Cheesy Corn Casserole

This Cheesy Corn Casserole is the holiday side dish of your dreams: seriously easy to make and filled with delicious flavor!

corn casserole

Corn Casserole

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To be honest, I didn’t really grow up eating corn casserole. We were generally pretty basic with our corn preparation. Salt and pepper for steamed corn (usually from the freezer) and salt and butter for corn on the cob. So figured I should mix it up a bit, especially for holiday gatherings.

Now I considered making a Jiffy corn casserole recipe, because I feel like Jiffy Corn Bread tends to be a popular option as the based for this type of recipe. I also happen to have a ton of Jiffy mixes hanging out in my pantry right now for another killer recipes that I’ve been testing, which you’ll see in the coming weeks. But I really didn’t want it to have a bread-like base, I wanted it to be a deliciously creamy casserole, so Jiffy corn casserole was out.

I also ditched the idea of cream corn casserole because creamed corn really doesn’t appeal to me. But I am super happy with the easy corn casserole recipe that I landed on. The dish starts with frying up some bacon, like many of the best dishes do. A little bit of cream cheese, shredded cheddar and milk add a luxuriously creamy texture without being overwhelmingly rich. And Ritz crackers add the perfectly buttery crunch that we all know and love.

jiffy corn casserole

Tips for making Cheesy Corn Casserole:

  • Be sure to fry the bacon at a lower heat (no higher than medium) because you won’t be draining the pan between batches and it will splatter and burn you if the heat is too high.
  • This recipe works best if you thaw the corn before adding it to the pan. I find it easiest to place the bags in the refrigerator the night before but in a pinch you can run it under some cool water for a few minutes just before adding it to the pan.
  • For the Ritz crackers, I crush them up right in the package to try and eliminate the extra mess.
  • Be sure to reserve some of the crumbled bacon for topping the casserole. I crumbled six slices for inside the casserole and used the last two for topping.

corn casserole with cream cheese

Frequently asked questions about making Corn Pudding Casserole:

  • Can this be made ahead? Yes, but I would only make it up until just before putting it into the oven and then bake it off just before serving and store it covered in the fridge. You may need to adjust the baking time to be sure that it heats through after chilling as well.
  • Can this be frozen? I wouldn’t recommend freezing this recipe.
  • How long with the leftover last in the refrigerator? They will last a few days but this definitely is best served right out of the oven.
  • Is corn casserole healthy? No, not really. But it is delicious and it’s generally not a dish you’d make to eat on a daily basis, so a little bit should be fine for most people.

baked corn casserole

Helpful tools:

  1. Chef’s knife
  2. Cutting board
  3. Measuring cups
  4. Measuring spoons
  5. Large saute pan
  6. Wooden spoon
  7. 9″ x 9″ baking pan

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Cheesy Corn Casserole
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins

This Cheesy Corn Casserole is the holiday side dish of your dreams: seriously easy to make and filled with delicious flavor!

Course: Side Dish
Cuisine: American
Keyword: corn casserole
Servings: 8 servings
Author: Jessy Freimann, The Life Jolie
  • Cooking spray
  • 8 slices bacon
  • 1 cup onion, finely diced
  • 2 Tablespoons flour
  • 1/2 cup milk
  • 2 16 ounce packages frozen corn, thawed
  • 4 ounces cream cheese, cut into cubes
  • 1 teaspoon seasoned salt
  • 1/8 teaspoon cayenne pepper (or more if you want it spicy)
  • 1 3/4 cups crushed Ritz crackers, divided (basically 1 and 1/2 sleeves of Ritz crackers)
  • 1 cup cheddar cheese, shredded and divided
  1. Preheat the oven to 350 degrees and grease a 9" x 9" (or similar size pan) with cooking spray and set aside.

  2. Over medium heat in a large saute pan, fry 8 slices of bacon. Remove the bacon from the pan once crisp and leave all the bacon grease in the pan. 

  3. Add diced onion to the pan and saute until soft, about 3-5 minutes.

  4. Add flour and stir until there are no lumps. Cook for 1 minute.

  5. Add milk, corn, cream cheese, seasoned salt and cayenne pepper and stir frequently until the cream cheese has melted and everything is well combined.

  6. Add 1 cup (1 sleeve) crushed Ritz crackers, 1/2 cup shredded cheddar and crumble in 6 slices of the bacon. Stir until well combined.

  7. Pour into the greased pan and spread into an even layer. 

  8. Top this with remaining shredded cheddar, remaining crushed Ritz crackers and crumble on remaining bacon.

  9. Bake for 30 minutes or until hot and bubbly. Serve immediately.

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