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–+ servings
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Cheesy Corn Casserole

This cheesy corn casserole uses cream cheese to create a rich, creamy, and delicious meal for any time of year.
Prep 10 minutes
Cook 45 minutes
Total 55 minutes
Fat 22
Carbs 33
Protein 11
Yield 10

Ingredients

  • 8 oz. cream cheese softened
  • ½ cup sour cream
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • 8 oz. shredded cheddar cheese
  • 20 oz. frozen corn
  • 8.5 oz. Jiffy Cornbread Mix
  • 1 large egg
  • ⅓ cup milk

Instructions

  • Preheat the oven to 400℉. Spray a 9x13-inch baking dish with nonstick spray and set aside.
  • Place the cream cheese, sour cream, salt, pepper, paprika, and garlic powder into a mixing bowl. Using an electric mixer, mix to combine.
    a white bowl filled with batter on top of a table.
  • Add the shredded cheddar cheese and corn into the cream cheese mixture and fold together so that everything is combined evenly. Set aside.
    a white bowl filled with cereal on top of a table.
  • In a separate bowl, combine the cornbread mix, egg, and milk. Then, transfer the corn mixture into the baking dish.
    a casserole dish filled with rice and meat.
  • Spread the cornbread mix evenly over the top. It will not cover completely edge to edge, just spread as evenly as possible on top of the corn.
    a casserole dish filled with a mixture of cheese.
  • Bake for 45 minutes or until the top is golden brown and cooked through.
    a casserole dish with peas, peas, and sour cream.
  • Let the casserole rest for 10 minutes before serving.
    a close up of a spoon in a casserole dish.

Tips & Notes

  • Make this spicy by adding sliced jalapeños to the top before baking or mince one jalapeño and add to the corn mix.
  • Any milk can be used in this recipe.
  • Greek yogurt can be subbed for sour cream.

Nutrition Facts

Calories: 363kcal | Carbohydrates: 33g | Protein: 11g | Fat: 22g | Fiber: 3g | Sugar: 7g