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Southern Cheesy Corn Casserole

Cheese, Vegetables

Submitted by Heather Bilyeu


  • ⅔ C flour
  • ½ C cornmeal
  • 3 Tbsp sugar
  • 1 Tbsp baking powder
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp nutmeg
  • 15 oz can corn, drained
  • 15 oz can cream-style corn
  • 1 C sour cream
  • 1 C milk
  • 4 Tbsp butter, melted
  • 1 ½ C cheddar cheese, shredded and divided


Preheat oven to 350°. 

In large bowl, add flour, cornmeal, sugar, baking powder and spices, and whisk to combine. 

Add drained corn to bowl, along with cream corn, sour cream, milk, melted butter and ¾ cup shredded cheddar cheese. Mix until well combined. 

Pour into greased 9×13-inch baking dish. Place in oven and cook for 30 minutes. 

Remove from oven, top with remaining cheese and place back in oven for 30 minutes. Remove from oven and enjoy. Serves 10–12. 

How to make the day before: Follow directions up to baking. Wrap with plastic wrap and place in fridge overnight or for 24 hours. Bake as directed. 

How to freeze: Follow directions up to baking. Wrap tightly with plastic wrap three times, making sure casserole is airtight. Place in freezer for up to six months or until needed. To cook from frozen you can either let thaw in fridge 24 hours before needed, then cook as directed, or bake straight from freezer for 70–90 minutes. If cheese is beginning to brown on top but not cooked through, tent with foil until done.

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