Cream Cheese Corn Casserole

Oh, let me tell you about one of my absolute favorite comfort foods that always finds a place on my family’s table: Cream Cheese Corn Casserole! Every bite is like a warm hug—rich, creamy, and packed with the natural sweetness of corn. I still remember the first time I made it for a cozy Sunday dinner. My brother, who’s usually a tough food critic, went back for seconds (and thirds) without hesitation. Ever since that day, this casserole has been a must-have for family gatherings and holiday meals .

What makes this dish so special is how effortlessly it comes together. It’s one of those recipes where you just stir everything in one bowl, bake it, and magic happens in the oven. The cream cheese melts into the corn, creating this luxuriously silky texture that’s impossible to resist. Plus, the ingredients are simple, and you might already have most of them in your kitchen right now.

You can easily tweak it to your liking too. Want it a bit spicy? Toss in some diced jalapeños. Need an extra layer of flavor? A handful of shredded chicken or ground beef makes it even heartier. I also love how forgiving this dish is—you can prepare it ahead of time, refrigerate it, and bake it when you’re ready. It’s truly the kind of recipe that makes you look like a star without breaking a sweat.

What’s in Cream Cheese Corn Casserole?

Cream Cheese: The heart of the casserole! It brings that creamy, rich texture that everyone loves. Make sure it’s softened for easy mixing.

Sweet Corn: I prefer using a mix of canned and fresh corn for the best flavor and texture. The sweet kernels pop perfectly against the creamy backdrop.

Creamed Corn: This ingredient adds extra moisture and a smooth consistency that binds everything together beautifully.

Butter: Because a little butter makes everything better! It gives the casserole a rich, savory depth.

Eggs: These help hold the casserole together while keeping it soft and tender.

Sour Cream: This adds a tangy note that balances the richness of the cream cheese and butter.

Cornmeal or Jiffy Corn Muffin Mix: If you want a more structured, slightly bready texture, a little cornmeal or muffin mix works wonders.

Optional Extras: Shredded cheddar cheese, diced jalapeños, chopped green onions, or cooked turkey bacon bits can all elevate this casserole to another level!

Is Cream Cheese Corn Casserole Good for You?

Absolutely—when enjoyed in moderation! Here’s why:

Corn: Packed with fiber, vitamins, and antioxidants that support digestive and heart health.

Cream Cheese: Offers a good amount of healthy fats and protein, though it’s best enjoyed as part of a balanced diet.

Eggs: Provide high-quality protein, essential amino acids, and important nutrients like choline.

Sour Cream: Adds calcium and probiotics that can benefit gut health.

Of course, like with all rich dishes, keeping an eye on portion sizes is key. But trust me, a little serving of this creamy, cheesy goodness is totally worth it!

Ingredients

• 1 package (8 oz) cream cheese, softened

• 1 can (15 oz) sweet corn, drained

• 1 can (15 oz) creamed corn

• 1/2 cup unsalted butter, melted

• 2 large eggs

• 1 cup sour cream

• 1/2 cup cornmeal or 1 box Jiffy Corn Muffin Mix

• Optional: 1 cup shredded cheddar cheese

• Optional: 1/4 cup diced jalapeños

• Optional: 1/2 cup cooked turkey bacon bits

• Optional: 1/4 cup chopped green onions

Serves: 6-8 people (but don’t be surprised if everyone comes back for seconds!)

Ingredients

• 1 package (8 oz) cream cheese, softened

• 1 can (15 oz) sweet corn, drained

• 1 can (15 oz) creamed corn

• 1/2 cup unsalted butter, melted

• 2 large eggs

• 1 cup sour cream

• 1/2 cup cornmeal or 1 box Jiffy Corn Muffin Mix

• Optional: 1 cup shredded cheddar cheese

• Optional: 1/4 cup diced jalapeños

• Optional: 1/2 cup cooked turkey bacon bits

• Optional: 1/4 cup chopped green onions

How to Make Cream Cheese Corn Casserole?

1. First, preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish to make cleanup easy later.

2. In a large mixing bowl, add the softened cream cheese and melted butter. Stir them together until smooth and creamy. If the cream cheese isn’t blending well, microwave it for 10 seconds to soften it more.

3. Next, stir in the sour cream until fully combined. This mixture will be thick, but don’t worry—that’s exactly what you want.

4. Crack in the eggs and beat them into the mixture until everything is smooth and glossy.

5. Now add the drained sweet corn and the creamed corn. Stir everything together gently to keep some of the corn kernels whole, which adds a nice texture.

6. Sprinkle in the cornmeal or muffin mix and fold it in until no dry spots remain. If you’re using cheddar cheese, jalapeños, turkey bacon bits, or green onions, now’s the time to stir those in too.

7. Pour the creamy corn mixture into the prepared baking dish. Spread it out evenly with a spatula so it bakes uniformly.

8. Slide the casserole into the preheated oven and bake for about 40-45 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out mostly clean.

9. Let it cool for 5-10 minutes before serving. This resting time helps the casserole set up and makes it easier to slice.

10. Serve warm and enjoy every creamy, comforting bite!

Sweet Tips and Fun Variations

• For a crispier top, sprinkle a little extra shredded cheddar cheese over the casserole during the last 10 minutes of baking. It’ll melt into a beautiful golden crust.

• To add some heat, mix in a teaspoon of crushed red pepper flakes or diced jalapeños before baking.

• Want to make it a meal? Stir in cooked ground beef or shredded chicken to add a protein boost.

• You can prepare the casserole a day in advance. Simply cover it tightly and store it in the refrigerator. When ready to bake, let it sit at room temperature for 20 minutes and then bake as directed.

• Leftovers are just as delicious! Store them in an airtight container in the fridge for up to three days. Reheat gently in the oven or microwave.

This Cream Cheese Corn Casserole really shines with its creamy texture, rich flavors, and easy versatility. Whether you’re serving it as a side dish for a holiday feast or as a cozy weekday dinner addition, it’s guaranteed to bring smiles to the table.

How to Make Cream Cheese Corn Casserole?

I always start by gathering all my ingredients. It saves so much time and makes the process smooth. First, I preheat the oven to 350°F (175°C) and lightly grease my favorite 9×13-inch baking dish. It’s important to get that out of the way so I’m not fumbling later.

In a big mixing bowl, I combine the softened cream cheese with the melted butter. It might take a minute or two, but I mix until it’s completely smooth. If the cream cheese is too stiff, I give it a quick 10-second microwave zap to loosen it up. Then, I stir in the sour cream, and the mixture starts looking creamy and glossy.

Next, I crack in the eggs one at a time and beat them until fully incorporated. It’s starting to smell rich and delicious already! I gently fold in the drained sweet corn and the creamed corn, trying to keep some of the kernels whole because I love a little bite of corn in every mouthful.

Once that’s mixed, I sprinkle in the cornmeal or the Jiffy mix. I fold it carefully, making sure no dry patches remain. If I’m feeling a little extra, this is when I toss in shredded cheddar, diced jalapeños, turkey bacon bits, or even a handful of chopped green onions. It’s all about making it your own!

After everything’s combined, I pour the batter into the greased baking dish. I use a spatula to smooth out the top so it bakes evenly. Then into the oven it goes! I bake it for about 40-45 minutes, or until the top is a lovely golden color and a toothpick inserted in the center comes out mostly clean.

Once it’s out of the oven, I let it rest for at least 5-10 minutes. This little pause helps it set and makes slicing easier. Trust me, the wait is worth it!

Sweet Tips and Fun Variations

If you want a cheesier top, I recommend sprinkling extra shredded cheddar over the casserole during the last 10 minutes of baking. It melts into a bubbly, golden layer that’s irresistible.

Feeling a bit adventurous? Mix in some crushed red pepper flakes or a few more diced jalapeños for a spicy kick. It really wakes up the flavor!

Sometimes, I like to turn this side dish into a full meal by adding cooked ground beef or shredded chicken into the mix before baking. It becomes hearty enough for a main dish, and everyone always goes back for seconds.

For those busy days, I prepare the casserole a day ahead. I cover it tightly and pop it in the fridge. Before baking, I let it sit at room temperature for about 20 minutes to take off the chill, then bake as directed.

And if you’re lucky enough to have leftovers, they store beautifully! Just keep them in an airtight container in the fridge for up to three days. A quick reheat in the oven or microwave brings them right back to life.

There’s just something so comforting about this Cream Cheese Corn Casserole. It’s creamy, rich, and pairs perfectly with almost any main course. Whether it’s a festive holiday meal or a casual dinner, this dish always feels special and homemade.

Frequently Asked Questions

Can I make Cream Cheese Corn Casserole ahead of time?
Absolutely! One of the best things about this recipe is how easy it is to prepare in advance. You can mix all the ingredients, pour the batter into your baking dish, and cover it tightly. Store it in the refrigerator for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 20 minutes before putting it into the oven. This way, it bakes evenly and turns out just as delicious as if made fresh.

Can I use frozen corn instead of canned corn?
Yes, you can easily substitute frozen corn for the canned sweet corn. Just be sure to thaw and drain it well before adding it to the mixture. As for the creamed corn, you’ll still need to use the canned version or make a quick homemade substitute by blending part of the thawed corn with a splash of milk until creamy. This ensures you still get the right creamy texture that makes the casserole so rich.

How do I store and reheat leftovers?
Storing leftovers is simple. Once the casserole has cooled completely, transfer it into an airtight container and refrigerate. It will stay fresh for up to three days. When you’re ready to enjoy it again, reheat individual portions in the microwave until warmed through. For larger portions, cover them with foil and reheat in a preheated oven at 325°F (160°C) until heated evenly. Adding a sprinkle of cheese before reheating can refresh the flavor and texture.

Can I make this casserole gluten-free?
Yes, with a few small adjustments, you can make it gluten-free. Instead of using a boxed corn muffin mix that contains wheat, you can substitute with a gluten-free cornmeal blend. Also, make sure all other ingredients, like cream cheese and canned goods, are labeled gluten-free. This way, you still get all the creamy, hearty goodness without any gluten worries. It’s a simple switch that doesn’t compromise taste or texture!

Cream Cheese Corn Casserole

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• Author: Lena Meeli
• Total Time: 55 minutes
• Yield: 6-8 servings 1x

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Description

Cream Cheese Corn Casserole is the ultimate comfort side dish that’s both creamy and satisfying. A rich combination of sweet corn, cream cheese, and a few simple ingredients come together to create a hearty casserole that fits perfectly at any gathering. Whether you’re preparing a festive dinner or just looking for a cozy family meal addition, this casserole is always a crowd-pleaser!

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Ingredients

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• 1 (8-ounce) package cream cheese, softened

• 1/4 cup butter, melted

• 1/2 cup sour cream

• 2 large eggs

• 1 (15-ounce) can sweet corn, drained

• 1 (15-ounce) can creamed corn

• 1/2 cup cornmeal or 1 box corn muffin mix

• 1 cup shredded cheddar cheese (optional)

• 1/4 cup diced jalapeños (optional)

• 1/4 cup turkey bacon bits (optional)

• 1/4 cup chopped green onions (optional)

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Instructions

• Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.

• In a large mixing bowl, beat the cream cheese and melted butter until smooth.

• Add sour cream and mix until fully combined.

• Beat in the eggs one at a time until incorporated.

• Fold in sweet corn, creamed corn, and cornmeal or muffin mix.

• Stir in cheddar cheese, jalapeños, turkey bacon, or green onions if desired.

• Pour the batter into the prepared dish and smooth the top.

• Bake for 40-45 minutes until golden brown and set in the center.

• Let cool for 5-10 minutes before serving warm.

Notes

• Sprinkle extra cheddar cheese on top during the last 10 minutes for a cheesy crust.

• Add a spicy kick by mixing in extra jalapeños or crushed red pepper flakes.

• To make it gluten-free, use a gluten-free cornmeal blend instead of muffin mix.

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently before serving.

• Prep Time: 10 minutes
• Cook Time: 45 minutes