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Cream Cheese Corn Casserole

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A cozy, creamy baked corn casserole enriched with cream cheese, sour cream, and cheddar, finished with a golden top and sweet pops of corn in every bite.

Ingredients

Scale
  • 2 cans whole kernel corn (15 oz each), drained
  • 1 can cream-style corn (15 oz)
  • 8 oz cream cheese, softened
  • 4 tbsp unsalted butter, melted
  • 1 cup sour cream
  • 2 large eggs
  • 1 cup shredded cheddar cheese, divided
  • 2 tbsp all-purpose flour
  • 1 tsp baking powder
  • 1 tsp fine salt
  • 1/2 tsp black pepper

Instructions

  1. Preheat the oven to 350°F (175°C) and lightly grease an 8×8 inch or similar medium casserole dish.
  2. In a large bowl whisk the eggs, then add softened cream cheese, sour cream, and melted butter, whisk or stir until mostly smooth.
  3. Stir in drained whole kernel corn, cream-style corn, flour, baking powder, salt, pepper, and half of the cheddar until evenly combined.
  4. Pour the mixture into the prepared baking dish and smooth the top.
  5. Sprinkle the remaining cheddar evenly over the surface.
  6. Bake uncovered for 40 to 45 minutes until the top is golden and the center is set with a slight jiggle.
  7. Let rest 5 minutes, then spoon or slice to serve warm.

Notes

  • Use room temperature cream cheese for the creamiest texture.
  • Taste the mixture and adjust salt and pepper before baking.
  • Add diced jalapeños or green chiles for a gentle kick.
  • Fresh herbs like chives or parsley add color and brightness at the end.
  • Make ahead by mixing the casserole, cover, refrigerate up to 24 hours, then bake.
  • Double the recipe for crowds and bake in a 9×13 inch dish, extend bake time slightly.

Nutrition

Find it online: https://tastyze.com/cream-cheese-corn-casserole/