The Best Corn Casserole With Cream Cheese

Corn Casserole with cream cheese is the kind of comfort food that brings people back for seconds. It’s warm, creamy, and just a little bit sweet, with a golden top that makes the whole dish feel special. You can mix it together in minutes, and it’s easy to tweak based on what you have on hand.

It’s perfect for holidays, potlucks, or any weeknight that needs a little cozy. If you’re after a side that hits both nostalgic and delicious, this one delivers.

Why This Recipe Corn Casserole Works

This casserole leans on simple ingredients that complement each other. Sweet corn pairs beautifully with the tang and richness of cream cheese, while sour cream and butter round everything out.

A box of cornbread mix helps the casserole set into a tender, spoonable texture that’s somewhere between a pudding and a bread. The result is a dish that’s creamy inside and lightly crisp on top, with big corn flavor in every bite.

It’s also very forgiving. You can use canned, frozen, or fresh corn, and the bake time isn’t fussy.

It holds well on the table and reheats nicely, which makes it great for entertaining and meal prep.

Ingredients

• 1 (8-ounce) package cream cheese, softened
• 4 tablespoons unsalted butter, melted
• 1 cup sour cream
• 2 large eggs, lightly beaten
• 1 (15.25-ounce) can whole-kernel corn, drained
• 1 (15-ounce) can creamed corn
• 1 (8.5-ounce) box cornbread/muffin mix (such as Jiffy)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional but recommended)
• 1 cup shredded cheddar or Colby Jack cheese, divided (optional for a cheesy top)
• Chopped chives or parsley, for garnish (optional)
• Nonstick spray or butter, for greasing the dish

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a 2.5–3-quart casserole dish with nonstick spray or butter.
2. In a large bowl, beat the softened cream cheese until smooth. Stir in the melted butter and sour cream until creamy and well combined.
3. Add the eggs, salt, pepper, and garlic powder.Mix until the eggs are fully incorporated.
4. Fold in the drained whole-kernel corn and the creamed corn. Stir gently to distribute the corn evenly.
5. Sprinkle in the cornbread mix and half of the shredded cheese (if using). Stir just until combined.Don’t overmix—some small lumps are fine.
6. Pour the batter into the prepared dish and smooth the top. Sprinkle the remaining cheese over the surface, if you like a cheesy crust.
7. Bake for 40–50 minutes, until the top is lightly golden and the center is set but still slightly jiggly. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
8. Let the casserole rest for 10–15 minutes before serving.Garnish with chopped chives or parsley, and serve warm.

Keeping It Fresh

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in a 300°F oven until heated through. If the top softens, a quick blast under the broiler can restore a little crispness—just watch closely.

To make ahead, assemble the casserole up to the baking step, cover tightly, and refrigerate for up to 24 hours.

Bake straight from the fridge, adding 5–10 extra minutes. You can also freeze the baked casserole for up to 2 months. Thaw overnight in the fridge, then reheat in the oven.

Health Benefits

While this dish leans indulgent, it still offers a few bright spots.

Corn provides fiber, B vitamins, and antioxidants like lutein and zeaxanthin that support eye health. Eggs add protein and nutrients like choline. If you use reduced-fat cream cheese and sour cream, you can cut some saturated fat without losing too much creaminess.

Want to boost nutrition?

Fold in a cup of sautéed bell peppers, onions, or spinach. You’ll increase fiber and vitamins while adding color and flavor.

Pitfalls to Watch Out For

• Cold cream cheese equals lumps: Soften it at room temperature for 30–45 minutes. In a pinch, microwave in short bursts on low power.
• Overbaking dries it out: Start checking at 40 minutes.The center should be set but tender.
• Watery casserole: Drain canned corn well. If using frozen corn, thaw and pat dry.
• Overmixing the batter: Mix just until combined after adding the cornbread mix to keep the texture tender.
• Too salty: Some cornbread mixes are seasoned. Taste the batter (before adding eggs, if you prefer) and adjust salt accordingly.

Recipe Variations

• Jalapeño Cheddar: Add 1–2 minced jalapeños (seeds removed for less heat) and use sharp cheddar.A pinch of cumin is nice here.
• Bacon and Scallion:</-strong> Fold in 1/2 cup cooked, crumbled bacon and 1/4 cup sliced scallions. Reduce added salt slightly.
• Southwest Style:</-strong> Add 1 cup black beans (rinsed and drained), 1/2 cup diced red bell pepper, and 1 teaspoon chili powder.
• Herbed and Savory: Mix in 1 tablespoon chopped fresh thyme or rosemary and 1/2 cup grated Parmesan. Skip the cheddar topping.
• Lighter Take: Use reduced-fat cream cheese and light sour cream, and swap half the butter for plain Greek yogurt.The texture stays creamy with a bit more tang.
• Gluten-Free: Use a gluten-free cornbread mix and confirm your creamed corn is gluten-free.
• Skillet Bake: Bake in a well-buttered 10-inch cast-iron skillet for crisp edges and a rustic presentation.

FAQ

Can I use frozen corn instead of canned?

Yes. Use about 1 1/2 to 2 cups of frozen corn. Thaw it and pat dry so it doesn’t water down the batter.

Keep the can of creamed corn in the recipe for the best texture.

Do I need the creamed corn?

It helps create the signature custardy texture. If you skip it, the casserole will be drier and more like cornbread. If you must substitute, blend 1 cup corn with 1/2 cup milk and a teaspoon of sugar as a quick stand-in.

How do I know when it’s done?

The edges will be set and lightly browned, and the center will be just set with a slight jiggle.

A toothpick should come out with moist crumbs, not wet batter.

Can I make it without eggs?

Yes. Replace the eggs with 1/2 cup plain Greek yogurt or 1/4 cup unsweetened applesauce plus 1 tablespoon cornstarch. The texture will be a bit softer but still delicious.

What should I serve it with?

It pairs well with roasted chicken, ham, barbecue, chili, or grilled sausages.

For a veggie-forward plate, serve with a crisp green salad and roasted Brussels sprouts.

Can I double the recipe?

Yes. Use two 9×13-inch pans, or a deep roasting pan. Add extra bake time and check the center carefully for doneness.

In Conclusion

This corn casserole with cream cheese is the kind of simple recipe that always earns a spot on the table.

It’s creamy, comforting, and easy to make with pantry basics. Whether you keep it classic or add your own twist, it’s a dependable side that pleases a crowd and reheats like a dream. Keep this one in your back pocket for holidays, potlucks, and cozy weeknights alike.

Corn Casserole With Cream Cheese - A Cozy, Crowd-Pleasing Side

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings 8 servings

Ingredients

  

• 1 (8-ounce) package cream cheese, softened
• 4 tablespoons unsalted butter, melted
• 1 cup sour cream
• 2 large eggs, lightly beaten
• 1 (15.25-ounce) can whole-kernel corn, drained
• 1 (15-ounce) can creamed corn
• 1 (8.5-ounce) box cornbread/muffin mix (such as Jiffy)
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder (optional but recommended)
• 1 cup shredded cheddar or Colby Jack cheese, divided (optional for a cheesy top)
• Chopped chives or parsley, for garnish (optional)
• Nonstick spray or butter, for greasing the dish

Instructions

 

• Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish or a 2.5–3-quart casserole dish with nonstick spray or butter.
• In a large bowl, beat the softened cream cheese until smooth. Stir in the melted butter and sour cream until creamy and well combined.
• Add the eggs, salt, pepper, and garlic powder. Mix until the eggs are fully incorporated.
• Fold in the drained whole-kernel corn and the creamed corn. Stir gently to distribute the corn evenly.
• Sprinkle in the cornbread mix and half of the shredded cheese (if using). Stir just until combined. Don’t overmix—some small lumps are fine.
• Pour the batter into the prepared dish and smooth the top. Sprinkle the remaining cheese over the surface, if you like a cheesy crust.
• Bake for 40–50 minutes, until the top is lightly golden and the center is set but still slightly jiggly. A toothpick inserted near the center should come out with moist crumbs, not wet batter.
• Let the casserole rest for 10–15 minutes before serving. Garnish with chopped chives or parsley, and serve warm.

Hannah

Hi, I’m Hannah — the food lover behind Every Day Quick Meals! I’m all about making cooking simple, joyful, and stress-free. Between work, life, and a million to-dos, I know how hard it can be to find time for homemade food. That’s why I create quick, tasty recipes that anyone can make — no fancy skills required. My kitchen motto? Good food doesn’t need to be complicated — just made with love.