Description
This Cream Cheese Corn Casserole is the ultimate comfort food! A creamy, cheesy blend of corn and sour cream, baked to perfection. It’s a deliciously easy side dish that pairs perfectly with any main course, making it ideal for family dinners, potlucks, or holiday gatherings
Ingredients
-
1 (15.25 oz) can whole kernel corn, drained
-
1 (14.75 oz) can creamed corn
-
1 (8.5 oz) box corn muffin mix (e.g., Jiffy)
-
1 cup sour cream
-
1/2 cup unsalted butter, melted
-
8 ounces cream cheese, softened and cubed
Instructions
-
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
-
In a large bowl, combine both types of corn, corn muffin mix, sour cream, and melted butter. Stir until well mixed.
-
Gently fold in the cubed cream cheese, distributing it evenly throughout the mixture.
-
Pour the mixture into the prepared baking dish.
-
Bake for 45-50 minutes, or until the top is golden brown and the center is set.
-
Serve warm and enjoy!
Notes
-
This casserole is delicious on its own or served with meats like chicken or ham.
-
Feel free to add extra cheese for a cheesier version.
-
The casserole can be prepared ahead of time and refrigerated until ready to bake.
Nutrition
- Serving Size: 1 serving (1/6th of the casserole)
- Calories: 290 kcal
- Sugar: 6g
- Sodium: 470mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg