Corn Casserole (Print Version)
# Ingredients:
01 -
1 (8 oz) package cream cheese (softened).
02 -
½ cup unsalted butter (melted).
03 -
¼ cup granulated sugar.
04 -
¼ cup milk.
05 -
2 large eggs (beaten).
06 -
1 (15 oz) can whole kernel corn (drained).
07 -
1 (15 oz) can creamed corn.
08 -
1 (8.5 oz) package corn muffin mix (such as Jiffy).
09 -
½ teaspoon salt.
10 -
½ teaspoon black pepper.
11 -
1 cup shredded cheddar cheese (optional).
# Instructions:
01 -
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
02 -
In a large bowl, whisk the softened cream cheese until smooth. Add melted butter, sugar, milk, and beaten eggs, stirring until well combined.
03 -
Stir in the drained whole kernel corn and creamed corn.
04 -
Gently fold in the corn muffin mix, taking care not to overmix to maintain a light texture.
05 -
Season with salt and pepper, and if desired, add the shredded cheddar cheese for extra flavor.
06 -
Pour the mixture evenly into the prepared baking dish.
07 -
Bake for 45-50 minutes, or until the top is golden brown and the center is set.
08 -
Allow the casserole to cool slightly before cutting into squares and serving warm.
# Notes:
01 -
This rich and creamy casserole is a perfect side dish for holiday gatherings or cozy family dinners. The combination of cream cheese, corn, and corn muffin mix creates a light yet luscious texture.