Cream Cheese Corn Casserole
Ingredients
For the Casserole:
- 16 oz cream cheese softened
- ½ cup sour cream
- ½ cup unsalted butter melted
- ½ cup milk
- 2 large eggs beaten
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 can 15 oz whole kernel corn, drained
- 1 can 15 oz cream-style corn
- 1 cup shredded cheddar cheese plus extra for topping
- ½ cup crushed butter crackers like Ritz or breadcrumbs
Instructions
Step 1: Preheat and Prep
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking dish or similar casserole dish with butter or non-stick spray.
Step 2: Make the Creamy Base
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add in sour cream, melted butter, milk, and beaten eggs. Stir until fully combined.
- Mix in garlic powder, onion powder, salt, and pepper.
Step 3: Add the Corn and Cheese
- Fold in the drained whole kernel corn and cream-style corn.
- Stir in the shredded cheddar cheese until everything is evenly distributed.
Step 4: Assemble the Casserole
- Pour the mixture into your prepared baking dish.
- Smooth the top with a spatula.
- Sprinkle with extra shredded cheddar cheese if desired.
- Evenly distribute the crushed crackers or breadcrumbs on top.
Step 5: Bake
- Bake uncovered for 40-45 minutes, or until the center is set and the top is golden brown.
- If the top browns too quickly, loosely cover with foil for the last 10 minutes.
- Let sit for 5-10 minutes before serving to help it firm up.
Notes
- Mix-Ins: Add diced green chiles, jalapeños, or crumbled bacon for extra flavor.
- Cheese Options: Try pepper jack, mozzarella, or a cheddar blend.
- Low-Sodium Tip: Use unsalted butter and reduce added salt if needed.
- Make Ahead: Assemble the casserole, cover, and refrigerate up to 24 hours before baking.
- Cracker Substitutes: Panko breadcrumbs or crushed cornflakes work well too.