Easy Corn Casserole with Cream Cheese
This easy corn casserole with cream cheese is rich, creamy, and irresistibly comforting. Made with simple pantry ingredients, it’s the perfect side dish for holidays, potlucks, or weeknight dinners.
Ingredients
- 1 can (15 oz) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 4 oz cream cheese, softened
- ½ cup unsalted butter, melted
- 1 cup shredded cheddar cheese
- 1 box (8.5 oz) corn muffin mix
- 2 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, whisk together the eggs, melted butter, and softened cream cheese until smooth.
- Add the whole kernel corn, creamed corn, salt, and black pepper. Stir to combine.
- Fold in the corn muffin mix and shredded cheddar cheese until just mixed.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake uncovered for 40–45 minutes, or until the top is golden and the center is set.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
- For extra richness, you can add a tablespoon of sour cream or sprinkle additional cheese on top before baking.
- This casserole pairs perfectly with roasted meats or holiday mains.