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
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- In a large bowl, mix together whole kernel corn, creamed corn, softened cream cheese, melted butter, milk, and eggs until smooth and creamy.
- If using cornmeal or muffin mix, stir it in now for a souffle-like texture.
- Season with salt, pepper, and a little sugar (if desired for extra sweetness).
- Pour the mixture into the prepared baking dish and smooth the top.
- 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.
- 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
