Description
This loaded cheesy corn casserole is rich, creamy, and packed with sweet corn and savory cheddar. It bakes to bubbly, golden perfection, making it a comforting side dish for holidays or weeknight dinners.
Ingredients
2 cans (15 oz each) whole kernel corn, drained
1 can (15 oz) creamed corn
8 oz cream cheese, softened
1/2 cup melted butter
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 teaspoon garlic powder
Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the whole kernel corn, creamed corn, softened cream cheese, melted butter, shredded cheddar cheese, sour cream, garlic powder, salt, and pepper. Stir until smooth and evenly blended.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30 to 35 minutes, until hot, bubbly, and lightly golden on top.
- Remove from the oven and let rest for a few minutes before serving.
Notes
Add diced jalapeños or a pinch of cayenne pepper for extra heat.
Substitute part of the cheddar with Monterey Jack or pepper jack for different flavor.
Use reduced-fat cream cheese and sour cream for a lighter version.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave in short intervals or cover with foil and warm in a 325°F oven until heated through.
Freeze after baking for up to 2 months, though texture may slightly change.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 70 mg
