Name: Cheesy Cream Cheese Corn Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 (8 oz) package cream cheese, softened; 1/4 cup unsalted butter, melted; 1/2 cup sour cream; 1 (15 oz) can whole kernel corn, drained; 1 (15 oz) can creamed corn; 1 cup shredded cheddar cheese; 1/4 teaspoon black pepper; 1/2 teaspoon salt; 1/2 teaspoon garlic powder; 2 large eggs; 1 (8.5 oz) box Jiffy corn muffin mix

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Cheesy Cream Cheese Corn Casserole a rich, creamy, and irresistibly cheesy corn casserole made with cream cheese, sweet corn, and melty cheddar. I find it’s perfect as a side dish for holiday feasts or even a cozy weeknight dinner when I want comfort food on the table.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 (8 oz) package cream cheese, softened

¼ cup unsalted butter, melted

½ cup sour cream

1 (15 oz) can whole kernel corn, drained

1 (15 oz) can creamed corn

1 cup shredded cheddar cheese

¼ teaspoon black pepper

½ teaspoon salt

½ teaspoon garlic powder

2 large eggs

1 (8.5 oz) box Jiffy corn muffin mix

Directions

Preheat oven to 350°F (175°C) and grease a 9x9-inch casserole dish.

In a large bowl, beat together softened cream cheese, melted butter, and sour cream until smooth.

Stir in whole corn, creamed corn, cheddar cheese, salt, pepper, and garlic powder.

Beat in eggs until well incorporated.

Gently fold in the corn muffin mix until just combined. Do not overmix.

Spread the mixture evenly into the prepared baking dish.

Bake uncovered for 45–50 minutes, until the top is golden brown and the center is set.

Let cool 5–10 minutes before serving warm.

Servings and timing

This recipe makes 8 servings. It takes about 10 minutes of prep time and 45–50 minutes of baking, for a total of around 1 hour. Each serving is approximately 310 calories.

Variations

I sometimes swap cheddar with Monterey Jack or pepper jack for a different flavor. For extra richness, I add a sprinkle of parmesan on top before baking. If I want more texture, I stir in a handful of diced jalapeños or green chilies. For a slightly sweeter version, I add a tablespoon of honey or sugar to the batter.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 4 days. When I reheat, I cover the casserole with foil and warm it in a 325°F oven until heated through, or I microwave individual portions for about a minute. To freeze, I wrap tightly and store for up to 2 months, then thaw overnight in the fridge before reheating.

FAQs

Can I make this casserole ahead of time?

Yes, I often prepare the batter, cover it, and refrigerate it for up to 24 hours before baking. I just let it sit at room temperature for about 20 minutes before putting it in the oven.

Can I use frozen corn instead of canned?

I can absolutely substitute frozen corn (thawed and drained) for the canned whole kernel corn. It adds a fresher texture.

Can I make this without Jiffy mix?

If I don’t have Jiffy, I use 1 cup of homemade cornbread mix made with flour, cornmeal, sugar, baking powder, and a pinch of salt.

How do I know when it’s done baking?

I look for a golden top and a center that is set but still slightly soft. A toothpick inserted in the center should come out mostly clean.

Can I make this casserole gluten-free?

Yes, I simply use a gluten-free cornbread mix in place of the Jiffy muffin mix. Everything else in the recipe is naturally gluten-free.

Conclusion

This cheesy cream cheese corn casserole is one of those recipes I return to again and again. It’s simple, satisfying, and perfect for both special occasions and everyday dinners. With its creamy texture, cheesy flavor, and comforting corn base, I know it will be a favorite on any table.

Recipe:

Cheesy Cream Cheese Corn Casserole

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Author: Cheryl
Total Time: 1 hour
Yield: 8 servings
Diet: Vegetarian

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Description

A rich, creamy, and cheesy corn casserole made with cream cheese, sweet corn, and cheddar—perfect as a comforting side dish for holidays or cozy weeknights.

Instructions

Preheat oven to 350°F (175°C) and grease a 9x9-inch casserole dish.
In a large bowl, beat together softened cream cheese, melted butter, and sour cream until smooth.
Stir in whole kernel corn, creamed corn, cheddar cheese, salt, pepper, and garlic powder.
Beat in eggs until well incorporated.
Gently fold in the corn muffin mix until just combined. Do not overmix.
Spread the mixture evenly into the prepared baking dish.
Bake uncovered for 45–50 minutes, until the top is golden brown and the center is set.
Let cool 5–10 minutes before serving warm.