Here’s a rich, creamy, crowd-pleasing Cream Cheese Corn Casserole recipe — perfect for holidays, potlucks, or Sunday dinner.
🌽 Cream Cheese Corn Casserole
🛒 Ingredients
- 2 (15 oz) cans whole kernel corn, drained
- 1 (15 oz) can cream-style corn
- 8 oz cream cheese, softened and cubed
- 4 tbsp (½ stick) butter
- ¼ cup milk
- 1–2 tbsp sugar (optional, to taste)
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup shredded cheddar cheese (optional topping)
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease a 2-quart baking dish.
- Melt base mixture
In a large saucepan over medium-low heat, combine butter, cream cheese, and milk. Stir until melted and smooth. - Add corn & seasonings
Stir in whole corn, cream-style corn, sugar (if using), salt, and pepper. Cook 3–5 minutes until heated through. - Bake
Pour mixture into prepared baking dish.
Sprinkle cheddar cheese on top (if using). - Bake 25–30 minutes, until bubbly and lightly golden around the edges.
- Rest 5–10 minutes before serving so it sets slightly.
⭐ Optional Add-Ins
- Diced jalapeños for heat
- Crumbled bacon
- Green onions
- A pinch of paprika or cayenne
🥄 Make-Ahead Tip
Assemble up to 24 hours in advance, cover, and refrigerate. Bake just before serving (add 5–10 extra minutes if cold).
If you’d like, I can also share:
- A slow cooker version
- A Jiffy-style corn casserole
- Or a Mexican-inspired version with green chiles 🌶️
