Description

This Cheesy Cream Cheese Corn Casserole is a comforting and creamy side dish perfect for any occasion. Combining whole kernel corn, cream-style corn, cream cheese, sour cream, and melted butter with cheddar cheese and corn muffin mix, it’s baked to a golden perfection that delights with every bite. Ideal as a hearty accompaniment to your main meals, this casserole is simple to prepare and irresistibly delicious.

Ingredients

Scale

Vegetables and Dairy

1 (15-ounce) can whole kernel corn, drained
1 (15-ounce) can cream-style corn
1 cup sour cream
4 ounces cream cheese, softened
1/2 cup unsalted butter, melted
1 cup shredded cheddar cheese

Dry Ingredients & Seasonings

1 (8.5-ounce) box corn muffin mix (e.g., Jiffy)
1/2 teaspoon garlic powder (optional)
Salt to taste
Black pepper to taste

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Instructions

Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and generously grease a 9×13-inch baking dish to prevent sticking.
Combine Base Ingredients: In a large mixing bowl, add the drained whole kernel corn, cream-style corn, sour cream, softened cream cheese, and melted butter. Stir these together until the mixture is smooth and uniform.
Add Cheese, Corn Muffin Mix, and Seasonings: Incorporate the shredded cheddar cheese, corn muffin mix, garlic powder (if using), salt, and black pepper into the bowl. Mix thoroughly so all the ingredients are well combined.
Transfer to Baking Dish: Pour the creamy corn mixture evenly into the prepared baking dish, smoothing out the top to create a uniform layer.
Bake the Casserole: Place the dish in the preheated oven and bake for 40-45 minutes. The casserole is done when it is set in the center and the edges turn a light golden brown.
Cool and Serve: Remove the casserole from the oven and let it cool for about 5 minutes before serving. For extra flavor and presentation, optionally garnish with additional shredded cheddar cheese or chopped fresh parsley.

Notes

For a spicier version, add a pinch of cayenne pepper or diced jalapeños to the mixture.
Make sure the cream cheese is softened to room temperature for easier mixing and a smoother texture.
You can substitute the corn muffin mix with homemade cornmeal batter if preferred.
This casserole can be prepared a day ahead and refrigerated; just add a few extra minutes to baking time if baking straight from the fridge.
Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the microwave or oven.