This Cream Cheese Corn Casserole is the ultimate side dish for holidays, potlucks, or weeknight dinners—rich, custardy, and packed with sweet corn kernels, all held together by a velvety blend of cream cheese, butter, and just enough cornbread mix to give it structure. It’s like spoonbread meets corn pudding, with a golden, slightly crisp top and a melt-in-your-mouth center.
Easy to make in one bowl and baked in under an hour, it’s guaranteed to disappear fast—especially alongside roasted meats, fried chicken, or holiday turkey.
Why You’ll Love This Recipe
- 🌽 Sweet corn + tangy cream cheese = perfect balance
- 💛 Creamy inside, lightly crisp on top
- ⏱️ 10 minutes prep, then bake
- 💸 Costs under $6—feeds 8–10 generously
- 🌾 Naturally nut-free & easily gluten-free
Ingredients You’ll Need
(9x13-inch baking dish)
- 2 (15 oz) cans whole kernel corn, drained
- 1 (15 oz) can cream-style corn
- 1 (8 oz) block cream cheese, softened
- ½ cup (1 stick / 115g) unsalted butter, melted
- 1 cup (240ml) sour cream
- 1 (8.5 oz) box cornbread mix (like Jiffy)
- ½ tsp salt (optional—taste first; cornbread mix is often salty)
- Optional:
- ½ cup shredded cheddar cheese (for extra richness)
- Pinch of cayenne or smoked paprika (for depth)
💡 Pro Tips:
- Use full-fat dairy—low-fat versions make the casserole watery.
- Softened cream cheese blends smoothly—microwave 15–20 seconds if needed.
- Don’t overmix—keeps texture light.
Step-by-Step Instructions (Creamy, Sweet, Foolproof)
