Easy Corn Casserole with Cheese – WhitneyBond.com

This traditional Southern Corn Casserole is made even better with the addition of cheddar cheese! It’s easy to make with Jiffy mix, canned corn and just 5 minutes of prep time. It’s the perfect side dish for the holidays and beyond! Thank you to my friends at Cabot for sponsoring today’s post! Somewhere between corn pudding, corn bread and creamed corn, lies this Corn Casserole. It’s creamy texture is covered with a delicious cheese crust and baked to golden brown. It’s one of the easiest side dishes you’ll ever make and is guaranteed to be such a hit around the holidays, your family will ask for it year-round! This recipe was made popular by the queen of Southern cooking herself, Paula Deen. But I one-upped Paula with my recipe by adding Cabot Seriously Sharp Cheddar Cheese! Mixed into the casserole and layered on top, this 18-month aged cheddar adds a nutty, tangy flavor and delicious texture to the recipe. Whether you serve this corn casserole with Beef Wellington for the holidays, or a simple pork loin recipe as a weeknight meal, it’s guaranteed to be a hit with everyone at the table! Ingredients you’ll need Step by step instructions Tips and tricks How to make corn muffin mix from scratch If you can’t find Jiffy corn muffin mix in the store, or you’d simply prefer making it from scratch, simply follow this easy 2 step recipe. Add this mixture to the recipe, just as you would a box of Jiffy mix. Frequently asked questions What to serve with it Whether it’s Thanksgiving dinner, a holiday meal or weeknight supper, this corn casserole is the perfect side dish to pair with any of these tasty meat dishes. More cheesy side dishes It’s easy to make delicious side dishes even better with the addition of Cabot cheese! Check out these other easy cheesy side dish recipes. Cabot is 100% owned by family farms throughout New England and New York. That means that each time you purchase Cabot products, 100% of the profits go back to the hard-working farmers that help make the worlds best cheddar! Support a farmer and eat delicious cheese, that’s a win in my book! Be sure to visit CabotCheese.coop for even more cheesy recipe ideas and to learn where to find their products at a grocery store near you! This traditional Southern Corn Casserole is made even better with the addition of cheddar cheese! It’s easy to make with Jiffy mix, canned corn and just 5 minutes of prep time. Servings: 6 people Cook Time: 1 hr 10 minsTotal Time: 1 hr 15 minsPreheat the oven to 350°F.Melt the butter in the microwave for 30-60 seconds. Drain the canned corn, but DO NOT drain the can of creamed corn. In a large bowl, combine the corn muffin mix, entire can of creamed corn, the drained can of corn, sour cream, melted butter, salt, pepper and ½ cup shredded cheddar cheese.Pour into a greased 8 inch x 8 inch baking dish.Cook uncovered for 1 hour, or until the center of the casserole is completely set.Remove from the oven and sprinkle the remaining 1 cup shredded cheddar cheese evenly on top of the casserole.Place back in the oven and bake for 10 minutes.Remove from the oven and wait 10 minutes before serving. This recipe will serve 4-6 people as a side dish. If you’d like to double the recipe to serve 8-10 people, simply double the ingredient amounts and bake the casserole in a 9 inch x 13 inch baking dish. I do not recommend making this recipe in the crock pot. I tested in when I first made this recipe and the texture was not the same when it was made in a slow cooker. You can prep the casserole ahead of time. Feel free to mix all of the ingredients together up to 2 days in advance and store the casserole covered in the refrigerator until you’re ready to bake it. I do not recommend freezing this recipe. Sour cream does not freeze well, therefore this casserole is best made and eaten fresh, or within 5 days stored in the refrigerator. To make the recipe gluten free, you will need to make your own corn muffin mix (recipe is above in the blog post). Simply substitute a gluten-free flour blend, in place of the all-purpose flour in the muffin mix. The other ingredients in the casserole are naturally gluten free. Leftover corn casserole can be stored in an airtight container in the refrigerator for up to 5 days. It can easily be reheated in the microwave for 2 minutes. To reheat it in the oven, cover the casserole and place in a 350°F oven for 15-20 minutes. Nutrition FactsCalories 518kcal (26%)Carbohydrates 50g (17%)Protein 13g (26%)Fat 31g (48%)Saturated Fat 17g (85%)Polyunsaturated Fat 2gMonounsaturated Fat 10gTrans Fat 1gCholesterol 71mg (24%)Sodium 1221mg (51%)Potassium 308mg (9%)Fiber 3g (12%)Sugar 11g (12%)Vitamin A 856mg (17%)Vitamin C 5mg (6%)Calcium 275mg (28%)Iron 2mg (11%) Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes! We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.