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Cheesy Corn Casserole with cheese, corn, and sour cream

Cheesy Corn Casserole

Creamy, cheesy, and comforting, this Cheesy Corn Casserole is a crowd-pleasing side dish perfect for holidays or weeknight dinners.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Side Dish
Cuisine American
Servings 6

Nutrition

Calories: 280kcalCarbohydrates: 30gProtein: 8gFat: 14gFiber: 2gSugar: 5g

Ingredients
  

  • 2 cups canned or frozen corn drained if canned
  • 1 cup shredded cheddar cheese
  • ½ cup sour cream
  • ¼ cup unsalted butter melted
  • 1 cup milk
  • 2 large eggs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder optional
  • 1 box (8.5 oz) Jiffy corn muffin mix

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a baking dish (8x8 or similar).
  • Mix together the corn, cheese, sour cream, melted butter, milk, eggs, salt, pepper, and garlic powder in a large bowl.
  • Stir in the corn muffin mix until just combined (do not overmix).
  • Pour the mixture into the greased baking dish and spread evenly.
  • Bake for 40-45 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
  • Let cool for a few minutes before serving.

Notes

- If you don't have Jiffy corn muffin mix, replace it with:
  • ½ cup all-purpose flour
  • ½ cup cornmeal
  • 2 tbsp sugar
  • 1 tsp baking powder
  • ¼ tsp salt
- For extra cheesiness, sprinkle an additional ½ cup of shredded cheese on top before baking.
- Add chopped jalapeños or crumbled bacon for a flavorful twist.
- If using frozen corn, thaw it first for even baking.
- It can be made a day ahead and reheated before serving.
Keyword casserole recipe, Christmas recipe, Easter recipes, holiday side dish, homemade side dish, Thanksgiving recipe
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