Cheesy Corn Casserole in a Cast-Iron Skillet

Cheesy Corn Casserole

Creamed corn keeps this skillet casserole moist, while drained whole kernels give its tender, corn-bread-like center some texture. Cheddar is mixed into the batter and added again near the end of baking for a generous melted top.

Serve it warm by the spoonful from the cast-iron skillet. The center should be set but still soft, not firm enough to cut into neat wedges. Because skillet depth affects how quickly it bakes, check the center before adding the final layer of cheese.

Ingredients for Cheesy Corn Casserole

• Butter or cooking spray, for greasing the skillet
• 1 box corn muffin mix (about 8.5 ounces/240g)
• 1 can creamed corn (about 14.75 ounces/420g), including its sauce
• 1 can whole-kernel corn (about 15 ounces/425g before draining), drained well
• 1 cup sour cream (240g)
• 1/2 cup unsalted butter (1 stick/115g), melted
• 2 1/2 cups freshly shredded cheddar cheese (280g), divided

Use 1 cup of the cheddar in the mixture and reserve 1 1/2 cups for the top. This corn-muffin-mix version does not need added eggs or extra liquid.

How to Make Cheesy Corn Casserole

1. Prepare the skillet: Preheat the oven to 350°F (175°C). Lightly grease a 10-inch oven-safe cast-iron skillet with enough depth to hold the mixture below the rim.
2. Drain the corn: Drain the whole-kernel corn well. Excess canning liquid can leave the center too loose.
3. Mix: In a bowl, stir together the corn muffin mix, creamed corn, drained whole corn, sour cream, melted butter, and 1 cup cheddar just until combined. The mixture will be thick and spoonable. Spread it in the skillet.
4. Bake the base: Bake uncovered for about 35–42 minutes, starting to check at 35 minutes. The center should look set rather than liquid or glossy-wet, and the edges should be lightly browned. If the center still looks wet, continue baking and check again in short intervals before adding the cheese.
5. Add the topping: Scatter the remaining 1 1/2 cups cheddar evenly over the casserole. Bake for about 8–12 minutes more, until the cheese is melted and bubbling in spots. Remove it before the top becomes deeply browned or firm.
6. Rest and serve: Let the casserole rest in the skillet for 5–10 minutes, then serve warm by the spoonful.

How to Tell When the Center Is Set

Check the center before adding the topping cheese: it should no longer look liquid or glossy-wet, though it will still be moist. The edges should be lightly browned and may pull slightly from the skillet. Resting helps the casserole settle, but it will not finish setting a wet center.

Why the Skillet Can Change the Bake Time

The timing is an estimate for a 10-inch cast-iron skillet. A deeper skillet may need longer for the center to set, while a wider, shallower pan may bake faster. Go by the center and edges rather than the clock alone. Adding the reserved cheddar only after the base is nearly set keeps the topping from browning too much during a longer bake.

Make-Ahead, Leftovers, and Serving

For advance preparation, bake the casserole first and reheat it later. Holding the unbaked mixture overnight may change its consistency. Refrigerate leftovers in a covered container.

To reheat, cover and warm in a 350°F oven for about 10 minutes, checking that the portion is heated through. Larger or colder portions may take longer.

Serve alongside roast, pulled pork, or chili. For another corn-muffin-mix variation, see Easy Jiffy Corn Casserole with a Golden Cheddar Top. For a softer, pudding-style corn side, try Southern Corn Pudding with a Tender, Golden Crumb.

Nutrition

Approximate nutrition per serving, based on 8 side-dish servings: 510 calories, 15g protein, 33g fat, and 40g carbohydrates. Values will vary with ingredient brands and portion sizes.