Print

Ultimate Creamy Baked Cream Cheese Corn Casserole

A golden-brown, baked cream cheese corn casserole served on a white plate with a piece already scooped out.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, cheesy corn casserole using cream cheese for a comforting side dish perfect for holidays or family dinners. It uses simple ingredients and bakes up warm and bubbly.

Ingredients

Scale
  • 1 (15 ounce) can whole kernel sweet corn, drained
  • 1 (14.75 ounce) can cream-style corn
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese, divided
  • 8 ounces cream cheese, softened
  • 1 package (8.5 ounces) corn muffin mix (like Jiffy)
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1/4 cup milk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the drained whole kernel corn, cream-style corn, sour cream, and softened cream cheese. Mix until the cream cheese is mostly smooth.
  3. Stir in one half cup of the shredded cheddar cheese.
  4. Add the corn muffin mix, eggs, melted butter, milk, salt, and pepper to the corn mixture. Stir everything together until just combined. Do not overmix.
  5. Pour the batter into the prepared baking dish.
  6. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
  7. Bake for 45 to 55 minutes, or until the casserole is set in the center and the top is golden brown.
  8. Let the casserole cool for 10 minutes before you serve it.

Notes

  • You can substitute frozen corn for canned corn; thaw it first.
  • For a make ahead option, prepare the batter and store it covered in the refrigerator for up to 24 hours. Add 5 to 10 minutes to the baking time if baking cold.
  • This recipe is a great Thanksgiving side dish idea.

Nutrition

Find it online: https://dishicious.com/cream-cheese-corn-casserole-recipe/