Description
This creamy and comforting Cream Cheese Corn Casserole combines whole kernel corn, creamed corn, and softened cream cheese baked to golden perfection. Ideal as a side dish for family dinners or holiday meals, the casserole is easy to prepare and offers a rich, cheesy flavor with a hint of sweetness and savory spices. Topped with shredded cheddar cheese and garnished with fresh green onions, it’s a delicious crowd-pleaser that takes about 45 minutes from start to finish.
Ingredients
Scale
Corn Mixture
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 package (8 oz) cream cheese, softened and cubed
- 1/4 cup butter, melted
- 1/4 cup milk
- 1 tablespoon sugar (optional, for a touch of sweetness)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Topping and Garnish
- 1 cup shredded cheddar cheese (optional for topping)
- 1/4 cup chopped green onions (optional for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy cleanup.
- Mix the Casserole: In a large bowl, combine the drained whole kernel corn, creamed corn, softened and cubed cream cheese, melted butter, milk, sugar (if using), salt, and black pepper. Stir the mixture thoroughly until smooth and creamy, ensuring the cream cheese is well incorporated.
- Bake the Casserole: Pour the prepared corn mixture evenly into the greased baking dish. If desired, sprinkle the shredded cheddar cheese evenly over the top for a cheesy crust. Bake in the preheated oven for 30 to 35 minutes or until the casserole is bubbly and the top is golden brown.
- Garnish and Serve: Remove the casserole from the oven and allow it to cool for about 5 minutes. Garnish with chopped green onions if using. Serve warm as a delightful side dish that complements a variety of main courses.
Notes
- For a spicier variant, add a pinch of cayenne pepper or chopped jalapeños to the mixture.
- You can substitute half-and-half or heavy cream for milk for an even richer casserole.
- For a gluten-free option, make sure the canned corn does not contain any gluten additives.
- This casserole can be made ahead of time and refrigerated before baking; simply add extra baking time if baking from cold.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
