🌽 Cream Cheese Corn Casserole
Rich, creamy, and comforting — this is an easy side dish that’s perfect for holidays, potlucks, or weeknight dinners.
🧀 Ingredients (Serves 6–8)
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 8 oz cream cheese, softened and cubed
- 4 tbsp (½ stick) butter
- ½ cup milk (optional, for thinner texture)
- ½–1 cup shredded cheddar (optional)
- 1 tsp sugar (optional, enhances sweetness)
- ½ tsp salt
- ¼ tsp black pepper
Optional add-ins:
- 1–2 diced jalapeños
- ½ tsp garlic powder
- 4 slices cooked, crumbled bacon
🔥 Instructions
- Preheat oven to 350°F (175°C).
- Lightly grease a 2-quart baking dish.
- In a large bowl, mix:
- Whole corn
- Cream-style corn
- Cream cheese
- Butter
- Salt, pepper, and sugar
- Stir until well combined (it doesn’t have to be perfectly smooth — it melts while baking).
- Pour into baking dish.
- Bake uncovered for 35–45 minutes, until bubbly and slightly golden on top.
- Add cheddar during the last 10 minutes if using.
Let rest 5–10 minutes before serving.
🥄 Texture Options
- Extra creamy: Add a splash of heavy cream.
- More casserole-like: Stir in 1 beaten egg before baking.
- Thicker: Add 1 tbsp cornstarch mixed with 1 tbsp water.
🍽️ Great With
- Baked ham
- Roast turkey
- Grilled chicken
- BBQ ribs
🧊 Storage
- Refrigerate up to 4 days
- Reheat covered at 300°F or microwave in portions
- Can be frozen, though texture may soften slightly
If you’d like, I can also give you:
- A 5-ingredient ultra-easy version
- A Southern-style version with Jiffy mix
- A slow cooker version
- A lighter/healthier version
Which one sounds good?
