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Creamy Baked Cream Cheese Corn Casserole with Cheddar Topping

Close-up of a square slice of moist cream cheese corn casserole, rich with whole corn kernels.
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Make this rich, creamy, and cheesy corn casserole. It uses simple ingredients and is a comforting side dish perfect for family dinners or holidays.

Ingredients

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  • 1 (15 ounce) package cream cheese, softened
  • 1 (10 ounce) package frozen corn kernels, thawed
  • 1 (14.75 ounce) can cream-style corn
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese, plus extra for topping
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1/2 cup (1 stick) unsalted butter, melted

Instructions

  1. Preheat your oven to 350 degrees F. Grease a 9×13 inch baking dish.
  2. In a large bowl, beat the softened cream cheese until smooth.
  3. Add the thawed corn, cream-style corn, sour cream, 1 cup of cheddar cheese, flour, sugar, baking powder, and salt to the bowl. Mix until just combined.
  4. Stir in the lightly beaten eggs until the batter is uniform.
  5. Pour the melted butter into the batter and mix gently until incorporated. Do not overmix.
  6. Pour the mixture into the prepared baking dish.
  7. Sprinkle an extra layer of cheddar cheese over the top of the casserole.
  8. Bake for 45 to 55 minutes, or until the casserole is set in the center and the topping is golden brown.
  9. Let the casserole cool for 10 minutes before you serve it.

Notes

  • You can substitute frozen corn with canned corn (drained) or fresh corn kernels.
  • For a make-ahead option, prepare the casserole up to the baking step, cover, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • This recipe is a great kid friendly vegetable side dish.

Nutrition

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