Ultimate cream cheese corn casserole in 45 mins

Oh my goodness, when I think of real, soul-hugging comfort food, nothing beats a casserole that’s bubbling hot and loaded with cheese. You know how I’ve spent years taking my grandmother’s old-school recipes and making them work for my busy schedule? Well, this one is a shining example of that transformation. If you are searching for the ultimate cream cheese corn casserole, look no further—you have absolutely found it! My Ultimate Creamy & Cheesy masterpiece turns humble corn into a rich, savory side dish in just minutes of prep. It’s reliable, it’s incredibly flavorful, and it is guaranteed to make everyone at your table ask for the recipe. Trust me, this savory side will be replacing everything else on your holiday rotation. You can find more of my easy side dish recipes right here, like this one.

Why This Cream Cheese Corn Casserole is Your New Favorite Cheesy Side Dish

I’ve tested hundreds of recipes trying to balance ease with amazing flavor, and this creamy corn casserole recipe is a rock star. It’s exactly what you need when you want a ridiculously decadent cheesy side dish without spending hours stirring on the stove. Every part of this recipe has been field-tested in my kitchen for my own family, so you know it delivers on taste every single time.

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Quick Prep for an Easy Holiday Side Dish

Seriously, this is sneaky good. You can whip up the entire batter in about fifteen minutes before it heads to the oven. That’s why I love it for busy nights, but it truly shines as an easy holiday side dish. When you’re juggling turkey roasting times or trying to keep appetizers warm, a simple dump-and-bake side like this is a lifesaver.

Unmatched Creaminess with Real Ingredients

Forget those dry, crumbly corn bakes you sometimes see. The secret here is that glorious combination of softened cream cheese and sour cream. When they melt together with the cheddar, it creates puddles of pure, savory goodness. It sets up just enough so it’s sturdy for serving, but I promise you, the center is pure, gooey comfort.

Gathering Ingredients for the Ultimate Cream Cheese Corn Casserole

Okay, let’s talk about what makes this cream cheese corn casserole tick! My grandmother always said that if you start with good ingredients, the cooking part is almost done for you. This recipe uses easy pantry staples, but you have to treat them right! Having that cream cheese perfectly softened is non-negotiable, trust me—cold cream cheese will just leave you fighting lumps instead of mixing a smooth batter.

We are aiming for that perfect, rich flavor, so here is exactly what you need to grab for an amazing homemade corn casserole:

• One (15 ounce) can of whole kernel corn, completely drained—we want texture, not extra liquid!
• One (14.75 ounce) can of cream-style corn, undrained—this is where the creamy body comes from.
• One (8 ounce) package of cream cheese, softened to room temperature—this is your secret weapon for richness!
• One cup of sour cream—this balances the richness and adds that lovely tang.
• One cup of shredded cheddar cheese, divided—half goes inside, half goes on top for that golden crust.
• One box (8.5 ounces) of cornbread mix (like Jiffy)—this gives us the structure we need.
• Two large eggs, lightly beaten just before measuring them out.
• One-half cup of unsalted butter, melted—give this a minute to cool slightly before adding it too!

Ingredient Notes and Substitutions for Your Cream Cheese Corn Casserole

Don’t panic if you’re missing something or if your corn shelf looks a little different than mine! I’ve made tweaks over the years when testing this, especially when I run out to the store last minute. If you are out of canned corn, you can certainly use frozen corn, but you absolutely must thaw it and drain every last bit of excess water (wrap it in a paper towel and squeeze!). Nobody wants a soupy casserole!

Also, when it comes to cheese, while cheddar is divine, I sometimes swap half of it out for Monterey Jack or Pepper Jack if I want a little kick. This recipe is wonderfully forgiving. It’s designed to be a staple, not a high-stress creation. If you’re looking for ways to plan effortless meals, this simple side dish is a winner.

Step-by-Step Instructions for Baking Your Cream Cheese Corn Casserole

Getting this baked corn casserole into the oven is surprisingly easy—it’s mostly mixing, which is my favorite part because that’s where the magic happens! Remember, my whole philosophy here is making real food without the fuss, so these steps are geared toward getting you to the dinner table faster. Just follow along, and you’ll have a bubbling, beautiful side dish ready in no time. If you are looking for more recipes that fit into a fast weeknight schedule, check out my favorites here.

Mixing the Creamy Corn Casserole Batter

First things first—get that oven going! You want it to be nice and hot at 350°F (or 175°C) before you even start combining things. Grease up that 9×13 dish so you aren’t fighting sticky sides later. Now, grab a big bowl. We start by combining the two corns—the whole kernel corn that you drained well, and that gorgeous, thick cream-style corn.

Next, toss in the softened cream cheese, the sour cream, and half of our cheddar cheese. Beat this mixture until it’s smooth as velvet. This is the base for our amazing creaminess! Once that’s looking lovely, gently stir in the dry cornbread mix. Now listen to me: stop stirring right when you see the dry streaks disappear. You absolutely do not want to overmix the cornbread mix, or you’ll ruin that light, fluffy texture we are aiming for. Just combine, don’t beat it into submission!

In a smaller little dish, whisk your eggs and melted butter together. Pour that into the corn batter and give it one last gentle fold. Pour everything into your prepared dish and smooth out the top. Finish by scattering that reserved half-cup of cheddar cheese right over the surface. Doesn’t that look like pure potential?

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Baking Time and Checking for Doneness in the Cream Cheese Corn Casserole

Into the preheated oven it goes! This casserole needs about 45 to 55 minutes to bake. Keep an eye on it around the 45-minute mark. What you’re looking for is that beautiful golden-brown cap on top, suggesting that cheese has melted into perfection. To check if it’s done all the way through, insert a toothpick right near the center—if it comes out clean, you did it!

I know it smells amazing right when it comes out, but this next step is vital for serving: let the cream cheese corn casserole rest for ten minutes after it leaves the oven. This allows it to settle just enough so it holds its shape when you scoop out those first gooey portions. You deserve a perfect slice!

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Tips for Success When Making Cream Cheese Corn Casserole

Getting this cream cheese corn casserole consistently perfect isn’t about following complicated ratios; it’s about a few little tricks I picked up guarding my grandmother’s recipes over the years. When you are working with something this comforting and rich, those small details really make a difference in the final texture. These aren’t hard rules, just things that I swear by when I need that guaranteed delicious outcome!

First off, let’s talk temperature. If you are using a cold block of cream cheese, don’t even bother trying to mix it in with the cold sour cream and eggs. I know life is hectic, but letting the cream cheese sit out for at least an hour—or even microwaving it gently for ten seconds if the house is cold—is essential. Lumpy cream cheese means you’ll end up over-mixing trying to smooth it out when you stir in the cornbread mix later, and we agreed we can’t mess up that texture underneath all that cheese!

Another thing I learned the hard way: don’t skip melting the butter. While stirring in cold, cubed butter might seem easier, melted butter coats the dry cornbread mix more evenly when combined with the wet ingredients later. It helps create a more uniform crumb throughout this comfort food casserole. It’s one of those little steps that separates your good casserole from your *great* casserole.

If you are transporting this dish for a potluck—especially for something like Easter dinner—bake it fully, let it cool mostly down, and wrap it tight. It travels beautifully! You can even reheat it gently at the destination. But if you want even more simple tips for getting comfortable in the kitchen, I share all my cooking adventures over on my main blog page!

Serving Suggestions for Your Savory Corn Bake

Now that you have this incredible, bubbling cream cheese corn casserole filling your kitchen with the best smells, the next big question is: what goes with it? This dish is so wonderfully rich—it’s more than just a vegetable side; it’s a proper star attraction. Because it brings so much flavor and creaminess on its own, you want to pair it with something that lets it shine but still makes a hearty meal.

I always think of this as the ultimate addition to any big family meal, whether it’s for a cozy weeknight or prepping for major Thanksgiving side dish ideas. As a real savory corn bake, it handles bold flavors really well. It cuts through richness beautifully, so you never feel overwhelmed!

When I serve this up, I usually go for simple roasted meats. It’s fantastic alongside roasted chicken—the crispy skin contrasts so well with the soft, cheesy interior of the casserole. It’s also my go-to savory side for pork tenderloin or simple baked ham, especially around Easter. If you are making something more traditional, I have a fantastic corned beef recipe that pairs surprisingly well with the sweetness of the corn!

If you’re serving it for a potluck, it balances out acidic mains really nicely. Think barbecue pulled pork or smoky baked beans—the slight sweetness that complements the cornbread mix works wonders against savory, smoky flavors. Just make sure you bring a big serving spoon, because this cheesy side disappears fast!

Storage and Reheating Instructions for Leftover Cream Cheese Corn Casserole

Listen, this cream cheese corn casserole is so good that I always secretly hope there are leftovers—even though my family usually demolishes the whole pan! The good news is that it stores beautifully because of all that fat and moisture locked in by the cream cheese and sour cream. It keeps that creamy quality remarkably well, unlike some casseroles that turn into dry sponges after a day.

For storage, always let the casserole cool down to at least room temperature first—we don’t want to introduce condensation into the storage container. Once it’s cool, cover the dish tightly with plastic wrap, or better yet, scoop the leftovers into an airtight container. In the refrigerator, it stays perfectly good for about three to four days. I usually test the texture after day three, and honestly, it’s still phenomenal.

If you know you won’t get to it that fast, don’t hesitate to freeze it! Yes, you can freeze this! After it has cooled completely, wrap the portion you plan to save super tightly in plastic wrap, and then wrap it again in aluminum foil. Casseroles freeze well, and this one is no exception. It should last a good two months in the freezer, though my portions never last that long!

Reheating is where you need to treat it gently to bring back that fresh-baked creaminess. The oven is always my top recommendation for the best texture. Reheat covered loosely with foil at about 325°F (160°C) until it’s warmed through. If you’re just reheating a single slice, pop that piece in a small, oven-safe ramekin and cover the top with a tiny bit of foil. It usually takes about 15 to 20 minutes to get it bubbly and perfect again. If you are really rushing, the microwave works, but you have to use short bursts, maybe 45 seconds at a time, stirring it slightly in between each session so the center heats up evenly without scorching the edges.

Frequently Asked Questions About Cream Cheese Corn Casserole

I get so many questions, especially around the holidays, about how best to prep and serve this dish! It’s natural when you find a recipe like this cream cheese corn casserole that you want to make sure everything goes perfectly. Here are the top things folks ask me about this delightfully kid friendly corn recipe.

Can I make this Cream Cheese Corn Casserole ahead of time?

You bet you can! I’m all about making life easier, and this casserole is perfect for prepping a day ahead, which is why it’s one of my favorites for big dinners. You can mix everything together—but don’t sprinkle that final layer of cheddar on yet!—cover the dish, and keep it tucked away in the fridge overnight. When it’s time to bake, just pull it out about 30 minutes before you want to put it in the oven so it warms up slightly, add your cheese topping, and then proceed with the baking instructions. It comes out just as creamy and delicious!

Is this casserole more sweet or savory?

That’s a great question, because with the cornbread mix, people always wonder about the sugar content! I would definitely classify this as a savory corn bake with just a whisper of sweetness from the corn itself and the mix. The cream cheese, sour cream, and sharp cheddar cheese bring a strong, satisfying savory profile. It is certainly on the richer side—if you are looking for something that sings like a pure dessert, you might want to check out recipes that lean towards a true best corn pudding with cream cheese, but this one is perfectly balanced for a dinner side dish!

What happens if I forget to soften the cream cheese?

Oh, honey, we’ve all been there! If you try to mix in cold chunks of cream cheese, you’re going to end up with little hard white pockets in your otherwise smooth creamy corn casserole recipe. Honestly, the best fix is patience. If you forgot to pull it out, slice the cold block into small little cubes—say, half an inch—and microwave them in short 10-second bursts until they are pliable, but not melted into soup. Then, mix gently! If you want to see what other folks are saying about their results, you can check out inspiration over at Recipes by Janet!

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Can I use fresh corn kernels instead of canned?

Absolutely, fresh corn is always a treat! If you have access to fresh sweet corn, go for it. You’ll need to measure out about four cups of kernels after you cut them off the cob. Because fresh corn is naturally a touch drier than canned corn, I recommend slightly reducing the amount of whole kernel corn you drain, maybe by about a quarter cup, just to keep that batter balanced. Don’t forget to say hi if you have more questions; you can always reach me on my Contact Page!

Making Meal Planning Simpler with This Cream Cheese Corn Casserole

When life gets crazy busy, I find myself leaning heavily on reliable dishes like this cream cheese corn casserole. It takes all the pressure off figuring out complex menus. Seriously, when you’re looking at your weekly schedule and dreading cooking every night, figuring out solid meal planning with an easy staple like this in the rotation saves so much stress. It’s so much better than relying on expensive best meal delivery services when you realize you can whip up something this comforting and delicious yourself in under an hour of total time!

Estimated Nutritional Data for Cream Cheese Corn Casserole

I wanted to share a quick idea of what you can expect nutritionally from one slice of this fantastic cheesy side dish. Please remember, these numbers are just estimates, as things change depending on the exact brand of cornbread mix or the type of cheddar you decide to splurge on. But this gives you a good ballpark figure:

• Calories: About 350 per serving
• Fat: Around 22 grams
• Carbohydrates: Roughly 30 grams
• Protein: 8 grams

It’s definitely a dish that offers comfort and satisfaction, packing in that flavor we love, but it’s good to keep an eye on the fats, considering all that creamy goodness we added in there!

Making Meal Planning Simpler with This Cream Cheese Corn Casserole

When life gets crazy busy, I find myself leaning heavily on reliable dishes like this cream cheese corn casserole. It takes all the pressure off figuring out complex menus. Seriously, when you’re looking at your weekly schedule and dreading cooking every night, figuring out solid meal planning with an easy staple like this in the rotation saves so much stress. It’s so much better than relying on expensive best meal delivery services when you realize you can whip up something this comforting and delicious yourself in under an hour of total time! If you need more dishes that fit this fast schedule, check out my quick weeknight casserole category.

Estimated Nutritional Data for Cream Cheese Corn Casserole

I wanted to share a quick idea of what you can expect nutritionally from one slice of this fantastic cheesy side dish. Please remember, these numbers are just estimates, as things change depending on the exact brand of cornbread mix or the type of cheddar you decide to splurge on. But this gives you a good ballpark figure:

• Calories: About 350 per serving
• Fat: Around 22 grams
• Carbohydrates: Roughly 30 grams
• Protein: 8 grams

It’s definitely a dish that offers comfort and satisfaction, packing in that flavor we love, but it’s good to keep an eye on the fats, considering all that creamy goodness we added in there!

Ultimate Creamy & Cheesy Cream Cheese Corn Casserole (Oven Baked)

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This rich and creamy corn casserole uses cream cheese and cheddar to create a comforting side dish perfect for holidays or weeknight dinners. It is simple to prepare and tastes great with any main course.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 55 min
• Total Time: 70 min
• Yield: 8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 (15 ounce) can whole kernel corn, drained
• 1 (14.75 ounce) can cream-style corn, undrained
• 1 (8 ounce) package cream cheese, softened
• 1 cup sour cream
• 1 cup shredded cheddar cheese, divided
• 1 box (8.5 ounces) cornbread mix (like Jiffy)
• 2 large eggs, lightly beaten
• 1/2 cup unsalted butter, melted

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Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. In a large bowl, combine the drained whole kernel corn and the cream-style corn.
3. Add the softened cream cheese, sour cream, and 1/2 cup of the shredded cheddar cheese to the corn mixture. Mix until everything is smooth and well combined.
4. Stir in the dry cornbread mix until just incorporated. Do not overmix.
5. In a separate small bowl, whisk together the lightly beaten eggs and the melted butter. Pour this mixture into the corn batter and stir gently until combined.
6. Pour the batter into your prepared baking dish.
7. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top of the casserole.
8. Bake for 45 to 55 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.
9. Let the casserole cool for 10 minutes before serving. This recipe is a great alternative if you are looking for simple meal planning ideas that skip the need for meal delivery companies.

Notes

• You can use frozen corn if you thaw and drain it well before using.
• For a richer flavor, substitute half of the cheddar cheese with Monterey Jack.
• If you want to avoid the hassle of cooking, consider looking into the best meal delivery services for simple weeknight options, but this casserole is worth the effort.
• This dish pairs well with roasted chicken or pork tenderloin.

Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 10
• Sodium: 450
• Fat: 22
• Saturated Fat: 13
• Unsaturated Fat: 9
• Trans Fat: 0.5
• Carbohydrates: 30
• Fiber: 2
• Protein: 8
• Cholesterol: 60