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Corn Casserole with Cream Cheese

Corn Casserole with Cream Cheese - recipe card
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This creamy corn casserole with cream cheese is a rich, comforting side dish that balances sweet corn with a velvety, tangy cream cheese base. The top bakes to a golden, slightly crusty edge while the center stays moist and spoonable. It’s an effortless crowd-pleaser for holidays, potlucks, or any night you want a warm, cheesy corn bake.

Ingredients

Scale
  • 4 oz full-fat cream cheese, softened to room temperature
  • 4 tbsp unsalted butter, melted, plus more for greasing
  • 1/4 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 2 large eggs
  • 1/2 cup whole milk
  • 3 cups frozen corn kernels, thawed and drained (or 2 cans 15 oz each whole kernel corn, drained)
  • 1 cup shredded sharp cheddar cheese (about 4 oz), divided
  • 2 green onions, thinly sliced (optional, for garnish)

Instructions

  1. Preheat the oven to 350°F (177°C). Lightly grease a 9×9-inch baking dish or 2-quart casserole with butter. Ensure the cream cheese is fully softened; if still cold, microwave in 10-second bursts until spreadable but not melted. This prevents lumps in the batter.
  2. In a large mixing bowl, beat the softened cream cheese and melted butter with a hand mixer on medium speed until smooth and fully combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula to ensure no cream cheese streaks remain. The mixture should look like thick, glossy frosting.
  3. Add the flour, sugar, kosher salt, and black pepper to the cream cheese mixture. Beat on low speed just until incorporated, about 30 seconds. Do not overmix; stopping as soon as the dry ingredients disappear keeps the casserole tender rather than tough.
  4. Crack the eggs into a small bowl and whisk lightly with a fork to break up the yolks. With the mixer on low, slowly pour the beaten eggs into the cream cheese mixture, followed by the milk. Mix until the batter is smooth and uniform, about 45 seconds. The batter will be quite loose, similar to pancake batter.
  5. Fold in the drained corn and 3/4 cup of the shredded cheddar cheese using a spatula. Stir gently until the corn is evenly distributed and coated. Reserve the remaining 1/4 cup cheddar for the top. Avoid vigorous stirring, which can crush the corn kernels and release excess starch.
  6. Pour the mixture into the prepared baking dish and spread it into an even layer with the spatula. Scatter the reserved 1/4 cup cheddar cheese evenly over the surface. For a more golden top, you can also dot with a few extra small pieces of butter, but this is optional.
  7. Bake on the center rack for 45 to 50 minutes, until the center is set and no longer jiggles when you gently shake the dish, and the top is golden brown. If the top browns too quickly, tent loosely with aluminum foil after 35 minutes. A toothpick inserted into the center should come out clean or with only moist crumbs.
  8. Remove the casserole from the oven and let it rest on a wire rack for 10 minutes before serving. This allows the custard to firm up, making it easier to portion. Garnish with sliced green onions, if desired, and serve warm.
  9. To reheat, cover with foil and warm in a 325°F (163°C) oven for 15 to 20 minutes, or until heated through. Individual portions can be microwaved on high for 1 to 1 1/2 minutes. Freeze leftovers in an airtight container for up to 2 months; thaw overnight in the refrigerator before reheating.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Freezing: Cool completely, then wrap tightly in plastic wrap and aluminum foil, or place in a freezer-safe container; freeze for up to 2 months. Thaw overnight in the refrigerator. Reheating: Cover with foil and bake at 325°F (163°C) for 15-20 minutes, or microwave individual portions on high for 1-1.5 minutes. For best texture, reheat in the oven rather than the microwave. Do not use bacon or any pork products. Do not use alcohol.

Nutrition

Keywords: corn casserole, cream cheese corn casserole, creamy corn bake, corn pudding, easy corn casserole, holiday side dish, potluck recipe, cream cheese recipe, baked corn, vegetarian casserole, no bacon corn casserole, comfort food side

Find it online: https://gordonramsayeats.com/corn-casserole-with-cream-cheese/