Description
When you’re looking for a dish that’s equal parts comforting, easy to prepare, and guaranteed to be a crowd-pleaser, cream cheese corn casserole stands out as a top contender. It’s rich and velvety thanks to the cream cheese, naturally sweet from the corn, and baked to golden perfection. Whether it’s gracing your holiday table or rounding out a weeknight meal, this casserole offers a hearty, satisfying bite with every forkful.
What makes this dish truly special is its versatility—you can serve it alongside roast chicken, grilled vegetables, or even as a stand-alone side dish. Plus, it’s a breeze to prepare, using simple pantry staples and minimal prep time. Let’s get right into it and build the ultimate Cream Cheese Corn Casserole together!
Ingredients
Here’s everything you need to create this indulgent dish. Make sure your ingredients are at room temperature for easier mixing!
Main Ingredients:
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2 tablespoons unsalted butter
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1 small yellow onion, finely diced
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1 clove garlic, minced
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1 package (8 oz) cream cheese, softened
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1/2 cup sour cream
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1/4 cup milk (whole milk preferred)
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1 tablespoon sugar
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1/2 teaspoon salt (adjust to taste)
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1/4 teaspoon black pepper
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1/4 teaspoon paprika (optional for mild heat)
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1 can (15 oz) whole kernel corn, drained
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1 can (15 oz) creamed corn
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1 cup shredded cheddar cheese
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2 large eggs, beaten
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1 box (8.5 oz) corn muffin mix (like Jiffy)
Instructions
Follow these steps closely and you’ll end up with a golden, bubbly, and flavor-packed casserole that melts in your mouth.
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray. This ensures easy release after baking.
In a medium skillet, melt the butter over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant. Remove from heat and set aside.
In a large mixing bowl, combine the softened cream cheese, sour cream, and milk. Whisk together until smooth and creamy. If the cream cheese is too stiff, microwave it for 15–20 seconds to soften.
To the cream cheese mixture, stir in the sugar, salt, black pepper, and paprika. Mix well to distribute the seasoning evenly.
Add the whole kernel corn, creamed corn, sautéed onions and garlic, shredded cheddar cheese, and beaten eggs. Stir gently to combine. You should see a thick, chunky, and creamy mixture.
Gradually fold in the corn muffin mix, stirring just until incorporated. Be careful not to overmix, as that could make the casserole dense rather than fluffy.
Pour the mixture into your prepared baking dish and smooth out the top with a spatula. Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Let the casserole rest for 10 minutes before slicing. This allows it to set, making it easier to serve clean portions.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dishes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: Approx. 320
- Sugar: 7g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 75mg