Kansas Cheesy Corn Bake
A creamy baked corn casserole with cheese, showcasing Kansas's abundant corn harvests.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 310 kcal
Equipment
- •Casserole dish
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 17
- carbs
- 32
- protein
- 9
- calories
- 310
Instructions
- 1
Preheat your oven to 350°F. Grease a casserole dish.
- 2
Melt the butter. Whisk it together with the eggs and sour cream.
- 3
Stir in the corn, cornbread mix, and half of the cheese.
- 4
Season with salt and pepper. Pour the mixture into your greased dish.
- 5
Sprinkle the remaining cheese evenly over the top.
- 6
Bake for 40-45 minutes until the center is set and the top is golden.
- 7
Let the dish rest for 10 minutes before serving.
- 8
Serve warm as a side dish.
Chef's tips
Use fresh sweet corn in late summer for the best flavor. Let the casserole rest before serving so it sets properly.
Storage
Refrigerate leftovers for up to 4 days.
Reheating
Reheat individual portions in the microwave or in a 325°F oven.
Common mistakes to avoid
- •Scooping into the dish too soon, which makes it fall apart
- •Not draining canned corn well, which adds too much liquid
Serving suggestions
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