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Cheesy Corn Casserole

Creamy Cheesy Corn Casserole Recipe

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 400
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 350°F. In a large bowl, whisk eggs, then stir in sour cream, melted butter, salt, and pepper. Add both corns and the muffin mix, and fold until combined. Fold in 1 1/4 cups of the cheddar.
  2. Pour into a greased 8x8-inch baking dish, spread evenly, and sprinkle remaining 1/4 cup cheese on top. Bake for 45 to 50 minutes, until golden and puffy and the center is set with a slight jiggle.
  3. Let cool for 10 minutes, then scoop and serve warm.

Notes

For a crispier top, sprinkle an extra 1/4 cup cheese on after baking and broil for 1 minute. If using a metal pan, start checking at 40 minutes.