Move Over, Macaroni! It’s Corn Season.
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Like a bowl of creamy sunshine, this dish makes mac and cheese pale in comparison. It’s a breeze to mix all the ingredients together and bake, and so it’s an easy dish to create with kids of all ages. Whether you make it as a side for Thanksgiving dinner or a main at your summer potluck, this casserole will steal the show every time.
The ooey-gooey cheese and sweet corn combo make it a great bridge between macaroni and cornbread; Southern comfort food at its finest. Add a “Tex-Mex” flair by topping it with jalapeños or avocado, or top with green onions for a lighter savory option. Every mouthful is rich with both flavor and opportunity for experimentation.
Is Cheesy Corn Casserole Healthy?
Not only is it satisfying because of its protein content; it can also easily be turned gluten-free, if you choose a gluten-free corn muffin mix. It’s also a good idea to make sure the corn muffin mix doesn’t have extra processed sugar or preservatives, to keep this recipe as wholesome as possible.
For vegan folk, use dairy-free cheese from trusted brands like Daiya, and instead of eggs you can try Bob’s Red Mill Egg Replacer. To make it “cheesier” and a little flakier on top, you could also sprinkle the casserole with nutritional yeast at the very end of cooking. As usual, the choice of organic, whole-food ingredients matters most.
Best Toppings to Choose From
Like I said, this casserole can be topped with jalapeños, avocados, or green onions for a pop of fresh greenery (or nutritional yeast for vegans), but there are plenty of other options too. You could add bacon and tomatoes for a more “BLT” vibe, or Parmesan, mozzarella, and basil for an Italian-American style. This casserole makes a great base for all kinds of flavor combos, so have fun with it and experiment each time you make it.
INGREDIENTS
- 2 cans (15 ounces each) whole kernel corn, drained
- 1 can (15 ounces) cream-style corn
- 1 cup sour cream
- 1/2 cup unsalted butter, melted
- 2 large eggs, beaten
- 1 box (8.5 ounces) corn muffin mix
- 2 cups shredded cheddar cheese
INSTRUCTIONS
Prep
Ready the oven and baking dish.
Combine
Mix corn, sour cream, butter, eggs, and muffin mix.
Bake
Cook until set, then top with cheese and melt.
Devour!
FAQs & Tips
Leftovers will last in a sealed glass container (preferably fridge and oven-safe) for about 3 days in the refrigerator. To reheat, bake in the oven at 350°F for about 10 minutes. If you’d like to “crispify” your cheesy topping, broil it for 2-3 minutes at the end of reheating. Just keep an eye on it to make sure it doesn’t burn.
To avoid making a mushy, soggy casserole, make sure to drain the canned corn before adding to the mixture. Get out as much excess liquid as possible before cooking. If you’re using frozen corn, let it thaw first to limit the moisture content.
Casserole literally means “stew dish” and signifies a meal that can be mixed together and baked in one go. Corn pudding and cornbread, on the other hand, each require more prep steps and take longer to cook. Pudding has more moisture and sweetness, whereas cornbread is a solid loaf without any liquid. In a way, this cheesy corn casserole is a golden combination of both pudding and bread.
Serving Suggestions
For more protein and perfect flavor combos, try this Air Fryer BBQ Chicken – a healthier option than classic fried chicken.
Want more greens and seeds? Check out this Broccoli Grape Salad for a fresh burst of sweetness and crunch.
This casserole also pairs well with classic holiday staples like turkey, ham, mashed potatoes, or rice. Try as many as you’d like and enjoy!
Cheesy Corn Casserole
Ingredients
- 2 cans 15 ounces each whole kernel corn, drained
- 1 can 15 ounces cream-style corn
- 1 cup sour cream
- 1/2 cup unsalted butter melted
- 2 large eggs beaten
- 1 box 8.5 ounces corn muffin mix
- 2 cups shredded cheddar cheese
Instructions
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Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish.
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In a large bowl, combine the drained whole kernel corn, cream-style corn, sour cream, melted butter, and beaten eggs. Mix well.
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Stir in the corn muffin mix until just combined, then fold in 1 1/2 cups of the shredded cheddar cheese.
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Transfer the mixture to the prepared baking dish, spreading it out evenly.
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Bake for 40 minutes, or until the casserole is set and the top is golden brown.
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Sprinkle the remaining 1/2 cup of cheddar cheese over the top of the casserole and return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
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Let the casserole cool for a few minutes before serving.
Nutrition
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