When comfort food calls, this Cream Cheese Corn Casserole answers with creamy, cozy perfection. It’s the kind of side dish that makes everyone at the table pause and ask for the recipe – and you’ll almost feel guilty telling them how simple it is to make.
This velvety casserole transforms humble corn into something truly special, thanks to the magic of cream cheese and a few pantry staples. It’s become my go-to potluck dish and holiday table essential.
Why You’ll Love This
- Ready in just 10 minutes from start to finish
- Uses simple ingredients you probably already have
- Perfect make-ahead side dish for busy weeknights
- Kids absolutely love the creamy, sweet flavor
- Easily doubles for larger gatherings
Ingredients
- 1 can whole kernel corn 15 oz, drained
- 1 can cream-style corn 15 oz
- 8 oz cream cheese softened and cubed
- ½ cup unsalted butter melted
- 1 cup sour cream
- 2 large eggs beaten
- 1 box 8.5 oz corn muffin mix
- ½ tsp salt
- ¼ tsp pepper
- ½ cup shredded cheddar cheese optional
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. I like to use butter instead of spray—it adds a subtle flavor to the edges.ezstandalone.cmd.push(function () { ezstandalone.showAds(162); });
- Soften the cream cheese before mixing. Let it sit out for a few minutes, or warm it gently in the microwave for about 15 seconds. It blends much easier this way.
- Combine the ingredients. In a large mixing bowl, stir together the drained corn, cream-style corn, sour cream, melted butter, and cream cheese. Mix until mostly smooth. A few small bits of cream cheese are fine—they melt beautifully in the oven.
- Add the eggs and muffin mix. Stir just until everything is blended. The batter should be thick but pourable. Don’t overmix; the texture will stay soft and fluffy this way.ezstandalone.cmd.push(function () { ezstandalone.showAds(164); });
- Season with salt and pepper. Taste the mixture if you like, then pour it into the prepared baking dish. Spread evenly with a spatula.
- Add cheese, if using. Sprinkle cheddar on top for that slightly crisp, golden finish.
- Bake uncovered for 40–50 minutes, or until the edges are set and the center is slightly firm but still creamy. A light golden crust around the sides means it’s ready.ezstandalone.cmd.push(function () { ezstandalone.showAds(166); });
- Rest before serving. Let it sit for 5–10 minutes out of the oven. This helps it thicken slightly and makes serving easier.
Tips & Variations
- Swap in frozen corn – just thaw and drain first
- Add diced jalapeños for a spicy kick
- Sprinkle with crispy bacon bits before serving
- Mix in shredded cheddar cheese for extra richness
- Use light cream cheese to reduce calories
Serving Suggestions
This creamy corn casserole pairs beautifully with grilled meats, especially barbecue chicken or steak. It’s also perfect alongside holiday turkey or ham. For a complete comfort food meal, serve it with meatloaf and mashed potatoes.
Notes
- Stores well in the refrigerator for up to 3 days
- Reheat in the microwave, stirring occasionally
- For best results, use room temperature cream cheese
FAQs
- Can I make this in advance? Yes, prepare up to 24 hours ahead and reheat when ready to serve.
- Can I freeze this casserole? Not recommended, as the cream cheese mixture may separate when thawed.
- What if my casserole is too thick? Simply stir in additional warm milk until desired consistency is reached.
- Can I make this in a slow cooker? Yes, cook on low for 2-3 hours, stirring occasionally.
Servings4
Prep10 min
Cook45 min
Calories—
Ingredients
- 1 can whole kernel corn 15 oz, drained
- 1 can cream-style corn 15 oz
- 8 oz cream cheese softened and cubed
- ½ cup unsalted butter melted
- 1 cup sour cream
- 2 large eggs beaten
- 1 box 8.5 oz corn muffin mix
- ½ tsp salt
- ¼ tsp pepper
- ½ cup shredded cheddar cheese optional
Steps
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. I like to use butter instead of spray—it adds a subtle flavor to the edges.ezstandalone.cmd.push(function () { ezstandalone.showAds(162); });
- Soften the cream cheese before mixing. Let it sit out for a few minutes, or warm it gently in the microwave for about 15 seconds. It blends much easier this way.
- Combine the ingredients. In a large mixing bowl, stir together the drained corn, cream-style corn, sour cream, melted butter, and cream cheese. Mix until mostly smooth. A few small bits of cream cheese are fine—they melt beautifully in the oven.
- Add the eggs and muffin mix. Stir just until everything is blended. The batter should be thick but pourable. Don’t overmix; the texture will stay soft and fluffy this way.ezstandalone.cmd.push(function () { ezstandalone.showAds(164); });
- Season with salt and pepper. Taste the mixture if you like, then pour it into the prepared baking dish. Spread evenly with a spatula.
- Add cheese, if using. Sprinkle cheddar on top for that slightly crisp, golden finish.
- Bake uncovered for 40–50 minutes, or until the edges are set and the center is slightly firm but still creamy. A light golden crust around the sides means it’s ready.ezstandalone.cmd.push(function () { ezstandalone.showAds(166); });
- Rest before serving. Let it sit for 5–10 minutes out of the oven. This helps it thicken slightly and makes serving easier.
Notes
- Stores well in the refrigerator for up to 3 days
- Reheat in the microwave, stirring occasionally
- For best results, use room temperature cream cheese
