Easy Cheesy Corn Casserole

If you’re looking for an easy side dish that’s warm, comforting, and guaranteed to be a crowd favorite, this easy cheesy corn casserole is it. I love this recipe because it comes together in one bowl with just a handful of pantry staples. It’s creamy, cheesy, and has the perfect balance of sweet corn and savory cornbread flavor.

This is the kind of recipe I turn to when I need something quick that still feels homemade. Whether it’s a holiday meal, a potluck, or a busy weeknight dinner, corn casserole always shows up and disappears fast. You don’t need to prep anything in advance or dirty a bunch of dishes. Just open a few cans, stir everything together, and bake. That’s it.

It also goes with just about everything. I’ve served it with BBQ ribs, roast chicken, meatloaf, and even alongside chili. Plus, it’s easy to tweak with whatever you have in your fridge. I’ve made it spicy, extra cheesy, and even added bacon once. It’s always a hit.

Let me walk you through the ingredients and how to make it, plus answer some common questions people ask about corn casserole.

Ingredients You’ll Need

Here’s what goes into this easy cheesy corn casserole:

• 1 (15 oz) can sweet corn, drained
• 1 (15 oz) can creamed corn
• 1 (8.5 oz) box Jiffy corn muffin mix
• 1 cup sour cream
• ½ cup (1 stick) unsalted butter, melted
• 1 cup shredded cheddar cheese (you can use mild or sharp)

That’s it! No eggs, no extra flour, nothing fancy. Just easy ingredients you might already have in your pantry and fridge.

How to Make It

1. Preheat your oven to 350°F. Grease a baking dish (8x8 or 9x9 both work great).
2. Mix everything in one bowl: Add the corn, creamed corn, sour cream, melted butter, Jiffy mix, and shredded cheese. Stir until well combined.
3. Pour it into the pan and smooth out the top.
4. Bake for 45 to 50 minutes until the top is golden and the center is set. It should puff up slightly and look nice and golden.
5. Let it cool for a few minutes before serving. It firms up a little as it sits, which makes it easier to slice and serve.

FAQs About Cheesy Corn Casserole

Can I make this corn casserole ahead of time?
Yes. You can make it the day before, then cover and refrigerate. When you’re ready to serve, reheat it in a 300°F oven until warmed through. You can also make the batter ahead of time and refrigerate it, then bake it fresh the next day.

Do I have to use Jiffy mix?
Jiffy is definitely the classic choice here, but if you don’t have it or want to make it from scratch, you can substitute it with a homemade or another brand cornbread mix. Use about 2 cups of your favorite mix and keep the rest of the ingredients the same.

What can I add to change it up?
There are so many ways to make this corn casserole your own:

• Spicy: Add a chopped jalapeño or a pinch of cayenne.
• Meaty: Stir in cooked crumbled bacon or diced ham.
• Extra cheesy: Use a mix of cheeses like pepper jack, Monterey Jack, or Colby.
• Herby: Add fresh chopped chives or green onions for extra flavor.

Can I leave out the cheese?
You can, but the cheese adds a really nice flavor and gooey texture that makes this casserole extra good. If you leave it out, you might want to add a pinch of salt or some herbs for a little more flavor.

Can I double the recipe?
Definitely. Just bake it in a 9x13-inch dish and increase the baking time to about 55 to 60 minutes. Check the center with a toothpick to make sure it’s set before taking it out of the oven.

This cheesy corn casserole is a staple in my kitchen for a reason. It’s simple, delicious, and always gets rave reviews. Whether you’re cooking for family, friends, or just making an easy dinner for yourself, this is one of those recipes you’ll keep coming back to.

Let me know if you try it! I’d love to hear what you think or how you made it your own.

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