Cheesy Creamed Corn Casserole

Cheesy Creamed Corn Casserole

A comforting, creamy, and cheesy corn casserole that’s perfect for family dinners or holiday gatherings. Sweet corn combines with cream, cheese, and a tender cornmeal base to create a rich, savory side dish everyone will love.

Ingredients

• 1 (15 oz) can whole kernel corn, drained

• 1 (14.75 oz) can creamed corn

• 1/2 cup unsalted butter, melted

• 1 cup shredded cheddar cheese (plus extra for topping, optional)

• 1/2 cup sour cream

• 1/2 cup cornmeal

• 1/2 cup all-purpose flour

• 2 large eggs

• 1 tsp baking powder

• 1/2 tsp salt

• 1/4 tsp black pepper

• Optional: chopped green onions for garnish

Instructions

1. Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Combine Wet Ingredients: In a large bowl, mix drained corn, creamed corn, melted butter, sour cream, eggs, and shredded cheddar cheese until smooth.

3. Add Dry Ingredients: Stir in cornmeal, flour, baking powder, salt, and pepper until just combined. Do not overmix.

4. Transfer to Baking Dish: Pour mixture into prepared baking dish and smooth the top. Sprinkle additional cheddar cheese on top if desired.

5. Bake: Bake for 40–45 minutes, until the top is golden and the casserole is set in the center.

6. Cool and Serve: Let cool for 5–10 minutes before serving. Garnish with chopped green onions if desired.

Equipment

• Large mixing bowl

• Measuring cups and spoons

• Whisk or spatula

• 9×13-inch baking dish

• Oven

Timing

• Prep Time: 10 minutes

• Cook Time: 40–45 minutes

• Total Time: 50–55 minutes

Serving Size
Serves 6–8

Cheesy Creamed Corn Casserole

A comforting, creamy, and cheesy corn casserole that’s perfect for family dinners or holiday gatherings. Sweet corn combines with cream, cheese, and a tender cornmeal base to create a rich, savory side dish everyone will love.

Print Recipe

Prep Time:10 minutes mins

Cook Time:45 minutes mins

Total Time:55 minutes mins

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Whisk or spatula
• 9x13-inch baking dish
• Oven

Ingredients

• 1 15 oz can whole kernel corn, drained
• 1 14.75 oz can creamed corn
• 1/2 cup unsalted butter melted
• 1 cup shredded cheddar cheese plus extra for topping, optional
• 1/2 cup sour cream
• 1/2 cup cornmeal
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• Optional: chopped green onions for garnish

Instructions

• Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
• Combine Wet Ingredients: In a large bowl, mix drained corn, creamed corn, melted butter, sour cream, eggs, and shredded cheddar cheese until smooth.
• Add Dry Ingredients: Stir in cornmeal, flour, baking powder, salt, and pepper until just combined. Do not overmix.
• Transfer to Baking Dish: Pour mixture into prepared baking dish and smooth the top. Sprinkle additional cheddar cheese on top if desired.
• Bake: Bake for 40–45 minutes, until the top is golden and the casserole is set in the center.
• Cool and Serve: Let cool for 5–10 minutes before serving. Garnish with chopped green onions if desired.

Servings: 8 servings

Frequently Asked Questions (FAQs)

Can I use fresh corn instead of canned?
Yes. Use about 3 cups of fresh corn kernels. Lightly steam or sauté first to remove excess moisture.

Can I make this casserole ahead of time?
Yes. Prepare the mixture and refrigerate for up to 24 hours before baking. Bake just before serving.

Can I make it gluten-free?
Yes. Substitute all-purpose flour with a gluten-free flour blend and ensure baking powder is gluten-free.

Can I use a different cheese?
Yes. Monterey Jack, Colby, or a mild cheddar blend works well.

Can I make it dairy-free?
Yes. Use dairy-free butter, sour cream, and cheese alternatives.

Can I freeze the casserole?
Yes. Freeze baked casserole in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.

How do I make the casserole creamier?
Add an extra 1/4 cup sour cream or a splash of heavy cream to the mixture before baking.

Can I add other vegetables?
Yes. Diced bell peppers, onions, or jalapeños can be added for extra flavor and color.

Can I make individual servings?
Yes. Use muffin tins or small ramekins and bake for 20–25 minutes, adjusting for size.

How do I prevent the top from browning too quickly?
Cover loosely with foil for the first 25–30 minutes of baking, then remove foil to finish baking and allow the top to brown.

How To Store Cheesy Creamed Corn Casserole

Refrigerator:
Store cooled casserole in an airtight container for up to 3–4 days. Reheat in the oven at 350°F (175°C) until warmed through.

Freezer:
Freeze cooled, baked casserole in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.

Serving Tips:
Serve warm as a comforting side dish for holiday meals, family dinners, or potlucks.