Description
A rich and creamy corn casserole made with cream cheese that’s perfect for holidays and family gatherings. Easily prepared ahead of time and can be adapted for gluten-free diets.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/4 cup butter, melted
- 2 eggs, beaten
- 1 package corn muffin mix (8.5 oz)
- 1 can creamed corn (15 oz)
- 1 can whole kernel corn, drained (15 oz)
- 1/2 cup sour cream
- 1 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- In a large bowl, beat the cream cheese until smooth. Add the melted butter and eggs, mixing well.
- Stir in the corn muffin mix, creamed corn, whole kernel corn, sour cream, salt, and pepper until well combined.
- Pour the mixture into the prepared baking dish. If using cheese, sprinkle it on top.
- Bake for 45-50 minutes, or until the center is set but still slightly jiggly and the edges are golden brown.
- Let stand for 5 minutes before serving.
Notes
- This casserole can be made up to 24 hours in advance and refrigerated before baking.
- For a gluten-free version, use gluten-free corn muffin mix.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Can be frozen for up to 2 months – thaw completely before reheating.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
Keywords: corn casserole, cream cheese, thanksgiving side dish, make ahead, holiday recipe