Cream Cheese Corn Casserole
Ingredients:
- 2 cups whole kernel corn (fresh or frozen, thawed)
- 1 cup creamed corn
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup yellow cornmeal
- 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs, beaten
Directions:
1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
2. In a large mixing bowl, beat the softened cream cheese until smooth.
3. Add melted butter, sugar, and sour cream, mixing until fully combined.
4. Stir in whole kernel corn and creamed corn.
5. In a separate bowl, whisk together cornmeal, flour, baking powder, and salt.
6. Slowly add the dry ingredients to the wet corn mixture, stirring until just combined.
7. Fold in the beaten eggs and shredded cheddar cheese.
8. Pour the mixture into the prepared baking dish and spread evenly.
9. Bake for 45-50 minutes, or until the casserole is set and the top is golden brown.
10. Let cool for 10 minutes before serving.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes
Kcal: 350 kcal | Servings: 8 servings
Tips:
Use fresh corn when in season for the best natural sweetness and texture.
Allow the casserole to rest briefly after baking to help it set and make serving easier.