Cream Cheese Corn Casserole

·October 25, 2025
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Every family has that one dish that quietly steals the spotlight during the holidays. For us, it’s this Cream Cheese Corn Casserole. It doesn’t shout for attention with fancy toppings or complicated techniques—just simple, honest ingredients that come together into something incredibly comforting.

I still remember the first time I made it. It was one of those busy days before Thanksgiving, the kitchen filled with too many things cooking at once. I almost skipped making the corn casserole that year, but I’m so glad I didn’t. One bite, and everyone around the table stopped talking. That’s how you know it’s good—when conversation pauses because people are too busy enjoying what’s in front of them.

Since then, it’s become one of those “must-make” recipes every time we gather. Even on ordinary nights, when dinner needs a little warmth, this dish fits right in. It’s creamy, slightly sweet from the corn, and has that perfect touch of richness that makes you want seconds.

Why You’ll Love This Recipe

This casserole feels like comfort on a plate. It’s not heavy, but it’s definitely indulgent. The blend of cream cheese and corn gives it that velvety texture you can’t get from boxed mixes. What I love most is that it works for almost any occasion—Sunday dinners, potlucks, barbecues, or the big holiday table.

Another reason it’s a keeper? You can mix everything in one bowl. No complicated steps, no long list of ingredients. Just honest, homemade goodness.

Ingredients

(serves about 6–8 people)

1 can (15 ounces) whole kernel corn, drained
1 can (15 ounces) cream-style corn
1 package (8 ounces) cream cheese, softened and cubed

½ cup (1 stick) unsalted butter, melted
2 large eggs, lightly beaten
1 cup sour cream (for that soft, creamy finish)
1 box (8.5 ounces) corn muffin mix – any brand you like

½ teaspoon salt
¼ teaspoon black pepper (optional, but adds a nice balance)
½ cup shredded cheddar cheese – optional, but wonderful for a golden top

Tip: If you like a bit of texture, add a handful of drained corn kernels on top before baking. It makes the casserole look beautiful and gives a light crunch in each bite.

Directions

Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. I like to use butter instead of spray—it adds a subtle flavor to the edges.
Soften the cream cheese before mixing. Let it sit out for a few minutes, or warm it gently in the microwave for about 15 seconds. It blends much easier this way.

Combine the ingredients. In a large mixing bowl, stir together the drained corn, cream-style corn, sour cream, melted butter, and cream cheese. Mix until mostly smooth. A few small bits of cream cheese are fine—they melt beautifully in the oven.
Add the eggs and muffin mix. Stir just until everything is blended. The batter should be thick but pourable. Don’t overmix; the texture will stay soft and fluffy this way.
Season with salt and pepper. Taste the mixture if you like, then pour it into the prepared baking dish. Spread evenly with a spatula.

Add cheese, if using. Sprinkle cheddar on top for that slightly crisp, golden finish.
Bake uncovered for 40–50 minutes, or until the edges are set and the center is slightly firm but still creamy. A light golden crust around the sides means it’s ready.
Rest before serving. Let it sit for 5–10 minutes out of the oven. This helps it thicken slightly and makes serving easier.

Tips for Success

Don’t skip the rest time. Straight from the oven, the casserole is soft and custardy. A few minutes of cooling lets it settle perfectly.
Make ahead: You can mix the batter a few hours ahead, cover it, and refrigerate until ready to bake. Just give it a gentle stir before putting it in the oven.
For extra flavor: Try mixing in a small handful of chopped green onions or diced jalapeños. It adds color and a mild kick without overpowering the creamy base.

Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave—just until warm.

Serving Ideas

This casserole pairs beautifully with roasted meats, grilled chicken, or even simple sautéed vegetables. During the holidays, it sits perfectly next to turkey, ham, or pot roast. For a weeknight dinner, I sometimes serve it with a crisp salad and call it a meal—it’s that satisfying.

If you’re planning a potluck or family gathering, double the recipe. It disappears fast, especially when it’s still warm and creamy.

Variations You Can Try

Bacon and Chive Version: Stir in about ½ cup of cooked, crumbled bacon and a few tablespoons of chopped chives before baking. The smoky flavor works wonderfully with the creamy corn.

Cheesy Twist: Use a mix of cheddar and mozzarella on top for a gooey, stretchy finish.
Sweet-Savory Version: Add a teaspoon of honey or a sprinkle of sugar to highlight the corn’s natural sweetness.
Spicy Option: Stir in a small can of diced green chilies for gentle heat that complements the creamy texture.

What Makes This Recipe Special

I’ve made many versions of corn casseroles over the years—some with boxed mixes, others completely from scratch. This one strikes the perfect balance. It’s rich but not heavy, sweet but still savory, and so easy that even on the busiest days, it feels doable.

There’s something nostalgic about the smell that fills the kitchen while it bakes. The buttery corn aroma, the gentle sizzle as it sets—it always brings back memories of shared meals and laughter around the table. Every time I make it, it feels like home.

Cooking doesn’t always have to be complicated to be memorable. This dish proves that a few simple ingredients can create something that people remember long after the plates are cleared.

Make It Your Own

Recipes like this are forgiving. You can tweak them depending on what’s in your fridge. No sour cream? Use plain Greek yogurt. Out of butter? A neutral oil works fine (though butter is best for that golden edge). Want it lighter? Cut the cream cheese in half and add a splash of milk.

The beauty of this casserole is how easily it adapts. Once you’ve made it once, you’ll start adding your own touches—and that’s when it truly becomes your recipe.

Storing and Reheating

After the meal, cover any leftovers and refrigerate. When you’re ready to reheat, warm it in a low oven (around 300°F / 150°C) until just heated through. Microwaving works too, but try to do it in short bursts so it stays creamy instead of drying out.

This dish also freezes surprisingly well. Wrap portions tightly, freeze for up to two months, then thaw overnight in the fridge and reheat gently. The texture holds up beautifully.

Final Thoughts

Every time I pull this casserole from the oven, the golden top bubbling gently, I’m reminded why it’s one of our favorites. It’s simple food made with care—the kind that brings people together and makes dinner feel special without any fuss.

If you’re looking for something that feels cozy, tastes incredible, and always gets requests for the recipe, this Cream Cheese Corn Casserole is it. It’s humble, it’s delicious, and it belongs at your table.

Serve it warm, watch it disappear, and maybe—just maybe—save yourself a spoonful before it’s gone.