Add a flavorful twist to your Thanksgiving spread with this cheesy corn casserole, packed with the perfect blend of chili and Mexican cheese. This creamy, savory side dish combines sweet corn with a zesty chili kick and a melty cheese topping for a comforting dish that's sure to impress. Whether you're serving it as a new tradition or introducing a bold flavor to your holiday table, this cheesy corn casserole is a must-try!
I love to add chili to just about anything. I just love the slight smoke flavor that it invokes. This slightly smoky corn casserole is just to die for. You've got to try it!
What ingredients are necessary for making Cheesy Corn Casserole?
Please refer to the recipe card for precise measurements.
- 1 15oz can White and Gold Corn, drained
- 1 15oz can Creamed Corn
- 1 8.5oz box Jiffy Corn Muffin Mix
- 1 cup butter, melted and cooled
- 2 eggs, room temperature
- 8 oz sour cream, room temperature
- 1 cup shredded Mexican cheese
- 1 teaspoon chili powder
- ½ teaspoon black pepper
Is there any equipment necessary for making Cheesy Corn Casserole?
Teh only things you'll need are a casserole pan and a mixing bowl.
How to Prepare Cheesy Corn Casserole:
Please refer to the recipe card for precise measurements.
Preheat the oven to 350°.
Combine sour cream, melted butter, chili powder, black pepper and whisk to combine.
Add in the corn, creamed corn, jiffy mix, and eggs. Stir to incorporate.
Fold in the Mexican cheese and pour into a greased casserole pan.
Sprinkle lightly with chili powder.
Bake for 45 - 55 minutes, or until a toothpick comes out clean from the center of the casserole.
Storage:
Corn casserole will keep in an airtight container in the fridge for up to 5 days. It reheats very well!
Reheating:
You can cover the entire casserole in aluminum foil and gently reheat in the oven at 350° for 10 - 15 minutes, or reheat individual portions in the microwave for 2 - 3 minutes.
If you enjoyed this recipe or are looking for more side dishes to complete your Thanksgiving spread, you may also like these others from the blog:
- Classic Deviled Eggs
- Sausage Stuffed Mushrooms
- My Mom's Southern Sweet Potatoes
- Classic Green Bean Casserole
- Fluffy Dinner Rolls with Honey and Rosemary
- Cornbread Stuffing with Fresh Cranberries, Sausage, and Pistachios
Save the recipes for ALL of these Thanksgiving staples as part of my Just the Sides E-Book for November! Just CLICK HERE to subscribe to A Toasted Crumb for your FREE download of the book!
I hope you loved this Cheesy Corn Casserole recipe! If you try it, be sure to leave a comment or tag me @atoastedcrumb on all socials! I’d love to see your work!
Cheesy Sweet Corn Casserole
Ingredients
- 1 can White and Gold Corn, drained
- 1 can Creamed Corn
- 1 box Jiffy Corn Muffin Mix
- 1 cup butter, melted and cooled
- 2 eggs, room temperature
- 8 oz sour cream, room temperature
- 1 cup shredded Mexican cheese
- 1 teaspoon chili powder
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 350°.
- Combine sour cream, melted butter, chili powder, black pepper and whisk to combine.
- Add in the corn, creamed corn, jiffy mix, and eggs. Stir to incorporate.
- Fold in the Mexican cheese and pour into a greased casserole pan.
- Sprinkle lightly with chili powder.
- Bake for 45 - 55 minutes, or until a toothpick comes out clean from the center of the casserole.
