Absolutely! Here’s a rich, creamy, and comforting Cream Cheese Corn Casserole recipe—perfect for holidays, potlucks, or any cozy dinner.
Cream Cheese Corn Casserole
Ingredients
- 1 (14 oz) can whole kernel corn, drained
- 1 (14 oz) can creamed corn
- 1/2 cup (1 stick) unsalted butter, melted
- 8 oz cream cheese, softened
- 1 box (8.5 oz) Jiffy corn muffin mix (or any corn muffin mix)
- 2–3 tbsp sugar (optional, for extra sweetness)
- 2 large eggs
- 1 cup shredded cheddar cheese (optional)
- Salt and pepper, to taste
Instructions
1. Preheat Oven
- Preheat oven to 350°F (175°C).
- Grease a 9×9-inch baking dish (or similar size).
2. Mix Ingredients
- In a large bowl, combine cream cheese and melted butter. Mix until smooth.
- Add whole kernel corn, creamed corn, corn muffin mix, sugar (if using), and eggs. Stir until just combined.
- Season with a little salt and pepper.
- Fold in shredded cheddar cheese if desired.
3. Bake
- Pour mixture into prepared baking dish.
- Bake 45–50 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
4. Serve
- Let cool for 5–10 minutes before serving.
- This dish is creamy, slightly sweet, and goes perfectly with roasted meats or a holiday meal.
Tips:
- For a richer flavor, sprinkle extra cheddar or Parmesan on top during the last 10 minutes of baking.
- You can add chopped jalapeños for a subtle kick.
- Make ahead: assemble the casserole the night before and bake the next day.
If you want, I can also give a slow cooker version that makes this casserole hands-off and even creamier.
Do you want me to write the slow cooker version too?
