Indulge in the ultimate comfort food with this creamy, cheesy corn casserole that’s perfect for any occasion. Easy to make and absolutely delicious, it’s sure to become a family favorite!
Corn casserole is a beloved side dish that brings together the sweetness of corn with rich, creamy ingredients for a dish that’s hard to resist. Whether it’s for a holiday gathering, potluck, or just a comforting weeknight dinner, this Cream Cheese Corn Casserole is a crowd-pleaser. The combination of whole kernel corn, cream-style corn, and Jiffy Corn Muffin mix creates a perfectly balanced texture, while the addition of cream cheese and cheddar adds an indulgent creaminess. Let’s dive into the recipe!
Ingredients
- 1 can (15.25 oz) whole kernel corn, drained
- 1 can (14.75 oz) cream-style corn
- 1 package (8 oz) cream cheese, softened
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 1 box (8.5 oz) Jiffy Corn Muffin mix
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or a similar-sized casserole dish and set aside.
Step 2: Prepare the Mixture
- Combine Corn and Cream Cheese: In a large mixing bowl, combine the whole kernel corn, cream-style corn, and softened cream cheese. Mix until the cream cheese is fully incorporated and smooth.
- Add Wet Ingredients: Stir in the melted butter and sour cream until well combined.
- Mix in Muffin Mix: Add the Jiffy Corn Muffin mix to the bowl and stir until just combined. Be careful not to overmix.
- Season: Add the salt and black pepper, and stir to evenly distribute the seasoning.
Step 3: Assemble the Casserole
- Pour Mixture into Dish: Pour the mixture into the prepared baking dish, spreading it out evenly.
- Add Cheddar Cheese: Sprinkle the shredded cheddar cheese evenly over the top of the mixture.
Step 4: Bake
- Bake in the preheated oven for 45-50 minutes, or until the casserole is set and the top is golden brown. A toothpick inserted into the center should come out clean.
- Cool Slightly: Allow the casserole to cool for about 10 minutes before serving. This helps it set and makes it easier to slice.
Cook Notes and Variations
- Mix-Ins: Add cooked bacon bits, diced jalapeños, or chopped green onions for extra flavor and texture.
- Cheese Options: Substitute or add different cheeses such as Monterey Jack, pepper jack, or a blend of Mexican cheeses for a varied taste.
- Spices: Enhance the flavor with additional spices like garlic powder, onion powder, or paprika.
Keto and Low-Carb Versions
Keto Version:
- Corn Substitute: Use a combination of diced zucchini and cauliflower rice to replace the whole kernel corn and cream-style corn.
- Cornbread Mix: Replace Jiffy Corn Muffin mix with a keto-friendly cornbread mix or make your own using almond flour and coconut flour.
- Sugar-Free: Ensure the cream cheese and sour cream are sugar-free and use shredded cheese with minimal carbs.
Low-Carb Version:
- Moderate Carbs: If you’re not strictly keto but want to lower the carbs, reduce the amount of Jiffy Corn Muffin mix and supplement with a mixture of almond flour and a small amount of cornmeal for flavor.
- Vegetables: Include additional low-carb vegetables like bell peppers or spinach to bulk up the casserole without adding too many carbs.
This Cream Cheese Corn Casserole is a delightful addition to any meal, offering a perfect balance of sweetness, creaminess, and cheesy goodness. With simple ingredients and straightforward instructions, it’s an easy dish to whip up for family dinners, holidays, or potlucks. Plus, with keto and low-carb variations, everyone can enjoy this comforting dish regardless of dietary preferences. Give it a try, and watch as it becomes a staple in your recipe repertoire!
Frequently Asked Questions (FAQs)
Q: Can I make this casserole ahead of time?
A: Yes, you can prepare the casserole up to a day in advance. Assemble the casserole as directed, cover it tightly with plastic wrap or aluminum foil, and refrigerate. When ready to bake, allow it to come to room temperature and then bake as directed.
Q: How should I store leftovers?
A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave or reheat the entire casserole in the oven at 350°F (175°C) until warmed through.
Q: Can I freeze this casserole?
A: Yes, you can freeze the casserole before baking. Wrap it tightly with plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight before baking. You can also freeze baked leftovers in individual portions for a quick meal option.
Q: Can I use fresh corn instead of canned?
A: Absolutely! If you have fresh corn on hand, you can substitute canned whole kernel corn with an equal amount of cooked, fresh corn kernels. For the cream-style corn, you can make your own by blending fresh corn with a bit of cream and cornstarch until you achieve a similar consistency.
Q: What can I serve with this casserole?
A: This casserole pairs wonderfully with grilled meats, roasted vegetables, or a fresh green salad. It’s also a great side dish for holiday meals or barbecues.
