Cream cheese corn casserole is a rich, creamy, and cozy side dish that brings together sweet corn, velvety cream cheese, and just the right touch of savory seasoning. I love how it turns simple pantry ingredients into a warm, crowd-pleasing bake that works just as well for holidays as it does for a weeknight dinner.

Why You’ll Love This Recipe

I love this casserole because it’s fast, easy, and incredibly satisfying. The cream cheese adds a luscious texture that blends perfectly with the sweetness of the corn. It’s a no-fuss recipe that I can mix together in minutes and pop into the oven. Whether I’m serving it with roast chicken, BBQ, or at a potluck, it always disappears fast.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Whole kernel corn (canned or frozen)

  • Creamed corn

  • Cream cheese

  • Unsalted butter

  • Milk or heavy cream

  • Eggs

  • Cornmeal or corn muffin mix (optional, for structure)

  • Sugar (optional, to enhance sweetness)

  • Salt and black pepper

directions

  1. I start by preheating the oven to 350°F (175°C) and greasing a baking dish.

  2. In a large bowl, I mix together the corn, creamed corn, softened cream cheese, melted butter, milk, and eggs until smooth and creamy.

  3. If I’m using cornmeal or muffin mix, I stir it in at this point to give the casserole a more souffle-like texture.

  4. I season with a little salt and pepper, and add a touch of sugar if I want it a bit sweeter.

  5. I pour the mixture into the baking dish and smooth the top.

  6. I bake for 40–45 minutes until the center is set and the edges are lightly golden. Letting it rest for 5–10 minutes helps it firm up before serving.

Servings and timing

This recipe makes about 6–8 servings. It takes 10 minutes to prep and 40–45 minutes to bake, so it’s ready in under an hour.

Variations

  • I sometimes add shredded cheddar or pepper jack cheese for a cheesy twist.

  • For a little heat, I stir in chopped jalapeños or a dash of cayenne.

  • I’ve also added crumbled cooked bacon or green onions for more texture and flavor.

  • If I want it more souffle-like, I beat the egg whites separately and fold them in for extra fluffiness.

storage/reheating

I store leftovers in the fridge for up to 4 days, tightly covered. To reheat, I warm it in the oven at 325°F (160°C) until heated through, or microwave individual portions for 1–2 minutes. It holds up well and still tastes great the next day.

FAQs

Can I use frozen corn instead of canned?

Yes, I use frozen corn all the time. I thaw it first and drain any excess water before mixing it into the batter.

Do I need to use both whole corn and creamed corn?

I like using both because the creamed corn gives a smooth, creamy base, while the whole corn adds texture. But if I only have one type, I adjust the amount of liquid to keep the consistency right.

Can I make this ahead of time?

Absolutely. I often prepare the casserole a day ahead, cover it, and refrigerate. I bake it fresh the next day or reheat it before serving.

Can I freeze this casserole?

Yes, I’ve frozen it after baking. I let it cool completely, wrap it well, and freeze for up to 2 months. I reheat it from frozen at 350°F until hot in the center.

What can I serve with cream cheese corn casserole?

I like serving it with roast chicken, turkey, ham, or BBQ meats. It also pairs well with green beans, coleslaw, or a fresh garden salad.

Conclusion

Cream cheese corn casserole is a comforting, creamy, and incredibly easy side dish that fits in with any meal. I love its rich texture and sweet-savory flavor, and how it always earns compliments around the table. Whether I’m making it for a holiday or just because, this casserole is always a good idea.

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Cream Cheese Corn Casserole

Cream Cheese Corn Casserole

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A rich and creamy side dish combining sweet corn, velvety cream cheese, and savory seasonings, perfect for holidays or weeknight dinners.

  • Total Time: Under 1 hour
  • Yield: 6–8 servings

Ingredients

  • 1 can whole kernel corn (or 2 cups frozen corn, thawed)
  • 1 can creamed corn
  • 8 oz cream cheese (softened)
  • 1/4 cup unsalted butter (melted)
  • 1/4 cup milk or heavy cream
  • 2 large eggs
  • 1/4 cup cornmeal or corn muffin mix (optional)
  • 1 tbsp sugar (optional, for added sweetness)
  • Salt and black pepper to taste

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a baking dish.
  2. In a large bowl, mix together whole kernel corn, creamed corn, softened cream cheese, melted butter, milk, and eggs until smooth and creamy.
  3. If using cornmeal or muffin mix, stir it in now for a souffle-like texture.
  4. Season with salt, pepper, and a little sugar (if desired for extra sweetness).
  5. Pour the mixture into the prepared baking dish and smooth the top.
  6. Bake for 40–45 minutes until the center is set and the edges are lightly golden. Let it rest for 5–10 minutes before serving to help it firm up.

Notes

  • This recipe serves 6–8 people.
  • For a cheesy twist, add shredded cheddar or pepper jack cheese to the mixture.
  • For heat, stir in chopped jalapeños or cayenne pepper.
  • Crumbled cooked bacon or green onions add texture and flavor.
  • For a fluffier texture, beat the egg whites separately and fold them in before baking.
  • Leftovers can be stored for up to 4 days in the fridge.
  • Author: liinaa
  • Prep Time: 10 minutes
  • Cook Time: 40–45 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 280
  • Sugar: 12g
  • Sodium: 400mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 65mg

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