Here’s a rich, creamy, and comforting recipe for Ultra Cheesy Corn Casserole—perfect as a side dish for family dinners, holiday meals, or potlucks.
🌽 Ultra Cheesy Corn Casserole
Ingredients (serves 6–8)
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 1 cup shredded cheddar cheese (or mix of cheddar & Monterey Jack)
- 1 box (8.5 oz) Jiffy corn muffin mix (or similar)
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp garlic powder (optional)
- Extra shredded cheese for topping (optional)
Instructions
1️⃣ Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a 9×13-inch baking dish.
2️⃣ Mix Ingredients
- In a large bowl, combine drained corn, creamed corn, sour cream, melted butter, shredded cheese, and corn muffin mix.
- Season with salt, pepper, and garlic powder if using.
- Stir until all ingredients are well incorporated.
3️⃣ Bake
- Pour mixture into the prepared baking dish.
- Optional: sprinkle extra shredded cheese on top for a cheesy crust.
- Bake 45–50 minutes, until the top is golden and the center is set.
4️⃣ Serve
- Let cool 5–10 minutes before serving.
- Serve warm as a side with BBQ, roasted meats, or fried chicken.
⭐ Tips & Variations
- Extra cheesy: Mix in cream cheese or pepper jack for a richer flavor.
- Spicy twist: Add diced jalapeños or a pinch of cayenne.
- Make-ahead: Assemble the casserole and refrigerate overnight; bake the next day.
- Crunchy topping: Sprinkle crushed buttery crackers or breadcrumbs before baking for a crisp finish.
This Ultra Cheesy Corn Casserole is creamy, cheesy, and full of corn goodness—a guaranteed crowd-pleaser for any occasion.
I can also make a low-carb or keto-friendly version using almond flour instead of corn muffin mix if you want.
