Cheesy Corn Casserole

Here’s a classic, creamy cheesy corn casserole recipe that’s comforting and easy to make:

Ingredients (Serves 6–8)

• 2 cups corn kernels (fresh, frozen, or canned, drained)
• 1 cup sour cream
• 1/2 cup butter, melted
• 1 cup shredded cheddar cheese
• 1/2 cup cornmeal
• 1/4 cup milk
• 2 eggs
• 1 tsp baking powder
• Salt and pepper to taste
• Optional: chopped green onions or jalapeños for extra flavor

Instructions

1. Preheat Oven
   • Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.
2. Mix Wet Ingredients
   • In a large bowl, combine sour cream, melted butter, milk, and eggs.
3. Add Dry Ingredients
   • Stir in cornmeal, baking powder, salt, and pepper. Mix until smooth.
4. Add Corn and Cheese
   • Fold in corn kernels and 3/4 of the shredded cheese. Save the rest for topping.
5. Bake
   • Pour mixture into prepared baking dish. Sprinkle remaining cheese on top.
   • Bake for 40–45 minutes, or until golden brown and set in the center.
6. Serve
   • Let it cool slightly before serving. Garnish with green onions or jalapeños if desired.

💡 Tips:

• For extra creaminess, mix a can of creamed corn with the corn kernels.
• Use pepper jack cheese instead of cheddar for a spicier twist.
• This casserole works well as a side dish for holiday meals or weeknight dinners.

If you want, I can make a 5-minute prep, one-bowl version of cheesy corn casserole that’s even quicker for busy nights.

Do you want me to do that?