over the cheese layer before baking.
  • This casserole freezes well after baking; cool completely, cover tightly, and freeze for up to three months. Reheat in the oven at 350 degrees Fahrenheit until heated through.

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