Cheddar Corn Casserole
This cheddar corn casserole is the kind of Thanksgiving side dish everyone keeps scooping onto their plate. Creamy corn, cheddar, and a golden top, all made without a boxed mix.
Servings: 12 servings
Ingredients
- 4 large eggs room temperature
- 1 cup full-fat plain Greek yogurt (or sour cream) room temperature
- 8 tablespoons (1 stick) unsalted butter melted and slightly cooled
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ¾ cup cornmeal
- 1 teaspoon baking soda
- 2 cups frozen sweet corn
- 1 15-ounce can cream-style sweet corn
- 8 ounces cheddar cheese shredded
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with nonstick spray and set it aside.
- Mix the batter: In a large bowl, whisk the eggs until they are smooth. Add the yogurt, butter, salt, and black pepper. Whisk and add the cornmeal, baking soda, corn kernels, cream-style corn, and cheese. Mix until evenly combined, then pour into the prepared baking dish.4 large eggs, 1 cup full-fat plain Greek yogurt (or sour cream), 8 tablespoons (1 stick) unsalted butter, 1 ½ teaspoons kosher salt, 1 teaspoon freshly ground black pepper, ¾ cup cornmeal, 1 teaspoon baking soda, 2 cups frozen sweet corn, 1 15-ounce can cream-style sweet corn, 8 ounces cheddar cheese
- Bake in the preheated 350°F oven until the top is golden brown, puffed like a soufflé, and still slightly jiggly in the center, 45-55 minutes. Remove from the oven and cool for 5 minutes before serving.
Notes
This casserole can be assembled the day before, covered and refrigerated, and then baked the next day.
Nutrition
Serving: 1serving | Calories: 259kcal