Absolutely — Cream Cheese Corn Casserole is rich, creamy, and the ultimate crowd-pleasing side dish. It’s perfect for holidays, potlucks, or an easy weeknight dinner.
Cream Cheese Corn Casserole
Ingredients:
- 2 cans (15 oz each) whole kernel corn, drained
- 1 can (15 oz) cream-style corn
- 8 oz cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup milk
- 1/2 tsp garlic powder (optional)
- Salt and pepper to taste
- Optional: 1/2 cup shredded cheddar cheese
- Optional garnish: chopped chives or parsley
Instructions:
- Preheat oven to 350°F (175°C). Grease a 9×9-inch or similar size casserole dish.
- Mix base:
In a large bowl, combine drained corn, cream-style corn, melted butter, cream cheese, and milk. Stir until creamy and well blended. - Season:
Add garlic powder, salt, and pepper. Stir in shredded cheddar if using. - Pour into baking dish and smooth the top.
- Bake:
Bake uncovered for 35–40 minutes, or until hot and bubbly with lightly golden edges. - Garnish and serve:
Sprinkle with chives or parsley before serving if desired.
Tips & Variations:
- Add crumbled cooked bacon or diced jalapeños for extra flavor.
- You can make it ahead and reheat — it stays creamy!
Want a version with Jiffy mix or without canned corn? I’ve got those too!