This Cheesy Corn Casserole is a southern classic but you don’t have to be from the south to enjoy it. In this post I’m going to show you how to make this simple but delicious dish.
Is it Cornbread or is it a Corn Casserole?
The answer, my friends, is. . .yes. Yes, it is.
This is probably known to most as a casserole and certainly has that consistency. But it starts with a box of Jiffy cornbread mix and has those rich, sweet flavors found in a good southern cornbread. It’s the perfect side dish for your holiday meal!
It’s also got something else we happen to love here in the south: cheese.
Pass the Cheese Please
You’ll notice that a lot of our dishes here at Backyard Texas Grill are heavy on the cheese.
Like our Cheesy Garlic Bread.
And our Bacon Wrapped Stuffed Chicken.
Oh, and our Cheesy Potatoes with Bacon.
Don’t forget our Savory Southern Corn Dip, which is loaded with grated cheddar cheese.
Oh, and our Breakfast Fatty with Chorizo. It’s got cheese in it, as well.
Yeah, we’re hooked on cheese. And this particular dish has a lot of it: sixteen ounces of grated cheddar, to be precise.
Where this Recipe Came From
This is a family recipe that dates back multiple generations, to Great Aunt Bessie, who lived in South Texas most of her life.
Bessie was known for her many, many down-home meals, including chicken and dumplings. But she passed this Cheesy Corn Casserole dish down to the family, as well.
Now, you know a meal is gonna be good if it comes to you hand-written on index cards. And that’s exactly how this recipe arrived.
So, imagine our surprise when we found out Paula Deen uses the same exact recipe! Now I’m wondering if she knew my great Aunt Bessie. (Or maybe this is just one of those southern classics that has been around forever.)
So, without further ado, let’s take a look at what you’re going to need to make this delicious Cheesy Corn Casserole (also known as Jiffy corn casserole).
Corn Casserole Ingredients
You will find a full printable recipe card at the bottom of this post but here’s a quick look at what you’ll need to make this dish. These are such simple ingredients! You might already have them in your pantry or refrigerator.
- whole kernel sweet corn
- cream style sweet corn
- Jiffy corn muffin mix
- sour cream
- butter, melted
- grated cheddar cheese, divided
How to Make Cheesy Corn Casserole
This is such an easy casserole to make with just a few minutes of prep time required. You just mix the simple ingredients up in one bowl and toss it into a casserole dish to bake.
Preheat oven to 350 degrees Fahrenheit.
Grease a 9×13-inch baking dish and set aside.
Drain whole kernel corn and pour into a large bowl.
Add cream style canned corn (don’t drain).
Add box of Jiffy cornbread mix.
Add sour cream and melted butter (you can use salted or unsalted butter – your preference).
Add 8 ounces of grated cheddar, withholding the rest.
Stir well until all ingredients are combined.
Pour into prepared pan.
Place in preheated 350 degree oven and bake for 30 minutes (*if the middle does not look solid at the 30 minute point, add an additional 5 minutes of cooking time).
Remove from oven, add remaining 8 ounces of grated cheddar cheese on top and bake for an additional 15-20 minutes, or until cheese melts and turns a bubbly golden brown (*if you prefer the cheese not to be so browned, cover the baking dish with foil before placing it in the oven for the final cooking time).
Remove from oven and place on wire rack to cool. Check out that bubbly, cheesy goodness!
Spoon it out of the dish or allow to cool until it can be cut into squares. This creamy corn casserole is best served warm or at room temperature.
Store leftovers in refrigerator in an airtight container, or tightly covered in plastic wrap or aluminum foil. I don’t recommend freezing this casserole.
This dish should stay good for 4 – 5 days.
What to Expect from this Dish
This popular side dish offers a ton of flavor! It’s creamy, it’s sweet, it’s loaded with texture! The crisp corn kernels are perfectly balanced with the sweet cornbread and savory cheddar cheese. This is the best corn casserole and the ultimate comfort food!
Depending on how long you bake it, you’ll either slice it or scoop it up with a spoon. Part of that will depend on how long you allow it to sit after removing from the oven. If you serve it piping hot you’ll need a spoon. Wait awhile and you can serve it with a spatula.
No matter how you serve it, you’ll want to serve it often! When we made it earlier this evening I was reminded why it has always been a family favorite during the holidays. So, thank you, Aunt Bessie, for taking the time to pass this one down. It’s one of our favorite easy recipes for holiday dinners!
Make it Your Own
There are so many different ways to change up this easy corn casserole recipe. Let me share a few possibilities.
Finish it on the Grill: I don’t recommend baking this one the grill, but here’s what you can do: Bake in your oven at 350 degrees for half an hour. Then sprinkle cheese on top and place on your grill with indirect heat for 15 – 30 minutes to allow the smokiness to penetrate the casserole. We tried this variation and it was delicious!
Add some spice: Add a couple of diced jalapeños or a small can of green chiles to the mix. Nothing says “Texas” like some spice!
Sausage: This is another favorite: Add a pound of fried ground breakfast sausage to the dish. I would probably use Jimmy Dean regular or maple. But if you’re adding chiles you’ll want to go with Jimmy Dean spicy.
Hamburger and Onion: This is always a winning combination. Cook a pound of ground hamburger and add a chopped yellow onion to the skillet for the final five minutes of the cook time. Drain and add to the corn mixture.
Add Toppings: Add fun toppings like green onions, bacon pieces or fresh ground black pepper for a colorful and flavorful boost!
Use your imagination to come up with even more additions. This is such a versatile recipe.
What to Serve with Cheesy Corn Casserole
This is an amazing side dish that’s perfect with any of our entrees. Because it’s typically known as a holiday dish you could definitely serve it with:
Perfect Smoked Turkey on the Grill: This corn casserole would be an amazing companion to our smoked turkey.
Drunken Chicken: This is a fan favorite and it pairs beautifully with this side dish.
Bacon Wrapped Stuffed Chicken: We love this dish and think it would be amazing served alongside this cheesy corn casserole.
Reverse Seared Steaks: Steaks and a cheesy side dish? Yes, please!
If you’re looking for a dessert to serve with this dish, we’ve got you covered there, too. Take a look at our Desserts on the Grill post for more ideas.
Thanks for Stopping By!
That’s it for this post, friends! We hope you enjoy this cheesy corn casserole recipe from Backyard Texas Grill. We happen to love it!
Why not pin a few pictures while you’re here?
See this recipe at:
About the Man Behind the Grill
Zach Morrow was born and raised in Texas and has always had a passion for great barbecue. He’s at home behind the grill and loves to feed his friends and family home-cooked favorites as often as he can. He especially loves trying new things and is excited to produce recipes like this one for Backyard Texas Grill.
- 1 large can whole corn (15.25 ounce)
- 1 large can cream style corn (14.75 ounce)
- 1 box Jiffy Cornbread mix *8.5 oz
- 8 oz sour cream
- 1 stick butter, melted
- 16 oz grated cheddar cheese, divided
- Start by preheating your oven to 350 degrees Fahrenheit.
- Grease a 9x13-inch baking dish and set aside.
- Drain whole kernel corn and pour into a large mixing bowl.
- Add cream style corn (don’t drain).
- Add box of corn mix.
- Add sour cream and melted butter.
- Add 8 ounces of grated cheddar, withholding the rest.
- Stir well until all ingredients are combined.
- Pour mixture into the baking dish and place in a preheated 350 degree oven.
- Bake for thirty minutes.
- Remove and add the additional 8 ounces of grated cheddar.
- Bake for another 15 minutes or until cheese melts and turns bubbly.
- Remove from oven and place on wire rack to cool.
- Serve warm.
- Store leftovers in refrigerator, tightly covered in plastic wrap or aluminum foil. This dish should stay good for 4 - 5 days. I don’t recommend freezing this dish.
Amount Per Serving: Calories: 293Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 55mgSodium: 426mgCarbohydrates: 18gFiber: 1gSugar: 5gProtein: 9g