Cheesy Corn Casserole
This is my best cheesy corn casserole yet – tons of corn flavor and super cheesy! Perfect for holiday side dishes or summer picnics.
With Thanksgiving only a week away, I have holiday food on the brain!
Yesterday, I went on and on about pies when I shared with you my cranberry cheesecake crumb pie, and today I feel like we need to talk about quite possibly my favorite part of Thanksgiving dinner – the side dishes! How do you rank your Thanksgiving foods? For me, side dishes rank wayyyyy higher than the turkey itself, which is insane since we spend so much time and energy fretting over how to prepare it and making sure it comes out absolutely perfect.
But truth be told? I could skip turkey altogether and just pile my plate high with mashed potatoes, stuffing, sweet potato casseroles and rolls (pass the butter, please).
And cheesy corn casserole? One of my all-time favorites!
This will be the third (!) corn casserole that I’ve shared here on the site, and approximately the umpteenth I’ve actually made in the last handful of years. Corn casserole recipes (especially the cheesy variety) are like chocolate chip cookies or brownies for me – I can rarely see a recipe for one and not be tempted to make it immediately, even if I’ve already declared a favorite.
The previous two corn casserole recipes that I’ve shared (here and here) were both based on a corn muffin mix, and while they are both totally delicious, I wanted a great recipe that didn’t use any packaged ingredients.
This recipe delivered on all accounts – no packages, tons of corn flavor, LOTS of cheese, and it makes enough to serve a crowd at Thanksgiving dinner (although I wouldn’t bank on leftovers!).
I actually made this for the first time over the summer to go along with BBQ ribs, and it was fantastic.
So don’t be tempted to pigeon hole this cheesy corn casserole as holidays-only. You should totally make this for Thanksgiving, for Christmas, and a million other times throughout the year. It’s way too good to only dust off once a year!
One year ago: Sausage, Apple and Sage Stuffing
Five years ago: Thanksgiving Turkey Cupcakes
Cheesy Corn Casserole
Ingredients
- 8 ounces (226.8 g) Monterey Jack cheese, divided
- ½ cup (62.5 g) all-purpose flour
- ½ cup (79.5 g) cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- ¼ teaspoon (0.25 teaspoon) black pepper
- ¼ teaspoon (0.25 teaspoon) cayenne pepper
- 32 ounces (907.19 g) frozen corn, thawed, divided
- 4 scallions, thinly sliced, white and green parts divided
- 1 cup (230 ml) sour cream
- ½ cup (50 g) grated Parmesan cheese, divided
- 2 eggs, lightly beaten
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish.
- Cut 4 ounces of the Monterey Jack cheese into ½-inch cubes. Shred the remaining 4 ounces of Monterey Jack cheese; set aside.
- In a large bowl, whisk together the flour, cornmeal, baking powder, salt, pepper and cayenne.
- Place half of the corn and the scallion whites in the bowl of a food processor and pulse until it reaches a coarse puree, about 10 pulses.
- Stir the pureed corn mixture into the flour mixture. Stir in the cubed Monterey Jack cheese, remaining half of the corn, sour cream, ¼ cup of the Parmesan cheese, eggs, and melted butter until combined. Transfer the mixture to the prepared baking dish and sprinkle with the shredded Monterey Jack cheese and remaining ¼ cup Parmesan cheese.
- Bake until the casserole is slightly puffy and the cheese is golden brown, 45 to 50 minutes. Remove from the oven and let cool for 10 minutes. Sprinkle with the scallion greens and serve.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
If I wanted to make half the recipe, would you suggest an 8×8 pan?
Yes, that would work perfectly!
Great, thank you!!
I made a half recipe of this tonight. It was very fresh tasting and the whole family liked it. Next time my husband want me to add a can of drained diced green chile.
Made this corn casserole for our Thanksgiving this year and holy cow, it was amazing!! Â I’d never had a cheesy corn casserole before but let me tell you: now I’m hooked! Â Think I might have to try making it again for some more folks at Christmas, it was just so good. Â Thanks so much for sharing this delicious recipe.
This recipe did not deliver. Followed the directions and ingredients to the “t” so try it first before a major event like Thanksgiving. Would half the cayenne pepper and add more sour cream or cheese or maybe cream cheese if ur inclined to try. Not a fav of our family. The texture was just too stiff not cheesy at all. ?
I had the same experience and want to try again, with less corn meal, I think. Or more egg or adding cream cheese. Taste was good, but a bit too dry
Delicious recipe. We made this corn casserole for a Thanksgiving dinner at my restaurant, and the customers absolutely loved it. Rave reviews! Thank you!
Hi. I don’t have a food processor what would an alternative be?
Hi Stacie, I would use a blender.
Michelle,
What a great idea to add just a little bit of Cayenne to give the casserole just the slightest bit of kick. I’ve been researching dishes to make for Thanksgiving, and I think I settled on this one!
Thanks for sharing! Cheers!
Hi Michelle — everyone in my family hates the taste of sour cream. Do you think I could substitute heavy cream or half and half instead? This looks incredible!!
Hi Emily, The consistency wouldn’t work for those substitutions. You can’t taste sour cream in the finished dish – it just helps with moisture and to balance the sweetness. The only substitute I would feel comfortable suggesting would be plain yogurt.
I would like to make this a little ahead of time for Thanksgiving. How far in advance, if at all, do you think I could make this without baking and then bake it on the day I’d serve it and still have good results?? Would love to do it the night before……Thank you!
Yes! I was coming back to ask the same thing!
Hi Carol, my guess would be the baking powder might lose its action if you made it all up and then left it uncooked for any length of time. If I wanted to make it ahead of time I’d do as much pre-prep as I could (whisk the dry ingredients together, grate the cheese, make the corn puree etc) the night before but I wouldn’t mix it all together until the day…or I’d cook it the day before and reheat it.
Hi Carol, As Chris mentioned, the leavening factor might decrease a bit. That being said, (and I haven’t tested this as a make-ahead), but I don’t think it would ruin it to assemble it the night before.
What do you suggest using for a substitute for the flour to make the dish GF? My sister is GF & I would like to make this for Thanksgiving so she can enjoy it too!
Hi Debbie, I’m admittedly not very versed in gluten-free baking, so I would suggest using whatever gluten-free flour you usually substitute for all-purpose.
Hi Debbie,
I am a bit late to the party.  I’d recommend using a GF flour such as Pamela’s. If you have Whole Foods in your area they usually carry it but if not, I’d order it from Amazon.  I’ve had success substituting it in other recipes.Â
Hi! Could I use one cup of self rising cornmeal mix instead of the cornmeal, flour, baking powder, and salt? Thanks!
Hi Leighanna, I would not recommend that substitute, I would stick with the recipe as written in this case.
I was not planning on making a corn casserole until you shared this yummy recipe! Definitely adding to the Thanksgiving table. Looks delicious!
I’ve never even heard of a corn casserole and you’ve made three?! WOW! Is this an East Coast dish or am I just nuts? Or both?! :)
Hi Lisa, I actually think it’s a southern thing!
I love corn casserole, anything with corn. This recipe looks scrumptious and will definitely being going on my “to make” list. Thanks for another great recipe and have a Happy Thanksgiving!
Can this recipe be made the day ahead and then reheated the day of serving?
Hi Barbara, While I think it’s best fresh, it would definitely still be good reheated like this.