Description
This Cream Cheese Corn Casserole is a rich, creamy, and comforting side dish made with sweet corn, cream cheese, and butter. Perfect for holiday dinners, potlucks, or weeknight meals, this dish is easy to prepare and always a crowd-pleaser!
Ingredients
Units
Scale
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 package (8 oz) cream cheese, softened
- 1/4 cup unsalted butter, melted
- 1 cup shredded cheddar cheese (optional, for extra cheesiness)
- 1/2 cup sour cream
- 1 egg, beaten
- 1/2 cup cornmeal or Jiffy Corn Muffin Mix (for a firmer texture)
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or cooking spray.
- Mix Ingredients: In a large mixing bowl, combine cream cheese, melted butter, sour cream, egg, garlic powder, salt, and black pepper. Stir until smooth.
- Add Corn & Cheese: Fold in the drained whole kernel corn, creamed corn, shredded cheddar (if using), and cornmeal (or muffin mix). Mix well.
- Bake: Pour the mixture into the prepared baking dish and spread evenly. Bake for 40-45 minutes, or until golden brown and slightly firm in the center.
- Serve: Let it cool for a few minutes before serving. Garnish with fresh parsley.
Notes
- For a sweeter version, add 1 tbsp of honey or sugar.
- For extra crunch, top with crushed Ritz crackers or crispy fried onions before baking.
- Make it spicy by adding diced jalapeños or a pinch of cayenne pepper.
- Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 scoop (~1 cup)
- Calories: ~320 kcal
- Sugar: 6g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 55mg