Cream Cheese Corn Casserole

4.84 from 6 votes

Cream Cheese Corn Casserole

Jiffy cream cheese corn casserole recipe is an easy holiday side dish for Easter or Christmas that is cheesy and creamy with cream corn and kernels too.

Prep Time10

Cook Time45

Course: Appetizer, Side Dish

Cuisine: American

Keyword: casserole, corn, cornbread, jiffy, souffle

Servings:

Author: Justine

Equipment

1 9x9 pan
1 Bowl

Ingredients

1 box Jiffy corn muffin mix
1/4 c melted butter
1 c cream cheese softened
1 can corn kernels, drained can, 15 oz.
1 can creamed corn 15 oz.
2 eggs
1 pinch salt and pepper in batter and to taste once served
3/4 c cheese cheddar, shredded, divided, optional

Instructions

Preheat oven to 350 degrees F. Spray inside of a 8x8 pan with non stick spray.
Gently whisk together softened cream cheese, eggs and melted butter until smooth.
Add in all other ingredients BUT only 1/2 cup of your cheese (or eliminate cheese if you'd rather). If you wanted a bit of heat you could add a drained 4 oz. can of diced chiles if you'd like too.
Pour mixture into your prepared pan and into the oven on a middle rack for a total of 45 minutes. If you want to add remaining 1/4 cup of cheese to the top do so during the last 10 minutes.
Remove and set on a cooling rack for 10 minutes before serving so it can solidify up a bit more. Scoop out to serve with a large spoon.

Video

Nutrition