Cream Cheese Corn Casserole: The Ultimate Comfort Food Side Dish

There’s something magical about those simple, humble dishes that show up at family dinners and holiday tables—especially when they deliver rich, creamy, and utterly irresistible flavor. This Cream Cheese Corn Casserole is exactly that kind of recipe. It’s warm, comforting, and effortlessly easy to make, using ingredients you probably already have in your pantry and fridge.

Whether you’re cooking for a cozy weeknight meal or looking to impress guests at Thanksgiving, potlucks, or any festive gathering, this dish always steals the spotlight. Let’s dive into what makes it so amazing and how to whip it up in no time!

Why You’ll Love This Cream Cheese Corn Casserole

There are dozens of corn casseroles out there, but this one? It’s the real deal.

Creamy and cheesy thanks to a rich combo of cream cheese, sour cream, and butter.

Hearty and satisfying with a touch of sweetness from creamed corn and corn muffin mix.

One bowl + one pan = zero stress — stir it all together and bake. That’s it!

Perfectly pairs with just about anything: grilled chicken, baked ham, roast turkey, pulled pork—you name it.

Always a crowd favorite, even among picky eaters.

It’s simple comfort food, and every bite feels like a warm hug.

Ingredients You’ll Need

This casserole comes together with just seven ingredients, most of which are pantry staples:

1 (15.25 oz) can whole kernel corn, drained
Adds texture and sweet corn flavor to the base.

1 (14.75 oz) can creamed corn
Contributes extra creaminess and a rich, sweet corn taste.

1 (8.5 oz) box corn muffin mix (like Jiffy)
This gives the casserole structure and that delicious cornbread flavor.

1 cup sour cream
Balances the sweetness with a tangy creaminess that smooths everything out.

½ cup unsalted butter, melted
Because every good casserole needs butter! It makes it moist and rich.

8 oz cream cheese, softened and cubed
The star of the show—melts into luscious pockets of creamy goodness.

How To Make Cream Cheese Corn Casserole

Let’s keep it simple. Here’s how to bring this beauty to life in just a few easy steps:

1. Preheat the Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish or casserole pan with butter or non-stick spray.

2. Mix the Ingredients

In a large mixing bowl, combine:

The drained whole kernel corn

Creamed corn

Corn muffin mix

Sour cream

Melted butter

Stir everything together until fully combined.

3. Add the Cream Cheese

Gently fold in the cubed cream cheese. You don’t need to stir until it’s completely smooth—leaving a few visible cubes ensures you’ll get creamy pockets of flavor once it bakes.

4. Pour and Bake

Pour the mixture into your greased baking dish and spread it out evenly. Bake uncovered for 45-50 minutes, or until the top is golden brown and the center is set.

5. Let It Rest

Once out of the oven, let the casserole sit for 5–10 minutes before serving. This helps it firm up just enough to slice cleanly.

Tips + Tricks for Recipe Success

Want a little kick? Add chopped green chiles or jalapeños for a spicy twist.

Like it extra cheesy? Stir in a cup of shredded cheddar or pepper jack before baking.

Make it meaty: Add cooked, crumbled bacon or sausage to the mix.

Double the batch for holidays or large gatherings—just use a larger pan or two 9x13s.

Don’t overmix the cream cheese. It’s okay if some of it stays in soft cubes—it melts into the most delicious creamy bits throughout the casserole.

Storage: Leftovers keep well! Store in the fridge for up to 4 days in an airtight container.

Serving Suggestions

This dish is versatile and pairs well with just about anything. Here are some of our favorite main dishes to serve with this casserole:

Roast chicken or turkey

Pulled pork sandwiches

Honey glazed ham

Grilled steak or ribs

Chili or stew on cold nights

You can even serve it on its own with a side salad or roasted veggies for a simple meatless meal.

Make Ahead & Freezing Tips

Make Ahead: This is a perfect make-ahead dish. Mix everything the night before, cover, and refrigerate. When ready to bake, pull it out about 30 minutes ahead of time to come to room temp, then bake as usual.

Freeze It: Cream Cheese Corn Casserole freezes surprisingly well. Let it cool completely, then wrap tightly with plastic wrap and foil. Freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm in the oven at 300°F until heated through.

What People Are Saying

“This is now my go-to side dish for every potluck. Everyone always asks for the recipe!”

“That cream cheese just takes it over the top—melty, creamy, and just right.”

“Even my picky eaters loved this, and they usually don’t like corn!”

Final Thoughts

When it comes to comfort food that’s big on flavor and short on prep time, this Cream Cheese Corn Casserole checks every box. It’s warm, buttery, slightly sweet, and bursting with rich, creamy flavor. Whether you’re feeding a crowd or just looking for an easy weeknight side, this recipe will quickly become one of your go-to favorites.

So go ahead—stock up on those pantry ingredients, grab a baking dish, and get ready to make a side dish that just might outshine the main course!

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