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Creamy Baked Cream Cheese Corn Casserole

A close-up of a square serving of rich cream cheese corn casserole with a golden-brown, slightly caramelized top.
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You make this rich, creamy, and cheesy corn casserole with simple ingredients. It is a family favorite side dish perfect for holidays or weeknight dinners.

Ingredients

Scale
  • 1 (15 ounce) can creamed corn
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (8.5 ounce) package corn muffin mix (like Jiffy)
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese
  • 8 ounces cream cheese, softened and cubed
  • 4 tablespoons unsalted butter, melted
  • 2 large eggs

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish with butter or cooking spray.
  2. In a large bowl, combine the creamed corn, drained whole kernel corn, and corn muffin mix. Stir until just mixed.
  3. Add the sour cream, shredded cheddar cheese, softened cream cheese cubes, melted butter, and eggs to the bowl. Mix everything together until the batter is smooth and the cream cheese is mostly incorporated. Do not overmix.
  4. Pour the batter evenly into the prepared baking dish.
  5. Bake for 45 to 55 minutes, or until the casserole is set in the center and lightly golden brown on top.
  6. Let the casserole cool for 5 to 10 minutes before you serve it.

Notes

  • For an extra cheesy top, sprinkle 1/2 cup of extra cheddar cheese over the casserole during the last 10 minutes of baking.
  • If you prefer a less sweet flavor, use a reduced sugar corn muffin mix or substitute with an equal amount of yellow cornmeal mixed with 2 tablespoons of sugar.
  • You can prepare this casserole ahead of time. Cover the unbaked dish and refrigerate for up to 24 hours. Add about 10 minutes to the baking time if baking directly from the refrigerator.

Nutrition

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