Homemade Cream Cheese Corn Casserole Recipe
Quickest recipe for cream cheese corn casserole. This recipe is meant for those who love this awesome dish but have no idea to make it or those who have forgotten the process.
Equipment
- Mixing Bowl
- Wooden Spoon or Spatula
- 9x13-inch Baking Dish
- Aluminum Foil (optional)
- Measuring Cups and Spoons
Ingredients
- 1 15 oz can Canned Corn, drained
- 1 15 oz can Canned Creamed Corn
- 1 8.5 oz Jiffy Cornbread Mix
- 4 oz Cream Cheese softened
- 1/2 cup Sour Cream
- 1/4 cup Butter melted
- 1 cup Shredded Cheddar Cheese
- 2 chopped Green Onions optional, for garnish
- Salt and Pepper To taste
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
Prepare the Batter:
- In a large mixing bowl, combine the canned corn, creamed corn, Jiffy cornbread mix, softened cream cheese, sour cream, and melted butter. Mix until well combined.
Add Cheese:
- Stir in 3/4 cup of the shredded cheddar cheese, reserving the remaining 1/4 cup for topping. Season the mixture with salt and pepper to taste.
Transfer to Baking Dish:
- Pour the mixture into a greased 9x13-inch baking dish, spreading it out evenly.
Bake the Casserole:
- Bake in the preheated oven for 30 minutes.
Add Topping:
- Remove the casserole from the oven and sprinkle the reserved shredded cheddar cheese on top.
Finish Baking:
- Return the casserole to the oven and bake for an additional 5 minutes, or until the cheese on top is melted and bubbly.
Cool and Garnish:
- Let the casserole cool for 5 minutes before serving. Garnish with chopped green onions, if desired.
Notes
As the ultimate side dish, you can pair it with roasted meats, salads, or other hearty sides
Nutrition
Calories: 250kcal
Tried this recipe?Let us know how it was!