Cream Cheese Corn Casserole
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. 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.
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.