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Hi there, I’m Alex, and I’m so glad you’re here. If there’s one thing that instantly transports me back to happy memories, it’s the smell of a truly great comfort food baking in the oven. We all need those dishes that taste incredible but require almost zero fuss, right? That’s why I’m thrilled to show you the recipe that has become my absolute go-to side dish for everything from weeknight tacos to major holiday dinners: the cream cheese corn casserole. Trust me, once you make this, you’ll find pure joy in how effortlessly satisfying this rich, cheesy bake is. You can check out some of my other favorite go-to comfort food recipes right here!
- Why This Cream Cheese Corn Casserole is Your New Favorite Holiday Bake Ideas (Keyword Focus)
- Essential Ingredients for the Best Cream Cheese Corn Casserole
- How to Prepare Your Cheesy Baked Corn: Step-by-Step Instructions
- Making Your Cream Cheese Corn Casserole Ahead of Time for Potluck Favorite Casserole Prep
- Serving Suggestions for This Rich and Creamy Side Dish
- Storing and Reheating Your Cream Cheese Corn Casserole
- Frequently Asked Questions About Cream Cheese Corn Casserole
- Estimated Nutritional Data for This Corn Side Dishes Favorite
- Share Your Cream Cheese Corn Casserole Experience
Why This Cream Cheese Corn Casserole is Your New Favorite Holiday Bake Ideas (Keyword Focus)
I promise you, this cream cheese corn casserole is about to take over your holiday table, replacing anything boring you might have considered making. It truly is the definition of an easy comfort food casserole. Forget standing over the stove fussing with complicated sauces! This recipe uses simple pantry staples to deliver something spectacular. You will want to bookmark this one immediately for all your upcoming holiday bake ideas.
- It’s virtually foolproof—just toss it all in a bowl and stir!
- The texture manages to be soft, fluffy, and incredibly dense all at once.
- It’s absolutely packed with that sharp, familiar flavor from real cheddar cheese.
- It’s kid-friendly; even picky eaters usually ask for seconds of this bake.
If you’re looking for more impressive sides that don’t take all day, you should definitely check out some of my tips for easy entertaining recipes too!
The Secret to a Rich and Creamy Side Dish
So, what’s the deal with the cream cheese? It’s the absolute hero here. When you use softened cream cheese in this corn casserole with cream cheese, it melts down into the batter, binding everything together while creating pockets of pure richness. This is what transforms it from just a standard corn side dish into this luxuriously rich and creamy side dish you’ll crave year-round.
Essential Ingredients for the Best Cream Cheese Corn Casserole
Okay, let’s talk ingredients. This is exactly why this recipe is so beloved—it uses items you probably already have, but that little bump of cream cheese elevates everything so significantly. Trust me when I say ingredient prep matters here, especially with the cream cheese!
We are talking about creating that perfect, thick, almost pudding-like texture without any fuss. When you look over this list, you’ll see we are keeping it simple so you can get this creamy corn casserole recipe into the oven fast. Here’s exactly what you’ll need for this wonderful bake:
- One 15-ounce can whole kernel corn, make sure it’s well drained
- One 14.75-ounce can creamed corn (don’t drain this one, obviously!)
- One 8.5-ounce package corn muffin mix (like the classic Jiffy brand)
- One cup sour cream
- One cup shredded cheddar cheese
- 8 ounces cream cheese, this part is key—it MUST be softened and cubed
- 4 tablespoons butter, melted
- 2 large eggs
- 1/2 teaspoon salt
Ingredient Notes and Substitutions for Your Creamy Corn Casserole Recipe
For the maximum payoff, make sure that cream cheese is truly soft; if it’s stiff, it won’t mix in evenly. If you want to jazz things up a bit, try swapping half the cheddar for Monterey Jack; it melts beautifully and gives you those awesome cheese pull moments. Now, about the mix: while you *can* use a from scratch corn casserole approach, this recipe relies on the corn muffin mix for structure and sweetness. It’s the secret shortcut that keeps this firmly in the easy comfort food casserole category.
How to Prepare Your Cheesy Baked Corn: Step-by-Step Instructions
This is where the magic really happens, and honestly, it’s so straightforward that you’ll wonder why you haven’t made this cheesy baked corn every Sunday for the last ten years. First things first: get that oven warmed up! Preheat your oven to 350 degrees Fahrenheit right away if you are aiming for that wonderful weeknight flavor (quick weeknight dinners are my specialty!). While it’s heating, take a moment to grease a 9×13 inch baking dish—I usually use a thin layer of butter and flour, but you can spray it liberally with cooking spray if you’re in a rush.
Next, we combine everything. Grab the biggest bowl you have! Toss in your drained whole kernel corn, the creamed corn, the corn muffin mix, sour cream, cheddar cheese, the cubed, softened cream cheese (make sure it’s soft!), melted butter, your eggs, and the salt. Now, listen closely—this is important for turning this into the perfect cream cheese corn casserole: mix it until it’s *just* combined. Seriously, stop when you no longer see streaks of dry mix. Don’t overmix this batter, or you’ll lose that light, fluffy edge!
Pour that glorious, thick mixture evenly into your prepared dish. It’s ready for the oven!
Baking Time and Testing Doneness for Cream Cheese Corn Casserole
You’ll bake this at 350°F for about 45 to 55 minutes. You really want that top to look golden brown, but here’s a trick: if you see it browning too fast before the center is set, just tent a piece of foil loosely over the top. Once the time is close to done, use a toothpick inserted near the center. If it comes out clean or with just a few moist crumbs attached, you’re done! That means you hit the sweet spot for the cream cheese corn casserole.
Making Your Cream Cheese Corn Casserole Ahead of Time for Potluck Favorite Casserole Prep
If you know me, you know I love being prepared, especially when hosting! This cream cheese corn casserole truly shines as one of the best make ahead side dishes out there. Because everything gets mixed together so easily, you can prepare the entire thing, cover it tightly, and pop it right into the fridge up to 24 hours before you need to bake it. Can you imagine rolling up to a big gathering knowing dessert and this incredible side are already done? This recipe is a life-saver for busy days or when you’re bringing snacks for a party—check out my favorite appetizers and snacks too!
This capability makes it such a fantastic potluck favorite casserole because you just bring it cold and slide it into the host’s oven when you arrive! Just remember the key adjustment for baking from cold: you need to add about 10 extra minutes onto the standard baking time. Since the casserole starts out chilled instead of room temperature, it needs that little extra nudge in your 350-degree oven to get perfectly golden and hot all the way through. Happy planning!
Serving Suggestions for This Rich and Creamy Side Dish
When you bake up this gorgeous, rich and creamy side dish, you need something equally satisfying to serve alongside it, right? This casserole is so adaptable; it plays well with almost everything. Since this is one of my favorite Thanksgiving side dish recipes, it’s spectacular next to a slow-roasted turkey or a honey-glazed ham. It’s also amazing as the sidekick to hearty BBQ pulled pork or chicken.
Honestly, because it’s so incredibly flavorful and kid friendly side dishes approved, I often serve it alongside simple weeknight roast chicken. It’s hearty enough that you don’t need much else! It’s the kind of bake that makes any meal feel special. I always suggest pairing it with something slightly crisp or acidic to balance all that wonderful richness. You can find some other easy main course ideas on my entertaining page!
Storing and Reheating Your Cream Cheese Corn Casserole
Life gets busy, and leftovers are half the fun, right? Once this beauty has cooled down a bit, cover your baking dish tightly with plastic wrap or transfer the leftovers to an airtight container. It keeps wonderfully in the fridge for about three to four days. When you decide it’s time for round two, I highly recommend reheating it in the oven at 325°F until warmed through—usually about 15 to 20 minutes. This keeps that creamy texture intact. If you’re in a super big rush, a minute or two in the microwave works, but watch it closely so it doesn’t get watery!
Frequently Asked Questions About Cream Cheese Corn Casserole
Got questions bubbling up about your new favorite side? Totally understandable! I try to fit all the troubleshooting in the main recipe, but there are always a few things readers ask me about when they are planning their next big meal. I’ve gathered up the most common ones here to make sure your cream cheese corn casserole turns out perfectly every single time.
For example, can you use frozen corn? Yes, you absolutely can! Just make sure to thaw it completely and drain off every drop of liquid before adding it to your mixing bowl. If you skip that draining step, your casserole will turn soupy, and that’s a texture fail we definitely want to avoid on your table!
If you want to see more of my ongoing kitchen experiments and tips, feel free to follow along on Facebook, or check out the latest happenings on the Pure Cooking Joy blog!
Can I make a Slow Cooker Cream Cheese Corn Casserole version?
Oh, I get asked about the slow cooker corn casserole adjustment all the time! Absolutely, you can adapt this for the slow cooker, especially if you’re worried about oven space during the holidays. Just grease the insert well, mix everything as directed, and cook on Low for about 3 to 4 hours, or on High for 2 hours. It won’t get that beautiful golden-brown top like the baked version, but it will be just as creamy and cheesy!
How spicy does this casserole turn out?
This recipe is wonderfully mild and works great for all ages, so it’s not spicy at all. The flavor comes from the savory cream cheese and cheddar, not heat. If you want a kick, try adding a small dash or two of your favorite hot sauce or a pinch of cayenne pepper when you add the salt. But as written, it’s just pure, comforting corn flavor—no sweat required!
Can I make this recipe without the corn muffin mix?
This is a common question if you’re avoiding packaged mixes! If you skip the mix, you need to replace that structure and sweetness. I’d suggest skipping the mix and adding an extra half cup of sour cream, an extra egg, and about a half cup of cornmeal or flour mixed with a tablespoon of sugar to replace what the mix provides. It takes a little more measuring, but it turns it into a true from scratch corn casserole!
Estimated Nutritional Data for This Corn Side Dishes Favorite
I always like to give you guys a heads-up on the general nutritional breakdown for what we’re baking. Since this corn side dishes favorite is so rich and creamy thanks to that cream cheese! Remember, these numbers are just estimates based on the brand and quantity of ingredients listed above. If you swap out cheddar for something leaner, or use less butter, those numbers will change slightly!
- Calories: About 350 per generous serving
- Fat: Roughly 22 grams
- Carbohydrates: Around 30 grams
- Protein: About 8 grams
It’s definitely hearty and satisfying—perfect for a holiday table where you want your side dishes to really carry their weight!
Share Your Cream Cheese Corn Casserole Experience
Seriously, I hope you bring this creamy, cheesy bake to your next gathering! Once you pull that golden beauty out of the oven, I absolutely want to hear about it. Did everyone ask for the recipe? Tag me in your photos when you share it—I love seeing your success stories and connecting with you all over good food. You can read more about my philosophy on connection in the kitchen over on my About Page!
PrintRich and Creamy Cream Cheese Corn Casserole
You will love this rich and creamy corn casserole made with cream cheese. It is an easy comfort food favorite, perfect as a side dish for holidays or weeknight dinners.
- Prep Time: 15 min
- Cook Time: 50 min
- Total Time: 65 min
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 (15 ounce) can whole kernel corn, drained
- 1 (14.75 ounce) can creamed corn
- 1 (8.5 ounce) package corn muffin mix (like Jiffy)
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 8 ounces cream cheese, softened and cubed
- 4 tablespoons butter, melted
- 2 large eggs
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- In a large bowl, combine the drained whole kernel corn, creamed corn, corn muffin mix, sour cream, shredded cheddar cheese, softened cream cheese cubes, melted butter, eggs, and salt.
- Mix the ingredients until they are just combined. Do not overmix the batter.
- Pour the mixture evenly into your prepared baking dish.
- Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
- Let the casserole cool for 5 to 10 minutes before you serve it warm.
Notes
- For an even richer flavor, you can substitute Monterey Jack cheese for half of the cheddar cheese.
- You can prepare this casserole ahead of time. Cover and refrigerate for up to 24 hours before baking. Add about 10 minutes to the baking time if baking directly from the refrigerator.
- This makes a great make ahead side dish for Thanksgiving gatherings.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10
- Sodium: 550
- Fat: 22
- Saturated Fat: 13
- Unsaturated Fat: 9
- Trans Fat: 0.5
- Carbohydrates: 30
- Fiber: 2
- Protein: 8
- Cholesterol: 60
