A rich, creamy, and Cheesy Cream Cheese Corn Casserole loaded with cream cheese, this dish is the ultimate comfort food. It’s perfect as a side dish for family gatherings, holiday dinners, or any occasion that calls for something warm and satisfying.
Why You’ll Love This Recipe
I love how easy it is to put this casserole together with simple ingredients I usually have in my pantry. The creamy texture and cheesy flavor make it a crowd-pleaser every time. Whether it’s served alongside roasted turkey, ham, or even a casual weeknight dinner, this casserole is always a hit. Plus, the golden-brown crust gives it a beautiful, rustic presentation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 (15-ounce) can whole kernel corn, drained
1 (15-ounce) can cream-style corn
4 ounces cream cheese, softened
1 cup sour cream
1/2 cup unsalted butter, melted
1 cup shredded cheddar cheese
1 (8.5-ounce) box corn muffin mix (e.g., Jiffy)
1/2 teaspoon garlic powder (optional)
Salt and pepper to taste
Directions
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large mixing bowl, combine the whole kernel corn, cream-style corn, sour cream, softened cream cheese, and melted butter. Stir until smooth and well combined.
Mix in the shredded cheddar cheese, corn muffin mix, garlic powder (if using), salt, and pepper. Stir until evenly incorporated.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Bake for 40-45 minutes, or until the casserole is set in the center and lightly golden around the edges.
Let cool for 5 minutes before serving. Optionally, garnish with additional shredded cheese or chopped parsley for a touch of color.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Servings: 8
Variations
Spicy Kick: Add diced jalapeños or a dash of cayenne pepper for a little heat.
Vegetarian Add-ins: Mix in diced bell peppers, sautéed onions, or chopped spinach.
Extra Cheese: Swap out the cheddar for Monterey Jack or pepper jack for added flavor.
Herbs and Seasoning: Incorporate chopped fresh parsley, thyme, or a pinch of paprika.
Gluten-Free Option: Use a gluten-free cornbread mix instead of regular corn muffin mix.
Storage/Reheating
Storage: I store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat individual servings in the microwave for 1-2 minutes, or warm the entire casserole in the oven at 350°F until heated through.
Related Recipes:
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the mixture ahead and store it in the refrigerator for up to 24 hours. When ready to bake, let it come to room temperature before putting it in the oven.
Can I freeze leftovers?
Yes, this casserole freezes well. I recommend portioning it into smaller containers for easier reheating. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
What can I serve with this casserole?
This dish pairs wonderfully with roasted meats, grilled vegetables, or a fresh salad. It’s versatile enough for both casual meals and special occasions.
Can I use fresh or frozen corn instead of canned?
Absolutely! Use about 1 1/2 cups of fresh or frozen corn kernels in place of the canned whole kernel corn.
What’s the best way to soften cream cheese?
Leave the cream cheese at room temperature for about 30 minutes, or microwave it for 10-15 seconds until it’s soft but not melted.
Conclusion
Cheesy Cream Cheese Corn Casserole is the perfect blend of sweet, savory, and creamy flavors. It’s easy to make, versatile, and a guaranteed hit at any meal. Whether for a holiday spread or a weeknight treat, this dish delivers comfort in every bite. Give it a try, and watch it become a new favorite.
📖 Recipe:
Print
Cheesy Cream Cheese Corn Casserole
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A rich, creamy, and cheesy corn casserole made with sweet corn, cream cheese, and a golden cornbread crust. This comfort food classic is perfect as a side dish for holidays, family dinners, or any occasion that calls for something warm and satisfying.
Ingredients
1 (15-ounce) can whole kernel corn, drained
1 (15-ounce) can cream-style corn
1 cup sour cream
4 ounces cream cheese, softened
1/2 cup unsalted butter, melted
1 cup shredded cheddar cheese
1 (8.5-ounce) box corn muffin mix (e.g., Jiffy)
1/2 teaspoon garlic powder (optional)
Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large mixing bowl, combine the whole kernel corn, cream-style corn, sour cream, softened cream cheese, and melted butter. Stir until smooth.
- Mix in the shredded cheddar cheese, corn muffin mix, garlic powder (if using), salt, and pepper. Stir until evenly incorporated.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Bake for 40-45 minutes, or until the casserole is set in the center and lightly golden around the edges.
- Let cool for 5 minutes before serving. Optionally, garnish with additional shredded cheese or chopped parsley.
Notes
For extra flavor, add diced jalapeños, bell peppers, or sautéed onions.
This casserole can be made ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 servings
- Calories: 280 kcal per serving
