Cheesy creamed corn casserole is sweet, savory, and delicious. This easy recipe is made without Jiffy mix so it has a custard-like consistency. It’s got 2 styles of corn, 2 kinds of cheese, eggs, and cream, and combines in 1 bowl. It’s the ideal southern comfort side dish for holiday meals, ladies luncheons, or dinner party entertaining.
WHAT'S IN THIS GUIDE?
Sweet & cheesy creamed corn casserole
This easy casserole recipe is deliciously rustic, sweet, and rich. It’s got a hint of spice from some pepper jack cheese, and it’s baked to custard-style perfection.
I love looking at older recipes for inspiration, and I had the opportunity to review the cookbook, Back Around the Table by David Venable. I made this recipe and it’s just what you want in a comforting side dish.
When to serve it
Add this side dish casserole to all kinds of dinner party menus and entertaining. It works as well for brunch as it does for lunch or dinner.
PARTY TIP: Want to add a new recipe to your holiday table? Give it a trial run by making it a week or two ahead so you can give it a taste test and adjust to your personal preference if needed.
Corn casserole without Jiffy
This dish sort of reminds me of cornbread pudding but without the cornbread. It’s creamy and holds up well on the plate.
Feel free to add quick bread or sour dough bread to the table when serving.
How to make cheesy creamed corn
Start with a 9 x 11 baking dish and spray with nonstick cooking spray if you feel you need to. Most have a glaze or are glass, and are easy to clean with or without using the spray.
Make sure to store any leftovers tightly covered in the refrigerator.
Yellow corn. Use 2 cans of yellow corn, drain them, and measure out 3 cups. Or you can use frozen corn, thawed.
Creamed corn. One can gives you plenty of sweet creamy flavor.
Eggs. Use large eggs and lightly beat them so they integrate easily into the mix.
Heavy cream. If you have time, leave it out of the refrigerator for about 30 minutes to help get it closer to room temperature.
Pepper jack cheese. Get a block of pepper jack and shred it yourself.
White cheddar cheese. Shred your own from a block of sharp white cheddar.
Staple & pantry items. Salt, butter, flour, sugar
- Combine all the ingredients in a large bowl, and pour into the baking dish.
- Bake at 350 degrees for about 50 minutes or until set and lightly browned on top.
- Once removed from oven, let rest for 5-10 minutes so it can continue to set.
TIP: If the top is browning too quickly, cover with aluminum foil and continue to bake.
PRO TIP: Feel free to substitute different cheeses like classic Yellow Cheddar, Colby, Double Gloucester, Monterey, Edam, or Gouda.
This casserole goes together so quickly and easily you can mix it up and pour it into the dish the night or morning before you need it. Cover tightly with aluminum foil and refrigerate until ready to bake.
Take the dish directly from the refrigerator to a COLD oven, remove the foil cover, and then turn on the heat. Let the dish and oven preheat together, and then cook as directed.
More side dish recipes
- Creamy hash brown potatoes
- Cheese grits
- Delicious broccoli casserole
- Creamy holiday mac-n-cheese
- Easiest homemade macaroni and cheese
- Streusel topped sweet potato casserole
Get more recipes from Back Around the Table. It’s filled with down home southern recipes that aren’t overly complicated or using exotic ingredients.
If you love comfort food give this creamed corn casserole a try, where you can enjoy traditional dishes with a modern approach.
- 3 cups yellow corn (from 2 cans yellow corn, drained)
- 1 14.5-ounce can creamed corn
- 3 large eggs, beaten
- 1 cup heavy cream
- 1/2 teaspoon salt
- 3 Tablespoons unsalted butter, melted
- 3 Tablespoons all-purpose flour
- 2 Tablespoons sugar
- 1 cup (4 ounces) grated pepper jack cheese
- 2 cups (8 ounces) shredded white sharp cheddar cheese
- Preheat oven to 350 degrees, and spray a 9 x 11-inch baking dish with nonstick spray.
- Combine all ingredients in a bowl, and pour into the baking dish.
- Bake for 45 – 50 minutes, or until set and lightly browned on top.
If top is browning too quickly, cover loosely with aluminum foil and continue to bake.
Once removed from oven, let rest for 5-10 minutes before serving.