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
Step 1
Preheat your oven to 350 degrees F. Grease a 9×13-inch casserole dish and set it aside.
Step 2
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.
Step 3
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.
Step 4
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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.
