Name: The Best Cream Cheese Corn Casserole
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: American
Ingredients: 1 can (15 oz) whole kernel corn, drained; 1 can (15 oz) creamed corn; 1 package (8 oz) cream cheese, softened; 1/4 cup butter, melted; 1 large egg; 1 box (8.5 oz) corn muffin mix (like Jiffy); 1/2 cup sour cream; 1 tbsp sugar (optional); 1/2 tsp salt; 1/4 tsp black pepper; 1 cup shredded cheddar cheese (optional, for topping)

Cream cheese corn casserole is the ultimate cozy side dish—rich, creamy, and just a little bit sweet. I love making this for family dinners, holidays, or any meal where I want a comforting addition that everyone will rave about. It’s easy, indulgent, and always disappears fast.

Why You’ll Love This Recipe

I love this casserole because it’s so simple to put together and tastes like I spent way more time on it. The cream cheese makes it extra velvety, and the combination of corn kernels and creamed corn adds great texture and flavor. It pairs perfectly with everything from roasted chicken to barbecue. It’s also a great make-ahead dish that travels well. The Best Cream Cheese Corn Casserole

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Whole kernel corn, drained
Creamed corn
Cream cheese, softened
Butter
Egg
Corn muffin mix (like Jiffy)
Sour cream
Sugar (optional, for added sweetness)
Salt and pepper
Shredded cheddar cheese (optional, for topping)

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a large bowl, I mix together the whole corn, creamed corn, softened cream cheese, melted butter, egg, corn muffin mix, and sour cream.
I season the mixture with a little salt and pepper, and if I want a sweeter flavor, I add a tablespoon of sugar.
I pour the mixture into the prepared baking dish and spread it evenly.
Sometimes I sprinkle shredded cheddar cheese on top for an extra golden crust.
I bake it uncovered for about 45–50 minutes, or until the center is set and the edges are golden brown.
I let it cool for 5–10 minutes before serving.

Servings and timing

This casserole serves 8–10 people.
Prep time: 10 minutes
Cook time: 45–50 minutes
Total time: 55–60 minutes

Variations

I’ve added chopped jalapeños or green chiles for a spicy kick.
I use different cheeses like pepper jack or Monterey Jack depending on what I have.
For a vegetarian version, I make sure the corn muffin mix is meat-free.

storage/reheating

I store leftovers in the fridge in an airtight container for up to 4 days.
To reheat, I cover the dish with foil and warm it in a 350°F oven until heated through, or microwave individual portions.
It also freezes well—just cool it completely, wrap tightly, and freeze for up to 2 months. I thaw it overnight before reheating. The Best Cream Cheese Corn Casserole

FAQs

Can I make this ahead of time?

Yes, I often assemble the casserole the night before, store it in the fridge, and bake it fresh the next day.

Do I need to use both cream cheese and sour cream?

I recommend using both for the best texture and flavor, but I’ve substituted Greek yogurt for sour cream in a pinch.

Can I use frozen corn?

Yes, I thaw and drain frozen corn before mixing it in. It works just as well as canned.

Is this casserole sweet or savory?

It’s mostly savory with a slightly sweet edge from the corn and optional sugar. I adjust the sweetness based on my taste.

What should I serve this with?

I serve it alongside turkey, roasted chicken, or even as part of a vegetarian spread—it goes with almost everything.

Conclusion

The best cream cheese corn casserole is rich, creamy, and unbelievably easy to make. I love how it brings comfort and flavor to any table, and it’s always a crowd-pleaser. Whether it’s for a holiday, potluck, or just a cozy weeknight dinner, this dish never disappoints.