Ultimate Cheesy Corn Casserole

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This recipe creates that thick, tall slice seen in the photo—crispy on top, custard-like in the middle, and packed with gooey cheese.

  • Prep time: 10 minutes

  • Cook time: 45 minutes

  • Servings: 8-10

Ingredients

 

  • Corn Muffin Mix: 1 box (8.5 oz)—Standard “Jiffy” mix works perfectly.

  • Whole Kernel Corn: 1 can (15 oz), drained well.

  • Cream Style Corn: 1 can (15 oz)—Do not drain this! This gives it the creamy center.

  • Sour Cream: 1 cup—Makes it rich and tangy.

  • Butter: ½ cup (1 stick), melted.

  • Eggs: 2 large eggs, beaten.

  • Cheese (Inside): 1 cup shredded Cheddar cheese.

  • Cheese (Topping): 1 cup shredded mozzarella (for the stretch) or more cheddar.

  • Seasoning: ½ tsp salt, ½ tsp garlic powder (optional).

  • Garnish: Fresh parsley or chopped chives.

‍ Instructions

 

1. Preheat & Prep Preheat your oven to 350°F (175°C). Grease a deep 9-inch round baking dish (like a deep pie dish or springform pan) or a standard 9×13 casserole dish. Note: Using a smaller, deeper dish gives you the tall slices seen in the photo.

2. Mix the Wet Ingredients In a large bowl, whisk together the melted butter, beaten eggs, and sour cream until smooth.

3. Add the corn stir to the drained whole kernel corn and the undrained cream-style corn.

4. Combine with Dry Mix & Cheese Gently fold in the box of corn muffin mix and the 1 cup of Cheddar cheese. Stir until just combined—do not overmix, or it won’t be as fluffy.

  • Tip: Add the garlic powder here if you want it more savory.

5. Bake (Part 1) Pour the mixture into your prepared baking dish. Bake uncovered for 35 minutes.

6. The Cheesy Top (Part 2) Remove from the oven carefully. Sprinkle the remaining 1 cup of mozzarella/cheddar cheese over the top. Return to the oven and bake for another 10–15 minutes, or until the center is set (it shouldn’t jiggle too much) and the top is golden brown and bubbly.

7. Cool & Serve Let it rest for at least 10 minutes before slicing. This allows the pudding to “set” so you can get that clean, thick slice shown in the picture. Garnish with fresh parsley and serve warm!

Secret Tips for the Perfect Slice

 

  • The “Stretch”: The photo shows long strings of cheese. To get this, use mozzarella or Monterey Jack for the topping instead of just cheddar. Cheddar adds flavor, but mozzarella adds the “pull.”

  • Don’t Over-Bake: The center should be soft and custard-like, not dry like a cake. It will firm up as it cools.

  • Spicy Kick: Add chopped jalapeños or a can of diced green chilies to the batter for a “Tex-Mex” version.

  • Make Ahead: You can mix the ingredients (except the muffin mix) the night before. Stir in the muffin mix right before baking so it rises properly!

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