Corn Casserole with Cheddar Cheese

Corn Casserole with Cheddar Cheese


  • Melted Butter: 4 ounces
  • Chopped Large Onion: 1
  • Eggs: 3
  • Sour Cream: 1 cup
  • Cream Style corn: 1 can
  • Salt: 1/4 tablespoon
  • Cornmeal: 1/3 cup
  • Pepper: 1/4 tablespoon
  • Shredded Cheddar Cheese: 1 cup


This recipe has been in my family for many generations now. The family gatherings in the summer were incomplete without the corn fragrance in our house while my mom cooked one of these. I have grown up eating corn casserole at many family gatherings and I remember how the kids used to have a casserole for themselves for all the outdoor picnics and we would just dig in! I feel that this is a recipe that is easier to make, does not require a lot of preparation so you can just pop it in the oven while you finish your other work around the house. The taste of cheese and the corn is definitely what uniquely brings back my childhood memories. You can also add a bit of color by adding bell peppers however I have not added that in this recipe. The part of the dish that still excites my taste buds is that the topping is crunchy while the dish is creamy. This is what makes every bite of the dish, a blissful experience for every corn, cream or cheese lover. A simpler version, for people who have allergy to cheese or for whom cheese might be a migraine trigger, you can follow the exact recipe and leave the cheese put to make a plain corn casserole dish.

We will need to take care of two tasks before we get started on the mix:

  1. Set your oven to 350 degrees F to pre heat it to save on the cooking time later.
  2. Ensure that you have a casserole dish or at least a baking dish available. You can use a medium sized dish.

Now, in order to prepare the mix that goes into the casserole dish and then in the oven:

  1. First of all, heat some butter, around 2 tablespoons in a skillet on medium heat.
  2. Add the chopped onion (and bell peppers, if you have decided to use some) to the butter and stir it so that it becomes softer.
  3. Remove the heat before any color change in onion happens.
  4. In a separate bowl, add eggs to the remaining butter and the sour cream and whisk thoroughly.
  5. Do not blend, simple whisk until the mixture is smooth and not very runny.
  6. Now simply add the cream style corn and the cornmeal into the whisked mixture.
  7. To this add the salt and pepper (feel free to vary the amount according to your taste) and mix really well with a large spoon. Mix so that all the ingredients form a silky mixture. This mixture is neither runny nor hard to move a spoon through.
  8. To this, add the shredded cheddar cheese and soft buttered onion.
  9. Now your casserole mixture is ready.
  10. Line the casserole dish with butter and make sure that grease is enough so that the contents do not stick to the dish.
  11. After carefully spreading the mixture evenly into the casserole, pop the dish into the pre heated oven.
  12. Remove from oven after 60 minutes. You might have to let it be in for a few more minutes if the top has not turned a crusty brown yet.

Enjoy with your family! Bon Appetite!

Important points to remember:

  • Some people simply toss in all the ingredients into a greased casserole dish. I would recommend against it. The whisking as mentioned in Step 4 is very important so that eggs are completely invisible while lending the maximum taste to the dish.
  • Like every casserole dish, this dish tastes best when served warm.
  • If you would like to increase the amount of dish, you can either cook in a larger casserole dish or make more casserole dishes. I would recommend that you make medium sized multiple casserole dishes so that they cook evenly and caramelization on top is perfect in all the casseroles. Remember, the crunch is very significant if you want to get your corn casserole right.