Creamy Cheesy Corn Casserole
This creamy cheesy corn casserole is the perfect Southern-inspired side dish. Made with creamed corn, cheddar cheese, and muffin mix, it’s easy, delicious, and always a hit for holidays and potlucks!
Servings: 8
Calories: 250kcal
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
Nutrition
Serving: 1serving | Calories: 250kcal | Carbohydrates: 26g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 45mg | Sodium: 340mg | Fiber: 2g | Sugar: 7g | Vitamin A: 10IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 4mg