Description

A simple, crowd-pleasing side dish that balances sweet corn with sharp cheddar cheese and tangy buttermilk. This easy-to-make casserole is perfect for holidays, potlucks, or weeknight dinners.

Ingredients

Scale

2 cans (15.25 oz each) whole kernel corn with juice
1 cup buttermilk
1/2 cup unsalted butter, melted
1/2 cup granulated sugar
2 large eggs
1/4 cup all-purpose flour
1 teaspoon baking powder
2 cups sharp cheddar cheese, shredded
1/2 teaspoon salt
1/4 teaspoon black pepper
Optional: 1/2 cup diced jalapeños, 1/4 cup diced green onions, 1/2 cup cooked bacon bits

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9 inch baking dish with butter or cooking spray.
Open the cans of corn and drain the liquid, reserving some for extra juiciness if desired.
In a large bowl, whisk together the melted butter, buttermilk, sugar, eggs, salt, and pepper until smooth.
Add the flour and baking powder to the wet mixture and stir until just combined; do not overmix.
Fold in the drained corn and shredded cheddar cheese until evenly distributed.
Pour the batter into the prepared baking dish and smooth the top with a spatula.
Bake for 35-40 minutes, or until the top is golden brown and a knife inserted in the center comes out clean.
Let the casserole cool for 10 minutes before slicing and serving.

Notes

For best results, shred your own cheese as pre-shredded cheese contains anti-caking agents that prevent smooth melting. If the casserole is too watery, drain the corn more thoroughly. If it is too dry, check it 5 minutes early. Letting it cool for 10 minutes helps it set for easier slicing.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 6
Sodium: 350
Fat: 10
Saturated Fat: 5
Carbohydrates: 25
Fiber: 2
Protein: 10

Keywords: corn casserole, cheddar cheese, side dish, easy recipe, comfort food, holiday sides, buttermilk corn