Step 5: Incorporate Dry Ingredients
In a separate small bowl, combine flour, baking powder, salt, and pepper. Gradually fold this dry mixture into the wet mixture until fully incorporated. The flour and baking powder help the casserole set and give it a soft, slightly firm texture after baking.
Optional: Fold in shredded cheddar cheese here for an extra cheesy version.
Step 6: Bake the Casserole
Pour the mixture into your prepared baking dish and smooth the top with a spatula. Bake in the preheated oven for 45–55 minutes, or until the top is golden brown and the center is set. You can test it with a toothpick—if it comes out clean or with just a few crumbs, it’s done.
Step 7: Rest and Serve
Once baked, remove the casserole from the oven and let it cool for 10–15 minutes. This allows it to firm up slightly, making it easier to cut and serve.
Serve warm alongside roasted meats, turkey, ham, or even as a hearty vegetarian main with a fresh salad.
Tips for the Perfect Corn Casserole
- Cream cheese temperature: Softened cream cheese blends more easily. Take it out of the fridge about 30 minutes before mixing.
- Sweetness adjustment: If you prefer a sweeter casserole, add an extra 2–3 tablespoons of sugar.
- Extra texture: Sprinkle a little paprika or crushed cornflakes on top before baking for a crunchy topping.
- Make-ahead: You can assemble the casserole a day in advance and bake it fresh before serving.
Final Thoughts:
This Cream Cheese Corn Casserole is the ultimate comfort side dish—creamy, slightly sweet, and irresistibly cheesy. It’s easy enough for weeknight dinners but impressive enough for holiday feasts. Once you try it, this dish will quickly become a staple in your kitchen rotation.
If you want, I can also give you a shortcut version using a blender that makes this casserole even quicker while keeping it super creamy. It’s perfect for busy days. Do you want me to do that?
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