Baked Cream Cheese Corn Casserole
This rich and comforting baked cream cheese corn casserole combines a velvety stovetop base with a golden, caramelized oven finish. Perfect for holidays or gatherings, it delivers a creamy interior with irresistibly crisp edges and balanced sweet-savory flavor.
Ingredients
Base Ingredients
- 3 cups corn kernels thawed frozen or fresh
- 8 oz cream cheese cut into cubes, room temperature
- 3 tbsp unsalted butter
- 0.25 cup whole milk or heavy cream
- 1 tsp granulated sugar
- 0.5 tsp garlic powder
- 0.25 tsp onion powder
- to taste kosher salt
- to taste black pepper freshly cracked
Casserole Additions
- 1 tbsp butter for greasing
- 2 eggs lightly beaten
- 0.25 cup sour cream
- 0.25 cup sharp cheddar cheese optional, shredded
Instructions
- Preheat the oven to 180°C (350°F). Generously grease a baking dish with butter, ensuring all corners are well coated.
- Prepare the stovetop corn base by melting butter in a skillet, adding corn, then stirring in milk and cream cheese until mostly combined but not fully smooth. Remove from heat and let cool for 5 minutes.
- In a bowl, whisk together the eggs and sour cream. Slowly fold this mixture into the slightly cooled corn base, stirring gently to avoid scrambling the eggs.
- Transfer the mixture into the prepared baking dish. Spread evenly and sprinkle shredded cheddar on top if using.
- Bake for 28–32 minutes until the center is set and the edges are bubbling and golden. For extra browning, broil for 2–3 minutes at the end.
- Let the casserole rest for 10 minutes before serving to allow it to firm up for clean portions.
Notes
For extra depth, add a pinch of smoked paprika or chopped green onions. Make sure to cool the mixture slightly before adding eggs to prevent curdling. This dish pairs perfectly with roasted meats or as part of a holiday spread.