"There are a lot of corn casseroles out there, but this one is extra good because of the tangy cheddar cheese!" — GLOEGGLER
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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
This creamy casserole is like a cross between corn soufflé and corn pudding.
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