Description
A creamy and comforting Cream Cheese Corn Casserole that combines whole kernel corn, creamed corn, and soft cream cheese baked to bubbly perfection with a golden cheddar cheese topping and a touch of sweetness. Ideal as a hearty side dish for family dinners or holiday feasts.
Ingredients
Scale
Corn Mixture
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) creamed corn
- 1 package (8 oz) cream cheese, softened and cut into cubes
- 1/4 cup butter, melted
- 1/4 cup milk
- 1 tablespoon sugar (optional, for a touch of sweetness)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Toppings
- 1 cup shredded cheddar cheese (optional for topping)
- 1/4 cup chopped green onions (optional, for garnish)
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking and ensure even baking.
- Combine ingredients: In a large bowl, mix together the drained whole kernel corn, creamed corn, softened cubed cream cheese, melted butter, milk, sugar (if using), salt, and black pepper. Stir thoroughly until the cream cheese is fully incorporated and the mixture is smooth and creamy.
- Assemble casserole: Pour the combined corn mixture evenly into the prepared baking dish. If using, sprinkle the shredded cheddar cheese evenly over the top to create a golden, cheesy crust during baking.
- Bake the casserole: Place the baking dish in the preheated oven and bake for 30-35 minutes, until the casserole is bubbly and the top is lightly golden and set.
- Cool and garnish: Remove the casserole from the oven and allow it to cool for about 5 minutes. Garnish with the chopped green onions if desired, adding a fresh pop of flavor and color before serving.
Notes
- Softening the cream cheese to room temperature helps it blend smoothly with the other ingredients.
- Draining the whole kernel corn well prevents excess liquid, ensuring a firm casserole.
- The sugar is optional and can be omitted for a less sweet version.
- For a richer flavor, consider using whole milk or adding a pinch of smoked paprika.
- This casserole can be prepared a few hours ahead and baked just before serving.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
