Cheesy Corn Casserole

This comforting cheesy corn casserole is surprisingly light and fluffy, making it perfect for families who want something delicious without feeling too heavy. Kids and adults absolutely love the sweet corn paired with sharp cheddar cheese. The best part is how easy it comes together with just a quick blend for that perfect texture!

Recipe Details

Timing & Servings: Prep Time: 10 minutes, Additional Time: 40 minutes, Total Time: 50 minutes, Serves: 10 people.

Nutrition Profile: Nut-Free, Soy-Free, Vegetarian, High-Protein.

Nutrition Facts (per serving): 190 Calories, 8g Fat, 23g Carbs, 8g Protein.

Ingredients You’ll Need

Sharp Cheddar Cheese: You’ll need 1½ cups shredded, and we’ll divide this up – most goes into the batter and some gets sprinkled on top for that golden, bubbly finish.

Whole Milk: Just ¾ cup of whole milk makes everything creamy and rich. The fat content really helps bring all the flavors together beautifully.

Large Eggs: Two large eggs are what make this casserole so wonderfully fluffy instead of dense like some corn dishes can be.

Frozen Corn: You’ll need 3 cups of thawed frozen corn – no need to cook it first, just let it thaw out on the counter.

Fine Yellow Cornmeal: The ¾ cup of fine yellow cornmeal gives this dish its authentic corn flavor and perfect texture.

All-Purpose Flour: Just ¼ cup of regular flour helps bind everything together and creates that nice casserole structure.

Sugar: One tablespoon of sugar brings out the natural sweetness of the corn without making it taste like dessert.

Baking Powder: Two teaspoons of baking powder work with the eggs to make this casserole rise and get fluffy.

Salt: Half a teaspoon of salt balances all the flavors and makes the cheese taste even better.

Scallions: Chopped scallions for garnish add a fresh pop of color and mild onion flavor at the end.

How to Make Cheesy Corn Casserole

Step 1: Preheat your oven to 350°F and lightly spray a 9×13-inch baking dish with cooking spray. In a medium bowl, whisk together 1 cup of the cheddar cheese, milk, and eggs until well combined.

Step 2: In a large bowl, mix the thawed corn, cornmeal, flour, sugar, baking powder, and salt. Pour the egg and cheese mixture into the corn mixture and stir everything together until just combined.

Step 3: Here’s the secret step – transfer half of your mixture to a blender and process for about 15 seconds until mostly smooth. Pour this blended mixture back into the bowl and stir it all together.

Step 4: Pour the batter into your prepared baking dish and sprinkle the remaining ½ cup of cheddar cheese evenly over the top. Bake for 30 to 35 minutes until the center is set and the top is lightly golden brown.

Step 5: Let the casserole rest for 10 minutes before serving – this helps it set up perfectly. Sprinkle with chopped scallions if you’re using them and serve warm.

Easy and Quick Cheesy Corn Casserole Version

Want to make this even faster? You can skip the blending step entirely for a more rustic texture that’s still absolutely delicious! Just mix everything together in one bowl and bake as directed. The texture will be a bit more chunky, but it saves you from washing the blender and still tastes amazing.

Serving Ideas

This cheesy corn casserole makes a perfect side dish for barbecues, potlucks, or family dinners. It pairs beautifully with grilled chicken, roasted turkey, or even just a simple green salad. The creamy, cheesy goodness complements both casual weeknight meals and special holiday spreads.

Storage

Store leftover casserole covered in the refrigerator for up to 4 days. To reheat, cover with foil and warm in a 350°F oven for about 15 minutes, or microwave individual portions for 1-2 minutes until heated through.

Substitutions

You can swap the sharp cheddar for mild cheddar or even try pepper jack for a little kick. If you don’t have cornmeal, you can use all flour, but you’ll lose some of that authentic corn flavor. Fresh corn works great too – just cut the kernels off about 4 ears of corn.

Pro Tips

• Don’t Skip the Blending: That quick blend of half the mixture is what makes this casserole so perfectly creamy yet still chunky.
• Let It Rest: Those 10 minutes of resting time really do make a difference in how well it holds together when you serve it.
• Cheese on Top: Save some cheese for sprinkling on top – it creates the most beautiful golden crust.
• Room Temperature Eggs: If you remember, take your eggs out about 30 minutes before cooking so they mix in more easily.

FAQs

Can I make this casserole ahead of time?

You bet! You can assemble the whole casserole up to a day ahead, cover it, and keep it in the fridge. Just add about 5-10 extra minutes to the baking time since it’ll be cold from the fridge.

Why do I need to blend half the mixture?

Great question! Blending half creates this amazing texture that’s both creamy and chunky at the same time. It’s like having the best of both worlds – smooth corn pudding meets chunky corn casserole.

Can I use fresh corn instead of frozen?

Sure! Fresh corn works perfectly. You’ll need about 4 medium ears of corn to get 3 cups of kernels. No need to cook the fresh corn first – just cut it right off the cob.

What if my casserole seems too wet?

No worries! Just bake it for an extra 5-10 minutes until the center feels set when you gently shake the pan. Every oven is a little different, so don’t stress about the exact timing.

I’d love to hear how this cheesy corn casserole turns out for you! Did you try any fun variations or serve it with something special? Drop a comment and let me know – I always enjoy hearing about your cooking adventures!