Recipe by GLOEGGLER
"There are a lot of corn casseroles out there, but this one is extra good because of the tangy cheddar cheese!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (11 ounce) can
whole kernel corn, drained
1 (11 ounce) can
1 (8 ounce) container
1 (8.5 ounce) package
dry corn bread mix
shredded Cheddar cheese, divided
Most excellent. I've used more cheese than the recipe requires, both in the batter and on top. It came out finger-licking good. Five stars.
Althoough this recipe was extremely easy, I thought it had a rather bland taste, and I would probably not make it again.
My husband and I loved this tasty casserole. I used the 14.5 oz. cans of corn and it turned out great. You can add or subtract from this recipe pretty easily and still come out with a great dish.
This was excellent -- although I made some substitutions since I wanted some of the ingredients in the other recipes that sounded good too.
I doubled the recipe; used 1-1/3 c. Jalapeno cheese instead of cheddar cheese, used cream cheese instead of sour cream, used Glory Foods Corn Muffin Mix (2 boxes since I doubled), topped with 1/2 c. Finely Shredded "4-Cheeses" Combination by Kraft and topped with salt, pepper and Emeril's Original Essence Seasoning and a sprinkling of seasoned bread crumbs.
The cream cheese I used wasn't totally softened so it didn't blend as well as I would have liked but this recipe was so much better than the one I made a month ago (an old family favorite w/o eggs and corn muffin mix using green peppers and swiss cheese).
It received rave reviews by the entire office at the Holiday Party!
I made this for Thanksgiving and it was such a hit that the family wants me to make it for Christmas. The only tip I would offer would be to bake it for about 10 minutes less than called for and let the carryover heat finish it off. The original way was a little too dry. This way it stays really moist.
This is an all-time favorite for all potlucks, fish frys and bar-b-q's. I do add one can of chopped green chiles for that little spark!
I loved this recipe...I used sharp cheedar to amp up the flavor and used green onion to give a little color to it. I will make this again and again.
This recipe was a definate hit. I made it for a family reunion and Thanksgiving dinner and both times I took home an empty dish. Very, very good and easy to make. Thanks for sharing this one, everyone loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Corn Casserole
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 87
Enjoy the bright days of summer with easy recipes.
Low-fat, low-carb, paleo, vegan. Get recipes for your lifestyle.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
This creamy casserole is like a cross between corn soufflé and corn pudding.
See how to make super-simple cheesy potato casserole.
See how to make an easy, rich, and creamy corn side dish.