Cream Cheese Corn Casserole
This incredibly creamy, rich, and slightly tangy corn casserole is a guaranteed crowd-pleaser. It’s the perfect decadent side dish for holidays, potlucks, or Sunday dinner.
Prep Time: 15 mins | Cook Time: 40-50 mins | Serves: 8-10
Ingredients:
· 4 cups (about 24 oz) frozen corn kernels, thawed (or 2 cans of whole kernel corn, drained)
· 1 (8 oz) block full-fat cream cheese, softened
· ½ cup (1 stick / 115g) unsalted butter, divided
· ⅓ cup granulated sugar
· ½ cup milk (whole or 2%)
· 2 large eggs, lightly beaten
· 1 (8.5 oz) box Jiffy corn muffin mix (or ¾ cup of any dry cornbread mix)
· 1 cup (4 oz) shredded sharp cheddar cheese, divided
· ½ cup sour cream
· ¼ cup finely diced onion or 2 tbsp dried minced onion
· Salt and black pepper to taste
· Optional add-ins: 1 (4 oz) can diced green chiles (drained), ¼ cup chopped jalapeños, 6 slices crumbled cooked bacon, ¼ cup chopped fresh parsley or chives
Instructions:
- Prep:
· Preheat oven to 350°F (175°C). Grease a 9×13-inch or a 2.5-quart baking dish.
· If using frozen corn, ensure it is thawed and well-drained. Pat dry with a paper towel if needed.
- Make the Creamy Base:
· In a large saucepan or Dutch oven over medium-low heat, melt 4 tablespoons (½ stick) of the butter.
· Add the softened cream cheese and milk. Heat, stirring frequently, until the cream cheese is completely melted and the mixture is smooth.
· Remove from heat. Stir in the sugar until dissolved.
- Combine All Ingredients:
· To the creamy base, add the thawed corn, beaten eggs, Jiffy mix, ½ cup of the shredded cheddar, sour cream, diced onion, and a pinch of salt & pepper. Stir until just combined. Do not overmix.
· If using, fold in any optional add-ins (green chiles, bacon, etc.).
- Assemble & Top:
· Pour the mixture into the prepared baking dish and spread evenly.
· Sprinkle the remaining ½ cup of cheddar cheese over the top.
· Optional Crumb Topping: Melt the remaining 4 tbsp of butter. In a small bowl, mix it with an extra ½ cup of Jiffy mix or plain Panko breadcrumbs until crumbly. Sprinkle over the cheese before baking for a crispy top.
- Bake:
· Bake, uncovered, for 40-50 minutes, or until the center is set, the top is golden brown, and the edges are bubbling.
· Let the casserole rest for 10-15 minutes before serving. It will firm up slightly as it cools.
Key Success Tips:
· Don’t Overmix: Stir just until ingredients are combined for the best texture.
· Drain Corn Well: Excess moisture can make the casserole soupy.
· Room Temperature Ingredients: Let cream cheese, eggs, and sour cream sit out for 20-30 minutes before using for easier mixing and even baking.
· Test for Doneness: The casserole is done when a knife inserted near the center comes out clean (a few moist crumbs are okay).
Make-Ahead & Storage:
· Assemble Ahead: Mix everything except the Jiffy mix and topping. Cover and refrigerate up to 24 hours. Stir in Jiffy mix right before baking, then add topping and bake. You may need to add 5-10 minutes to the bake time.
· Leftovers: Store covered in the refrigerator for up to 4 days. Reheat in the oven or microwave.
· Freeze: Bake, cool completely, wrap tightly, and freeze for up to 2 months. Thaw in fridge overnight and reheat covered at 350°F until warm throughout.
Easy Variations:
· Lighter Version: Use reduced-fat cream cheese, milk, and sour cream. Reduce butter to 4 tbsp total.
· Spicy Southwest: Add 1 can green chiles, 1 tsp cumin, and top with pepper jack cheese.
· Fresh Corn: Use 4-5 cups of fresh corn kernels cut from the cob (blanch first).
· Without Jiffy Mix: Substitute with ½ cup all-purpose flour + ½ cup yellow cornmeal + 1 tsp baking powder.
Serve this luxurious, comforting casserole alongside roasted turkey, ham, grilled chicken, or BBQ. It’s always a hit!