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Easy Corn and Rice Casserole You’ll Make on Repeat: If you’re craving a cozy side dish that’s creamy, cheesy, and no-fuss, my Southern Style Cheesy Baked Corn and Rice is the answer! It’s packed with sweet corn, tender rice, savory broth, and melty cheddar — all baked together into bubbly, golden comfort food. Whether you’re making this for a potluck, holiday table, or a weeknight dinner, it’s a simple recipe with huge flavor pay-off.
This Baked Corn and Rice Casserole is an easy, comforting side dish. It’s a great way to stretch ingredients, feed a crowd, and add a warm, cheesy element to any meal! I designed this baked rice to have just a few minutes of prep and no fancy equipment, so it’s beginner-friendly and always a hit at the table! This recipe is the best side dish Comforting Baked Corn and Rice – No Cream Soup Needed!
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At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
Table of Contents
How to Bake Cheesy Corn and Rice
Simple Corn and Rice Bake – Creamy, Cheesy & Crowd-Friendly: My easy baked corn and rice casserole combines long-grain rice, creamed corn, sweet corn, cheddar, butter, and broth into one creamy, cheesy, golden-baked dish. Simply stir and bake – I designed this recipe from my kitchen, to work in real home kitchens, so you don’t have to worry about wasted ingredients and time.
It’s perfect for potlucks, holidays, or a no-fuss side that goes with just about anything!
Baked Cheesy Corn and Rice Recipe Ingredients
To make this recipe, we will need the following ingredients:
- 1½ cups rice: The hearty base of the dish — it absorbs the creamy, savory flavors while providing satisfying texture and bulk. Long-grain white rice works best for a fluffy but cohesive bake.
- 1 can creamed corn: Adds sweetness, creaminess, and moisture. It acts like a built-in sauce, binding the rice while delivering rich corn flavor.
- 1 can sweet corn, drained: Brings pops of juicy texture and extra corn flavor. The whole kernels add contrast to the soft rice and creamed corn mixture.
- 1 cup shredded cheddar: Melts into the rice for gooey, savory richness. It adds body, tang, and that classic comfort food flavor everyone loves.
- Garlic salt (to taste): Infuses savory, slightly garlicky flavor throughout the dish. It enhances the natural sweetness of the corn and richness of the butter and cheese.
- 1 cup broth: Helps the rice cook evenly and adds depth. Chicken or vegetable broth brings a subtle savory base that balances the sweetness of the corn.
- 4 tablespoons butter: Adds richness, creaminess, and a glossy finish. It helps everything bake together into a cohesive, flavorful casserole and enhances the overall texture.
Steps to Bake Cheesy Corn and Rice
Once you’ve gathered your ingredients, we will use the following steps:
Mix Cheese and Rice
Add cheese and rice to oiled casserole dish and stir.
Stir in Corn
Stir in can of creamed corn, can of drained sweet corn, seasonings, and mix well.
Add Butter and Stock
Top dish with pats of butter and pour stock over the top. Wrap casserole dish tightly with foil.
Bake
Bake for 45 minutes, until golden brown – cover rice with foil for beginning of baking, then uncovered for 25 minutes.
Fluff rice with a fork immediately out of the oven.
Serve & Enjoy!
Garnish with chopped chives, parsley, or cilantro, if desired.
Tips and Tricks to Make Perfect Baked Cheesy Corn and Rice Casserole
Use long-grain white rice for the best texture. Short-grain or instant rice may become mushy or overcooked.
Don’t skip the butter — it helps the top crisp up and adds richness throughout the dish.
Want extra flavor? Stir in sautéed onions, green chiles, diced jalapeños, or smoked paprika.
Double the cheese if you like things ultra-cheesy. Mozzarella or pepper jack are fun swaps for cheddar.
Cover for the first half of baking time if your oven runs hot — then uncover to get a golden top.
Add protein like shredded chicken, sausage, or black beans to turn it into a full meal.
Baked Corn and Rice Side Dish FAQs
It’s not recommended. Instant rice cooks too fast and may result in a mushy texture. Stick to long-grain white rice for the best results.
Cheddar melts beautifully and adds a sharp, savory flavor. For variety, try a blend of cheddar and mozzarella, or sub in pepper jack for a little spice.
It pairs well with BBQ meats, roasted chicken, grilled sausages, or even as a vegetarian main with a side salad.
Absolutely. Store cooled portions in airtight containers and freeze for up to 3 months. Reheat in the oven or microwave with a splash of broth to prevent drying out.
Yes! Mix everything together and refrigerate, covered, for up to 24 hours. Add an extra splash of broth before baking if it looks dry.
What to Serve with Baked Cheesy Corn and Rice
Baked Cheesy Corn Rice Casserole
Ingredients
- 1½ cups long-grain white rice
- 1 14–15 oz can creamed corn
- 1 14–15 oz can sweet corn, drained
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic salt, or to taste
- 1 ½ cup chicken or vegetable broth
- 4 tablespoons butter, cut into small pieces
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or similar-sized casserole dish.
- In a large mixing bowl, combine 1½ cups long-grain white rice, 1 (14–15 oz) can creamed corn, and 1 (14–15 oz) can sweet corn (drained).
- Add 1 cup shredded cheddar cheese, 1 teaspoon garlic salt, and 1 1/2 cup chicken or vegetable broth to the bowl. Stir everything together until evenly mixed.
- Pour the mixture into the prepared baking dish and spread it out evenly.
- Dot the top with 4 tablespoons of butter, cut into small pieces, to help keep the top golden and add rich flavor throughout the dish.
- Bake covered for the first 20 minutes, and uncovered for 20-35 minutes, or until the rice is tender, the mixture is bubbly, and the top is golden brown. Stir once halfway through if needed for even cooking.
- Remove from the oven and let rest for 5–10 minutes before serving. Optional: sprinkle with extra cheese or chopped herbs for garnish.
Notes
- Don’t skip the butter: Dotting butter on top before baking gives the rice a rich flavor and helps create that slightly crisp, golden top layer.
- Want it extra cheesy? Add an extra ½ cup of cheddar or stir in a handful of mozzarella for even more gooey goodness.
- Make it a meal: Stir in 1–2 cups of cooked shredded chicken, crumbled bacon, or sausage before baking to turn this into a one-pan dinner.
- Add spice or herbs: Mix in diced jalapeños, green chiles, or a dash of cayenne for heat. Fresh thyme or parsley adds an herby twist after baking.
- Storage tips: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave with a splash of broth to keep it moist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
