How to Make Cream Cheese Corn Casserole
Cream Cheese Corn Casserole is a rich, creamy, and comforting dish that brings together the sweetness of corn and the tangy smoothness of cream cheese. This casserole is a perfect side dish for family dinners, holiday gatherings, and potlucks. Its delightful combination of flavors and textures makes it a crowd-pleaser that everyone will love.
This Cream Cheese Corn Casserole has become a beloved staple at our family gatherings. It all started one Thanksgiving when I wanted to try something new alongside the traditional dishes. The first time I made it, my husband and kids couldn’t get enough of its creamy, cheesy goodness. Now, it’s requested at every family dinner and holiday celebration. Watching everyone eagerly dig in and go back for seconds makes this dish extra special. It’s not just a side dish; it’s a comforting reminder of the joy and warmth of family togetherness.
Why You’ll Love Cream Cheese Corn Casserole
- Rich and Creamy: The combination of cream cheese and corn creates a luxurious, velvety texture.
- Sweet and Savory: The natural sweetness of the corn perfectly complements the savory cream cheese and seasonings.
- Easy to Make: Simple ingredients and straightforward steps make this casserole a breeze to prepare.
- Perfect for Any Occasion: Ideal for holidays, potlucks, and everyday family dinners.
Ingredients Notes For Cream Cheese Corn Casserole
- Corn: Use a mix of whole kernel corn and creamed corn for the best texture.
- Cream Cheese: Full-fat cream cheese provides the richest, creamiest result.
- Butter: Adds a deliciously rich flavor and helps to bind the casserole.
- Seasonings: A touch of garlic powder, onion powder, and a pinch of cayenne pepper enhance the overall flavor.
Recipe Steps
- Preheat Oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Prepare Corn Mixture: In a large bowl, combine the whole kernel corn (drained), creamed corn, and melted butter. Mix well.
- Add Cream Cheese: Cut the cream cheese into small cubes and stir into the corn mixture until well combined.
- Season: Add garlic powder, onion powder, salt, and cayenne pepper (if using). Stir to blend.
- Add Cornbread Mix: Stir in the cornbread mix until just combined. Be careful not to overmix.
- Bake: Pour the mixture into the prepared baking dish and spread it out evenly. Bake for 45-50 minutes, or until the top is golden brown and the center is set.
- Cool and Serve: Allow the casserole to cool for a few minutes before serving. Enjoy warm.
Storage Options
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to four days.
- Freezer: Freeze the casserole in an airtight container for up to three months. Thaw in the refrigerator before reheating.
Variations & Substitutions
- Cheese: Add shredded cheddar or Monterey Jack cheese for an extra cheesy twist.
- Spicy: Mix in some diced jalapeños or green chilies for a spicy kick.
- Vegetables: Add finely chopped bell peppers or green onions for added color and flavor.
Frequently Asked Questions:
Q: Can I use fresh corn instead of canned?
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away! Plus you'll get new recipes from me every week. Yes please!
A: Yes, you can use fresh or frozen corn. If using fresh, cook it first and cut the kernels off the cob.
Q: Can I make this casserole ahead of time?
A: Absolutely! Prepare the casserole up to a day in advance, cover, and refrigerate. Bake just before serving.
Q: How do I know when the casserole is done?
A: The top should be golden brown, and the center should be set and not jiggly. You can also insert a toothpick into the center; if it comes out clean, the casserole is done.
How to Make Cream Cheese Corn Casserole
Ingredients
- 1 8 oz package of cream cheese, softened
- 1/2 cup of unsalted butter melted
- 1/4 cup of granulated sugar
- 1/4 cup of milk
- 2 large eggs beaten
- 1 15 oz can of whole kernel corn, drained
- 1 15 oz can of creamed corn
- 1 8.5 oz package of corn muffin mix (such as Jiffy)
- 1/2 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1 cup of shredded cheddar cheese optional
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
- Mix Wet Ingredients: In a large mixing bowl, beat the softened cream cheese until smooth. Add the melted butter, granulated sugar, milk, and beaten eggs, and mix until well combined.
- Add Corn and Muffin Mix: Stir in the drained whole kernel corn, creamed corn, and corn muffin mix. Mix until just combined.
- Season and Add Cheese: Add salt and black pepper to the mixture. If using, fold in the shredded cheddar cheese.
- Bake: Pour the mixture into the prepared baking dish and spread it out evenly. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the center is set.
- Cool and Serve: Allow the casserole to cool for a few minutes before serving.
