Description
This Cheesy Cream Cheese Corn Casserole is a rich and comforting side dish blending whole kernel corn, creamy cheese, and a hint of garlic for a perfectly golden bake. Ideal for holiday meals or hearty dinners, this casserole combines the sweetness of corn with smooth cream cheese and sharp cheddar, topped with a lightly crisp golden crust.
Ingredients
Scale
Corn Mixture
- 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
Casserole Base
- 1 cup shredded cheddar cheese
- 1 (8.5-ounce) box corn muffin mix (e.g., Jiffy)
- 1/2 teaspoon garlic powder (optional)
- Salt and pepper to taste
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the casserole does not stick during baking.
- Combine Base Ingredients: In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, sour cream, softened cream cheese, and melted butter. Stir thoroughly until the mixture is smooth and well blended.
- Add Remaining Ingredients: Mix in the shredded cheddar cheese, corn muffin mix, garlic powder if using, and season with salt and pepper. Stir gently but thoroughly to incorporate all ingredients evenly.
- Transfer to Baking Dish: Pour the prepared mixture into the greased baking dish, spreading it evenly to create a uniform casserole layer.
- Bake: Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the casserole is set in the middle and the edges are lightly golden brown.
- Cool and Serve: Allow the casserole to cool for about 5 minutes before serving. Optionally, garnish with extra shredded cheddar cheese or chopped fresh parsley for added flavor and visual appeal.
Notes
- For a spicier kick, add chopped jalapeños or a dash of cayenne pepper to the mixture.
- You can substitute sour cream with Greek yogurt for a slightly tangier taste and lighter option.
- This casserole can be prepared a day ahead and refrigerated, then baked fresh before serving.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely in the oven.
- Use full-fat versions of dairy ingredients for best creamy texture and flavor.
