I stole this recipe for Cheesy Corn Casserole from a cookbook called Family Favorites Casserole Recipes: 103 Comforting Breakfast Casseroles, Dinner Ideas and Desserts Everyone Will Love. This delicious vegetable casserole is perfect for every day. It can also be served in individual ramekins for a holiday dinner. A can of corn is mixed with creamed corn, corn muffin mix, cream cheese, sour cream, eggs, butter and scallions. Then the corn mixture is poured into a casserole dish or individual serving dish. Next the casserole is baked for 45 minutes, then top with shredded cheese and baked until the cheese is melted. The finished casserole looks so fancy people will think it took a lot of talent to make.
The ingredients for this recipe are: 2 cans (15.25 oz) whole kernel corn, 14.75 oz can cream style corn, 8 oz box corn muffin mix, 4 oz cream cheese, ½ cup sour cream, 2 large eggs, 8 tbsp unsalted butter, 4 scallions and 1 ½ cups shredded cheddar cheese
Preheat oven to 350 F and lightly coat a 9×13 baking dish or four 6 oz ramekins with cooking spray. In a large bowl, combine 1 can of whole corn, the creamed corn, cream cheese, sour cream, eggs, melted butter and scallions.
Then add in the corn muffin mix.
Mix well with a whisk to break up any clumps of the muffin mix.
Pour the batter into the baking dish or ramekins.
Bake for 45 minutes, until set. Remove from oven, top with cheese. Then bake for an additional 5 to 10 minutes, until cheese has melted.
Serve warm, topped with parsley, more cheese or corn.
If you liked the recipe for Cheesy Corn Casserole then you can try other corn recipes like Savory Corn Pudding, Mexican Corn Cake, Corn Edamame Succotash Salad, Mexican Corn Pudding or Oven Roasted Corn on the Cob.
Cheesy Corn Casserole
Ingredients
- 2 cans (15.25 oz) whole kernel corn, drained
- 14.75 oz can cream style corn
- 8 oz box corn muffin mix
- 4 oz cream cheese room temperature
- ½ cup sour cream
- 2 large eggs
- 8 tbsp unsalted butter melted
- 4 scallions thinly sliced
- 1 ½ cups shredded white cheddar cheese
- Cilantro
- Salt and pepper
Instructions
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Preheat oven to 350 F and lightly coat a 9×13 baking dish, two mini loaf pans or four 6 oz ramekins with cooking spray.
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In a large bowl, combine 1 can of whole corn, the creamed corn, muffin mix, cream cheese, sour cream, eggs, melted butter and scallions. Mix well.
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Pour the batter into the baking dish or ramekins and bake for 45 minutes, until set.
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Remove from oven, top with cheese and bake for an additional 5 to 10 minutes, until cheese has melted. Sprinkle with remaining can of corn, cilantro, salt and pepper.