Casserole loves you ❤️ ...
Corn casserole recipe
Corn’s buttery, golden destiny.
🥕 Ingredients
📋 Complete List
💡 Click on items to check them off
- 4 cups fresh or frozen corn kernels, thawed and thoroughly patted dry
- 1 (8 oz) package cream cheese, softened to room temperature
- 1 cup sour cream or thick Greek yogurt
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs, beaten until light and fluffy
- 1 box (8.5 oz) corn muffin mix
- 1 can (14.75 oz) cream-style corn
- 1 cup shredded sharp cheddar cheese
- 1/4 cup finely diced red bell pepper for color and flavor
- 1/4 cup finely chopped green onions
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
📝 Instructions
Preheat your oven to 350F (175C) and position the rack in the middle for optimal heat distribution
Generously grease a 9x13 inch baking dish with butter or cooking spray, making sure to coat all corners and sides
In a large mixing bowl, combine the softened cream cheese and melted butter until smooth and well blended
Add the sour cream, beaten eggs, and mix until completely incorporated
Fold in the corn muffin mix, both types of corn, and all seasonings, stirring until just combined
Gently mix in the diced bell pepper, green onions, and half of the shredded cheese
Pour the mixture into the prepared baking dish and spread evenly with a spatula
Top with remaining shredded cheese and a light sprinkle of paprika for color
Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean
Let stand for 10 minutes before serving to allow the casserole to set properly
💡 Chef's Tips
Bring all refrigerated ingredients to room temperature before starting for the best texture and even mixing
Don't overmix the batter as this can lead to a dense, tough casserole instead of a light and fluffy one
For extra richness, use full-fat dairy products rather than reduced-fat versions
Pat the corn kernels completely dry to prevent excess moisture in the final dish
📊 Nutrition Facts
❓ Frequently Asked Questions
Yes, you can prepare the mixture up to 24 hours in advance and refrigerate before baking
Yes, but be sure to drain and dry it thoroughly before using
The top should be golden brown and a toothpick inserted in the center should come out clean
Yes, it freezes well for up to 2 months when properly wrapped