Welcome to one of your new favorite side dishes: this cheesy corn casserole. This version stands out from the usual creamy corn casseroles by using cream cheese for extra richness and flavor. Simply combine the ingredients, spread the mixture into a greased baking dish, top with cornbread mix, and bake.
Creamy sweet corn can be comfort food in a spoonful, and this easy recipe delivers. Sweet corn kernels are combined with sharp cheddar, sour cream, spices, and cream cheese for a lush, creamy filling. A boxed cornbread mix becomes a crisp, golden topping that contrasts beautifully with the soft center.
The cream cheese adds depth and a velvety texture while the cornbread topping gives the casserole structure and a classic cornbread flavor. It’s an excellent crowd-pleaser for family dinners, potlucks, or holiday tables.
Cheesy Corn Casserole Recipe – What You’ll Need
- Cream cheese: softened for easy mixing.
- Sour cream: helps create a smooth, creamy texture.
- Shredded cheddar cheese: pairs perfectly with corn for rich flavor.
- Frozen corn: convenient and consistent; fresh or canned can be used instead.
- Jiffy Cornbread Mix: provides the cornbread-style topping and a golden finish.
- Electric mixer: helps blend the cream cheese and sour cream into a smooth base.
- 9×13-inch baking dish: ensures even cooking and the right thickness for the casserole.
Substitutions & Variations
Sour cream: Greek yogurt can be used as a lighter substitute.
Cheese: Try colby jack, Monterey Jack, muenster, or Gouda, or combine cheeses to vary flavor and meltiness.
Corn: Frozen, fresh, or canned corn all work. If using canned corn, drain thoroughly to avoid excess moisture. Adjust cooking time for fresh corn as needed.
Add-ins: Stir in chopped green onions, sautéed onions, bell peppers, or cooked proteins like ground beef or diced ham for a heartier dish.
Make it spicy: Add sliced jalapeños on top before baking or mince one and mix it into the filling for heat.
Cheesy Corn Casserole for Meal Prep
You can prepare this casserole ahead of time. Pre-baking helps the flavors meld and makes reheating quick and convenient.
To pre-bake: Prepare the casserole through the baking step, then cool completely. Cover tightly and refrigerate for up to 3 days. Reheat gently in the oven until warmed through.
FAQs
Cornbread is typically a simple batter made from flour, cornmeal, sugar, milk, and butter baked into loaves or muffins. Corn casserole combines a cornbread-style base with sour cream, milk, cheese, and corn for a moister, creamier texture and a golden crust.
Too much liquid causes a soupy casserole. If you use canned corn, drain it completely before adding. Frozen corn generally releases less additional liquid than creamed corn, which should be avoided if you want a firmer texture.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through to preserve texture.
Freezer Directions
Freezing is not recommended for this recipe. The dish contains cream cheese, which can change texture when frozen and thawed, and the corn was already frozen before cooking.
Serving Suggestions
This cheesy corn casserole works well as a comforting side or a casual main. It pairs especially well with chili, roasted or fried chicken, and grilled steak. Serve alongside salads or steamed vegetables for a complete meal.
Cheesy Corn Casserole
This cheesy corn casserole uses cream cheese to create a rich, creamy dish suitable year-round.
Servings: 10 | Prep: 10 mins | Cook: 45 mins | Total: 55 mins
Ingredients
- 8 oz. cream cheese, softened
- ½ cup sour cream (or Greek yogurt)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 8 oz. shredded cheddar cheese
- 20 oz. frozen corn
- 8.5 oz. Jiffy Cornbread Mix
- 1 large egg
- ⅓ cup milk
Instructions
- Preheat the oven to 400°F. Spray a 9×13-inch baking dish with nonstick spray and set aside.
- In a mixing bowl, combine cream cheese, sour cream, salt, pepper, paprika, and garlic powder. Beat with an electric mixer until smooth.
- Fold in shredded cheddar and corn until evenly combined. Transfer the mixture to the prepared baking dish.
- In a separate bowl, mix the cornbread mix with the egg and milk. Spread the cornbread batter evenly over the top of the corn mixture; it does not need to cover the edges completely.
- Bake for about 45 minutes, or until the top is golden and the casserole is cooked through.
- Let rest 10 minutes before serving.
Tips & Notes
- Add minced jalapeño or sliced jalapeños on top to make it spicy.
- Any milk (dairy or plant-based) will work in the cornbread mix.
- Greek yogurt can replace sour cream for a tangy alternative.
Nutrition (approx.)
Calories: 363 kcal, Carbohydrates: 33 g, Protein: 11 g, Fat: 22 g, Fiber: 3 g, Sugar: 7 g
Nutrition information is an estimate and should be used as a guideline.