Cream Cheese Corn Casserole

(Serves 8–10)

  • 1 (8.5 oz) box cornbread mix (like Jiffy)
  • 1 (15 oz) can whole kernel corn, drained
  • 1 (15 oz) can cream-style corn
  • 1 (8 oz) block full-fat cream cheese, softened
  • ½ cup (1 stick / 115g) unsalted butter, melted
  • Optional:
    • ½ cup sour cream (for extra tang)
    • 1 cup shredded cheddar cheese (for a cheesy crust)
    • 2 green onions, chopped (for freshness)

💡 Pro Tips:

  • Use full-fat cream cheese—low-fat can make the casserole watery.
  • Don’t skip draining the whole kernel corn—prevents sogginess.
  • Softened cream cheese blends smoothly—microwave 15 seconds if needed.

Step-by-Step Instructions (Creamy, Golden, Foolproof)

1. Preheat & Prep

  • Preheat oven to 350°F (175°C).
  • Grease a 9×13-inch baking dish (or 2-quart casserole).

2. Mix the Base

  • In a large bowl, whisk cornbread mix, whole kernel corn, and cream-style corn.
  • Add melted butter and mix until combined.

3. Blend in Cream Cheese

  • Add softened cream cheese (and sour cream, if using).
  • Beat with a hand mixer or stir vigorously until smooth and fully incorporated—no lumps!

4. Bake to Perfection

  • Pour into prepared dish. Smooth the top.
  • Optional: Sprinkle with cheddar cheese or extra butter.
  • Bake 45–55 minutes, until edges are golden and center is set (no jiggle).

5. Cool Slightly & Serve

  • Let rest 10 minutes—casserole will firm up.
  • Garnish with green onions or fresh parsley.

Serving Suggestions

  • 🦃 Holiday classic: With roast turkey, stuffing, and cranberry sauce
  • 🍗 Comfort duo: Alongside fried chicken and mashed potatoes
  • 🥗 Lighten it: With a simple arugula salad and vinaigrette
  • 🌶️ Spicy kick: Top with pickled jalapeños or hot honey

Make-Ahead & Storage Tips

  • Prep ahead: Mix, cover, and refrigerate unbaked up to 24 hours. Add 10 mins to bake time.
  • Leftovers: Keep in fridge up to 4 days. Reheat in oven or microwave.
  • Freeze: Cool completely, wrap tightly, freeze up to 2 months. Thaw overnight, reheat at 350°F.

Frequently Asked Questions

Q: Can I use fresh or frozen corn?
A: Yes! Use 1½ cups each of fresh/frozen (thawed) corn—but canned gives the creamiest texture.

Q: My casserole is too dense—what happened?
A: Likely overmixed or low-fat ingredients. Stick to full-fat dairy and mix just until combined.

Q: Gluten-free?
A: Yes! Use a GF cornbread mix (like Krusteaz or homemade GF blend).

Q: Can I make it dairy-free?
A: Use dairy-free cream cheese, butter, and cornbread mix—but texture will differ.

A Casserole Full of Warmth

Cream Cheese Corn Casserole isn’t just a side—it’s a hug on a plate. It’s what you bring to the table when you want everyone to feel loved, fed, and utterly satisfied.

So grab those cans, soften that cream cheese, and bake with confidence. Because sometimes, the best dishes aren’t fancy—they’re sweet, creamy, and made with heart.

“Good food doesn’t need a spotlight—but this casserole always steals the show.” 🌽🧀✨