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Not long ago, I posted a yummy “comfort food”-type side dish called Easy Corn Casserole. It’s really good and very easy to make. Being a cheese-lover, I thought I’d try making another version with some sharp cheddar cheese and a little chopped green onion added in–and I loved the result! So I just had to share it with you! When you want something warm and cheesy, this is just the comforting kind of side dish you’ll want. It would be great served with a bowl of hot chili!
CHEESY CORN CASSEROLE by NancyC
Makes a 9×9″ pan
- 1 (15.25-ounce) can whole kernel corn, drained
- 1 (14.75-ounce) can cream style corn
- 1 (8.5-ounce) box corn muffin mix (I used Jiffy)
- 2 large eggs, lightly beaten
- 1 cup (8 ounces) sour cream, light sour cream, or plain Greek yogurt
- 1/2 cup (1 stick) butter, melted
- 2 cups shredded sharp cheddar cheese, divided
- Optional: 1/3 cup finely chopped green onion
Preheat oven to 350˚F. Grease a 9×9″ casserole dish or pan; set aside.
In large bowl, stir the two cans of corn and corn muffin mix. Add eggs, sour cream and melted butter, stirring everything together well, then stir in 1 cup of the shredded Cheddar cheese (and the optional chopped green onion, if you want to add a little savory flavor).
Pour this mixture into the 9×9″ pan and bake at 350˚F for 45 minutes or until set and golden. Remove from oven and top with the remaining Cheddar cheese. Return to oven for an additional 5 minutes, or until cheese is melted. Serve warm.
I usually crave comfort food like this corn casserole in colder weather, and we’ve definitely been having our share of that this winter! What kind of comfort food have you been making lately?
Sharing at What’s for Dinner, Dishing It, Happiness is Homemade, Inspire Me Monday, Life As We Know It, Fiesta Friday, Meal Plan Monday.
It’s not often that you find a recipe that is wonderful comfort food, inexpensive, and easy to make–like this Easy Corn Casserole. Friends have told me about this recipe and I also did a search in the web comparing recipes, and most of them have these ingredients in common: a can of corn, a can of cream-style corn, corn muffin mix, butter, and sour cream. Most recipes call for anywhere from one to three eggs, but some don’t. Since this kind of casserole is so widely made, I guess you could call this a well-loved comfort food classic.
When I made mine, I decided to use two eggs, and it turned out really well. This is a creamy, full-of-corn casserole that has a delicious corn muffin-like crust on top. A perfect side dish for a big meal. If you’re looking for something to add to your Thanksgiving menu or any holiday meal, this would be a great dish to add! It makes a 9×9″ pan, or about 6-8 servings, but you can easily double it and bake it in a 9×13″ pan for a larger crowd.
EASY CORN CASSEROLE
Makes a 9×9″ pan, or 6-8 servings
- 1 (15-ounce) can whole kernel corn, drained
- 1 (14.75-ounce) can cream style corn
- 1 (8.5-ounce) box Corn Muffin Mix (I used Jiffy Corn Muffin Mix)
- 1/2 cup (1 stick) butter, melted
- 1 cup (8 ounces) sour cream, light sour cream, or plain Greek yogurt
- 2 large eggs, lightly beaten (you can omit eggs for a denser casserole, or you can use 1, 2, or 3 eggs)
Preheat oven to 350˚F. Lightly grease an 9×9″ baking pan with butter or cooking spray; set aside.
In large bowl, combine the corn with the cornbread muffin mix, then add melted butter and sour cream. Add in the eggs, mixing everything well. Pour into prepared 9×9″ baking pan.
Bake at 350˚F for 45 minutes, or until casserole is set. Remove from oven and serve while hot or warm.
I’ve also seen some recipes that just use an 8-ounce can of corn and an 8-ounce can of cream corn, with 1 or 2 eggs and 1/4 or 1/2 cup butter. One even used plain Greek yogurt instead of sour cream. So, there are lots of variations on this recipe! Have you ever made corn casserole as a side dish for any of your meals?
Sharing at Inspire Me Monday, Happiness is Homemade, Meal Plan Monday, Weekend Potluck, Fiesta Friday.
