Ultra Cheesy Corn Casserole

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Ultra Cheesy Corn Casserole

This recipe is the ultimate comfort food—sweet, salty, and incredibly indulgent. It’s a staple for holiday tables but simple enough for a weeknight dinner.

  • Prep time: 10 minutes

  • Cook time: 45–50 minutes

  • Servings: 8–10 people

Ingredients

Ingredient Amount Notes
Whole Kernel Corn 1 can (15 oz) Drained
Cream-style Corn 1 can (14.75 oz) Do not drain
Jiffy Corn Muffin Mix 1 box (8.5 oz) Standard blue box
Sour Cream 1 cup Full fat is best
Unsalted Butter ½ cup (1 stick) Melted
Cream Cheese 4 oz Softened and cubed
Sharp Cheddar Cheese 2 cups Shredded (divided)
Eggs 2 large Beaten

Instructions

  1. Preheat & Prep: Heat your oven to 350°F (175°C). Grease a 9×13 inch baking dish (or a 2-quart casserole dish) with butter or non-stick spray.

  2. Mix the Base: In a large bowl, stir together the drained whole corn, cream-style corn, melted butter, sour cream, and beaten eggs.

  3. Incorporate Solids: Fold in the corn muffin mix and the cubed cream cheese. Stir until just combined (some small cream cheese lumps are fine—they become pockets of gooey goodness).

  4. Add Cheese: Fold in 1 cup of the shredded cheddar.

  5. Bake: Pour the mixture into the prepared dish. Bake for 40 minutes.

  6. The Cheesy Finish: Remove from the oven and sprinkle the remaining 1 cup of cheddar over the top. Bake for another 5–10 minutes until the cheese is bubbly and the center is set (it should have a slight jiggle, but not be liquid).

  7. Rest: Let it sit for 5–10 minutes before serving. This is crucial for the casserole to firm up!

Notes & Tips

  • Don’t Overmix: Stir until the dry mix is just moistened. Over-mixing can make the texture tough rather than fluffy.

  • Shred Your Own Cheese: Pre-shredded cheese is coated in potato starch to prevent clumping, which can make your casserole slightly gritty. Grating a block of cheddar yields a much smoother melt.

  • The “Jiggle” Test: The casserole is done when the edges are golden brown and the center is firm to the touch but still has a slight bounce.

Nutritional Info (Per Serving)

Estimate based on 1/10th of the recipe.

  • Calories: 345 kcal

  • Total Fat: 22g

  • Carbohydrates: 28g

  • Protein: 9g

  • Sodium: 580mg

Benefits of This Recipe

  • Crowd Pleaser: It hits the perfect “sweet and savory” note that kids and adults both love.

  • One-Bowl Cleanup: Aside from the baking dish, you only need one bowl to prep the whole thing.

  • Make-Ahead Friendly: You can mix the ingredients (minus the topping cheese) up to 24 hours in advance and keep it in the fridge. Just add 5-10 minutes to the bake time.

Q&A

Q: Can I make this spicy?A: Absolutely. Fold in a small can of diced green chiles or two tablespoons of chopped pickled jalapeños for a “Mexi-corn” vibe.

Q: Can I use frozen corn instead of canned?A: Yes! Substitute the 15 oz can of whole corn for 2 cups of thawed frozen corn. Keep the cream-style corn as is, as it provides the necessary moisture.

Q: Why is my casserole still runny?A: It likely needs more time or a higher temperature. Every oven is different. If it’s still liquid after 45 minutes, tent it with foil (to prevent burning the cheese) and give it another 10 minutes. Also, remember that it sets significantly as it cools!

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