Cream Cheese Corn Casserole
🛒 What You’ll Need
- 2 cans (15 oz each) Whole kernel corn, drained 🌽
- 1 can (14.5 oz) Cream-style corn 🥣
- 8 oz (1 block) Cream cheese, softened and cubed ☁️
- ½ cup Unsalted butter, melted 🧈
- 1 box (8.5 oz) Corn muffin mix (like Jiffy) 📦
- 1 cup Shredded Cheddar or Monterey Jack cheese 🧀
- ½ tsp Garlic powder & ½ tsp Onion powder 🧂
- Optional: Diced jalapeños for a little kick! 🌶️
👩🍳 Instructions
- Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. 📝🔥
- The Mix: In a large bowl, combine the drained whole kernel corn, cream-style corn, melted butter, and corn muffin mix. Stir until well blended. 🌽🌪️
- Add the Creaminess: Fold in the softened cream cheese cubes and half of the shredded cheese. Don’t worry if the cream cheese isn’t perfectly smooth—it will melt into delicious pockets of creaminess as it bakes! ☁️🧀✨
- Bake: Pour the mixture into your prepared baking dish. Level it out with a spoon. 🥘📏
- First Bake: Place in the oven and bake for 35–40 minutes. ⏲️🎯
- The Cheesy Finish: Remove from the oven and sprinkle the remaining shredded cheese over the top. Bake for another 5–10 minutes until the cheese is melted, bubbly, and the edges are golden brown. 🧀🔥🤤
- Rest: Let the casserole sit for 5 minutes before serving to allow it to set perfectly. 🥄💨
🔥 Pro Tips:
- The “Slow Cooker” Version: You can also toss all ingredients into a crockpot and cook on High for 2–3 hours or Low for 4 hours! 🍲⏳
- Extra Texture: Stir in some cooked, crumbled bacon for a smoky crunch that pairs perfectly with the sweet corn! 🥓💎
