Your New Favorite Comfort Food is Here!

Hey there, friend! Come on in, the kitchen’s warm, and I’ve got something absolutely magical bubbling away in the oven. If you’ve ever been to a potluck, a holiday dinner, or a family gathering and found yourself hovering over a certain cheesy, golden-brown casserole dish, you know exactly the kind of magic I’m talking about. It’s the dish that gets whispers of “Is that the corn casserole?” and “Save me a corner piece!” It’s the one that makes even the most reserved uncle go back for seconds.

Well, today, we’re making that legend. This Cream Cheese Corn Casserole is the undisputed champion of cozy, crowd-pleasing side dishes. It’s the culinary equivalent of a warm hug. We’re talking creamy, we’re talking cheesy, with a texture that’s somehow both luxuriously smooth and delightfully hearty. The best part? It’s laughably easy. With just a handful of pantry staples and about ten minutes of hands-on time, you can create a side dish that will have people begging for the recipe. So, tie on your favorite (probably messy) apron, and let’s make some memories together.

The Casserole That Stole Thanksgiving

I’ll never forget the first time this casserole truly became a star. It was my turn to host our massive family Thanksgiving, and I was a ball of nerves. The turkey was (mostly) fine, the potatoes were mashed, but in the chaos, I completely forgot about the green bean casserole—the one my Aunt Carol brings every year. Panic set in. With no time to run to the store, I had to improvise. I scanned the pantry like my life depended on it: a few cans of corn, a box of Jiffy mix, and a lonely block of cream cheese in the fridge.

I threw it all together with a prayer and shoved it in the oven, hoping it wouldn’t be a total disaster. You can imagine my shock when, at the end of the night, that humble corn casserole was the only dish scraped completely clean. My cousin’s notoriously picky five-year-old was even caught using his finger to get the last bits from the dish! Aunt Carol, bless her, wasn’t even mad about the green beans. She just asked for the recipe. From that day on, this casserole earned its permanent spot on our holiday table. It’s my little reminder that the best dishes aren’t always the most complicated ones—they’re the ones made with a little bit of love and whatever you have on hand.

Gathering Your Cast of Characters

One of the beautiful things about this recipe is its beautiful simplicity. Let’s take a quick look at what we’re using and why each ingredient is a key player in our creamy, corny masterpiece.

1 (15 oz) can whole kernel corn, drained: This gives our casserole a wonderful, juicy pop of texture. If you’re feeling fancy, you can use frozen (thawed) corn for a slightly fresher taste!
1 (15 oz) can creamed corn: This is the secret sauce, friends! It creates the lush, creamy base that makes this casserole so irresistible. Don’t substitute this one—it’s essential.
8 oz cream cheese, softened: This is what takes it from good to “OH MY GOODNESS, what is in this?!” levels of decadence. Pro-Tip: Make sure it’s truly soft. Leaving it on the counter for an hour or microwaving it for 15-second bursts makes blending it so much easier and prevents lumps.
1/2 cup unsalted butter, melted: Butter is life, and here it adds rich flavor and helps create that gorgeous golden crust. I use unsalted to control the sodium, but salted works in a pinch—just taste before adding the extra salt later.
1/2 cup sour cream: This introduces a subtle tang that perfectly balances the sweetness of the corn and the richness of the cheese. It also makes the texture incredibly moist.
1 box (8.5 oz) Jiffy corn muffin mix: The magic binder! It soaks up the creamy liquids and bakes into a spoonable cornbread-like wonder, giving the casserole its signature structure.
2 large eggs: Our trusty binders, holding everything together and adding a bit of lift and richness.
1/2 tsp salt & 1/4 tsp black pepper: Don’t you dare forget to season your casserole! These simple staples enhance all the other flavors and keep the dish from tasting flat.
1 cup shredded cheddar cheese (optional but highly recommended): Okay, it’s not really optional in my kitchen. That cheesy, bubbling top layer is the crown jewel. A sharp cheddar is my go-to for a nice flavor punch.

Let’s Get Cooking: The Foolproof Steps

Ready? This is where the fun begins. I promise, it’s so simple you’ll have it memorized after just one try.

Preheat and Prep: First things first, get that oven heating to a cozy 350°F (175°C). While it’s warming up, grab a 9×9-inch baking dish for a thicker, spoonable casserole or a 9×13-inch for a slightly thinner, more spread-out version. Give it a good greasing with butter or a spritz of cooking spray. This little step of kindness ensures your masterpiece slides out in beautiful, clean slices.
The Big Mix: Grab your largest mixing bowl—trust me, you’ll want the room. Now, we’re going for ease. Dump in both cans of corn (the whole kernel and the creamed), your softened cream cheese, the melted butter, sour cream, and the eggs. Chef’s Hack: If your cream cheese is still a little chilly and you’re worried about lumps, use a hand mixer on low for about 30 seconds. It will whip everything into a perfectly smooth, pale yellow dreamscape. If you’re going for the rustic, “I stirred it with love” look, a sturdy wooden spoon and a little elbow grease will do the trick!
Bringing It All Together: Now, sprinkle in the entire box of Jiffy corn muffin mix, the salt, the pepper, and about half of that glorious shredded cheddar cheese. Gently fold everything together until just combined. A little tip from my kitchen to yours: don’t overmix! A few stray streaks of dry mix are totally fine. Overmixing can make the final texture a bit tough.
Into the Dish & Top It Off: Pour (or scoop, it’s thick!) this glorious, creamy corn batter into your prepared baking dish. Use a spatula to spread it into an even layer. Now, for the pièce de résistance: sprinkle the remaining half of the cheddar cheese evenly over the top. This creates that iconic, bubbly, golden-brown cheese blanket we all crave.
Bake to Perfection: Slide your dish into the preheated oven and let the magic happen for 40-45 minutes. You’re looking for a beautifully golden-brown top, with the edges bubbling happily. The center should be set and not jiggly when you give the pan a gentle shake. If you’re unsure, you can always insert a toothpick into the center; it should come out clean.
The Hardest Part: The Wait: I know, I know. The smell is intoxicating, and you just want to dive in. But patience, young grasshopper! Let the casserole rest on a cooling rack for 5-10 minutes before serving. This allows it to set up perfectly, making it easier to slice and ensuring you don’t burn the roof of your mouth on molten lava-cheese. It’s a kindness to yourself and your guests!

How to Serve This Star of the Show

This casserole is the ultimate team player. I love serving it right from the baking dish at the table for that rustic, family-style feel. Use a sturdy spoon or a pie server to dish out generous squares. It’s the perfect sidekick to your holiday turkey, a baked ham, or even a simple weeknight roast chicken. For a gorgeous plate, place a slice of your main protein, a scoop of this golden casserole, and a vibrant green like roasted Brussels sprouts or a simple arugula salad alongside it. The colors and textures are a feast for the eyes before you even take a bite!

Make It Your Own: Fun Flavor Twists!

Once you’ve mastered the classic, have fun playing with it! This recipe is a wonderful canvas for your creativity.

Spicy Southwest: Stir in a 4 oz can of diced green chiles and a teaspoon of cumin. Top with a Monterey Jack and cheddar blend for a little kick.
Herbaceous & Fresh: Fold in 2 tablespoons of freshly chopped chives and a tablespoon of chopped fresh thyme along with the dry ingredients for a brighter, garden-fresh flavor.
Bacon Lover’s Dream: Because bacon makes everything better. Mix in 1/2 cup of cooked, crumbled bacon and use the rendered bacon fat instead of melting butter. Thank me later.
Jalapeño Popper Style: Add 1-2 finely diced jalapeños (seeds removed for less heat) and swap the cheddar for Pepper Jack cheese. Creamy, spicy, and oh-so-good.

A Few More Thoughts From My Kitchen

This recipe has been with me for years, and it’s evolved in the tiniest, best ways. I used to be so precise about mixing, but I’ve learned that a relaxed hand makes for a more tender casserole. I’ve also made this in every conceivable dish—ceramic, glass, even a cast-iron skillet (which gives the edges an incredible crispness!). The beauty is in its flexibility.

One of my favorite kitchen fails-turned-wins was the year I accidentally used two boxes of Jiffy mix. I was chatting away and not paying attention, and I ended up with a super-thick, almost cornbread-like casserole. It was different, but my family adored the heartier texture! It just goes to show that sometimes the “mistakes” lead to new favorites. So, don’t stress. Cook with joy, and it will always turn out delicious.

Your Questions, Answered!

I’ve gotten a lot of questions about this recipe over the years, so I’ve gathered the most common ones here to help you out.

Can I make this casserole ahead of time? Absolutely! You are my kind of planner. Assemble the entire casserole right up to the point of baking, cover it tightly with plastic wrap or foil, and stash it in the fridge for up to 24 hours. When you’re ready, pop it in the oven straight from the fridge. You may need to add 5-10 minutes to the baking time since it will be cold.
My casserole turned out too runny in the middle. What happened? This usually means it needed a little more time in the oven. All ovens vary in temperature! Next time, trust the visual cues more than the timer. The top should be golden and the center should not jiggle. If the top is browning too quickly but the center is still wet, just lay a piece of aluminum foil loosely over the top for the remaining bake time.
Can I freeze Cream Cheese Corn Casserole? You can, but with a caveat. The texture of the creamy components (sour cream, cream cheese) can become a bit grainy after thawing and reheating. It will still taste great, but the texture won’t be as silky. For the best experience, I recommend enjoying it fresh or making it a day ahead, but I don’t recommend freezing it.
I can’t find Jiffy corn muffin mix. What can I use instead? No problem! You can use any other brand of cornbread or corn muffin mix. The weight/volume might be slightly different, but it should work just fine. As a general substitute, you can use about 1 cup of all-purpose flour, 3/4 cup of fine cornmeal, 1 tablespoon of sugar, and 1 1/2 teaspoons of baking powder.

Cream Cheese Corn Casserole : Cheesy, Creamy, and Holiday-Ready

Author: OliviaBennett

Print Recipe

Description

Get ready for the ultimate crowd-pleaser: Cream Cheese Corn Casserole. Golden, cheesy, and irresistibly creamy, it’s that one dish everyone secretly hopes will show up on the table. With sweet corn, rich cream cheese, and a buttery, fluffy texture from Jiffy mix, this casserole is comfort food in its purest form—easy enough for weeknights, impressive enough for holidays. One bite, and you’ll see why it’s the first dish to disappear at every potluck.

Ingredients

Scale

1 (15 oz) can whole kernel corn, drained
1 (15 oz) can creamed corn
8 oz cream cheese, softened
½ cup unsalted butter, melted
½ cup sour cream
1 box (8.5 oz) Jiffy corn muffin mix
2 large eggs
½ tsp salt, ¼ tsp black pepper
1 cup shredded cheddar cheese (divided)

Instructions

Preheat: Set oven to 350°F (175°C). Grease a 9×9 or 9×13-inch baking dish.
Mix It Up: In a large bowl, combine corn, creamed corn, cream cheese, butter, sour cream, and eggs until smooth.
Add the Magic: Stir in Jiffy mix, salt, pepper, and half the cheddar. Fold gently—don’t overmix!
Bake: Pour into your prepared dish and top with remaining cheese. Bake 40–45 minutes until golden and set in the center.
Rest & Serve: Let it rest 5–10 minutes before serving for perfect slices.

Notes

Use room-temp cream cheese for the smoothest mix.
For a crispy edge, bake in a cast-iron skillet.
Add diced jalapeños or green chiles for a spicy twist.

Nutrition

Calories: 310cal Per Serving
Sodium: 340mg
Fat: 21g
Carbohydrates: 27g
Protein: 6g

Nutritional Information*

*Please note: This is an estimated nutritional breakdown for one serving (based on 10 servings) using the standard ingredients. It will vary if you make substitutions.

Calories: ~310
Fat: 21g
Carbohydrates: 27g
Protein: 6g
Sugar: 5g
Sodium: 340mg

And there you have it! The ultimate Cream Cheese Corn Casserole. I hope this recipe finds its way into your kitchen and becomes a beloved tradition for your own family gatherings. Happy cooking, and don’t forget to tag me in your photos—I love seeing your creations!

With love and a full casserole dish,

Final Thoughts: More Than Just a Casserole

So there you have it—the story, the secrets, and the simple steps to what I truly believe is a perfect comfort food. This Cream Cheese Corn Casserole is more than just a side dish; it’s a reminder that the most cherished recipes are often the simplest ones. They’re the ones born from a little kitchen panic, passed along on a stained recipe card, and requested year after year because they taste like home.

It’s a dish that doesn’t ask for perfection, just a willingness to stir together a few simple ingredients and let the oven work its magic. I hope this recipe becomes the reliable, crowd-pleasing, memory-making staple in your kitchen that it is in mine. Now, go forth and bake! I can’t wait for you to experience the magic for yourself.