This comforting, golden side dish elevates simple pantry staples into a rich and savory masterpiece. By combining sweet whole kernel corn with cream-style corn and sharp cheddar cheese, this casserole delivers a perfect textural balance that pairs beautifully with any meal. Baked to bubbling perfection, it is the ultimate crowd-pleasing addition to your dinner table, guaranteed to satisfy guests with its creamy, custard-like base and satisfying pops of corn in every single bite.
15 oz can whole kernel corn, drained well
15 oz can cream-style corn, do not drain
2 cups sharp cheddar cheese, shredded
8.5 oz box corn muffin mix
1 cup sour cream
1/2 cup unsalted butter, melted and cooled
2 large eggs, room temperature
Preheat your oven to 375°F (190°C).
Grease a 9×13 inch baking dish with non-stick spray or butter.
Whisk the eggs in a large mixing bowl until the yolks and whites are combined.
Stir the sour cream and melted butter into the eggs until smooth.
Add the drained whole kernel corn and the cream-style corn to the mixture.
Fold in the corn muffin mix until the batter reaches an even consistency.
Stir in 1.5 cups of the shredded cheddar cheese.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 45 minutes or until the top is golden brown.
Sprinkle the remaining 0.5 cups of cheddar on top during the last 5 minutes of baking if desired.
Use freshly shredded cheddar cheese for the best melt quality. Let the casserole sit for ten minutes after removing from the oven to achieve cleaner, more professional slices. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://itisrecipes.com/cheesy-corn-casserole/