Description
Cream Cheese Corn Casserole is a creamy and cheesy comfort dish made with corn, cream cheese, and cheddar cheese, perfect for family gatherings or potlucks.
Ingredients
- 2 cans (15 ounces each) whole-kernel corn, drained
- 1 can (15 ounces) cream-style corn
- 8 ounces cream cheese, softened and cubed
- 1/2 cup sour cream
- 1/4 cup unsalted butter, melted
- 1 cup shredded sharp cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 2 tablespoons chopped green onions, optional
- 1/2 cup shredded cheddar cheese (for topping)
- 1/4 cup grated Parmesan cheese, optional (for topping)
- 2 tablespoons chopped fresh parsley, optional (for garnish)
Instructions
- Preheat the oven to 350°F and lightly grease a 2-quart baking dish.
- In a large mixing bowl, combine softened cream cheese, sour cream, and melted butter; whisk until smooth.
- Stir in garlic powder, onion powder, salt, and black pepper.
- Add drained whole-kernel corn, cream-style corn, and 1 cup of shredded cheddar cheese; mix until well combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle the remaining cheddar cheese and Parmesan cheese on top.
- Bake uncovered for 35–45 minutes until bubbly and golden; broil for 1–2 minutes if needed.
- Let rest for 5–10 minutes, garnish with parsley, and serve warm.
Notes
- Ensure the whole-kernel corn is well-drained to avoid a watery casserole.
- Feel free to adjust seasonings to taste.
- This dish can be made ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of the casserole
- Calories: 250
- Sugar: 4g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg