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The Ultimate Cream Cheese Corn Casserole: Extra Creamy and Cheesy

A close-up, appetizing slice of cream cheese corn casserole with a rich, golden-brown, slightly caramelized top.

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Make this rich, comforting cream cheese corn casserole, a crowd-pleasing side dish perfect for Thanksgiving, Christmas, or any potluck gathering. It is simple to prepare and delivers maximum cheesy flavor.

Ingredients

Scale
  • 1 (8 ounce) package cream cheese, softened and cubed
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/3 cup milk
  • 1 (15 ounce) can creamed corn
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (8.5 ounce) package corn muffin mix (like Jiffy)
  • 1 cup shredded sharp cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 350 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, use an electric mixer to beat the softened cream cheese and butter together until the mixture is smooth and creamy.
  3. Beat in the milk until fully combined.
  4. Add the creamed corn, drained whole kernel corn, corn muffin mix, salt, and pepper to the bowl. Mix on low speed until just combined. Do not overmix.
  5. Fold in the shredded cheddar cheese gently with a spatula.
  6. Spread the mixture evenly into the prepared baking dish.
  7. Bake for 45 to 55 minutes, or until the edges are lightly golden brown and the center is set.
  8. Let the casserole rest for 10 minutes before serving warm.

Notes

  • For a slow cooker variation, combine all ingredients and spread into a lightly greased 4-quart slow cooker. Cook on LOW for 3 to 4 hours or on HIGH for 1.5 to 2 hours. This makes a very moist, slow-cooked side dish.
  • You can prepare this entire casserole mixture ahead of time. Cover and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.
  • Use a sharp, high-quality cheddar cheese for the best cheesy flavor in this rich and savory corn bake.

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