Creamy Corn Casserole With Cheese
This creamy corn casserole with cheese is a delightful and comforting dish that combines sweet corn, creamy layers, and rich cheese, making it perfect for gatherings, potlucks, or as a side dish for any meal.
Equipment
- 1 9x13 inch baking dish
- 1 mixing bowl
- 1 whisk
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 oven
Ingredients
- 2 cans (15 oz each) sweet corn, drained
- 1 can (15 oz) creamed corn
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese Reserve a small amount for topping if desired.
- 1 cup crushed buttery crackers
- ½ cup melted butter
- 3 large eggs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the drained sweet corn, creamed corn, sour cream, melted butter, and eggs. Whisk until well blended.
- Add the garlic powder, onion powder, salt, and black pepper to the mixture. Stir until evenly combined.
- Fold in the shredded cheddar cheese, reserving a small amount for topping if desired.
- Gently incorporate the crushed buttery crackers into the mixture until just combined.
- Pour the mixture into a greased 9x13 inch baking dish and smooth out the top with a spatula. Sprinkle the reserved cheese on top if using.
- Bake in the preheated oven for 45 minutes or until the casserole is bubbly and golden brown on top.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
This casserole can be made ahead of time and refrigerated. Just bake it when you're ready to serve.
Feel free to add chopped green onions or diced bell peppers for extra flavor and color.
For a spicier version, add diced jalapeños or sprinkle red pepper flakes on top before baking.