Cheesy Corn Casserole Recipe
You don't need to use Thanksgiving as an excuse to bust out your favorite casserole recipe, though there's no doubt this dish would make a great side on the biggest eating day of the year. In any case, this cheesy corn casserole also makes a great side to accompany pretty much any main course. So whether you're eating fish, steak, chicken, or anything else, this cheesy corn casserole is the perfect way to get your serving of veggies, but in a really fun way.
Recipe developer Christina Musgrave of Tasting With Tina came up with this simple recipe that will change how you eat your corn from now on. "I love that this dish is super easy and has minimal ingredients. All you need to do is mix together and bake," Musgrave raves. "This is great for a BBQ — it pairs so well with BBQ ribs, chicken, pork, and beans." Really, it pairs well with anything!
Gather the ingredients for this cheesy corn casserole
For his recipe, you will only need a handful of ingredients. Be sure to pick up cream-style corn, cornbread mix, sour cream, shredded cheddar cheese, an egg, salt, black pepper, and unsalted butter. "The cheddar cheese gives it the cheesy flavor. You can use any other type of cheese — Colby jack, white cheddar, or a Mexican cheese blend would all be great," Musgrave suggests.
Preheat the oven and add ingredients to the bowl
Since you need an oven to make this recipe, turn the temperature to 350 F. While you wait for it to get nice and hot, you can prep the rest of the dish.
To start the prep work, take out a large bowl and add the bulk of the ingredients. This includes the corn, cornbread mix, sour cream, 1 cup of cheddar cheese, egg, salt, black pepper, and melted butter.
Mix the filling
Now that you have added all the ingredients to the bowl, use a spoon to mix everything together well. "Make sure you thoroughly mix all the ingredients so everything is combined to prevent any lumps," Musgrave says. Voila, you have the casserole mixture.
Add the filling to the baking dish
Take out a baking dish and grease it well to prevent anything from sticking to the bottom. Then, pour the mixture into the dish and spread it into an even layer. The last thing you will need to add is the remaining half cup of cheddar cheese. Our motto: the more cheese, the better.
Bake the casserole
By now, the oven should have finished preheating. Pop the casserole in, and set your timer for 40 minutes. Continue baking until the cheese melts and casserole cooks through.
Serve and enjoy
Once the timer dings, remove the casserole from the oven and serve. As we mentioned, you can pair this with any main course, but BBQ is fitting.
As for leftovers? "Store in an airtight container in the refrigerator. This will last 3-4 days," Musgrave says. Cheers to another great dish!
- 2 cans cream-style corn
- 1 (8 ½-ounce) package cornbread mix
- 1 ½ cups sour cream
- 1 ½ cup shredded cheddar cheese, divided
- 1 egg
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons unsalted butter, melted
- Preheat the oven to 350 F.
- In a large bowl, combine the corn, cornbread mix, sour cream, 1 cup of cheddar cheese, egg, salt, black pepper, and melted butter. Mix well.
- Grease a baking dish and pour mixture evenly in the dish. Top with ½ cup cheddar cheese.
- Bake for 40 minutes, until golden brown.
- Serve right away, and store leftovers for up to 4 days.
| Calories per Serving | 418 |
| Total Fat | 23.3 g |
| Saturated Fat | 12.1 g |
| Trans Fat | 0.4 g |
| Cholesterol | 72.3 mg |
| Total Carbohydrates | 45.1 g |
| Dietary Fiber | 3.4 g |
| Total Sugars | 4.0 g |
| Sodium | 813.9 mg |
| Protein | 10.9 g |
