Print

Ultimate Creamy & Cheesy Cream Cheese Corn Casserole

A square slice of moist cream cheese corn casserole with visible corn kernels and a golden, slightly caramelized top.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this rich, creamy, and cheesy corn casserole using cream cheese. It is a simple baked casserole perfect as a potluck favorite side or a Thanksgiving side dish.

Ingredients

Scale
  • 1 (8 ounce) package cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 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 sharp cheddar cheese, plus more for topping
  • 2 large eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. In a large bowl, beat the softened cream cheese and butter together until smooth.
  3. Add the creamed corn, drained whole kernel corn, corn muffin mix, sour cream, 1 cup of cheddar cheese, eggs, salt, and pepper to the bowl. Mix on low speed until just combined. Do not overmix.
  4. Pour the batter into the prepared baking dish.
  5. Sprinkle extra shredded cheddar cheese evenly over the top.
  6. Bake for 45 to 55 minutes, or until the center is set and the top is golden brown.
  7. Let the casserole rest for 10 minutes before you serve it warm.

Notes

  • For a slow cooker corn casserole variation, mix all ingredients and transfer to a greased 4-quart slow cooker. Cook on low for 3 to 4 hours or on high for 1.5 to 2 hours.
  • You can substitute Monterey Jack cheese for some of the cheddar for a different flavor profile.
  • This recipe is a kid friendly casserole recipe that pairs well with ham or turkey.

Nutrition

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