Cheesy Creamed Corn Casserole
Total Time
1 hr 15 mins
Prep Time
10 mins
Cook Time
1 hr 5 mins
Rating
4.39 out of 5 stars
(88)
Ingredients
8-10 servings
- 2 15-ounce cans sweet whole kernel corn, drained
- 2 15-ounce cans sweet cream-style golden corn
- 1 cup unsalted butter, melted
- 2 boxes corn muffin mix
- 2 cups sour cream
- 6 ounces cheddar cheese, shredded and divided
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Preparation
Chef’s notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze this cooked and cooled creamed corn casserole whole or divided into servings in an airtight container for up to 1 month.
Reheat from chilled in the microwave until warmed through, or in the oven at 350 degrees for 20 minutes or until warmed through and bubbling.
You’ll know this corn pudding casserole is ready when a toothpick inserted in the center comes out with moist crumbs attached.
Spice it up with some diced jalapeños!
Or add veggies like diced onions and bell peppers.