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Cream Cheese Corn Casserole

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Servings 6

Ingredients
  

  • For the Casserole:
  • 16 oz cream cheese softened
  • ½ cup sour cream
  • ½ cup unsalted butter melted
  • ½ cup milk
  • 2 large eggs beaten
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 can 15 oz whole kernel corn, drained
  • 1 can 15 oz cream-style corn
  • 1 cup shredded cheddar cheese plus extra for topping
  • ½ cup crushed butter crackers such as Ritz or breadcrumbs

Instructions
 

  • Step 1: Preheat the Oven
  • Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
  • Step 2: Mix the Ingredients
  • In a large bowl, blend the softened cream cheese, sour cream, melted butter, and milk until smooth.
  • Stir in the beaten eggs, garlic powder, onion powder, salt, and pepper until fully combined.
  • Gently fold in the whole kernel corn, cream-style corn, and 1 cup of cheddar cheese, ensuring even distribution.
  • Step 3: Assemble the Casserole
  • Transfer the mixture into the prepared baking dish, spreading it evenly.
  • Top with crushed crackers or breadcrumbs for a crispy layer.
  • For extra cheesiness, sprinkle additional shredded cheddar on top (highly recommended!).
  • Step 4: Bake
  • Bake for 45–50 minutes, until the edges are bubbly and the top turns golden brown.
  • Allow to cool for 5–10 minutes before serving.
  • Why This Recipe Works
  • Cream Cheese Base – Ensures a rich, velvety texture that enhances the dish.
  • Dual Corn Textures – Whole kernel corn adds sweetness, while cream-style corn keeps it moist.
  • Crispy Topping – The buttery crackers or breadcrumbs provide a delightful crunch.

Notes

Soften the Cream Cheese : Let the cream cheese sit at room temperature for easier mixing.
Don’t Skip the Topping : The crispy layer of crackers or breadcrumbs is key to balancing the creamy filling.
Storage : Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave.