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

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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8 servings
Ingredients Method

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

Method
 

  1. 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.
  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.