Cheddar Corn Bake

I remember the first time I had Cheddar Corn Bake at a potluck, and it was love at first bite! This creamy, cheesy side dish quickly became a favorite at our family gatherings. It's a perfect blend of sweet corn and savory cheddar cheese that will have everyone coming back for seconds. This dish is not only incredibly tasty but also super easy to whip up, which makes it a lifesaver on busy weeknights. Plus, it brings a touch of comfort and nostalgia to any meal, taking you straight back to those warm, Midwestern family dinners.

Cheddar Corn Bake pairs wonderfully with a variety of main dishes. It's an excellent side for BBQ chicken, grilled burgers, or a hearty meatloaf. Don't forget to add a fresh, crunchy green salad and some dinner rolls to balance out the richness of the bake. This dish also holds its own at holiday dinners, making it a versatile addition to your recipe collection.

Cheddar Corn Bake

Servings: 8

Ingredients

1 can (15.25 oz) whole kernel corn, drained
1 can (14.75 oz) creamed corn
1 cup sour cream
1/2 cup unsalted butter, melted
1 box (8.5 oz) Jiffy corn muffin mix
1 cup shredded cheddar cheese

Directions

Preheat your oven to 350°F (175°C).

In a large bowl, combine the drained whole kernel corn, creamed corn, sour cream, and melted butter.

Stir in the Jiffy corn muffin mix until just combined.

Fold in the shredded cheddar cheese.

Pour the mixture into a greased 9x13 inch baking dish and spread it out evenly.

Bake for 45-50 minutes, or until the top is golden brown and the center is set.

Let the bake cool for a few minutes before serving. Enjoy!

Variations & Tips

For a bit of a kick, add a diced jalapeño or some chopped green chilies. If you're looking to make it a complete meal, toss in some cooked and crumbled bacon or diced ham. You can also use different cheeses like pepper jack or Colby for a twist on the classic flavor. When I have leftovers, I like to reheat them for breakfast with a fried egg on top—delicious!