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
Scale
- 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