Description
This creamy, comforting Cream Cheese Corn Casserole combines whole kernel corn, creamed corn, and softened cream cheese into a luscious baked side dish. Topped with melted cheddar cheese and optionally garnished with green onions, it’s an easy-to-make casserole that delivers rich flavors and a smooth texture, perfect for holiday dinners or weeknight meals.
Ingredients
Scale
Main Ingredients
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 package (8 oz) cream cheese, softened and cut into cubes
- 1/4 cup butter, melted
- 1/4 cup milk
- 1 tablespoon sugar (optional, for a touch of sweetness)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Toppings and Garnish
- 1 cup shredded cheddar cheese (optional for topping)
- 1/4 cup chopped green onions (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to ensure the casserole doesn’t stick.
- Mix the Casserole: In a large bowl, combine the drained whole kernel corn, creamed corn, cream cheese cubes, melted butter, milk, sugar if using, salt, and black pepper. Stir well until the cream cheese is fully incorporated and the mixture is smooth.
- Bake the Casserole: Pour the prepared corn mixture into the greased baking dish. If desired, sprinkle the shredded cheddar cheese evenly over the top. Place the dish in the preheated oven and bake for 30-35 minutes or until the casserole is bubbly and the cheese topping is lightly golden.
- Garnish and Serve: Remove the casserole from the oven and let it cool for about 5 minutes. Sprinkle chopped green onions on top for a fresh flavor and color if desired. Serve warm as a delicious side dish.
Notes
- For a richer flavor, use full-fat cream cheese and whole milk.
- Sugar is optional; omit it for a less sweet, more savory casserole.
- You can add cooked bacon bits or jalapeños for an extra kick.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated before serving.
