cheesy corn recipe
The Best cheesy corn recipe
I love this recipe because it’s versatile—you can make it for a casual weeknight dinner or pack it for a picnic, and it never disappoints. The kids love it for breakfast, too, when they’re not feeling like much more than cereal. And honestly, it’s one of those dishes that feels indulgent but isn’t too heavy on calories. The cheese adds protein and calcium, and the corn brings in fiber and vitamins, so it’s not just good for the soul, it’s good for the body too. Plus, it’s easy to customize—add some black beans for extra protein, or swap out the cheese for a lighter option if you’re watching your intake. It’s that kind of recipe that makes cooking feel like less work and more love.
Cheesy Corn Bread Casserole
A comforting and cheesy baked dish featuring corn kernels mixed with a creamy cheese sauce, perfect for a quick and satisfying meal. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups fresh or frozen corn kernels
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup milk
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1 large egg
- 1/2 cup grated Parmesan cheese
👨🍳Directions
-
1
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. -
2
In one bowl, whisk together corn kernels, mayonnaise, shredded cheddar cheese, sour cream, milk, garlic powder, onion powder, salt, and black pepper. -
3
In another bowl, whisk flour, baking powder, salt, buttermilk, egg, and Parmesan cheese until just combined. -
4
Pour the corn mixture into the prepared baking dish. Spread evenly. -
5
Gently fold the dough mixture into the corn mixture until evenly distributed. -
6
Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted comes out clean.
🔧Equipment
- Mixing bowls
- Whisk or fork
- Large baking dish (9×13 inches)
- Oven
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
- For a lighter version, reduce the amount of mayonnaise and use Greek yogurt instead.
- You can add diced bell peppers or jalapeños for extra flavor.
- Ensure your baking dish is properly greased to prevent sticking.
Watch Video Of How Cheesy Corn Bread Casserole Works
❓ Frequently Asked Questions About Cheesy Corn Bread Casserole
1. What is the secret to making the corn so incredibly cheesy and creamy in this recipe?
The secret lies in a few key steps: using sharp cheddar or a mix of cheddar and mozzarella (preferably low-moisture for better texture), blending the corn with cream cheese or sour cream for extra richness, and toasting the corn kernels slightly before mixing to enhance flavor. Additionally, letting the mixture sit for at least 30 minutes (or overnight) allows the flavors to meld perfectly.
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2. Can I substitute other types of corn for this recipe, or should I stick to fresh or frozen?
You can use fresh corn (ears or kernels), frozen corn (thawed and drained), or even corn kernels from canned corn (rinsed). Frozen corn works well if you blend it thoroughly to avoid a grainy texture. Just avoid overcooking, as it can make the dish mushy.
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3. Why does the recipe call for butter, and what if I don’t have butter?
Butter adds richness and depth to the dish, balancing the sweetness of the corn. If you don’t have butter, you can use melted vegetable oil, ghee, or even a mix of olive oil and a pinch of garlic powder for a similar flavor. However, butter is the traditional choice for maximum creaminess.
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4. How long should I let the cheesy corn sit before serving?
For the best texture and flavor, let the mixture sit in the fridge for at least 30 minutes, ideally 1–2 hours, or even overnight. This helps the cheese melt slightly and the ingredients blend seamlessly. Stirring before serving ensures it’s smooth without being too thick.
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5. Can I make this recipe ahead of time, and how do I store it?
Yes! You can prepare the cheesy corn up to 2 days ahead. Store it in an airtight container in the fridge. When ready to serve, reheat gently in the microwave (covering with a damp paper towel to prevent drying) or warm it in a skillet with a splash of milk or cream. The texture will firm up slightly upon reheating, so adjust thickness with a splash of liquid if needed.
