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Creamy Baked Cream Cheese Corn Casserole

A golden-brown, baked cream cheese corn casserole served on a white plate with one slice already cut out.
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This rich and creamy corn casserole uses cream cheese and cheddar to create an indulgent, comforting side dish perfect for family dinners or holiday gatherings.

Ingredients

Scale
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup unsalted butter, melted
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can cream-style corn, undrained
  • 1 (8.5 ounce) package corn muffin mix (like Jiffy)
  • 1 cup shredded sharp cheddar cheese, plus extra for topping
  • 2 large eggs, lightly beaten
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
  2. In a large bowl, beat the softened cream cheese until smooth.
  3. Add the sour cream and melted butter to the cream cheese. Mix until fully combined.
  4. Stir in the drained whole kernel corn and the cream-style corn.
  5. Add the corn muffin mix, 1 cup of shredded cheddar cheese, beaten eggs, sugar, and salt to the bowl. Mix everything until just combined. Do not overmix.
  6. Pour the batter into the prepared baking dish.
  7. Sprinkle an extra layer of cheddar cheese over the top of the casserole.
  8. Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
  9. Let the casserole cool for 10 minutes before serving.

Notes

  • For a slow cooker version, mix all ingredients and pour into a greased slow cooker. Cook on low for 3 to 4 hours or on high for 1.5 to 2 hours.
  • This recipe works well with frozen corn if you thaw and drain it first.
  • Consider this recipe when looking at meal planning for large groups.

Nutrition

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