Of course! Here is a fantastic, highly-rated recipe for Cheesy Corn Casserole. It’s the ultimate comfort food side dish, perfect for holidays, potlucks, and family dinners. It’s a beautiful cross between cornbread and creamy corn pudding.
The Ultimate Cheesy Corn Casserole
This recipe is famously easy, relying on a few simple ingredients for its classic flavor and texture.
Why You’ll Love It:
· Easy to Make: Just mix and bake!
· Crowd-Pleaser: Its creamy, cheesy, comforting flavor is a hit with both kids and adults.
· Versatile: The perfect side for Thanksgiving turkey, weeknight chicken, grilled steak, or ham.
Classic Recipe (Jiffy Mix Style)
This is the most popular version, using corn muffin mix for an easy, fluffy texture.
Yield: 8-10 servings Prep Time: 10 minutes Cook Time: 45-55 minutes
Ingredients:
· 1 (8.5 oz) box Jiffy corn muffin mix
· 1 (15 oz) can whole kernel corn, drained
· 1 (15 oz) can cream-style corn
· 1 cup sour cream (full-fat is best for richness)
· ½ cup (1 stick) unsalted butter, melted
· 1 ½ cups shredded sharp cheddar cheese, divided
· ½ teaspoon garlic powder (optional)
· ½ teaspoon onion powder (optional)
· Salt and pepper to taste (start with ¼ tsp each)
Instructions:
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 2-quart baking dish (an 8×8 or 9×9 square dish works perfectly).
- Mix Ingredients: In a large bowl, stir together the whole kernel corn, cream-style corn, sour cream, and melted butter until combined.
- Add Seasonings: Stir in the garlic powder, onion powder, salt, and pepper (if using).
- Add Mix and Cheese: Gently stir in the dry corn muffin mix and 1 cup of the shredded cheddar cheese. Mix until just combined. Do not overmix.
- Bake: Pour the batter into the prepared baking dish and spread it evenly. Bake for 45-50 minutes.
- Add Topping: Remove the casserole from the oven and sprinkle the remaining ½ cup of cheese evenly over the top.
- Final Bake: Return the dish to the oven and bake for another 5-10 minutes, or until the cheese is melted and bubbly and the center is set. A toothpick inserted into the center should come out mostly clean (a few moist crumbs are okay).
- Rest and Serve: Let the casserole rest for 10-15 minutes before serving. This allows it to set up for cleaner slices.
Recipe Variations & Tips:
· From Scratch Option: Don’t have a muffin mix? You can substitute with ¾ cup of all-purpose flour, ½ cup of yellow cornmeal, 2 tablespoons of sugar, 1 tablespoon of baking powder, and ½ teaspoon of salt.
· Kick it Up a Notch:
· Jalapeño Popper: Add 1-2 finely diced jalapeños (seeds removed for less heat) and 4 oz of softened cream cheese to the mix. Top with a mix of cheddar and Monterey Jack cheese.
· Herb & Bacon: Stir in ½ cup of cooked, crumbled bacon and 2 tablespoons of fresh chopped chives or parsley.
· Southwestern: Add a 4 oz can of diced green chiles and use a Pepper Jack cheese blend.
· Make-Ahead: You can assemble the casserole up to 24 hours in advance. Cover tightly and refrigerate. You may need to add 5-10 minutes to the baking time if it goes into the oven cold.
· Don’t Overmix: Overmixing can lead to a tough casserole. Stir until the ingredients are just combined.
· The Rest is Key: Letting it rest after baking is crucial! It will be very soft and almost soupy straight out of the oven, but it will firm up perfectly as it cools slightly.
Enjoy your delicious, cheesy, comforting corn casserole