Cheesy Corn Casserole
Indulge in the creamy, comforting goodness of this Cheesy Corn Casserole—a must-try side dish that’s perfect for holidays, potlucks, or casual family dinners. This savory casserole features the perfect balance of textures and flavors, combining whole kernel corn and creamed corn with a rich, velvety cheese sauce made from sharp cheddar and cream cheese. The addition of cornmeal and beaten eggs gives this dish a fluffy, custard-like consistency, while a golden, cheesy crust adds an irresistible finishing touch. Quick to prepare with pantry staples and baked to perfection in just 45 minutes, this crowd-pleaser is sure to become a new favorite. Garnish with chopped green onions for a pop of color and extra flavor, and serve it alongside roasted meats or fresh salads for a complete, satisfying meal. Perfect for SEO: cheesy corn casserole recipe, creamy corn casserole, easy holiday side dish, cheesy corn bake.
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Recipe Information
Ingredients
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1.5 cups whole milk
- 2 cups sharp cheddar cheese, shredded
- 4 ounces cream cheese, softened
- 2 cups canned whole kernel corn, drained
- 1 cup canned creamed corn
- 2 large eggs, beaten
- 2 tablespoons granulated sugar
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 teaspoons baking powder
- 0.5 cups cornmeal
- 2 tablespoons green onions, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick cooking spray and set aside.
In a medium saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until smooth and slightly golden.
Gradually add the milk to the saucepan, whisking continuously to prevent lumps. Cook for 3-4 minutes, or until the mixture thickens to a creamy consistency.
Remove the saucepan from the heat and stir in 1.5 cups of shredded cheddar cheese and the cream cheese. Mix until both cheeses are fully melted and the sauce is smooth.
In a large mixing bowl, combine the whole kernel corn, creamed corn, beaten eggs, sugar, salt, black pepper, baking powder, and cornmeal. Mix well until combined.
Pour the cheese sauce into the corn mixture and stir until evenly incorporated.
Transfer the mixture into the prepared baking dish and spread it out into an even layer. Sprinkle the remaining 0.5 cup of cheddar cheese on top.
Bake the casserole in the preheated oven for 40-45 minutes, or until the top is golden and slightly bubbly, and the casserole is set in the center.
Remove the casserole from the oven and let it cool for 5-10 minutes before serving. For an optional garnish, sprinkle chopped green onions over the top before serving.
Nutrition Facts
Calories |
3174 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 189.3 g | 243% | |
| Saturated Fat | 113.4 g | 567% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 896 mg | 298% | |
| Sodium | 5854 mg | 255% | |
| Total Carbohydrate | 286.9 g | 104% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 79.3 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 8.6 mcg | 43% | |
| Calcium | 2250 mg | 173% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 2316 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
