This Cream Cheese Corn Casserole is the ultimate side dish for holidays, potlucks, or weeknight dinners—rich, custardy, and packed with sweet corn kernels, all held together by a velvety blend of cream cheese, butter, and just enough cornbread mix to give it structure. It’s like spoonbread meets corn pudding, with a golden, slightly crisp top and a melt-in-your-mouth center.

Easy to make in one bowl and baked in under an hour, it’s guaranteed to disappear fast—especially alongside roasted meats, fried chicken, or holiday turkey.

Why You’ll Love This Recipe
🌽 Sweet corn + tangy cream cheese = perfect balance
💛 Creamy inside, lightly crisp on top
⏱️ 10 minutes prep, then bake
💸 Costs under $6—feeds 8–10 generously
🌾 Naturally nut-free & easily gluten-free

Ingredients You’ll Need
(9×13-inch baking dish)

2 (15 oz) cans whole kernel corn, drained
1 (15 oz) can cream-style corn
1 (8 oz) block cream cheese, softened
½ cup (1 stick / 115g) unsalted butter, melted
1 cup (240ml) sour cream
1 (8.5 oz) box cornbread mix (like Jiffy)
½ tsp salt (optional—taste first; cornbread mix is often salty)
Optional:

½ cup shredded cheddar cheese (for extra richness)
Pinch of cayenne or smoked paprika (for depth)1. Prep & Preheat
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Mix the Base
In a large bowl, combine whole kernel corn, cream-style corn, cream cheese, melted butter, and sour cream.
Stir until smooth and well blended.
3. Add Cornbread Mix
Gently fold in cornbread mix (and optional cheese or spices) until just combined.
Do not overmix—small lumps are fine.
4. Bake to Perfection
Pour mixture into prepared dish; spread evenly.
Bake 45–55 minutes, until edges are golden and center is set (no jiggle).
Optional: Broil 1–2 minutes for extra browning (watch closely!).
5. Serve Warm
Let rest 5–10 minutes before serving—it firms up as it cools.
Great with:
Gravy or hot sauce for contrast
Fresh herbs like chives or parsley
Extra butter on top