Ultra Cheesy Corn Casserole
Serves: 8
Prep Time: 10 minutes
Bake Time: 35–40 minutes
Ingredients:
Wet Ingredients
- 2 cups corn kernels
- 1 cup sour cream (or plain yogurt)
- ½ cup melted butter
- 2 large eggs
Dry Ingredients
- 1 cup all-purpose flour
- 1 cup cornmeal (optional but gives amazing texture — can use all flour instead)
- 1 tbsp sugar (optional but boosts flavor)
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp black pepper
Cheese
- 1 ½ cups shredded mozzarella (for gooey stretch)
- 1 cup cheddar cheese (for flavor)
- ¼ cup Parmesan (optional but rich and savory)
Seasoning / Topping
- 1 tsp dried parsley
- ½ tsp garlic powder (optional)
- Extra mozzarella + cheddar for topping
Instructions
1. Prepare the Batter
- Preheat oven to 350°F (180°C).
- Grease a 9×9 or 9×13 baking dish with butter or oil.
- In a large bowl, whisk together the melted butter, sour cream, and eggs until smooth.
- Stir in the corn kernels.
2. Mix the Dry Ingredients
- In a separate bowl, combine:
- flour
- cornmeal
- sugar
- baking powder
- salt
- black pepper
- Whisk to evenly blend.
3. Combine Wet + Dry
- Add the dry mixture into the wet mixture.
- Stir gently until just combined — don’t overmix.
4. Add the Cheeses
- Fold in:
- mozzarella
- cheddar
- Parmesan
- Add parsley and garlic powder.
- The batter should be thick, creamy, and full of cheese.
5. Pour and Top
- Spread the batter evenly into the greased baking dish.
- Sprinkle the top generously with extra mozzarella + cheddar to create a bubbly cheesy crust.
6. Bake
- Bake for 35–40 minutes, or until:
- the top is golden
- the center is set
- cheese is melted and bubbling
- Let it rest 5–10 minutes before serving so it firms up slightly.
Serving Suggestions
- Serve warm so the cheese pulls apart beautifully.
- Perfect with BBQ chicken, roasted meats, soups, chili, or holiday meals.
- Add jalapeños for a spicy version.
- Add cooked chicken or turkey to turn it into a full meal.
