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Crack Corn Casserole
Caroline

Crack Corn Casserole

This Crack Corn Casserole is creamy, cheesy, and incredibly easy to make. With sweet corn, cheddar, and rich cream baked into a golden, fluffy casserole, it’s the perfect side dish for holidays, potlucks, or busy weeknight dinners.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Casserole, Side Dish
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups sweet corn (fresh or frozen)
  • 1 cup heavy cream
  • 1 cup shredded sharp cheddar cheese
  • 2 large eggs
  • 1 package corn muffin mix (8.5 oz)
  • salt and pepper, to taste

Equipment

  • mixing bowl
  • whisk
  • baking dish
  • measuring cups and spoons
  • spatula

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a baking dish with nonstick spray.
  2. Combine sweet corn, heavy cream, cheddar cheese, eggs, and corn muffin mix in a large bowl.
  3. Stir until the mixture is fully blended and smooth.
  4. Season with salt and pepper.
  5. Pour mixture into prepared dish and spread evenly.
  6. Bake for 45–50 minutes, or until golden and set in the center.
  7. Cool slightly before slicing and serving warm.

Notes

Mix in jalapeños or red pepper flakes for a spicy twist. This casserole reheats well and can be made ahead. Store leftovers in the refrigerator for up to 3 days.