This Corn Casserole with Cheese is simple to put together and guaranteed to be a crowd pleaser. You can’t beat creamy, cheesy corn topped with buttery breadcrumbs.
When you’ve run a recipe website for as long as I have, sometimes you feel as though you’ve published every possible type of recipe. So recently, I’ve been looking through my archives for those missing dishes. I discovered that I didn’t have nearly enough corn side dishes, and the ones I did have were all served cold.
So, I got right to work developing a warm, bubbling, cheesy corn casserole that will be perfect for this holiday season!
About this Corn Casserole with Cheese:
This casserole comes together using a few simple ingredients that are transformed into something so warm and comforting that it will be a star at your dinner table. You can make this with fresh or frozen corn kernels. Then, add all the good stuff: sour cream, cornmeal, onions, thyme, cream and cheese!
The crunchy topping is made with panko breadcrumbs and melted butter, and it really adds an extra special bit of oomph to the dish. While you can use traditional breadcrumbs, panko breadcrumbs are bigger and crunchier, and they’re the ones I always keep on hand.
Use an Award Winning Cheese!
Because there are so few ingredients, cheese selection is of the utmost importance here. While this casserole is adaptable to just about any cheese that your family loves, Stella Fontinella cheese is a really good place to start.
It’s my favorite melting cheese, so it’s my first choice for grilled cheese sandwiches and panini. And it melts beautifully in sauces and casseroles like this one.
To make a good thing even better, Stella Fontinella rubbed wedges are hand-rubbed to create four unique flavors – Black Pepper, Harissa, Basil Pesto and Bourbonista. These rubbed wedges will be a standout on any cheese board, but are great for cooking, too.
For this corn casserole, Stella Black Pepper Fontinella Cheese (which just won silver at the World Cheese Awards!) added a rich creaminess with a flurry of cracked peppercorns. I actually think ANY of the flavors of rubbed wedges would be great in this recipe!
How to make Corn Casserole without creamed corn or corn muffin mix:
One thing I discovered when researching corn casseroles on the internet is that almost all of them seem to use canned creamed corn and packaged corn muffin mix. These aren’t ingredients I typically buy, and to be honest, canned creamed corn really grosses me out (sorry!).
Instead of those ingredients, I simply used plain cornmeal and real cream in this recipe. My family loved this casserole using real, fresh ingredients!
Can I make Corn Casserole ahead of time?:
Yes! You can put this casserole together ahead of time and refrigerate it. It can keep in the fridge for 2 to 3 days before baking. Bring to room temperature for one hour before baking according to the recipe.
- 1 egg
- 1 pound fresh or frozen corn kernels
- 6 ounces fontinella cheese, shredded
- 3/4 cup heavy cream
- 3/4 cup sour cream
- 1/4 cup cornmeal
- 1/4 cup minced onion
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1/2 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- Preheat oven to 350 degrees F.
- In large bowl, whisk egg until smooth. Add corn, cheese, cream, sour cream, cornmeal, onion, thyme, salt and red pepper flakes. Stir until well combined. Transfer to medium baking dish.
- In small bowl, stir together breadcrumbs and butter. Sprinkle mixture evenly over corn mixture.
- Transfer to oven and bake 40 to 45 minutes or until bubbly and golden brown. Let stand 5 minutes before serving.
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Amount Per Serving: Calories: 337 Total Fat: 24g Saturated Fat: 14g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 90mg Sodium: 345mg Carbohydrates: 23g Net Carbohydrates: 0g Fiber: 2g Sugar: 5g Sugar Alcohols: 0g Protein: 10g
More great corn recipes:
- Mexican Street Corn Brats – bookmark this for next summer!
- Grilled Parmesan-Pesto Sweet Corn – an Italian twist on elote.
- Bacon, Corn & Cheddar Pancakes – these savory pancakes are great for dinner.
- Mexican Street Corn Salad – a reader favorite!
- Summer Vegetable Pepe Pasta Salad – a unique take on classic pasta salad.
- Fried Corn with Bacon from Dinner at the Zoo
- Roasted Corn and Jalapeno Dip from Let’s Dish Recipes
Disclosure: This is a sponsored post written by me on behalf of Saputo Cheese USA Inc. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.