Cream cheese corn casserole – KIT KATT

Cream cheese corn casserole

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🌽 Cream Cheese Corn Casserole

Rich, creamy, and comforting — this is an easy side dish that’s perfect for holidays, potlucks, or weeknight dinners.

🧀 Ingredients (Serves 6–8)

  • 2 cans (15 oz each) whole kernel corn, drained
  • 1 can (15 oz) cream-style corn
  • 8 oz cream cheese, softened and cubed
  • 4 tbsp (½ stick) butter
  • ½ cup milk (optional, for thinner texture)
  • ½–1 cup shredded cheddar (optional)
  • 1 tsp sugar (optional, enhances sweetness)
  • ½ tsp salt
  • ¼ tsp black pepper

Optional add-ins:

  • 1–2 diced jalapeños
  • ½ tsp garlic powder
  • 4 slices cooked, crumbled bacon

🔥 Instructions

  1. Preheat oven to 350°F (175°C).
  2. Lightly grease a 2-quart baking dish.
  3. In a large bowl, mix:
    • Whole corn
    • Cream-style corn
    • Cream cheese
    • Butter
    • Salt, pepper, and sugar
  4. Stir until well combined (it doesn’t have to be perfectly smooth — it melts while baking).
  5. Pour into baking dish.
  6. Bake uncovered for 35–45 minutes, until bubbly and slightly golden on top.
  7. Add cheddar during the last 10 minutes if using.

Let rest 5–10 minutes before serving.

🥄 Texture Options

  • Extra creamy: Add a splash of heavy cream.
  • More casserole-like: Stir in 1 beaten egg before baking.
  • Thicker: Add 1 tbsp cornstarch mixed with 1 tbsp water.

🍽️ Great With

  • Baked ham
  • Roast turkey
  • Grilled chicken
  • BBQ ribs

🧊 Storage

  • Refrigerate up to 4 days
  • Reheat covered at 300°F or microwave in portions
  • Can be frozen, though texture may soften slightly

If you’d like, I can also give you:

  • A 5-ingredient ultra-easy version
  • A Southern-style version with Jiffy mix
  • A slow cooker version
  • A lighter/healthier version

Which one sounds good?

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