Absolutely! Here’s a rich and comforting Cream Cheese Corn Casserole—a classic side dish that’s slightly sweet, creamy, and perfect for holidays or weeknight dinners.
Cream Cheese Corn Casserole
Ingredients
- 1 (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, melted
- 1/2 cup sour cream
- 1/4 cup granulated sugar (adjust to taste)
- 1 tsp salt
- 1/4 tsp black pepper
- 1 (15 oz) whole kernel corn, drained
- 1 (15 oz) creamed corn
- 1 (8.5 oz) cornbread mix (like Jiffy)
- 2 large eggs
Instructions
- Preheat Oven:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish. - Mix Creamy Base:
- In a large bowl, beat cream cheese until smooth.
- Add melted butter, sour cream, sugar, salt, and pepper, mixing until combined.
- Add Corn and Batter:
- Stir in whole kernel corn, creamed corn, cornbread mix, and eggs until well combined.
- Bake:
- Pour mixture into the prepared baking dish.
- Bake uncovered for 45–55 minutes, or until golden on top and a toothpick inserted in the center comes out clean.
- Serve:
- Let it cool slightly before serving. It’s creamy, slightly sweet, and the perfect complement to ham, turkey, or roasted chicken.
Tips
- For extra sweetness, sprinkle a little grated cheddar over the top before baking.
- Make it spicy by adding 1/4 tsp cayenne or chopped jalapeño.
- Can be prepared a day ahead and baked just before serving.
If you want, I can also give a slow-cooker version of this casserole that keeps it warm and creamy for hours—great for potlucks or family dinners.
Do you want me to give the slow-cooker version too?
