This creamy cheesy corn casserole is the perfect Southern side dish that combines the sweetness of corn with the savory richness of cheddar cheese and butter. Whether you're planning your Thanksgiving dinner, looking for an easy Christmas corn casserole, or just need a go-to potluck favorite, this recipe is a must-try. It's simple, one-bowl, and guaranteed to be a family favorite!
For more easy side dish recipes, try our southern spoon bread and vegan southern collard greens next!
Why You’ll Love This Recipe
- Quick and easy: A one-bowl recipe that comes together in just 10 minutes
- Comfort food at its best: This southern corn casserole recipe is creamy, cheesy, and totally satisfying
- Perfect for holidays and potlucks: A hit at Thanksgiving, Christmas, and family gatherings
- Crowd-pleasing flavor: Combines the best of corn pudding casserole and cheesy cornbread
Important Ingredients and Substitutions
Unsalted Butter: Gives this corn casserole its rich base. Substitute with margarine or dairy-free butter if needed.
Creamed Corn: Essential for that creamy corn casserole texture. Try our homemade creamed corn recipe next!
Corn Muffin Mix: The foundation of a perfect cornbread corn casserole. Use gluten-free mix if needed.
Sour Cream: Adds tang and moisture. Substitute with plain Greek yogurt.
Shredded Cheddar: For that cheesy corn bake flavor. Try Monterey Jack or Pepper Jack for a twist. Cheese lovers, try our southern mac and cheese recipe next!
Seasonings: Garlic powder, onion powder, and paprika give subtle warmth and flavor.
How to Make Creamy Cheesy Corn Casserole
Step 1. Preheat the oven to 350°F. Grease an 8-inch square baking dish with melted butter. In a large bowl, whisk together butter, sour cream, creamed corn, and egg until smooth.
Step 2. Add corn muffin mix, garlic powder, onion powder, paprika, and salt. Stir to combine. Fold in whole kernel corn and ½ cup shredded cheddar cheese.
Step 3. Pour the mixture into the prepared dish. Sprinkle the remaining ½ cup of cheese on top.
Step 4. Bake for 35 to 45 minutes, or until the center is set and the top is golden brown. Let cool for 10 minutes before slicing. Garnish with chives and drizzle with honey, if desired.
Variations
- Add diced jalapeños or hot sauce for a spicy corn casserole.
- Mix in cooked bacon or sausage for a meatier dish..
- Use different cheeses like Colby Jack or Swiss.
- Make it a gluten-free corn casserole with GF muffin mix.
FAQs
Yes! Cook it first and use about 1 ½ cups in place of canned whole kernel corn.
Creamed corn adds moisture and texture, so we recommend keeping it in. Substitute with a blend of sweet corn and heavy cream in a pinch.
It’s a perfect blend of both! The corn and muffin mix add sweetness while the cheese and spices make it savory.
Make-Ahead and Storage Instructions
Make Ahead: Mix everything the night before, cover, and refrigerate. Let it come to room temperature for 20 to 30 minutes before baking
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven
Pro Tips for Success
- Use room temperature ingredients for even mixing
- Don’t overbake. The center should be just set
- Let rest 10 minutes before slicing to help it hold together
- Serve immediately for the creamiest texture
“Make every effort to keep the unity of the Spirit through the bond of peace.”
Ephesians 4:3
If you tried this Creamy Cheesy Cornbread Casserole recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Creamy Cheesy Corn Casserole
Ingredients
- 6 tablespoons melted unsalted butter - plus more for the baking dish
- 1 cup sour cream - at room temperature
- 1 14.75-oz. can creamed corn
- 1 large egg - at room temperature
- 1 8.5-oz. box corn muffin mix
- ½ teaspoon each garlic powder - onion powder, and paprika
- ¼ teaspoon salt
- 1 15.25-oz. can whole kernel corn
- 1 cup shredded cheddar cheese
- Chopped chives or scallions - for serving (optional)
- Honey - for serving (optional)
Instructions
- Preheat the oven to 350°F. Coat an 8-inch square baking dish with butter and set aside.
- In a large bowl, whisk together the melted butter, sour cream, creamed corn, and eggs. Add the muffin mix and seasonings and stir until combined. Fold in the whole kernel corn and ½ cup of the cheese.
- Pour the corn mixture into the prepared baking dish and sprinkle with the remaining ½ cup of cheese.
- Bake for 35 to 45 minutes until the center is set and the top is golden brown.
- Allow the casserole to cool for 10 minutes before slicing. Garnish with chives and serve with honey for drizzling, if desired.
Notes
- Use room temperature ingredients for even mixing
- Don’t overbake. The center should be just set
- Let rest 10 minutes before slicing to help it hold together
- Serve immediately for the creamiest texture
- Make Ahead: Mix everything the night before, cover, and refrigerate. Let it come to room temperature for 20 to 30 minutes before baking
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven
AnneK
My husband LOVED this recipe! He said don't ever lose it. It was very easy to assemble and so delicious!
Ashley Boyd
Yay! I'm so happy to hear it! Thank you for trying the recipe.
Ab
So easy and tasty! My kids love it.