I can still remember the aroma wafting from my aunt’s kitchen during our annual family reunions. It was a mix of sweet corn, creamy goodness, and a hint of something comforting that I couldn’t quite place as a child. Now I know that secret ingredient was love, but also a generous helping of what we now call cream cheese corn casserole.
This dish was always the star of the buffet, disappearing faster than anything else. Everyone, from the little kids to the great-grandparents, would heap their plates high with it. It’s a taste of nostalgia that I crave, and now I’m so excited to share my version of this classic recipe with you. I know it’s a dish that can bring just as much joy to your table as it did to ours.
Making this delicious cream cheese corn casserole reminds me of those happy family gatherings, and I hope it brings that same warmth to your home. If you enjoy recipes that are comforting and packed with flavor, you should also check out this delicious Tennessee onion tart recipe; it’s another favorite from my family’s collection!
Why you’ll love this Cream Cheese Corn Casserole
- It’s incredibly easy to make, requiring only a few simple steps and readily available ingredients.
- The creamy texture and sweet corn flavor of this cream cheese corn casserole make it a crowd-pleaser for any occasion.
- It’s a versatile side dish that pairs well with a variety of main courses, from chicken to turkey.
- You can easily customize the recipe to suit your taste preferences, adding spices or other vegetables as desired.
- This casserole is a perfect make-ahead dish, saving you time and stress when entertaining.
- The combination of cream cheese and cornbread mix creates a unique and delicious flavor profile that will have everyone asking for seconds.
Ingredients
- 2 (14.75 ounce) cans creamed corn, undrained
- 1 (15.25 ounce) can whole kernel corn, drained
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 cup cornbread mix (such as Jiffy)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh chives (optional garnish)
Directions
Step 1
Cream cheese corn casserole makes every moment feel satisfying. Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish. This step is crucial for preventing the casserole from sticking and ensuring even cooking.
Step 2
In a large bowl, combine creamed corn, whole kernel corn, softened cream cheese, sour cream, and melted butter. Mix until well combined and smooth. Ensure the cream cheese is fully incorporated for the best texture.
Step 3
Add the cornbread mix, sugar, salt, and pepper to the corn mixture. Stir until just combined. Do not overmix. Overmixing can lead to a tough casserole, so be gentle.
Step 4
Pour the mixture into the prepared baking dish and spread evenly. This ensures the casserole cooks uniformly.
Step 5
Bake for 30-35 minutes, or until the casserole is golden brown and set. A knife inserted into the center should come out clean. Keep a close eye on it to prevent burning.
Step 6
Let the casserole cool for a few minutes before serving. Garnish with chopped fresh chives, if desired. Allowing it to cool slightly helps the casserole set and makes it easier to serve.
Variations, pairings, and serving ideas
Variations
For a sweeter variation, add an extra tablespoon or two of sugar to the mixture. This will enhance the sweetness of the corn and create a more dessert-like flavor profile. If you love heat, try adding 1/4 teaspoon of cayenne pepper for a spicy kick!
Consider incorporating other vegetables like diced bell peppers or onions for added texture and flavor. Sautéing them lightly before adding them to the mixture can enhance their sweetness and make them even more delicious. You could also use different cheeses, such as cheddar or Monterey Jack, for a unique twist.
Experiment with different toppings to add a crunchy element to the casserole. Crushed crackers or toasted breadcrumbs are great options. Sprinkle them over the top of the casserole during the last 10 minutes of baking to prevent them from burning.
Pairings
This cream cheese corn casserole is a versatile side dish that pairs well with a variety of main courses. It’s a natural complement to roast chicken or turkey, adding a touch of sweetness and creaminess to the meal. It also goes wonderfully with grilled beef or baked turkey turkey ham.
For a vegetarian meal, serve the casserole alongside a hearty lentil loaf or a stuffed bell pepper. The sweetness of the corn complements the savory flavors of these dishes. If you’re looking for other side dishes to complete the meal, consider adding a simple green salad or some roasted vegetables.
Think about what flavors will complement the casserole. Green beans almondine or a cranberry sauce can add contrasting textures and tastes. For a truly comforting meal, pair it with mashed potatoes and gravy.
Serving ideas
Serve the cream cheese corn casserole warm in a decorative serving dish to elevate its presentation. Garnish with fresh herbs like chives or parsley for a pop of color. A sprinkle of paprika can also add a touch of visual appeal.
For a more casual presentation, serve the casserole directly from the baking dish. Place it on a trivet in the center of the table and let everyone help themselves. This is a great option for potlucks or family gatherings. Be sure to check out this Southern cornbread casserole recipe at CookReel.com; it’s another delicious way to enjoy cornbread! Find this recipe and more at CookReel.com.
Consider portioning the casserole into individual ramekins for an elegant touch. This is a great way to control portion sizes and make the dish feel extra special. Serve each ramekin with a small spoon for easy serving.
Storage and make-ahead tips
Storage
Leftover cream cheese corn casserole can be stored in the refrigerator for up to 3 days. Be sure to transfer it to an airtight container to prevent it from drying out. Reheat gently in the oven or microwave until warmed through.
For longer storage, the casserole can be frozen for up to 2 months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Thaw it in the refrigerator overnight before reheating.
When reheating, add a splash of milk or cream to restore moisture if needed. This will help prevent the casserole from becoming dry or crumbly.
Make-ahead
This cream cheese corn casserole is a great make-ahead dish for busy weeknights or holiday gatherings. Assemble the casserole according to the recipe instructions, but do not bake it. Cover tightly with plastic wrap and store in the refrigerator for up to 24 hours.
When you’re ready to bake, remove the casserole from the refrigerator and let it sit at room temperature for 30 minutes. This will help it cook more evenly. Bake as directed, adding an extra 10 minutes to the baking time if necessary.
You can also prepare the individual ingredients ahead of time. Chop the vegetables, measure out the spices, and soften the cream cheese. Store everything in separate containers in the refrigerator until you’re ready to assemble the casserole.
Common mistakes when making Cream Cheese Corn Casserole
- Overmixing the batter: Overmixing can develop the gluten in the cornbread mix, resulting in a tough casserole. Mix only until the ingredients are just combined.
- Not softening the cream cheese: If the cream cheese is not fully softened, it can be difficult to incorporate into the mixture, resulting in a lumpy casserole. Make sure to let it sit at room temperature for at least 30 minutes before using.
- Overbaking the casserole: Overbaking can dry out the casserole and make it crumbly. Keep a close eye on it while it’s baking and remove it from the oven as soon as it’s golden brown and set.
- Skipping the cooling period: Allowing the casserole to cool for a few minutes before serving helps it set and makes it easier to slice.
- Not greasing the baking dish: Failing to grease the baking dish can cause the casserole to stick, making it difficult to serve and clean up. Be sure to grease the dish thoroughly before adding the mixture.
Final notes
I hope you enjoy this recipe for cream cheese corn casserole as much as my family does! It’s a simple yet satisfying dish that’s perfect for any occasion. Don’t be afraid to experiment with different variations and flavor combinations to make it your own.
Remember, the key to a great casserole is to use high-quality ingredients and to mix the batter gently. With a little practice, you’ll be able to create a delicious and comforting dish that everyone will love. Whether you’re serving it at a holiday gathering or a weeknight dinner, this casserole is sure to be a hit!
So, gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece. Happy cooking!
Loved this Cream Cheese Corn Casserole? Try these next
- Tennessee onion tart recipe
- Low carb pizza casserole
- Red velvet blossoms cookies
- Mini grilled cheese Hawaiian rolls
- Southern cornbread casserole recipe
Cream Cheese Corn Casserole
A creamy, cheesy, and utterly delicious corn casserole that’s perfect for potlucks, holidays, or any weeknight meal. This easy-to-make side dish is sure to be a crowd-pleaser!
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
- 2 (14.75 ounce) cans creamed corn, undrained
- 1 (15.25 ounce) can whole kernel corn, drained
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1/2 cup butter, melted
- 1 cup cornbread mix (such as Jiffy)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh chives (optional garnish)
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine creamed corn, whole kernel corn, softened cream cheese, sour cream, and melted butter. Mix until well combined and smooth.
- Add the cornbread mix, sugar, salt, and pepper to the corn mixture. Stir until just combined. Do not overmix.
- Pour the mixture into the prepared baking dish and spread evenly.
- Bake for 30-35 minutes, or until the casserole is golden brown and set. A knife inserted into the center should come out clean.
- Let the casserole cool for a few minutes before serving. Garnish with chopped fresh chives, if desired.
Notes
For a richer flavor, use full-fat cream cheese and sour cream. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave. For a spicier kick, add 1/4 teaspoon of cayenne pepper to the mixture. You can substitute the cornbread mix with an equal amount of all-purpose flour if needed. To make ahead, assemble the casserole and store it in the refrigerator (unbaked) for up to 24 hours. Add 10 minutes to the baking time if baking from cold. Serve warm as a side dish with chicken, turkey, beef, or beef.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 15g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg