Cheesy Cream Cheese Corn Casserole

Why You’ll Love This Recipe

This casserole is incredibly easy to make and uses pantry staples, but the results are anything but ordinary. The cream cheese adds luscious creaminess, while the cheddar cheese gives it a melty, savory bite. It’s sweet, salty, cheesy, and just the right amount of decadent. Ideal for Thanksgiving, cookouts, or cozy dinners at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Canned whole kernel corn (drained)
• Canned cream-style corn
• Cream cheese (softened)
• Shredded cheddar cheese
• Butter
• Eggs
• All-purpose flour or cornmeal (optional, for thickening)
• Sugar (optional, for added sweetness)
• Salt
• Black pepper
• Garlic powder or onion powder (optional)

Directions

1. Preheat oven to 350°F (175°C) and grease a 9×9-inch or 8×8-inch baking dish.
2. In a large bowl, combine the drained corn, cream-style corn, softened cream cheese, melted butter, eggs, and shredded cheddar cheese.
3. Add salt, pepper, and any optional seasonings or sweeteners to taste. Stir well to combine.
4. If a firmer casserole is desired, mix in a tablespoon of flour or cornmeal to help bind.
5. Pour the mixture into the prepared baking dish and spread evenly.
6. Bake for 35–45 minutes, or until the center is set and the edges are golden and bubbly.
7. Let rest for 5–10 minutes before serving to allow the casserole to firm up slightly.

Servings and timing

Serves 6–8
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

• Add Heat: Stir in chopped jalapeños or a dash of cayenne pepper.
• Tex-Mex Style: Add black beans, green chilies, and a sprinkle of taco seasoning.
• Herb Infusion: Mix in chopped chives, thyme, or parsley for extra flavor.
• More Cheese: Top with extra cheddar or a mix of cheeses like Monterey Jack or mozzarella before baking.
• Bacon Boost: Stir in cooked, crumbled bacon for a smoky crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, warm in a 350°F (175°C) oven for 10–15 minutes or microwave individual portions in 30-second intervals until heated through. Add a small splash of milk if the casserole seems too thick.

FAQs

Can I use frozen corn instead of canned?

Yes, thaw and drain it well before using. You’ll still need cream-style corn for the creamy texture.

Can I make this ahead of time?

Yes, assemble the casserole a day in advance and refrigerate. Bake just before serving.

Can I freeze Cheesy Cream Cheese Corn Casserole?

Yes, freeze after baking. Thaw overnight and reheat in the oven for best results.

What if I don’t have cream-style corn?

You can make your own by blending regular corn with a splash of milk or cream.

Can I make it without eggs?

The eggs help bind the casserole, but you can substitute with a flax egg or leave them out for a looser texture.

Can I use low-fat cream cheese?

Yes, but the casserole will be slightly less creamy and rich.

Is this dish sweet or savory?

It’s mostly savory with a touch of sweetness from the corn. You can adjust the sugar to taste.

What type of cheddar works best?

Sharp cheddar gives the most flavor, but mild or a blend also works well.

Can I add other vegetables?

Yes, diced bell peppers, green onions, or even zucchini can be added.

How do I know when it’s done?

The center should be set and not jiggly, and the edges should be slightly golden.

Conclusion

Cheesy Cream Cheese Corn Casserole is the ultimate comfort food side dish. With its creamy texture, cheesy goodness, and sweet corn flavor, it’s a guaranteed hit at any gathering. Easy to make and endlessly customizable, this casserole is sure to earn a spot in your favorite recipe collection.

Cheesy Cream Cheese Corn Casserole

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Cheesy Cream Cheese Corn Casserole is a rich, creamy, and cheesy baked side dish made with sweet corn, cream-style corn, cream cheese, and cheddar—perfect for holidays, potlucks, or cozy dinners.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Total Time: 50 minutes
• Yield: 6–8 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1. 1 can (15 oz) whole kernel corn, drained
2. 1 can (15 oz) cream-style corn
3. 1 package (8 oz) cream cheese, softened
4. 1 cup shredded cheddar cheese
5. 1/4 cup butter, melted
6. 2 large eggs
7. 1 tablespoon all-purpose flour or cornmeal (optional, for thickening)
8. 1 tablespoon sugar (optional)
9. 1/2 teaspoon salt
10. 1/4 teaspoon black pepper
11. 1/2 teaspoon garlic powder or onion powder (optional)

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×9-inch or 8×8-inch baking dish.

1. In a large bowl, combine drained corn, cream-style corn, softened cream cheese, melted butter, eggs, and shredded cheddar cheese.
2. Add salt, pepper, and any optional seasonings or sugar to taste. Mix well.
3. If a firmer texture is desired, stir in flour or cornmeal to help bind.
4. Pour the mixture into the prepared baking dish and spread evenly.
5. Bake for 35–45 minutes, or until the center is set and the top is golden and bubbly.
6. Let the casserole rest for 5–10 minutes before serving to firm up slightly.

Notes

1. Make ahead and refrigerate overnight—bake before serving.
2. Add a splash of milk when reheating if the texture thickens too much.
3. Customize with jalapeños, bacon, or herbs for extra flavor.
4. Use sharp cheddar for the best cheesy taste.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 260
• Sugar: 5g
• Sodium: 420mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 65mg