Calling all corn and cheese lovers! Get ready for the perfect side dish guaranteed to disappear at your next potluck or family dinner. This crowd-pleasing cheesy corn pudding casserole is a surprisingly easy recipe to make, combining sweet corn kernels with a savory cornbread base and plenty of creamy cheese. It's the ultimate comfort food that's simple, delicious, and sure to be a new family favorite.
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Why You'll Want to Make Cheesy Corn Pudding Casserole
- Rich and Creamy: Forget the dry, crumbly casseroles of the past. This recipe uses eggs and sour cream to create a luxuriously smooth and creamy texture.
- Surprisingly Easy: Don't be fooled by the restaurant-worthy flavor. This casserole comes together quickly and easily, perfect for busy weeknights.
- Family-friendly: This crowd-pleasing casserole is sure to be a hit with everyone at the table.
- Endless Customization: Feel free to add your favorite ingredients! Diced ham, jalapeños, or a sprinkle of crumbled bacon can take this dish to a whole new level.
Ingredients - Here's What You'll Need
Steps to Make Cheesy Corn Pudding Casserole
- Preheat oven to 350°F. Empty the box of Jiffy Corn Muffin Mix into a large bowl.
- Next, add the white sugar and eggs.
- Then, use a whisk to combine.
- Next, add the sour cream and melted salted butter.
- Then, whisk to combine.
- Next, add the creamed corn and drained whole kernel sweet corn.
- Then, using a rubber spatula combine the corn with the mixture in the bowl.
- Next, add six ounces of freshly shredded extra sharp cheddar cheese.
- Then, stir the cheese into the corn mixture.
- Spray a 2 qt. baking dish with non-stick cooking spray. Then, pour the mixture from the bowl into the prepared baking dish. Bake in a 350°F oven for 45 minutes.
- Remove from the oven and sprinkle the remaining two ounces of cheese over the top. Then, return to the oven for an additional 10-15 minutes, or until the top is golden.
- Remove from the oven and let stand five minutes before serving.
This easy-to-make, crowd-pleasing cheesy corn pudding casserole is the ultimate comfort food side dish for any occasion. Whether you're serving it at a holiday meal, a family dinner, or a potluck, this recipe is guaranteed to be a hit with everyone. Don't wait-gather your ingredients and whip up this delicious casserole today. You'll be amazed at how simple and satisfying it is!
Frequently Asked Questions
Absolutely! This casserole is a great candidate for make-ahead meals. Simply prepare it according to the recipe, stopping short of baking it, then cover and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 30 minutes before placing it in the oven. You may need to add a few extra minutes to the baking time.
Yes, you can substitute an equal amount of plain yogurt, buttermilk, or even heavy cream for the sour cream. Each will slightly alter the flavor and texture, so be sure to choose based on your preference.
Absolutely! Fresh corn adds a wonderful sweetness and summery flavor. Cut fresh corn kernels off the cob and ensure they are well-drained before adding them to the casserole batter. You may need to adjust the baking time slightly depending on the moisture content of the fresh corn.
I like extra sharp cheddar cheese. It's the classic choice for this casserole, but feel free to experiment! Monterey Jack, Pepper Jack, or a combination of cheeses would all work well.
Recipe Tips and Tricks
- Temperature Matters: Use room temperature ingredients whenever possible. This ensures even mixing and a smooth texture in your batter. Cold eggs can cause curdling, while cold cheese won't melt as evenly.
- Don't Over-mix: Once the ingredients are just combined, stop mixing! Over-mixing can lead to a tough and rubbery casserole.
- Cheese Nirvana: Grate your own cheese for the best flavor and meltability. Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting.
- Leftover Love: Store leftover casserole in the refrigerator in an airtight container for up to 4 days. It reheats beautifully in a 350°F oven, tightly wrapped in aluminum foil, for 20-30 minutes! For an extra crispy top when reheating, use the broiler setting for the last minute or two.
Other Great Cheesy Casseroles
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Cheesy Corn Pudding Casserole
Equipment
- 2 quart baking dish
- Large Bowl
- whisk
- rubber spatula
- non-stick cooking spray
Ingredients
- 8.5 oz Jiffy Corn Muffin Mix
- ¼ c White Sugar
- 2 Eggs
- 8 oz Sour Cream
- ½ c Salted Butter melted
- 14.75 oz Canned Creamed Corn
- 15.25 oz Canned Whole Kernel Sweet Corn drained
- 8 oz Shredded Extra Sharp Cheddar Cheese divided
Instructions
- Preheat oven to 350°F.
- Empty the box of Jiffy Corn Muffin Mix into a large bowl. Add the white sugar and eggs, then use a whisk to combine.
- Add the sour cream and melted salted butter, then whisk to combine.
- Add the creamed corn and drained whole-kernel sweet corn. Then, use a rubber spatula to combine the mixture in the bowl.
- Add six ounces of freshly shredded extra sharp cheddar cheese, then use the spatula to stir into the corn mixture.
- Spray a 2 qt. baking dish with non-stick cooking spray. Then, pour the mixture from the bowl into the prepared baking dish.
- Bake in a 350°F oven for 45 minutes.
- Remove from the oven and sprinkle the remaining two ounces of cheese over the top. Then, return to the oven for an additional 10-15 minutes, until golden.
- Remove from the oven and let stand five minutes before serving.
- Yield 8 servings
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