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.

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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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.

Notes

Swap cheddar with Monterey Jack or pepper jack for a different flavor.

Add parmesan on top before baking for extra richness.

Include diced jalapeños or green chilies for more texture and heat.

Add a tablespoon of honey or sugar for a sweeter version.

Store leftovers in the refrigerator for up to 4 days or freeze for up to 2 months.

Reheat covered in a 325°F oven or microwave individual portions for about a minute.

Use gluten-free cornbread mix to make this casserole gluten-free.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 310
Sugar: 6g
Sodium: 520mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 7g
Cholesterol: 70mg