This corn casserole with cream cheese is a rich, creamy, and slightly sweet side dish that feeds a crowd. It combines whole kernel corn, creamed corn, and a generous amount of cream cheese, baked until golden and set. It’s a reliable potluck and holiday favorite because it’s simple to assemble, uses pantry staples, and delivers a comforting, savory-sweet flavor that pairs with almost any main course.
Ingredients
- 4 cups (680 g) frozen corn kernels, thawed and drained
- 2 cans (14.75 oz / 418 g each) cream-style corn
- 16 oz (450 g) cream cheese, softened
- 1 cup (2 sticks / 226 g) unsalted butter, melted
- 4 large eggs, lightly beaten
- 1 cup (240 ml) sour cream
- 2 cups (240 g) shredded cheddar cheese, divided
- 1 box (8.5 oz / 240 g) corn muffin mix (like Jiffy)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch (3-quart) baking dish.
- In a very large mixing bowl, beat the softened cream cheese with a hand mixer (or a sturdy whisk) until smooth. Add the melted butter and beat until combined.
- Beat in the eggs one at a time, then the sour cream, salt, and pepper.
- Stir in the thawed corn kernels, cream-style corn, and 1 1/2 cups (180 g) of the shredded cheddar cheese.
- Sprinkle the corn muffin mix over the top and fold it in gently until just combined. Be careful not to overmix.
- Pour the batter into the prepared dish and smooth the top. Sprinkle the remaining 1/2 cup (60 g) cheddar cheese over the surface.
- Bake for 50–55 minutes, until the edges are golden brown and the center is set but still slightly jiggly. A knife inserted near the center should come out mostly clean, but a little moisture is okay. If the top browns too quickly, cover loosely with foil for the last 15 minutes.
- Let the casserole rest for 10 minutes before serving. It will firm up as it cools.
Tips
- Soften the cream cheese properly: Leave it at room temperature for 30–60 minutes. If you’re short on time, cut it into cubes and microwave in 10-second bursts until soft, but not melted.
- Drain the thawed corn well: Excess water will make the casserole runny. Pat the kernels dry with paper towels if needed.
- Don’t overmix the batter: Once you add the muffin mix, stir just until no dry streaks remain. Overmixing can make the casserole tough.
- Check for doneness: The center should be set but still slightly soft. If it looks too wet after 55 minutes, bake for an additional 5–10 minutes.
Serving Suggestions
This casserole is a fantastic side for roasted turkey, baked ham, grilled chicken, or pork chops. It also works well alongside barbecue fare like pulled pork or ribs. For a vegetarian meal, serve it with a hearty green salad and crusty bread. Garnish with chopped fresh chives or parsley for a pop of color.
Variations
- Spicy: Add 1–2 diced jalapeños (seeds removed for less heat) and 1/2 teaspoon of cayenne pepper to the batter.
- Bacon: Fold in 1 cup of cooked, crumbled bacon before baking.
- Herbed: Stir in 1 tablespoon of fresh thyme or rosemary leaves.
- Swap the cheese: Use pepper jack, Monterey Jack, or a Mexican blend instead of cheddar.
- Add a crunchy topping: In the last 10 minutes, sprinkle with crushed butter crackers mixed with a little melted butter.
Storage and Reheating
Refrigerate leftovers in an airtight container within 2 hours of baking. The casserole will keep for up to 4 days. To reheat, place individual portions in the microwave for 1–2 minutes, or cover the dish with foil and warm in a 350°F (175°C) oven for 15–20 minutes, until heated through. Leftovers should be reheated to an internal temperature of 165°F (74°C) for food safety. You can also freeze the baked, cooled casserole for up to 3 months; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use fresh corn instead of frozen? Yes, you can use fresh corn kernels (about 6–7 ears). Cut the kernels off the cob and use them raw; no need to cook them first. Just make sure they are not too wet—pat them dry if necessary.
Can I make this casserole ahead of time? Yes, you can assemble the casserole (without the top cheese) up to 24 hours in advance. Cover and refrigerate. When ready to bake, add the remaining cheese and increase the baking time by 10–15 minutes, since you’re starting from cold.
Why is my casserole runny? This can happen if the corn wasn’t drained well, or if the casserole wasn’t baked long enough. Make sure to drain the thawed corn thoroughly and bake until the center is set. Also, let it rest for 10 minutes after baking—it firms up as it cools.
Can I use low-fat cream cheese or sour cream? Yes, you can use reduced-fat versions, but the casserole will be slightly less rich and may have a slightly different texture. Avoid fat-free versions, as they can become watery when baked.
Is this casserole gluten-free? Not as written, because the corn muffin mix contains wheat flour. To make it gluten-free, use a gluten-free corn muffin mix or substitute with 1 cup (120 g) of gluten-free all-purpose flour plus 1 tablespoon of baking powder and 1/2 teaspoon of salt.
Can I double this recipe? Yes, you can double all ingredients and bake in a large roasting pan (about 11×15 inches). You may need to increase the baking time by 10–15 minutes. Check for doneness with a knife inserted in the center.
Related
- Traditional Bobotie Recipe (South African Cape Malay)
- Traditional Bobotie with Fragrant Yellow Rice Recipe
- Traditional Bunny Chow Recipe (South African Curry Bread Bowl)
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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