If you’re hunting for a side dish that gets people genuinely excited, look no further than this Cream Cheese Corn Casserole. It’s dreamy, cheesy, and full of a sweet corn flavor that manages to win over even the pickiest eaters at the table. With luscious cream cheese and tangy sour cream melted into every bite, this is the kind of comfort food you’ll want on repeat, whether it’s a cozy Sunday dinner or the star of your holiday spread.
Ingredients You’ll Need
Cream Cheese Corn Casserole only requires pantry staples and a handful of fresh ingredients, but each one plays a big part in making this dish truly irresistible. You’ll taste the creamy, tangy, and cheesy goodness in every scoop, with pops of corn sweetening every bite.
- Whole kernel corn (2 cans): Adds pops of sweetness and juicy kernels for burst-in-your-mouth texture.
- Creamed corn (2 cans): Brings creamy body and natural sweetness, binding everything together.
- Cream cheese (8 ounces, softened): Makes every bite rich, velvety, and decadently smooth.
- Unsalted butter (1/2 cup, melted): Adds flavor and keeps the casserole moist.
- Sour cream (1 cup): The tangy touch that brightens the richness of the cheese and corn.
- Eggs (2 large): Help the casserole set up beautifully and hold its texture when sliced.
- Corn muffin mix (8.5 ounces): The secret to that fluffy, pudding-like texture with corn flavor in every bite.
- Salt (1/2 teaspoon): Balances all the sweetness and enhances the overall flavor.
- Black pepper (1/4 teaspoon): Adds a gentle hint of warmth.
- Cheddar cheese (1 cup, shredded): Melts into gooey pockets inside and a bubbly golden crown on top.
How to Make Cream Cheese Corn Casserole
Step 1: Prep Your Oven and Dish
Start by preheating your oven to 350°F. Lightly grease a 9×13-inch baking dish, making sure to get into the corners so your Cream Cheese Corn Casserole won’t stick. This little bit of prep gets everything ready for easy assembly.
Step 2: Mix the Creamy Base
In a big mixing bowl, combine the drained whole kernel corn, creamed corn, softened cream cheese, melted butter, sour cream, and eggs. Stir everything together until the mixture is smooth and creamy—don’t worry if there are a few small lumps from the cream cheese, they’ll melt right in as it bakes.
Step 3: Add the Dry Ingredients
To your luscious base, add the corn muffin mix, salt, and black pepper. Gently fold until just combined; overmixing can give you a dense casserole, and we want fluffiness! You’ll start to see the mixture thicken up just a bit—perfect.
Step 4: Fold in the Cheddar Cheese
Fold in half of the shredded cheddar cheese. This not only brings a delightful cheesiness to every bite but also ensures that wonderful gooey texture embedded right into the casserole.
Step 5: Assemble and Top
Pour the mixture into your prepared baking dish, smoothing it into an even layer. Sprinkle the remaining cheddar cheese all over the top, making sure you get cheese in every corner for the ultimate golden crust.
Step 6: Bake to Perfection
Slide the dish into your hot oven and bake for about 45 to 50 minutes. You’ll know your Cream Cheese Corn Casserole is ready when the edges are golden and the center is set but still a little jiggly. Remove from the oven and give it a five-minute breather before serving—this makes it super easy to slice.
How to Serve Cream Cheese Corn Casserole
Garnishes
For a pop of color and extra burst of flavor, shower your finished casserole with chopped fresh chives, sliced green onions, or even a handful of fresh parsley. A sprinkle of smoked paprika can also add an irresistible touch.
Side Dishes
Cream Cheese Corn Casserole pairs beautifully with just about anything: try it alongside roast chicken, glazed ham, or grilled sausages. For a vegetarian feast, serve it with a crisp green salad and roasted vegetables. It’s just as welcome at a summer barbecue as at your holiday table.
Creative Ways to Present
For an elegant twist, try baking individual portions in ramekins or muffin tins—these mini versions bake up adorable and are perfect for buffets or large gatherings. You can even scoop it into lettuce cups or stuff it into hollowed-out bell peppers for a show-stopping presentation.
Make Ahead and Storage
Storing Leftovers
Leftover Cream Cheese Corn Casserole keeps well for up to 4 days in the refrigerator. Let it cool completely, then cover tightly with foil or transfer portions to airtight containers. The flavors often deepen overnight, making it just as delicious the next day.
Freezing
To freeze, let the casserole cool fully after baking. Wrap the dish snugly with plastic wrap and then foil, or place slices in freezer-safe containers. It’ll keep for up to 2 months. Thaw overnight in the fridge before reheating for best texture.
Reheating
Gently reheat leftovers in a 350°F oven, covered with foil, until warmed through (about 20-25 minutes). For quick meals, you can also use the microwave. If the casserole looks a little dry, add a splash of milk or cream before reheating to revive its creamy texture.
FAQs
Can I use fresh or frozen corn instead of canned?
Absolutely! Substitute two cups of fresh or thawed frozen corn for each can of whole kernel corn. The flavor will be fresher and slightly sweeter, but you’ll still get that signature Cream Cheese Corn Casserole experience.
What can I add for a spicy kick?
If you like heat, stir in a can of diced green chiles or add a handful of chopped pickled jalapeños right into the batter. You can also sprinkle crushed red pepper flakes on top before baking.
Can I make Cream Cheese Corn Casserole ahead of time?
Yes! You can assemble the casserole up to a day in advance, cover it tightly, and store it in the fridge. When ready to serve, bake as directed, adding a few extra minutes if it’s cold from the fridge.
Is there a gluten-free option?
To make this dish gluten-free, substitute your favorite gluten-free corn muffin mix in place of the standard version. The texture will be just as rich and satisfying.
How can I tell when the casserole is fully baked?
The edges should be golden brown and the center set but still slightly wobbly. A toothpick inserted in the center should come out mostly clean, and the top will have a beautiful golden crust from the cheddar cheese.
Final Thoughts
There’s something truly magical about sharing a bubbling dish of Cream Cheese Corn Casserole with friends and family. It’s simple, satisfying, and always vanishes fast. I hope you fall in love with it as much as we have—don’t be surprised if this one receives requests holiday after holiday!
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Cream Cheese Corn Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the creamy and comforting goodness of this Cream Cheese Corn Casserole. A perfect side dish for any occasion, this cheesy and savory casserole is sure to be a crowd-pleaser.
Ingredients
For the Casserole:
- 2 cans (15 ounces each) whole kernel corn, drained
- 2 cans (15 ounces each) creamed corn
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 2 large eggs
- 1 box (8.5 ounces) corn muffin mix
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish.
- Mix Ingredients: In a large bowl, combine the drained corn, creamed corn, cream cheese, melted butter, sour cream, and eggs until smooth.
- Add Dry Ingredients: Stir in the corn muffin mix, salt, and pepper until just combined. Fold in half of the shredded cheddar cheese.
- Bake: Pour the mixture into the prepared baking dish, spread evenly, and top with the remaining cheddar cheese. Bake for 45 to 50 minutes until golden brown and set.
- Serve: Let the casserole cool for 5 minutes before serving.
Notes
- For a spicy twist, consider adding diced green chiles or jalapeños.
- This casserole can be made ahead and baked before serving.
- Leftovers reheat well in the oven or microwave.
Nutrition
- Serving Size: 1 square
- Calories: 310
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 65 mg
