Southern Cheesy Corn Casserole is soon to be a favorite and holiday table staple. This southern casserole is everything you love about corn, cheese, and a subtle sweet flavor. Everyone will be coming back for seconds!
We are coming in hot today with another Thanksgiving side dish! Southern Cheesy Corn Casserole is all parts carbs and cheese that you want on your plate!
My father-in-law makes a version of this every year and I can't get enough of it! And ironically enough - I don't like corn! But there is something about this that I can't resist.
- all things cheesy - hello I am in love already
- part cornbread like part spoonbread like
- slightly sweet - which honestly I think is the part that gets me this most!
I know you will be just as OBSESSED with this as we are so let's get baking!
Ingredients Needed
- Flour
- Cornmeal
- Sugar
- Baking Powder
- Salt
- Pepper
- Nutmeg
- Canned Corn
- Canned Cream Corn
- Sour Cream
- Milk
- Butter
- Cheddar Cheese
How to Make
- Start by adding in all your dry ingredients in a bowl and whisk to combine.
- In a separate bowl add in all the liquid ingredients and mix it all together.
- Add the wet ingredients to the dry ingredients, along with half of the cheese - and mix until all the flour and cornmeal are well incorporated into everything.
- Place in the oven for 30 minutes. Then take out, top with remaining cheese, and bake for another 30 minutes.
This is best enjoyed hot and fresh out of the oven - you will 100% be going back for seconds!
How to Prep Ahead of Time for Thanksgiving
Making as much as you can ahead of time (did you see all my party tips I like to do this time of year? This is one of them) is the name of the game this time of year. Good thing this corn casserole can be made weeks or even months in advance and waiting for Thanksgiving to arrive.
How to Prep the Day Before:
- Make the casserole completely up until baking. Wrap with plastic wrap and place in the fridge overnight or for 24 hours.
- Bake as directed.
How to Prep Ahead and Freeze:
- Follow the directions all the way up until putting in the oven. Wrap tightly with plastic wrap 3 times making sure it is airtight (make sure to label what it is on the outside!) Place in the freezer for up to 6 months or until needed.
- To cook from frozen you can either: Place in the fridge 24 hours before to begin to thaw and cook as directed below OR place straight into the oven from the freezer baking for 70-90 minutes. If the cheese is beginning to brown on top but not cooked through all the way, loosely wrap a piece a foil overtop until hot and cooked all the way through.
Either way you decide to make it, you won't be disappointed with this Southern Cheesy Corn Casserole!
Frequently Asked Questions
Keep leftovers wrapped airtight in the fridge for 3-4 days.
Yes you can use frozen corn instead of canned corn - you will need about 1.5-2 cups of frozen corn. Do not substitute the can of cream corn though! That is a crucial ingredient that cannot just be subbed out for regular corn.
More Thanksgiving Side Dish Recipes
- Strawberry Pretzel Jello Salad
- Creamy Southern Mashed Potatoes
- Southern Cheddar Mac and Cheese
- Slow Cooker Green Beans
- Maple Balsamic Roasted Brussel Sprouts
- Brown Butter Sweet Potato Casserole
- Shaved Brussel Sprout Salad with Honey Dijon Dressing
- Sous Vide Maple Carrots
- Southern Cornbread and Biscuit Dressing
- Easy Broccoli Casserole
- Creamy Instant Pot Mac and Cheese
- Potato Rolls
Recipe
Southern Cheesy Corn Casserole
- Total Time: 70 minutes
- Yield: 8-10 1x
Description
Southern Cheesy Corn Casserole is soon to be a favorite and holiday table staple. This southern casserole is everything you love about corn, cheese, and a subtle sweet flavor. Everyone will be coming back for seconds!
Ingredients
- ⅔ Cup Flour
- ½ Cup Cornmeal
- 3 Tablespoons Sugar
- 1 Tablespoon Baking Powder
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
- ½ Teaspoon Nutmeg
- 1 Can of Corn - drained
- 1 Can Cream Corn
- 1 Cup Sour Cream
- 1 Cup Milk
- 4 Tablespoons Butter - melted
- 1 ½ Cup Cheddar Cheese - shredded
Instructions
- Preheat the oven to 350 degrees.
- In a large bowl add flour, cornmeal, sugar, baking powder, salt, pepper, and nutmeg and whisk to combine.
- Add to the bowl the corn that has been drained, cream corn, sour cream, milk, melted butter, and ¾ cup of shredded cheddar cheese.
- Mix until all the flour and cornmeal have been combined.
- Pour corn mixture into a well-greased 9x13 baking pan. Place in the oven and cook for 30 minutes.
- Remove from the oven and sprinkle the rest of the cheese on top of the casserole and place back in the oven for 30 minutes.
- Remove from the oven and enjoy!
Notes
How to Prep the Day Before:
- Make the casserole completely up until baking. Wrap with plastic wrap and place in the fridge overnight or for 24 hours. Bake as directed.
How to Prep and Freeze:
- Follow the directions all the way up until putting in the oven. Wrap tightly with plastic wrap 3 times making sure it is airtight (make sure to label what it is on the outside!) Place in the freezer for up to 6 months or until needed.
- To cook from frozen you can either:
- Place in the fridge 24 hours before needing to thaw and cook as directed below.
- Place straight into the oven from the freezer baking for 70-90 minutes. Keep wrapped in foil until the last 30 minutes so the cheese does not burn.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Side
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 285
- Sugar: 5.5 g
- Sodium: 254.5 mg
- Fat: 14.3 g
- Carbohydrates: 33.8 g
- Fiber: 1.6 g
- Protein: 8.7 g
- Cholesterol: 37 mg
Keywords: Southern Cheesy Corn Casserole
