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Ultimate Creamy & Cheesy Cream Cheese Corn Casserole

A square slice of moist cream cheese corn casserole with visible whole corn kernels and a golden-brown top.
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This baked corn casserole uses cream cheese to achieve a rich, creamy texture perfect for holiday meals or casual dinners.

Ingredients

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  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can cream style corn
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup butter, melted

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
  2. In a large bowl, combine the whole kernel corn, cream style corn, softened cream cheese, sour cream, 1/2 cup of the shredded cheddar cheese, flour, sugar, eggs, salt, and pepper. Mix until just combined. Do not overmix.
  3. Pour the batter evenly into the prepared baking dish.
  4. In a small bowl, combine the remaining 1/2 cup shredded cheddar cheese with the melted butter. Sprinkle this mixture evenly over the top of the casserole batter.
  5. Bake for 45 to 55 minutes, or until the top is golden brown and the center is set.
  6. Let the casserole cool for 10 minutes before serving.

Notes

  • For a slow cooker variation, combine all ingredients as directed, pour into a greased 4-quart slow cooker, and cook on low for 3 to 4 hours or on high for 1.5 to 2 hours.
  • You can substitute Monterey Jack cheese for some of the cheddar for a different flavor.
  • This casserole can be assembled a day ahead and refrigerated before baking. Add 5 to 10 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://cookerycourier.com/cream-cheese-corn-casserole-recipe/