This rich and creamy corn casserole combines sweet corn with smooth cream cheese and a buttery, golden topping. It is easy to prepare and makes a delicious side for family dinners, holidays, or potlucks.
Ingredients
- 4 cups corn kernels, canned or frozen
- 8 oz (225 g) cream cheese, softened
- ½ cup butter, melted
- ½ cup sour cream
- ½ cup milk
- 2 large eggs
- 2 tablespoons all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese, optional
Instructions
- Preheat the oven: Heat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Prepare the cream cheese mixture: In a large bowl, beat the softened cream cheese until smooth. Add the sour cream, milk, melted butter, eggs, flour, sugar, salt, and black pepper. Mix until well combined.
- Add the corn: Stir in the corn and shredded cheddar cheese until evenly distributed.
- Transfer to the dish: Pour the mixture into the prepared baking dish and spread it into an even layer.
- Add the topping: Sprinkle Parmesan cheese over the top if using.
- Bake: Bake uncovered for 35–45 minutes, or until the casserole is hot, creamy in the center, and lightly golden on top.
- Rest and serve: Let it cool for about 5–10 minutes before serving. This allows the casserole to set slightly while remaining creamy.
Tips
- For an extra-creamy casserole, use full-fat cream cheese.
- Frozen corn can be used without thawing, although adding a few extra minutes to the baking time may be necessary.
- Add diced jalapeños for a little heat.
- A handful of crispy cooked bacon makes a delicious savory addition.
- For an even cheesier version, add extra cheddar on top during the last 10 minutes of baking.
This Cream Cheese Corn Casserole is creamy, slightly sweet, cheesy, and wonderfully comforting.