Name: Creamy Cheesy Corn Casserole Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 1 (15 oz) can whole kernel corn, drained; 1 (14.75 oz) can cream-style corn; 1 (8 oz) box Jiffy corn muffin mix; 1 cup sour cream; 1/2 cup unsalted butter, melted; 2 large eggs; 1 1/2 cups shredded sharp cheddar cheese; 1/2 teaspoon salt; 1/4 teaspoon black pepper

This creamy, cheesy corn casserole is the kind of side dish that disappears first at every potluck. It’s soft, buttery, and loaded with corn and melted cheddar, with a golden, slightly crisp top while the inside stays almost pudding-like.

And it takes about 5 minutes to stir together from pantry staples you probably already have.

Why This Casserole Works

It’s a dump-and-stir recipe with no confusing steps, so you can hand it off to a helper and know it’ll still turn out. The texture is what gets people: a soft, spoonable center with a golden crust on top, like a cross between cornbread and a soufflé but way less fussy.

And because it leans on Jiffy corn muffin mix and a handful of basics, it’s reliable and cheap enough to make year-round, not just on holidays.

Ingredients

1 (15 oz) can whole kernel corn, drained: use regular or fire-roasted for a smoky kick
1 (14.75 oz) can cream-style corn: the secret to the custardy texture
1 (8 oz) box Jiffy corn muffin mix: the shortcut that makes it all come together
1 cup sour cream: full-fat gives the richest taste
1/2 cup unsalted butter, melted: cooled slightly so it doesn’t scramble the egg when mixed
2 large eggs: beaten lightly before adding
1 1/2 cups shredded sharp cheddar cheese: I like a mix of yellow and white cheddar, but any good melting cheese works
1/2 teaspoon salt: adjust if your cheese is salty
1/4 teaspoon black pepper

Variations / Substitutions

Canned corn: use 2 cups frozen corn, thawed and drained, but you might lose a little moisture
Cream-style corn: if you don’t have it, puree half of the whole kernel corn with 1/4 cup milk
Cheddar: swap for pepper jack for heat, or a blend of mozzarella and Parmesan for a milder, stretchy top
Sour cream: Greek yogurt works, it’ll be slightly tangier
Gluten-free: use a gluten-free corn muffin mix, not a regular boxed mix (Jiffy is not GF)

If you like this, try my Squash Casserole with Buttery Cracker Topping.

How To Make Creamy Cheesy Corn Casserole

Step 1: Mix the Batter

Preheat your oven to 350°F (175°C) and grease an 8×8-inch baking dish. In a large bowl, whisk the 2 eggs until blended, then stir in the 1 cup sour cream, 1/2 cup melted butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add both cans of corn and the box of Jiffy mix, and fold everything together until just combined.

The batter will be thick and a little lumpy from the corn kernels. Fold in 1 1/4 cups of the shredded cheddar, saving the last 1/4 cup to scatter over the top before baking.

Step 2: Bake the Casserole

Pour the mixture into your prepared dish, spread it even, then sprinkle the remaining 1/4 cup cheese over the surface. Bake for 45 to 50 minutes, until the edges are puffed and deep golden and the center is set but still jiggles slightly.

Watch for the cheese to turn a spotty golden brown; that’s where the crisp bites happen. If the top browns too fast before the center is done, tent the dish loosely with foil for the last 10 minutes.

Step 3: Scoop and Serve

Let the casserole cool on a wire rack for about 10 minutes so it firms up and holds its shape when you scoop. Then spoon it out warm, catching those chewy, cheesy corners.

The center should be soft and spoonable, the top just crisp, and the corn kernels give little pops of sweetness against the savory cheese. Serve right away.

Tips for the Best Corn Casserole

Use room temperature eggs and sour cream for a smoother batter, but if you forget, it won’t ruin the dish.
For a really deeply browned top, switch the oven to broil for the last 1 to 2 minutes, but watch it like a hawk; it can go from golden to burnt in seconds.
If you like a slightly sweeter note, add 1 tablespoon of sugar to the batter; it brings out the corn’s natural sweetness without making it taste like dessert.
This casserole reheats beautifully in the microwave or oven, so it’s a great make-ahead dish for a crowd.
If your family fights over the crispy edges, use a wider dish like a 9×13-inch to get more surface area and more browned top.

Bake times by pan size and material:

Pan	Material	Bake Time
8×8-inch	glass	45-50 mins
8×8-inch	metal	40-45 mins
9×13-inch	glass	35-40 mins, center may be looser

Storing Leftover Corn Casserole

Refrigerate Cover the cooled casserole and store in the fridge for up to 4 days. Reheating Warm individual servings in the microwave, or reheat the whole dish in a 350°F oven for 15 to 20 minutes until heated through.

What Goes Well With Cheesy Corn Casserole

This casserole pairs well with roast chicken, or a holiday ham. The cheese and corn are rich, so a simple protein with a bit of acidity (like a squeeze of lemon on the chicken) balances it out. For a vegetarian meal, serve it alongside a big green salad with a sharp vinaigrette.

Frequently Asked Questions

Can I use fresh corn instead of canned?

Yes, cut kernels from 4 to 5 ears; you’ll need about 2 cups. You may need to add 1/4 cup of milk to replace the moisture from the cream-style corn.

The center is still jiggly, is it done?

A slight jiggle is fine; it will set as it cools. If the center looks soupy, bake 5 more minutes.

Can I make this ahead of time?

You can assemble the batter up to 1 day ahead and refrigerate, then bake just before serving. Add the topping cheese right before it goes in the oven.

Can I double the recipe?

Yes, pour the batter into a 9×13-inch pan and bake for 50 to 55 minutes. The center will take a little longer to set, so check for the same jiggle.

Is this casserole gluten-free?

Only if you use a certified gluten-free corn muffin mix. Standard Jiffy mix contains wheat flour.