Cream Cheese Corn Casserole – The Side Dish Everyone Fights Over
There are side dishes that support the main course… and then there are the showstoppers. This Cream Cheese Corn Casserole is the side dish that steals the spotlight every single time. Creamy, cheesy, a little tangy, and topped with buttery crunch—it’s nostalgic comfort food with an indulgent upgrade.
Whether you’re setting the Thanksgiving table, bringing a potluck winner, or simply rounding out a roast chicken dinner, this casserole is a guaranteed crowd-pleaser.
Equipment You’ll Need
- 9x13 inch or 2-quart baking dish
- Large mixing bowl
- Whisk & spatula
- Microwave-safe bowl
- Measuring cups & spoons
Ingredients
- 4 cups corn kernels (fresh, frozen & thawed, or canned & drained)
- 8 oz full-fat cream cheese, softened & cubed
- ½ cup (1 stick) unsalted butter, melted
- ½ cup sour cream
- 2 large eggs, lightly beaten
- 1 cup shredded sharp cheddar cheese, divided
- 1 (4 oz) can diced green chiles, drained (optional)
- 2 Tbsp granulated sugar
- 1 box (6.5 oz) corn muffin mix (like Jiffy)
- ½ tsp garlic powder
- Salt & black pepper, to taste
For the topping:
- ¼ cup crushed buttery crackers (like Ritz) or
- 2 Tbsp reserved corn muffin mix + 1 Tbsp melted butter
Step-by-Step Instructions
1. Prep & Preheat
Heat oven to 350°F (175°C). Grease baking dish with butter or non-stick spray.
2. Make the Creamy Base
Microwave cream cheese and ¼ cup melted butter in 30-second bursts until smooth. Whisk in remaining butter, sour cream, and beaten eggs.
3. Mix in the Flavor
Add corn, ½ cup cheddar, green chiles (if using), sugar, garlic powder, salt, and pepper. Stir well.
4. Add Muffin Mix
Sprinkle muffin mix over the top. Gently fold just until combined. Do not overmix.
5. Assemble & Top
Pour into prepared dish, spread evenly. Top with remaining cheddar and cracker crumbs (or muffin mix/butter).
6. Bake
Bake 40–50 minutes, until golden brown at the edges and set in the center (slight jiggle is okay). Broil 1–2 minutes if you want extra browning.
7. Rest & Serve
Let stand 10 minutes before serving. Garnish with chopped parsley or chives.
Pro Tips
- Room Temp Ingredients: Keeps the base creamy and lump-free.
- Mix of Corns: Swap 1 can of cream-style corn for 1½ cups kernels for extra richness.
- Don’t Overmix: Muffin mix needs a gentle hand—overworking makes it dense.
- Main Dish Upgrade: Stir in cooked ham or shredded chicken.
- Spice It Up: Add a dash of cayenne or hot sauce to the batter.
Delicious Variations
- Jalapeño Popper: Add pickled jalapeños + pepper jack, top with bacon.
- Herb Garden: Stir in fresh thyme or parsley.
- Southwestern: Use Mexican-blend cheese, chili powder, and cumin.
FAQ
Can I make it ahead? Yes! Assemble, cover, and refrigerate up to 24 hours. Add 5–10 minutes extra bake time.
How do I store leftovers? Refrigerate up to 4 days. Reheat in oven for best texture.
Can I freeze it? Bake first, cool, then wrap tightly. Freeze up to 2 months. Thaw overnight before reheating.
No muffin mix? Use: ½ cup flour + ½ cup cornmeal + 1 Tbsp sugar + 1 tsp baking powder.
Cream Cheese Corn Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F. Grease baking dish.
- Microwave cream cheese + ¼ cup butter until smooth. Stir in remaining butter, sour cream, eggs.
- Mix in corn, ½ cup cheddar, chiles, sugar, garlic powder, salt, pepper.
- Fold in muffin mix gently.
- Spread into dish. Top with cheddar + cracker crumbs.
- Bake 40–50 mins, until golden and set.
- Rest 10 mins, garnish, and serve warm.
Notes