Cheese Corn Casserole

Cheese Corn Casserole

13 Reviews 1 Pic
Renee Palfenier
Recipe by  Renee Palfenier

“A tasty, slightly rich side dish that my whole family fights to get to. It's also very easy to prepare.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Spray one 10x10 inch pan with non-stick cooking spray.
  2. ina medium skillet, saute onions in butter over medium heat until soft; set aside.
  3. In a medium sized bowl, combine corn muffin mix, milk, corn and hot sauce.
  4. Pour cornbread into baking dish and layer with onions, followed by sour cream and cheese.
  5. Bake for 25 to 30 minutes, cover for last 15 minutes.

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Reviews (13)

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This was alright but I wasn’t thrilled. I was first dismayed while making this that it called for only 1 cup of creamed corn. Pleeeease….what use would I have for less than half a can of leftover creamed corn? I love recipes that utilize already prepared canned goods. Can you imagine if you had to cream your own corn before making a simple side dish casserole? But since I do value the canned goods in a recipe I also deduct from the worthiness of any recipe that doesn’t utilize a whole standard can size worth of the ingredients. Use the leftovers in another recipe? Maybe but I have to make an effort to find and cook a recipe that uses another half a can of that ingredient! Most times a leftover like that ends up money in the garbage after it turns green in the refrigerator. I don’t like that! I used only about a Tablespoon of milk to make up for the additional liquid of the entire can of creamed corn (since I did use it anyway). Mind you maybe this wasn’t the way to go because the cornbread base seemed kind of dense and took about 50 minutes to cook. It was nice and moist though . Don’t let the hot sauce fool you I couldn’t even detect it in the recipe when it was finished. Use a lot more if you want it to taste a little spicy. The sautéed onions were delicious but I think I’ll stick to them on my hamburgs and hot dogs, not in a casserole. The sour cream and cheese was the best part. This really didn’t seem like a casserole but more like a stiff cornbread pudding. I’ve made



Excellente recipe! Everybody was coming back for more. I prepared a variation changing the cheddar for swiss cheess, and found the result yummier and with a nicer presentation



I see a hundred recipes for this, but this is the best version - although I use a whole can of cream corn (or more) whenever I make it. The layering brings out the flavors better, and making it without the whole corn kernels makes it much creamier and a little sweeter. Great recipe!

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Amount Per Serving (6 total)

  • Calories
  • 428 cal
  • 21%
  • Fat
  • 25.9 g
  • 40%
  • Carbs
  • 38.9 g
  • 13%
  • Protein
  • 11.8 g
  • 24%
  • Cholesterol
  • 59 mg
  • 20%
  • Sodium
  • 978 mg
  • 39%

Based on a 2,000 calorie diet



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Awesome and Easy Creamy Corn Casserole


next recipe:

Cheesy Corn Casserole