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The creamy, cheesy corn bake that’s always the first to disappear.

Cream Cheese Corn Casserole

The creamy, cheesy corn bake that’s always the first to disappear.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 10
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups corn kernels
  • 8 oz cream cheese cubed
  • ½ cup butter melted
  • ½ cup sour cream
  • 2 eggs beaten
  • 1 cup cheddar divided
  • 1 4 oz can green chiles (optional)
  • 2 Tbsp sugar
  • 1 box 6.5 oz corn muffin mix
  • ½ tsp garlic powder
  • Salt & pepper to taste
  • ¼ cup crushed buttery crackers or 2 Tbsp muffin mix + 1 Tbsp melted butter

Equipment

  • 9×13-inch baking dish
  • Large mixing bowl
  • Whisk & spatula

Method
 

  1. Preheat oven to 350°F. Grease baking dish.
  2. Microwave cream cheese + ¼ cup butter until smooth. Stir in remaining butter, sour cream, eggs.
  3. Mix in corn, ½ cup cheddar, chiles, sugar, garlic powder, salt, pepper.
  4. Fold in muffin mix gently.
  5. Spread into dish. Top with cheddar + cracker crumbs.
  6. Bake 40–50 mins, until golden and set.
  7. Rest 10 mins, garnish, and serve warm.

Notes

Add ham or chicken to make it a meal.
Spice lovers: swap in pepper jack + jalapeños.
Best fresh, but reheats beautifully.