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Cheesy Corn Casserole

This delicious vegetable casserole is perfect for everyday or can 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.
Course Side Dish
Prep Time 10 minutes
Cook Time 55 minutes
Servings 4 people

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

  1. Preheat oven to 350 F and lightly coat a 9x13 baking dish, two mini loaf pans or four 6 oz ramekins with cooking spray.
  2. 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.
  3. Pour the batter into the baking dish or ramekins and bake for 45 minutes, until set.
  4. 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.