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Classic Corn Casserole with Cream Cheese

Classic corn casserole with cream cheese bakes into a golden, tender side dish with a creamy center and sweet corn in every bite. A 9x13-inch baking dish makes it easy to serve a crowd, and a 10-minute rest helps it set before serving.
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Prep Time 10 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup butter unsalted
  • 1 cup sour cream
  • 1 can (15.25 oz) whole kernel corn drained
  • 1 can (14.75 oz) cream-style corn
  • 1 box (8.5 oz) corn muffin mix
  • 1 block (8 oz) cream cheese softened and cut into 1/2-inch cubes

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Melt the butter in a large bowl.
  4. Stir in the sour cream, whole kernel corn, cream-style corn, and corn muffin mix until combined.
  5. Gently fold in the cream cheese cubes.
  6. Spread the mixture evenly in the prepared dish.
  7. Bake for 45–55 minutes, until the top is golden and the center is set with only a slight jiggle.
  8. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, avoid baking past the point when the center is set with only a slight jiggle. Refrigerate leftovers for 3–4 days; freezing is possible, though the texture may soften after thawing. Plain Greek yogurt can replace the sour cream if desired.