Cheesy Cream Cheese Corn Casserole Recipe
This Cheesy Cream Cheese Corn Casserole Recipe transforms simple ingredients into comfort food magic.
Equipment
- 9x13 inch baking dish
- Large Mixing Bowl
- Electric mixer
- Measuring cups and spoons
- Can opener
- Rubber spatula
- Oven mitts
Ingredients
- 2 cans 15 oz each whole kernel corn, drained
- 1 can 14.75 oz creamed corn
- 8 oz cream cheese softened
- 1/2 cup butter melted
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 2 large eggs
- 1 box 8.5 oz corn muffin mix
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C).
- Grease 9x13 inch baking dish thoroughly.
- Mix cream cheese until smooth and creamy.
- Add melted butter to cream cheese mixture.
- Beat in eggs one at a time.
- Stir in sour cream completely.
- Add both corn varieties to mixture.
- Fold in half the cheddar cheese.
- Mix in corn muffin mix gently.
- Season with salt and pepper.
- Pour mixture into prepared baking dish.
- Top with remaining cheddar cheese.
- Bake for 45-50 minutes until golden.
- Let cool for 10 minutes before serving.
Notes
- Use room temperature cream cheese for smoother mixing
- Don't overmix the batter to keep texture light
- Cover with foil if top browns too quickly
- Let casserole rest before serving for better slicing
- Add jalapeños for a spicy kick variation