This Cheesy Cream Cheese Corn Casserole is a creamy, cheesy, and satisfying dish perfect for holidays, potlucks, or weeknight dinners. With the sweetness of corn, the richness of cream cheese, and a touch of cheddar, it’s comfort food at its finest.
Why You’ll Love Cheesy Cream Cheese Corn Casserole
- Crowd-Pleaser: A favorite side dish for any gathering.
- Simple Ingredients: Uses pantry staples and is easy to make.
- Rich and Creamy: Packed with cheesy goodness and creamy texture.
- Versatile: Perfect for Thanksgiving, Christmas, or any occasion.
Ingredients Notes For Cheesy Cream Cheese Corn Casserole
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 8 oz cream cheese, softened and cubed
- ¼ cup unsalted butter, melted
- 1 box (8.5 oz) Jiffy corn muffin mix
- 2 large eggs
- ½ cup sour cream
- 1 cup shredded cheddar cheese (plus extra for topping, if desired)
How To Make Cheesy Cream Cheese Corn Casserole
Step 1: Prepare the Oven and Dish
- Preheat your oven to 350°F (175°C).
- Grease a 9×13-inch baking dish or a deep casserole dish with butter or non-stick spray.
Step 2: Mix the Casserole Base
- In a large mixing bowl, combine the whole kernel corn, creamed corn, softened cream cheese, melted butter, and sour cream.
- Stir well until the cream cheese is mostly blended and smooth.
Step 3: Add the Corn Muffin Mix
- Add the Jiffy corn muffin mix and eggs to the bowl. Stir gently until just combined—do not overmix.
- Fold in the shredded cheddar cheese to incorporate evenly.
Step 4: Pour into the Dish
- Pour the mixture into the prepared baking dish.
- Use a spatula to spread the mixture evenly.
- Sprinkle additional shredded cheddar cheese on top, if desired.
Step 5: Bake
- Bake in the preheated oven for 45–50 minutes, or until the top is golden and the center is set.
- Test for doneness by inserting a toothpick into the center—it should come out clean.
Step 6: Serve
- Let the casserole cool for 5–10 minutes to set before serving.
- Serve warm and enjoy its creamy, cheesy goodness!
Kitchen Equipment Needed
- Mixing bowls
- Spatula
- 9×13-inch baking dish or casserole dish
- Whisk or spoon
Serving and Storage Tips
- Serving: Serve warm as a side dish to roasted meats, stews, or a holiday feast.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in the oven at 300°F for 10–15 minutes or microwave individual portions for 1–2 minutes.
Variations
- Spicy Kick: Add diced jalapeños or a pinch of cayenne for a spicy twist.
- Bacon Bits: Stir in cooked, crumbled bacon for added smoky flavor.
- Vegetarian Option: Replace the eggs with a flaxseed substitute (1 tablespoon ground flaxseed + 2½ tablespoons water per egg).
- Herb Infusion: Add chopped fresh chives, parsley, or thyme for extra flavor.
Helpful Notes and Tips
- Cream Cheese: Ensure the cream cheese is softened for easier mixing.
- Cheese Options: Use Monterey Jack or Pepper Jack for a different flavor profile.
- Don’t Overbake: Keep an eye on the casserole toward the end of baking to prevent it from drying out.
Frequently Asked Questions
Can I use fresh or frozen corn?
Yes! Replace the canned whole kernel corn with an equal amount of cooked fresh or thawed frozen corn.
What can I use instead of Jiffy corn muffin mix?
Use a homemade mix: Combine ½ cup cornmeal, ½ cup flour, 1 tablespoon sugar, 1 teaspoon baking powder, and ¼ teaspoon salt.
Can I make this casserole ahead of time?
Yes, assemble the casserole up to a day in advance, cover it tightly, and refrigerate. Bake just before serving.
Can I double the recipe?
Absolutely! Use a larger dish (e.g., 9×13-inch pan) and increase the baking time by 10–15 minutes.
Is this dish gluten-free?
Jiffy corn muffin mix contains wheat. For a gluten-free version, use a gluten-free cornbread mix.
This Cheesy Cream Cheese Corn Casserole is an irresistible side dish that combines creamy, cheesy, and savory flavors. It’s sure to be a hit at your holiday table or family dinner. Enjoy!
