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Cheesy Corn Casserole

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This comforting six ingredient Cheesy Corn Casserole takes just 10 minutes to prepare and will without a doubt become your most requested side dish. #cheese #corn #casserole #sidedish #easyrecipe #thanksgiving #christmas #easter

This comforting six ingredient Cheesy Corn Casserole takes just 10 minutes to prepare and will without a doubt become your most requested side dish.

Two stacked white plates hold Cheesy Corn Casserole with a casserole dish and another white plate of casserole behind it.

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Original content posted March 2016.  Updated November 2020.

I love how food has the ability to transport you to a specific time in your life.  This Cheesy Corn Casserole?  It brings me to the hectic days of welcoming a new baby into our home, baby number three specifically, and the kindness of a friend who made us an incredible meal that included this amazing side dish.  

A hand inserts a spoon into a white dish of Cheesy Corn Casserole on a wooden platter, surrounded by white plates and forks and two small bowls full of cheese and corn.

We INHALED it and I found myself e-mailing a request for the recipe that night.  Pretty amazing given that I’m sure I was in that newborn fog and likely hadn’t even gotten to shower that day.

A white dish of Cheesy Corn Casserole sits on a wooden tray flanked by a striped napkin and two small bowls holding corn and cheese.

This comforting six ingredient Cheesy Corn Casserole takes just 10 minutes to prepare and will be requested for Sunday dinner, holiday dinners or any day ending with the letter Y.  This is the perfect side dish that I often serve along side my Slow Cooker Honey Mustard Ham, Easy Hash Brown Potatoes and Dyed Deviled Eggs.  

A serving spoon holds Cheesy Corn Casserole on a black background.

Jiffy Corn Casserole with Cheese

You now know the reason why we enjoy this side dish quite frequently!  It’s actually been used as payment to my sister-in-law for babysitting for us on occasion as well.  You know what they say, food is the way to the heart!

SIDE NOTE: If you’re looking for an easy corn casserole recipe with a bit of a kick, you’ll definitely want to try my Southwest Green Chile Corn Casserole.

An overhead shot of a dish of Cheesy Corn Casserole with a spoon sitting on a wooden tray surrounded by two white plates full of casserole, forks, a striped napkin and two small bowls holding corn and cheese.

Are you ready to make this Cheesy Corn Casserole the star of your dinner table?  If you’re feeding a crowd, no problem.  I often will double this recipe and put it into a 9″ x 13″ casserole dish.  Simply double the ingredients required but keep the cooking time the same.

All of the ingredients needed to create Cheesy Corn Casserole sitting on a white speckled background.

When I received the return e-mail with the requested Cheesy Corn Casserole recipe, I couldn’t believe how easy it was.  It requires just six ingredients – a can of creamed corn, a can of regular corn, a box of Jiffy cornbread mix, eggs, cheese and vegetable oil. 

Step by step photos of how to create Cheesy Corn Casserole on a white speckled background.

How to Make Cheesy Corn Casserole

[1]  In a medium bowl, add creamed corn, corn, cornbread mix, eggs, cheese and vegetable oil.

[2]  Stir together all ingredients until just combined.

[3]  Pour batter into greased 2 quart casserole dish.

[4]  If desired, add a bit more cheese to the top to form a crispy cheese crust on the top of the casserole. Bake at 350 degrees for 55-60 minutes or until golden brown.

A white dish of Cheesy Corn Casserole sits on a wooden tray, surrounded by white plates, forks, a spoon, striped napkin and two small bowls of cheese and corn.

 

Print Recipe
4.55 from 20 votes

Cheesy Corn Casserole

This comforting six ingredient Cheesy Corn Casserole takes just 10 minutes to prepare and will be requested for Sunday dinner, holiday dinners or any day ending with the letter Y.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 409kcal
Author: Melanie Bauer | Melanie Makes

Ingredients

  • 1 14.75- ounce can creamed corn
  • 1 14.75- ounce can corn drained
  • 1 8.5- ounce box Jiffy cornbread mix
  • 2 eggs
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup vegetable oil

Instructions

  • Preheat oven to 350 degrees.
  • In a medium bowl, stir together all ingredients until just combined.
  • Pour batter into greased 2 quart casserole dish.
  • If desired, add a bit more cheese to the top to form a crispy cheese crust on the top of the casserole.
  • Bake for 55-60 minutes or until golden brown.

Nutrition

Calories: 409kcal | Carbohydrates: 28g | Protein: 7g | Fat: 30g | Sodium: 575mg | Sugar: 11g

Reader Interactions

Comments

    • Melanie says

      Hi, Carol - I haven't tried preparing it this way so I can't say for certain. It doesn't take long to prepare so if you're able, I'd simply prepare the recipe as written.
      Reply

    • Melanie says

      Hi, Brittany - I've never tried freezing it as it always disappears so quickly, but I'm thinking you could in an airtight container!
      Reply

  4. Mary Nixon says

    Iā€™ve made this cornbread for over 30 years and it can be very versatile. I often add half a pound of cubed pepper jack cheese and some spicy salsa. There are lots of additions that make this dish even more enjoyable!
    Reply

      • Amanda says

        It works perfectly in a crockpot! High for 2-3 hours or until the center is set. Sometimes the edges end us a bit dark, but overall, the crockpot works wonderfully. This recipe has become a holiday tradition at my house!
        Reply

        • Melanie says

          Amanda, thanks so much for taking the time to let me know you've tried this and it works. So appreciate it! So glad that you enjoy it and it's become a part of your holiday celebration.
          Reply

  13. Chrissie Baker says

    Now this is my favorite side dish. It's so fast and easy. I I have no words to say how much this is the perfect recipe for my family. You are GENIUS! And I'm happy to save your recipe.
    Reply

    • Melanie says

      Hey, Kerry - I haven't tried freezing it as it's honestly one of those dishes that's just so impossibly easy I've never thought of it! If you give it a try, let me know how it works for you! And enjoy your vacation. :)
      Reply

  17. Jessica Farley says

    Last year, I attempted a different recipe for a similar dish, and it was a total flop. This year (Thanksgiving/today) I made this recipe and it was THE BEST DISH EVER!!!! So many compliments, and I honestly think it was the best dish on the table:) And, insanely easy to prepare. I'll be making this every Thanksgiving from now on:) PS: I added a small can of green chilies-yum! Happy Holidays! Jessica
    Reply

    • Melanie says

      Jessica, your comment totally made my Thanksgiving - thank you! So glad that it was a part of your family's celebration. Thank you so much for taking the time to let me know you enjoyed it. So appreciate it!
      Reply

  18. Margo says

    I have all ingridients but the regular corn bread mix I have a honey cornbread mix. I really want to give it a try but would using the sweet mix make a big difference? We like the honey cornbread and muffins better than the regular mix
    Reply

  19. Samantha says

    I doubled the recipe and put batter in a 9x11 disposable pan. I prepared the batter last night. I plan on bringing it to room temperature and then baking today. Fingers crossed. I'm hoping it bakes well even though the pan is smaller than the recommended size.
    Reply

  20. Michelle L Irby says

    This version of corn pudding sounds great!! I am going to use this one for Thanksgiving!! Have you ever tried it with green and red peppers? My recipe has the peppers but no cornbread, but since we all love cornbread it should be a hit. They sell canned corn with the peppers, but usually I just cut up fresh ones. But I am definitely making it and I am going to add the peppers!! Your recipe is a lot easier and quicker!!
    Reply

  21. Bev says

    I made this for a family gathering & have been requested to make it every time we get together. BTW, I substituted applesauce for the oil, and it was DELISH !
    Reply

    • Melanie says

      So glad you enjoyed it, Bev! Thank you so much for taking the time to let me know, so appreciate it!
      Reply

  23. Emily says

    Can I make this ahead of time to bake the next day? I wasn't sure if it'd soak up the moisture and be dry.
    Reply

    • Melanie says

      Hey, Emily - I honestly haven't tried making it ahead of time. It's so easy that it takes just minutes to prepare so I'd wait and just prepare it the day that you're going to enjoy it.
      Reply

  24. Arthur says

    Thanks Melanie for an awesome recipe. It sounds like the perfect dish for an old fashioned gathering, and easy enough for ME to prepare. Cooking time the same for a doubled recipe in a disposable pan? I can do that.
    Reply

    • Melanie says

      Hi, Arthur - You can totally do this! And likely earn major popularity points at your gathering, too! Yes, just double and use the same cooking time and make in a 9x13 disposable pan and you'll be good to go. Let me know what you think if you give it a try! :)
      Reply

  25. Marina says

    I just made this dish for a Christmas party at my school today. It was demolished. Someone commented that they really did not like corn but it was so good she just had to have thirds! It was amazing and I like how I can add additional ingredients like peppers in the future... Love it!
    Reply

    • melanie says

      What a compliment, Marina - so glad that it was such a hit! Thanks so much for taking the time to let me know that it was enjoyed!
      Reply

    • melanie says

      Hi, Tiffany - I haven't tried this. The batter is so easy to stir together and doesn't take any time at all that I've never considered it.
      Reply

  28. Ekh says

    Hi there! Can this be made the night before? If so, how would you store it? I want to make this for a work potluck but dont want to get up at 4:30 am just to make it:) thank you!
    Reply

    • melanie says

      Hey, Ekh - I'm thinking you'd be okay. I'd store in covered in the fridge and then just reheat, covered, so that it's warm when served. Enjoy!
      Reply

  29. jJudy says

    Try the rolls of creamed corn, they're in the freezer section and look like a roll of sausage. I like to mix white and yellow corn together and the only seasonings I use is half a stick of butter~ or more with salt to taste and lots of black pepper. It tastes like it came from the field!!
    Reply

  30. Laura says

    Help!!! Melanie, can I double this recipe???? Also if yes, the size pan? People are coming over and have the stuff doubly and wanted to reach out first. Thanks in advance ????
    Reply

  31. Marie says

    I'm very excited to make your corn casserole! It sounds amazing! I'm thinking to make it for an anniversary party coming upā€¦ Have you ever double the recipe? Wondering how to adjust the cooking time? I will be using one of those disposable foil pans. Thanks for any suggestions ..... Marie
    Reply

    • melanie says

      Hi, Marie! Thanks so much for your kind words! I double this recipe frequently since we enjoy it so much. I simply use a 9x13 pan and follow the same cooking time. Hope that helps!
      Reply

  32. Beth Gardner says

    Love ideas! After cooking for family of 10 - wrestlers, footballers, softball players for years, I learned to buy, cook, and plan for 'left overs, my husband and I simply ran out of ideas! Portions could be halved. But ideas are few So any suggestions to that end would be helpful! My sole suggestion for an excellent site! Grandma. Grandma Beth
    Reply

    • melanie says

      Hi, Jordann - I've never tried it without that ingredient so I can't tell you for sure. Let me know if you give it a try that way!
      Reply

  34. Alley Wally says

    Any suggestions for using fresh corn? I dont buy a lot of can food, I prefer fresh... This looks sooo good though!
    Reply

    • melanie says

      Hi, Alley - Fresh would be fine except for the creamed corn substitution. I'm not sure it would work well given the difference in consistency.
      Reply

  36. Ilka Molitor says

    Came across this recipe on Pinterest, and made it for our church Pot Luck dinner, and it was the hit of the party!!!!! Thank you for sharing it. ??
    Reply

    • melanie says

      Hi, Ilka! You totally made my day - thanks not only for trying my recipe, but for also letting me know it was such a success!
      Reply

  38. Margot says

    Your link pictured in my screenshot linked below, gets this result: https://www.dropbox.com/s/hpcwrpyt2izy7bo/Screenshot%202016-03-17%2020.23.18.png?dl=0 "The page you are looking for isnā€™t here. Did you get here from a link on PromoSimple? If you did, please email us at support (at) promosimple (dot) com so we can correct our mistake. Did you get here from a link on another website? Perhaps the link is outdated or misspelled. If so, please email us at support (at) promosimple (dot) com with the link you were trying to reach. To visit the PromoSimple.com homepage, please click here. Thanks! The PromoSimple Team" Am I the only one having this problem?
    Reply

  39. Angie says

    I've made something similar to this and we loved it! Can't wait to try yours! So sweet of your friends to bring you dinner!
    Reply

  40. MalissaDean says

    Love, love cornbread. It's such a southern tradition I mastered. Usually eaten with Fried Chicken or Stewed Chicken. I believed I have a recipe with Jiffy mix with Corn, but never with cheese. Oh my gosh...it's a must try. Looking forward to making this for our next family gathering. Thankful for this oneā€¼ļø??
    Reply

  41. Michelle says

    Your cornbread casserole looks so delicious! My kids LOVE cornbread! Crossing my fingers on your giveaway...my husband gave me my first piece of Le Creuset for Christmas and it is awesome! I wish I could replace all my cookware!
    Reply

    • melanie says

      Thanks, Laura! And your kids don't like cornbread? How is that possible?! I need to hide it from mine so they don't eat it all. ;) Let me know if you give this recipe a try!
      Reply

  47. Jennifer Corpening says

    This recipe looks so good! Looks like a corn pudding recipe that a Mexican restaurant called Chi Chi's had, or still has as far as I know. One problem I encountered when entering the contest....when I pinned it to pinterest, it pinned as a black bean hummus recipe for some reason. I'd like to pin it so I don't lose it....and ideas?
    Reply

    • melanie says

      Oh, I remember Chi Chi's, Jennifer! I don't think I had their corn pudding, but it sounds delicious! Thanks for the heads up about the Pin - should be fixed now! :)
      Reply

      • Sandra says

        As a southerner... ? you think it would turn out just as well if u make my own cornbread as to use jiffy??? I've never used a mix before. Thanks Sandra
        Reply

        • Melanie says

          Hi, Sandra - I haven't substituted my homemade cornbread for this as I'm thinking it would throw off the ratio for the other ingredients. If you give it a try, let me know what happens!
          Reply

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