Cheesy Creamed Corn Casserole
User Reviews
4.4
Cheesy Creamed Corn Casserole
Description
This casserole brings together canned sweet whole kernel corn and sweet cream-style corn mixed with corn muffin mix and sour cream to form a creamy base. Melted butter adds richness, while half of the shredded cheddar cheese is folded into the mixture to incorporate cheesy flavor throughout the dish.
The casserole is baked in a greased 9x13-inch dish at 350°F for 45 to 55 minutes until the edges brown lightly and a toothpick inserted comes out with moist crumbs, indicating a tender but set interior. After this initial baking, the oven temperature is raised to 400°F and the remaining cheddar cheese sprinkled on top melts and becomes bubbly and golden brown to form a savory crust.
Once baked and rested for at least five minutes, it slices easily and presents a creamy yet slightly textured corn casserole with a pronounced cheddar presence. The combination of whole kernel and creamed corn alongside sour cream and butter creates a moist but cohesive dish.
Leftovers can be refrigerated for up to four days in an airtight container, making this casserole suitable for meal prep or make-ahead side dishes.
Ingredients
- 2 ounce corn sweet whole kernel, canned, drained
- 2 ounce corn sweet cream style, canned
- 2 ounce corn muffin mix
- 2 cups sour cream
- 1 cup unsalted butter melted
- 6 ounces cheddar cheese shredded (about 1½ cups), divided
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13-inch casserole dish; set aside.
- In a large bowl, use a rubber spatula to mix together the corn, muffin mix, sour cream, melted butter, and 1 cup of the cheese. Pour the mixture into the prepared casserole dish and spread into an even layer.
- Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with moist crumbs attached. Increase the oven temperature to 400 degrees F and sprinkle the top with the remaining cheddar cheese. Return to the oven and bake for an additional 5 to 10 minutes, until the cheese is melted and bubbly. Allow the casserole to sit for at least 5 minutes before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Notes
- This recipe yields nutritional information based on one serving, helpful for portion planning.
- Store leftovers in an airtight container in the refrigerator for up to 4 days to retain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 678 kcal
% Daily Value*
| Calories | 678kcal | 34% |
| Carbohydrates | 69g | 23% |
| Protein | 14g | 28% |
| Fat | 41g | 63% |
| Saturated Fat | 22g | 110% |
| Cholesterol | 91mg | 30% |
| Sodium | 528mg | 22% |
| Potassium | 510mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 18g | 36% |
| Vitamin A | 1525IU | 31% |
| Vitamin C | 9.7mg | 11% |
| Calcium | 210mg | 21% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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