Step 4: Add the Corn
Fold in both the whole kernel corn and the creamed corn. If using shredded cheddar cheese, add it here for a cheesy twist. Stir gently to combine everything evenly.
Step 5: Incorporate the Corn Muffin Mix
Add the corn muffin mix to the wet ingredients. Stir until just combined—don’t overmix, or the casserole may become dense. Season with salt and pepper.
Step 6: Pour and Smooth
Pour the mixture into the prepared baking dish. Use a spatula to spread it evenly, making sure the top is smooth.
Step 7: Bake to Perfection
Place the dish in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. The casserole should puff up slightly as it bakes.
Step 8: Cool and Serve
Allow the casserole to cool for 5-10 minutes before serving. This rest time lets it set slightly, making it easier to cut into squares or scoop out portions.
Tips for a Perfect Cream Cheese Corn Casserole
- Use fresh corn for extra flavor: If you have fresh corn, boil or grill it lightly before using.
- Add a little spice: Mix in a pinch of paprika or cayenne for a subtle kick.
- Make it ahead: This casserole can be prepared a day in advance and baked just before serving.
- Customize cheese: Swap cheddar for pepper jack or Monterey Jack for a different cheesy flavor.
Why You’ll Love It
The cream cheese gives this corn casserole a rich, silky texture that contrasts beautifully with the sweet corn. It’s comforting, filling, and simple enough for even novice cooks. Whether it’s for a holiday feast or a weeknight family dinner, this dish always impresses.
If you want, I can also create a shorter, punchy version with extra creamy tips and a few secret tricks that will make this casserole even more irresistible. It’ll read like a pro chef’s guide!
Do you want me to do that too?
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