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
-
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