Cream Cheese Corn Casserole is a rich, creamy, and comforting dish perfect for family dinners, potlucks, or holiday gatherings. With a smooth blend of cream cheese, sweet corn, and buttery goodness, this casserole melts in your mouth, offering a delightful combination of flavors and textures. It’s easy to make, requires minimal ingredients, and is a guaranteed crowd-pleaser.
Ingredients
- 1 (8 oz) package cream cheese, softened
- 1/2 cup unsalted butter, melted
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 1 cup sour cream
- 1 package (8.5 oz) corn muffin mix
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large bowl, beat the softened cream cheese until smooth. Add melted butter and mix well. Stir in sour cream, whole kernel corn, and creamed corn until fully combined.
- In a separate bowl, whisk together the corn muffin mix, sugar, eggs, salt, and black pepper. Gently fold this mixture into the corn and cream cheese mixture until evenly blended.
- Pour the combined mixture into the prepared baking dish. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. Allow to cool slightly before serving.
JUST
Rich, creamy, and easy-to-make Corn Casserole perfect for family dinners, potlucks, or holiday gatherings.
Servings
8-10 servings
Nutritional Info (per serving, approx.)
- Calories: 280 kcal
- Protein: 5 g
- Carbohydrates: 30 g
- Fat: 16 g
- Saturated Fat: 9 g
- Cholesterol: 55 mg
- Sodium: 350 mg
- Fiber: 2 g
- Sugar: 8 g
Notes
Use room temperature cream cheese to ensure a smooth mixture. For added flavor, sprinkle shredded cheddar cheese on top before baking. You can also add diced jalapeños for a spicy twist.
Tips
Do not overmix the batter to maintain a fluffy texture. Let the casserole cool for 5-10 minutes before serving to help it set. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
