If you are looking for the traditional sweet corn casserole recipe with Jiffy, this isn’t it. However, this is an uber-delicious ultra-cheesy corn casserole side dish without jiffy and loads of corn kernels, oodles of cheese, and corn meal.
If you are looking for an alteration of the same old corn casserole recipe (I’m not hating; it’s my favorite holiday side), this unique take on a delicious hometown Southern dish might fit the bill.
Consistency-wise, this recipe has cornmeal (making it stand quite like cornbread mix rather than an ooey-gooey casserole dish), but boxed Jiffy still works as a sweeter substitution.
Why you will love this cheesy corn casserole recipe!
There is no doubt that some version of a classic corn casserole is on your list for a holiday meal. In our home, we always assign this popular dish to the kids because it’s so easy to make.
While it IS my favorite dish in its original and rustic form, this new take with tons of cheese dials up the simple dish to an ultimate creamy cheese corn casserole that I know you will love!
Having variations of common dishes really helps when holidays like Thanksgiving and Christmas are so close together. That way, instead of duplicating the menu, you get to stick with a family favorite and perfect side dish without compromising the integrity of a recipe everyone loves.
If you are expecting a lot of corn casserole this fall, make sure to also try Fiesta Corn Casserole, Street Corn Casserole, and delicious Mexican cornbread casserole, all awesome holiday side dish ideas.
Just a note about the ingredient list below. You can substitute frozen (thawed) corn for regular ears of shucked fresh corn kernels. It takes about 8 large ears to equal 2 pounds of corn, should you want to go super homemade.
- baking powder
- salt, pepper, and cayenne pepper
- frozen corn
- sour cream
- Shredded Colby jack cheese
- grated Parmesan cheese
- green onions
How to Make Cheesy Corn Casserole
Preheat the oven to 350 and grease a 9×13 baking pan with nonstick cooking spray. Set aside.
- Combine flour, cornmeal, baking powder, salt, black pepper, and cayenne in a large mixing bowl. Mix well. Set the flour mixture aside.
- Add half of the thawed corn and chopped onion to a food processor and pulse for 10 seconds.
- Add the corn and onion mixture to the bowl of flour mixture and mix all ingredients well.
- Stir in the remaining corn, sour cream, half of the shredded cheese, 1/4 cup Parmesan cheese, eggs, and butter. Mix well.
- Pour the corn mixture into a prepared baking dish and spread it evenly.
- Sprinkle the top of the casserole with the remaining shredded cheese and grated Parmesan cheese.
- Bake in preheated oven for 40–45 minutes or until slightly puffy and the cheesy corn is golden brown.
- Let the casserole cool for 10 minutes before sprinkling with green onions and serving.
There is no reason that fresh Parmesan cheese cannot be added to this comfort food recipe.
I have not personally substituted Jiffy corn muffin mix in this recipe yet, but it’s on my radar to try in the near future. That doesn’t mean you can’t try! After all, recipes are meant to be experimented with. If I was going to substitute, I would eliminate the cornmeal, baking soda, and flour and substitute for 1 box of Jiffy. I make no guarantees it will “work,” but in theory, it should be fine and provide a sweet taste.
The best cheese to use in this recipe is shredded cheddar cheese, Colby Jack, or Monterey Jack. If you want to add some spice to this dish, try pepper jack instead.
This recipe hasn’t been tested for the Ninja Foodi, but here is a Ninja Foodi Corn Casserole Recipe that has been.
Related Corn Side Dish Recipes
- Parched Corn
- Air Fryer Corn Dogs
- Corn Succotash
- Corn and Tomato Salad
- Corn Dip
- Homemade Creamed Corn
Cheesy Corn Casserole
- 1/2 cup all purpose flour
- 1/3 cup cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/4 teaspoon cayenne pepper
- 2 lbs. 32 oz. frozen corn thawed
- 1/3 cup onion minced
- 1 cup sour cream
- 8 oz. shredded Colby jack or Cheddar cheese, divided in half
- 1/2 cup Parmesan cheese grated , divided into 1/4th a piece
- 2 eggs
- 4 tablespoons butter melted
- 2 green onions sliced thin
- Preheat oven to 350 and grease a 9×13 baking casserole dish with nonstick cooking spray.
- In a large bowl, combine flour, cornmeal, baking powder, salt, pepper and cayenne. Mix all dry ingredients well. Set aside.
- Add half of the thawed corn and minced onion to a food processor and pulse for 10 seconds.
- Add corn/onion mixture to flour mixture combine together.
- Stir in remaining corn, sour cream, half of the shredded cheese and 1/4 cup Parmesan cheese, 2 eggs and butter. Mix well.
- Pour cheesy corn mixture into prepared baking pan and spread evenly.
- Sprinkle with remaining shredded cheese and rest of grated Parmesan cheese.
- Bake for 40-45 minutes or until slightly puffy and cheese is golden brown.
- Let casserole cool for 10 minutes before sprinkling with green onions and serving.
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.