Rich Cream Cheese Corn Casserole: Easy Baked Side (Print Version)
Cream Cheese Corn Casserole is a simple, rich side dish that brings comfort to any meal. So easy to make, it's a family favorite for potlucks and weeknights!
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 50 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Main Ingredients
01 -
2 (15-ounce) cans whole kernel corn, mostly drained
02 -
8 ounces cream cheese, softened
03 -
1/2 cup unsalted butter, melted
04 -
1/4 cup granulated sugar
05 -
1/4 cup all-purpose flour
06 -
1/2 cup whole milk
→ Flavor Boosters
07 -
1/2 teaspoon salt
08 -
1/4 teaspoon black pepper, freshly ground
→ Finishing Touches
09 -
1 cup shredded cheddar cheese (optional)
→ Optional Extras
10 -
1/4 teaspoon smoked paprika
11 -
1-2 tablespoons chopped fresh chives for garnish
# Instructions:
01 -
First things first, preheat that oven to 350°F (175°C). While it's warming up, grab a 9x13 inch baking dish. I usually give it a quick spray with cooking non-stick spray, just to be safe. Nothing worse than a beautiful Cream Cheese Corn Casserole sticking to the bottom, right? This step is super quick, but crucial for an easy cleanup later, trust me on this one!
02 -
In a large mixing bowl, toss together your (mostly) drained corn, that lovely softened cream cheese, and the melted butter. Give it a good stir until everything starts to come together. I remember once I forgot to soften the cream cheese and it was a lumpy mess – learn from my oops! You want it to be as smooth as possible, so those creamy chunks melt right into the corn.
03 -
Now, sprinkle in the sugar, flour, salt, and pepper over the corn mixture. Stir, stir, stir until it's all well combined and the flour is fully incorporated. This is where I always make sure there are no dry pockets of flour hiding. It should start to feel a little thicker, which is exactly what we want for our Cream Cheese Corn Casserole base!
04 -
Slowly pour in the milk, stirring constantly until the mixture is smooth and evenly combined. It'll look a little thin right now, but don't fret! That flour will work its magic in the oven. I always feel a moment of doubt here, wondering if it'll actually thicken, but it always does, every single time.
05 -
Pour the entire Cream Cheese Corn Casserole mixture into your prepared baking dish. Spread it out evenly with a spatula. If you're feeling extra, this is where you can sprinkle that optional shredded cheddar cheese on top. I love how the cheese gets all bubbly and golden, adding another layer of texture and flavor.
06 -
Pop that dish into your preheated oven and bake for 30-40 minutes, or until the Cream Cheese Corn Casserole is bubbly around the edges and lightly golden on top. The smell that fills your kitchen while it bakes? Pure heaven! Let it rest for a few minutes before serving; it helps it set up perfectly. Enjoy!
# Notes:
01 -
Always soften your cream cheese to room temperature; I learned the hard way that cold cream cheese makes for a lumpy casserole.
02 -
Don't over-mix the Cream Cheese Corn Casserole once the flour is in; just combine until smooth to avoid a tough texture.
03 -
Let it rest for 5-10 minutes after baking; it helps the casserole set and makes serving so much easier, honestly!
# Equipment Needed:
01 -
9x13 inch baking dish
02 -
large mixing bowl
03 -
whisk/spatula
# Nutrition (Per Serving):
Calories: 320
Total Fat: 22g
Total Carbohydrate: 25g
Protein: 7g