Description
A creamy and comforting corn casserole made with sweet corn, cream cheese, cheddar cheese, and simple seasonings, baked until warm and golden.
Ingredients
- 4 cups frozen corn kernels, thawed
- 1 can cream-style corn (14.75 ounces)
- 8 ounces cream cheese, softened and cubed
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup unsalted butter, melted
- 2 large eggs, lightly beaten
- 1/2 cup cornmeal
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 cup chopped green onions (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix the softened cream cheese, sour cream, melted butter, and eggs until mostly smooth.
- Add the thawed corn, cream-style corn, cheddar cheese, cornmeal, sugar, salt, black pepper, garlic powder, and paprika.
- Stir until all ingredients are evenly combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle extra cheddar cheese on top if desired.
- Bake for 40 to 45 minutes until the center is set and the top is lightly golden.
- Let the casserole rest for 5 to 10 minutes before serving.
- Garnish with chopped green onions if desired and serve warm.
Notes
- Drain canned or thawed corn well to prevent excess moisture.
- Add diced green chilies or jalapeños for a spicy version.
- Fresh corn can replace frozen corn if preferred.
- Store leftovers refrigerated for up to 4 days.
- Reheat covered in the oven or microwave until warmed through.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 85mg
