Cheesy Creamed Corn Casserole Bake

Cheesy Creamed Corn Casserole Bake.

🧀 Ingredients

• 2 cups sweet corn kernels (fresh, canned drained, or frozen thawed)

• 1 cup cream-style corn

• 1 cup shredded mozzarella cheese

• 1 cup shredded cheddar cheese

• 3 large eggs

• 1 cup milk (or half-and-half for richer texture)

• ½ cup all-purpose flour

• ¼ cup melted butter

• 1 teaspoon baking powder

• ½ teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• 1 tablespoon chopped parsley (optional, for garnish)

👩‍🍳 Instructions

1. Preheat Oven
   Preheat to 350°F (175°C). Grease a round or square baking dish.

2. Mix Wet Ingredients
   In a large bowl, whisk eggs, milk, melted butter, cream-style corn, salt, pepper, and garlic powder.

3. Add Dry Ingredients
   Stir in flour and baking powder until smooth.

4. Fold in Corn & Cheese
   Add sweet corn and half of both cheeses. Mix gently.

5. Assemble
   Pour mixture into prepared dish. Top with remaining mozzarella and cheddar.

6. Bake
   Bake for 40–50 minutes or until golden brown and center is set.

7. Cool & Serve
   Let rest 10 minutes before slicing. Garnish with parsley.

❓ Q & A

Q1: Can I make it without flour?
Yes. Substitute with ¼ cup cornstarch or make it crustless by skipping flour (texture will be softer).

Q2: Can I use only one type of cheese?
Absolutely. Cheddar alone works great, but mozzarella gives that stretchy effect.

Q3: How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat in oven or microwave.

Q4: Can I add protein?
Yes! Add cooked shredded chicken, crispy bacon bits, or diced ham.

Q5: Can this be made ahead?
Yes. Assemble and refrigerate (unbaked) up to 24 hours. Bake when ready.

Q6: Why is my casserole watery?
Too much liquid from canned corn. Make sure to drain kernels well before mixing.