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Cream Cheese Corn Casserole

A creamy, slightly sweet, and savory casserole made with corn, cream cheese, and buttery corn muffin mix, perfect as a comforting side dish for any meal.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 can 15.25 oz whole kernel corn, drained
  • 1 can 14.75 oz creamed corn
  • 1 box 8.5 oz corn muffin mix (like Jiffy)
  • 1 cup sour cream
  • ½ cup unsalted butter, melted
  • 8 oz cream cheese, softened and cubed

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
  2. In a large mixing bowl, combine the whole kernel corn, creamed corn, corn muffin mix, sour cream, and melted butter. Stir well until all the ingredients are evenly blended and smooth.
  3. Gently fold in the cubed cream cheese to keep little pockets of creamy goodness throughout the casserole.
Baking
  1. Pour the mixture into the greased dish and spread it evenly. Bake uncovered for 45–50 minutes, until the top is golden brown and the center is just set.
Serving
  1. Let the casserole rest for about 5 minutes before serving. This dish tastes amazing both hot and at room temperature.

Notes

For added crunch, sprinkle crushed Ritz crackers or fried onions on top before baking. You can also customize with diced jalapeños for heat or additional cheeses for a gooey texture. This casserole freezes well for up to 3 months.