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Cream Cheese Corn Casserole

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This Cream Cheese Corn Casserole is a creamy, cheesy, and comforting side dish that’s perfect for potlucks, holidays, or any family dinner. It comes together quickly with simple pantry staples and is always a crowd-pleaser.

Ingredients

Scale
  • 2 cans (15 oz each) whole kernel corn, drained
  • 1 can (15 oz) creamed corn
  • 8 oz cream cheese, softened
  • 1/2 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 1/2 cup all-purpose flour
  • 2 tablespoons sugar (optional)
  • 1 cup shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1 small can diced green chiles
  • Optional: 1 tablespoon chopped fresh herbs (such as chives or parsley)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
  2. In a large mixing bowl, combine the softened cream cheese and melted butter. Beat with a hand mixer or whisk until smooth and creamy, about 2 minutes.
  3. Add the eggs and sour cream. Mix until blended and smooth.
  4. Fold in the drained whole kernel corn and creamed corn with a spatula, being careful not to crush the kernels.
  5. Sprinkle in the flour, sugar, salt, and black pepper. Stir until just combined; do not overmix.
  6. Fold in the shredded cheddar cheese, reserving a little for topping if desired.
  7. If using, mix in the diced green chiles or fresh herbs.
  8. Pour the mixture into the prepared baking dish and smooth the top. Sprinkle reserved cheese over the surface.
  9. Bake for 35-40 minutes, until golden around the edges and slightly bubbly in the center. If the top browns too quickly, cover loosely with foil.
  10. Check doneness by inserting a toothpick near the center; it should come out mostly clean with a few moist crumbs. If wet, bake for an additional 5 minutes.
  11. Let the casserole rest for 10 minutes before serving to set and make cutting easier.

Notes

For best results, use room temperature dairy ingredients to avoid lumps. The casserole thickens as it cools. For a gluten-free version, substitute all-purpose flour with a gluten-free blend or almond flour. You can prepare the casserole ahead and bake just before serving. Leftovers freeze well for up to a month.

Nutrition

Keywords: corn casserole, cream cheese corn casserole, potluck side, easy casserole, holiday side, comfort food, cheesy corn bake

Find it online: https://bitematrix.com/cream-cheese-corn-casserole-recipe-best-easy-potluck-side/