Description
Make this simple, rich, and cheesy corn casserole using cream cheese for an extra creamy texture. It is perfect for holidays or potlucks.
Ingredients
Scale
- 1 (8 ounce) package cream cheese, softened
- 1 (15 ounce) can cream-style corn, undrained
- 1 (15 ounce) can whole kernel corn, drained
- 1 (8.5 ounce) package corn muffin mix (like Jiffy)
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted, divided
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1 cup Ritz crackers, crushed
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- In a large bowl, beat the softened cream cheese until smooth.
- Add the cream-style corn, drained whole kernel corn, corn muffin mix, sour cream, eggs, and half of the melted butter (1/4 cup) to the bowl. Mix until just combined. Do not overmix.
- Stir in the shredded cheddar cheese.
- Pour the batter into the prepared baking dish.
- In a small bowl, combine the crushed Ritz crackers with the remaining 1/4 cup of melted butter. Sprinkle this topping evenly over the casserole batter.
- Bake for 45 to 55 minutes, or until the center is set and the topping is golden brown.
- Let the casserole cool for 10 minutes before serving.
Notes
- For a slightly sweeter casserole, use a sweet corn muffin mix.
- You can prepare this casserole the day before and keep it covered in the refrigerator. Add 10 minutes to the baking time if baking straight from the fridge.
- If you prefer a less buttery topping, use 1/4 cup of melted butter instead of 1/2 cup for the crackers.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 12
- Sodium: 550
- Fat: 24
- Saturated Fat: 13
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 8
- Cholesterol: 65