There are a lot of corn casseroles out there, but this one is extra good because of the tangy cheddar cheese!
Most excellent. I've used more cheese than the recipe requires, both in the batter and on top. It came out finger-licking good. Five stars.
Read MoreThis was definitely an easy recipe, but noone in my family liked it!
Read MoreMost excellent. I've used more cheese than the recipe requires, both in the batter and on top. It came out finger-licking good. Five stars.
My husband and I loved this tasty casserole. I used the 14.5 oz. cans of corn and it turned out great. You can add or subtract from this recipe pretty easily and still come out with a great dish.
This was excellent -- although I made some substitutions since I wanted some of the ingredients in the other recipes that sounded good too. I doubled the recipe; used 1-1/3 c. Jalapeno cheese instead of cheddar cheese, used cream cheese instead of sour cream, used Glory Foods Corn Muffin Mix (2 boxes since I doubled), topped with 1/2 c. Finely Shredded "4-Cheeses" Combination by Kraft and topped with salt, pepper and Emeril's Original Essence Seasoning and a sprinkling of seasoned bread crumbs. The cream cheese I used wasn't totally softened so it didn't blend as well as I would have liked but this recipe was so much better than the one I made a month ago (an old family favorite w/o eggs and corn muffin mix using green peppers and swiss cheese). It received rave reviews by the entire office at the Holiday Party!
I made this for Thanksgiving and it was such a hit that the family wants me to make it for Christmas. The only tip I would offer would be to bake it for about 10 minutes less than called for and let the carryover heat finish it off. The original way was a little too dry. This way it stays really moist.
This is an all-time favorite for all potlucks, fish frys and bar-b-q's. I do add one can of chopped green chiles for that little spark!
I loved this recipe...I used sharp cheedar to amp up the flavor and used green onion to give a little color to it. I will make this again and again.
This recipe was a definate hit. I made it for a family reunion and Thanksgiving dinner and both times I took home an empty dish. Very, very good and easy to make. Thanks for sharing this one, everyone loved it.
Totally awesome!!!! I used 1 cup of sharp cheddar in the recipe and 1 cup on top. I also baked it in an 8X8 pan cuz we wanted it thick and I baked it for 30 minutes and 25 minutes with the cheese on top. This is a keeper for sure and we like it better then the other corn casserole without the cheese we always made from this site which we gave a 5 star also.
My children and I love this recipe, but we leave out the onion.
Althoough this recipe was extremely easy, I thought it had a rather bland taste, and I would probably not make it again.
I was looking for a recipe that reminded me of the one my aunt always made for the holidays, but this wasn't it at all. Judging from the recipe alone I would say that it came out too doughy, I definitely wouldn't put the same amount of corn bread mix.
Oh my gosh this was soooooo good!!!! I couldn't get enough of it last night, I really could have eaten the whole pan! This will definitely be my new go-to recipe for corn casserole. Although, mine took longer to cook, about 10 minutes extra. Thanks!
What can I say in one word? "Delicious!" This was a croud pleaser for sure. I did add some ingredients and I used jalepeno corn bread mix instead of regular. I ended up addind green onion and half a red bell pepper for color and flavor. I think this enhanced the recipe in a good way for sure.
This was really good. I had to cook it twice as long though. 45-50 minutes until it was golden brown and not liquid in the center. I also put a bit more sour cream in and it was not a good idea. Put only 8 ounces otherwise there is too much of a bite to it. Otherwise, good consistency and very enjoyable! We had it at Christmas dinner with ham and it was very well received.
very good, but I did make a slight change...added a can of chopped green chiles as we like to kick it up a notch. Great with so many things, guests all kept commenting on how great it was.
This came out TOO dry...followed directions as stated......would never make again...think it had way too much cornbread mix...
Delish! I used frozen corn which I shucked last summer for this recipe rather than canned corn. It turned out wonderful- will make again!
This was a big hit for Thanksgiving. Even my pickiest eater liked it. I would suggest to bake for 35 minutes, add the cheese, then return to oven for 10 minutes. I baked according to recipe and the cheese on top was a bit overdone.
We loved it!!! If there were more stars I would give it. I added chopped kelbsa and some pepper jack chesse for a kick. this made it a whole meal. It was fantastic!
I love this recipe. A friend made it for Thanksgiving, I made it a week later and everybody LOVED it. In fact I am making it for my moms Christmas party at work again today. Super easy, and super good.
This is a new tasty twist on corn! I started making this several years ago. It started out as a side dish for Easter dinner. My nephews liked it so much that it is requested as a side dish for EVERY holiday meal now! My oldest nephew begged his mom for months to make it until she finally asked for the recipe a 2nd time & made it for him!
Only had about 4oz of sour cream so I made up the difference with some ricotta. Apart from adding a bit of salt and pepper I made it as written, and it was a big hit, especially with my two little ones. Wasn't as dry/cornbready as I was expecting. Next time I will halve the batter, and add some fresh diced jalapenos for Husband. Thanks!
This was pretty good and I'd do it again! I added a couple things to bring a little bit more savory flavor to it (added some salt, fresh cracked pepper, smoked paprika, and garlic powder).
I really love corn and cheese so I decided to make this recipe. I didnt add the onion, and instead of cheddar I used colby jack. I read reviews and people said that it was bland. So I added salt and pepper to the mixture. It still came out with barely any flavor. I didnt like this recipe.
Love it!! The recipe is very quick and easy, I normally cook it about 10 minutes longer than the recipe calls for
Delish casserole! I served at Thanksgiving and everyone loved it. My husband is still talking about it!
I didn't really care for this recipe much. I followed the recipe exactly except I used 14 oz cans of corn, and the whole thing turned out kind of bland. Maybe a little salt would have helped... not sure if it would have made enough of a difference for us to love it though. Sorry, I won't be making this one again.
This is delicious! I couldn't stop eating it! I didn't change a thing and it turned out perfect.
Everyone I've made this for has raved about it. Kids love it too! Great recipe, and as my husband says, "there's never too much cheese!"
My son loves to help me make this! It's so easy and the best corn casserole recipe I've found.
I added a cup of mayonaise and no onion and it was a huge hit at a potluck. Mayo made recipe very moist.
I have made this recipe over and over again and it is always a huge hit. If you feel like you need extra flavor try adding the mexican mix of cheddar.
This was a hit with my boyfriend's family at Thanksgiving!! I am proud to say it made the permanent menu and I cannot wait to make it again this year!!
I really enjoyed this recipe because it was easy to make and just awesome. My boyfriend and I ate the leftovers for breakfast with milk!!! Thanks!!
The taste was EXCELLENT. Made it for family dinner and everyone loved it. I felt it was a little on the soggy side, so i might add a little more dry ingredients, and I support the adding of some salt. I also added a Jalapeno and it gave it a pleasant kick.
Great starter recipe. I added cream cheese and extra cheddar cheese for more flavor. I will use this recipe again.
Very good! I doubled the recipe but only had 1 can of creamed corn and it still worked wonderfully! I also used frozen corn instead of canned. I didn't have enough sour cream when I doubled it so I used cream cheese instead and it was sooo delicious! Everyone loved it!
i have tried other recipes for this but this one is the best and is very easy. the only thing i changed was to add frozen corn for the 1 can of reg can corn.i had no leftovers.
This was a good alternative to a standard corn sidedish. My husband & our guests loved it! I cooked it a little longer than the recipe recommended because I was baking another dish at the same time. Turned out yummy!
We have this every year at our holiday gatherings, we always demand it. My aunt is in charge of making it, but it was originally Aunt Hazel's recipe in our family. I'm surprised to see it on here just the way she makes it!
Very BLAND. Followed the recipe, it was easy & the presentation was nice, but it was sorely lacking in flavor. Could really use some pizazz. I wouldn't make it again, but if someone is going to try it, try adding minced jalepenos, maybe some red pepper, etc.
I make this dish every year for Thanksgiving. It goes great with the green bean casserole that is always there. It is always a hit! I leave out the sour cream and I sweat the onions first so it is more like bread, and the kids will eat it.
I made this for Thanksgiving and my family LOVED it! They asked for the recipe immediately. The best part is how simple this dish is to make . . . a crowd-pleaser for sure!
Absolutely amazing!! I will definately make this again. We fixed it as a side to meatloaf and the whole family loved every bite!!
My husband and I really liked this, but our kids didn't. Next time, I will add some meat to make it a full meal.
I liked this recipe alot. It couldn't be easier to prepare. My personal suggestion would be allowing it to cool considerably, or serving it as a cold casserole. My husband doesn't like "sweet" dishes that aren't intended as dessert, so this wasn't to his tastes. But it suited mine just fine!
This was very good and something nice to bring to a get together if you need to bring a dish of something. Everyone loved it.
I did not add the onions. I used sharp cheddar cheese and added jarred jalapenos. Easy, quick, and delicious. What a great side dish to have with turkey.
Have made this twice now and both times it turns out great! The second time I substituted plain greek yogurt for sour cream to save on calories and you couldn't even tell the difference. Very good!
I made this at Thanksgiving and it was a huge hit having never made corn casserole before.
This dish is amazing! I made it for Easter dinner and it was the first to go...with raving reviews. I added a little more cheese and added some seasonings to spice it up a bit. Yum, yum, yum!!
I've had varied versions of this before. Never with onion and without butter. SO GOOD!!! Doubled the recipe with the exception of the corn. I used 2 cans of drained whole kernal and only 1 can of creamed corn and stuck with the one small onion. HIGHLY recommend sweet Vidalia onion. Cook time is a solid hour. I mixed all the cheese into the casserole rather than adding some to the top. I did rotate 180* half through, but my oven needs it. Next time I think I will swap a can of whole kernal for some Glory Foods canned yellow squash and onions!
I make a very similar version of this. Everyone thinks it is the best corn casserole ever. The sour cream makes everything moist, and how bad can anything be with lots of cheese?! Note - I never measure the cheese. I put in a liberal amount of shredded cheese with the casserole, and top it with as much as I think it needs at the end. This beats opening a plain old can of corn any day!
I loved it. I took other viewers advice and decreased time by 10 minutes and it was very moist. Next time I will add all the cheese inside and none on top and add more than it required, I love cheese.
I have never attempted to make a corn casserole ever, and this was extremely simple, and everyone at the Thanksgiving table LOVED IT!!!! My husband is from Wisconsin, (as we know how they love cheese, LOL), and him and his family loved it! I'm making it for our Christmas together because they requested that as my side dish to pass! All I did was add extra cheese to the recipe for baking, and extra for the topping, and it turned out fantastic! And, I even made the recipe doubled, and it came out perfect! Enjoy!!
A staple at any holiday/celebratory dinner. I can't even count the number of times I've been asked for this recipe.
Very good side dish - I doubled the recipe for Thanksgiving and had to stir it 3/4 into cooking so the middle would firm up.
I made this a second time. I tried it once more time because the editor of Allrecipes.com corrected their mistake of omitting what to do with the muffin mix the first time. Fixed correctly, it turned out OK, although I do think if I made it again I would add less muffin mix and maybe double-up on the corn.
Great recipe! We loved it! I added some garlic and more Napa cause we like spicy food! Enjoy!
This was good, although I couldn't taste the cheese at all in it. But maybe it's not supposed to stand out. Either way, it was good and my boyfriend who is a big corn fan really liked it.
Great recipe at my house we serve Mac and cheese on Sundays , I made this instead one Sunday and my family loved it , I added peppers and it gave it a kick will make again soon
Was nice to find a recipe for this casserole that didn't call for butter! I didn't have enough cheese to put on top, but the taste didn't change!
As others have said, this is so easy, and so good! If you're sick of plain cornbread, make this! Mix-ins are great, too!
This was the best corn casserole recipe I could find that incorporated cheese, and it was A HIT! I'm sure the recipe would be just fine exactly as is, but I just added an extra egg, doubled the cheese, added about 1/4 cup sugar, and a bit of green onion. I feel the extra cheese was pretty necessary. The sugar make it taste a little bit more like corn cake, which everyone loved. And the green onion just gave it a bit more flavor. Overall EXCELLENT.
Excellent recipe!! Easy to follow instructions and everyone raves about it. I added some fresh chopped Serrano peppers and green onions for a bit of spice and color.
I made this recipe exactly as directed. It didn’t set up. It turned out more like a spoon pudding sort of like a underdone bread pudding. It Tate’s good so will still have it with my chili but wouldn’t recommend it. Sorry.
I used one can of drained whole kernel corn, one can of creamed corn, 2 cans of drained Fiesta Style corn, one egg, cream cheese instead of sour cream, steak seasoning, Zatarain’s Jalapeño Cheese corn bread 12.5 oz? and doubled the cheese.
YUMMY!! This will be a staple for any family dinner in my home.
This brought back childhood memories! I use extra cheese in and on top for my personal preference! So good!
Love this recipe..can't go wrong with Jiffy, corn, cheese and sour cream...BUT can i please get some suggestions on making it a bit more moist and maybe how to get it to taste a bit more corny..(no pun intended)and does a can of mild chopped green chillis do ok in this recipe? thanks L Watson
Great recipe and really easy to make. I have tried other corn casseroles that call for butter and come out super soupy and greasy. This one is creamy and delicious!
mmmm so yummy. I added a little more cream corn than needed and it was so sweet and delicious!
This was so moist and tasty! I made the recipe exactly as written and was very pleased! Next time (and there will definitely be a next time), I may try adding some sliced green onion.
I loved this - didn't change a thing on the recipe. I've made twice now and both times have came out perfect. I think I'm going to try adding some jalapeno's next time and give it more of a jalapeno cornbread - yum!!!!!
Easy to toss together, well liked recipe. I toss all the cheese together & set the timer for the required time. Holiday favorite
Great recipe, so easy to make. It comes out moist and tasty. I use more cheese than the recipe calls for, maybe double, and my kids love it. When their friends come over, I'm often asked to provide the recipe to their moms!
One of the many reasons that this is one of my family's favs as well as mine is because it is pretty resilient if you bobble it--too wet--cook it longer--10 minutes before time don--check it--if dry--stop the cooking--got 10 oz sour cream left or even 12--dump it in--used you 9"x13" panns already--I used a smaller deeper pan and cooked a little longer--I like my cornbread a tad sweeter so I add 2 Tblsp. of sugar--seldom can anyone mess this recipe up--Oh--substituting an 11 oz can of shoepeg corn works well as do the larger amounts (14 oz) that someone else suggested. Occasionally I will ad a little melted butter or omit onion (daughter doesn't like onion)--also recipe is quite adaptable if you have the ingredients and are also cleaning out frige-once I added 6 oz cheddar-2 torn up slices of Gouda, some Havarti and three slices of extra sharp cheddar on top--this recipe is amazing--Love it .
