Cream Cheese Corn Casserole with Cheddar is a comforting and cheesy side dish that’s perfect for any occasion. Combining the sweetness of corn with the richness of cream cheese and sharp cheddar, this casserole is irresistibly creamy and bursting with flavor.
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It’s simple to make, can be prepared ahead of time, and pairs wonderfully with any main dish. Whether you’re serving it for a family dinner or bringing it to a potluck, this casserole is sure to impress.
Kitchen Equipment Needed
- Large mixing bowl
- 9×13-inch baking dish
- Whisk or spoon
- Oven
Ingredients Overview
- Corn Kernels: The star of the dish, providing natural sweetness.
- Cream Cheese: Creates a creamy, velvety base.
- Cheddar Cheese: Adds a sharp, cheesy flavor to complement the sweetness.
- Butter: Enhances the richness and adds moisture.
- Corn Muffin Mix: Helps bind the casserole and provides texture.
Ingredients
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 1 (8 oz) package cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- ½ cup unsalted butter, melted
- 1 box (8.5 oz) corn muffin mix (like Jiffy)
- 2 large eggs
- ¼ cup milk
- 1 teaspoon garlic powder (optional)
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
Step-by-Step Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix the Ingredients: In a large mixing bowl, combine the whole kernel corn, creamed corn, cream cheese, melted butter, and eggs. Stir until smooth and well combined.
- Add the Corn Muffin Mix: Gradually add the corn muffin mix, milk, salt, pepper, and garlic powder (if using) into the mixture. Stir until just combined.
- Fold in the Cheddar Cheese: Gently mix in ¾ cup of the shredded cheddar, reserving the rest for topping.
- Transfer to the Baking Dish: Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake: Place the casserole in the oven and bake for 40–45 minutes or until the top is golden brown and the center is set.
- Add the Remaining Cheese: Sprinkle the reserved cheddar cheese on top of the casserole during the last 5 minutes of baking to let it melt.
- Cool Slightly and Serve: Let the casserole rest for 5–10 minutes before serving.
Recipe Tips
- Soften the cream cheese ahead of time for easier mixing.
- For added flavor, sprinkle a touch of paprika or chopped fresh herbs on top before baking.
- Use freshly grated cheddar cheese for the best melt and flavor.
What to Serve With This Recipe
- Pair with roasted chicken, turkey, or baked fish for a hearty meal.
- Serve alongside a fresh green salad or steamed vegetables for balance.
- Great as a standalone side dish at holiday gatherings or BBQs.
Frequently Asked Questions
Can I use frozen corn instead of canned?
Yes! Thaw and drain 2 cups of frozen corn before using.
Can I make this casserole ahead of time?
Absolutely. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours. Bake just before serving.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
Serving Suggestions
- Garnish with chopped chives or parsley for a pop of color.
- Serve hot with a dollop of sour cream for added richness.
- Pair with hearty mains like grilled steak, pork chops, or roasted vegetables.
Cream Cheese Corn Casserole with Cheddar is the ultimate side dish that combines creamy, cheesy goodness with the sweetness of corn. Its simplicity and delicious flavor make it a must-try for your next meal!
Cream Cheese Corn Casserole
Ingredients
- 1 15 oz can whole kernel corn, drained
- 1 15 oz can creamed corn
- 1 8 oz package cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- ½ cup unsalted butter melted
- 1 box 8.5 oz corn muffin mix (like Jiffy)
- 2 large eggs
- ¼ cup milk
- 1 teaspoon garlic powder optional
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Mix the Ingredients: In a large mixing bowl, combine the whole kernel corn, creamed corn, cream cheese, melted butter, and eggs. Stir until smooth and well combined.
- Add the Corn Muffin Mix: Gradually add the corn muffin mix, milk, salt, pepper, and garlic powder (if using) into the mixture. Stir until just combined.
- Fold in the Cheddar Cheese: Gently mix in ¾ cup of the shredded cheddar, reserving the rest for topping.
- Transfer to the Baking Dish: Pour the mixture into the prepared baking dish and spread it out evenly.
- Bake: Place the casserole in the oven and bake for 40–45 minutes or until the top is golden brown and the center is set.
- Add the Remaining Cheese: Sprinkle the reserved cheddar cheese on top of the casserole during the last 5 minutes of baking to let it melt.
- Cool Slightly and Serve: Let the casserole rest for 5–10 minutes before serving.
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