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Cream Cheese Corn Casserole

Cream Cheese Corn Casserole Recipe for Every Occasion

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This rich and savory corn casserole is the perfect comfort food for any occasion. By combining sweet whole kernel corn and cream-style corn with softened cream cheese and butter, this dish achieves a decadent, pudding-like consistency that is far superior to traditional corn bakes. Finished with a sharp cheddar crust, it is a reliable, crowd-pleasing side dish that pairs beautifully with roasted proteins or grilled vegetables at holiday gatherings or simple weeknight dinners.

Ingredients

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15 oz whole kernel corn, drained well
15 oz cream-style corn, undrained
8 oz cream cheese, softened to room temperature
1/2 cup unsalted butter, melted
8.5 oz cornbread mix
1 cup shredded sharp cheddar cheese

Instructions

Preheat your oven to 375 degrees Fahrenheit.
Grease a 9×13 baking dish with non-stick spray or butter.
Whisk the softened cream cheese and melted butter in a large bowl until smooth.
Add the drained whole kernel corn and cream-style corn to the bowl.
Stir in the cornbread mix until no dry pockets remain.
Pour the batter into the prepared baking dish and spread evenly with a spatula.
Bake for 40 minutes until the edges are golden brown.
Sprinkle the shredded cheddar cheese over the top during the final 5 minutes of baking.
Remove from the oven and let it stand for 10 minutes before serving.

Notes

Ensure the cream cheese is fully softened to room temperature to prevent a lumpy batter. For the best flavor, use high-quality sharp cheddar cheese. Let the casserole rest for at least 10 minutes after baking to allow the center to set properly. Store leftovers in an airtight container in the refrigerator for up to 3 days.

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