Here’s a creamy, cheesy, and comforting Cream Cheese Corn Casserole recipe—a classic side dish that goes perfectly with any meal. 🌽🧀
🌽 Cream Cheese Corn Casserole
Ingredients (serves 6–8)
- 1 can (15 oz / 425 g) whole kernel corn, drained
- 1 can (15 oz / 425 g) creamed corn
- 1 cup (120 g) shredded cheddar cheese
- 1/2 cup (115 g) cream cheese, softened
- 1/2 cup (120 ml) milk
- 1/4 cup (60 g) butter, melted
- 1/2 cup (60 g) cornmeal or Jiffy corn muffin mix
- 2 large eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- Optional: 1/4 tsp paprika or cayenne for a little kick
Instructions
- Preheat oven
- Preheat oven to 350°F (175°C).
- Grease a 9×9-inch baking dish.
- Mix wet ingredients
- In a large bowl, beat cream cheese until smooth.
- Stir in butter, milk, and eggs until well combined.
- Add corn & dry ingredients
- Fold in whole kernel corn, creamed corn, cheddar cheese, cornmeal (or corn muffin mix), salt, and pepper.
- Mix gently until combined.
- Bake
- Pour mixture into prepared baking dish.
- Bake 45–50 minutes, until golden brown and set in the center.
- Serve
- Let cool slightly before serving.
- Garnish with chopped parsley or extra cheddar if desired.
Tips
- Use full-fat cream cheese and cheddar for the creamiest texture.
- For a slightly sweeter version, add 1–2 tbsp sugar or use a sweet corn muffin mix.
- Can be made ahead and baked just before serving.
If you want, I can also give a “quick skillet version” that cooks faster and still tastes creamy and cheesy.
Do you want me to do that?
