Ingredients

- 8 +

• 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

1

Preheat your oven to 350F (175C) and position the rack in the middle for optimal heat distribution

✓ Done

2

Generously grease a 9x13 inch baking dish with butter or cooking spray, making sure to coat all corners and sides

✓ Done

3

In a large mixing bowl, combine the softened cream cheese and melted butter until smooth and well blended

✓ Done

4

Add the sour cream, beaten eggs, and mix until completely incorporated

✓ Done

5

Fold in the corn muffin mix, both types of corn, and all seasonings, stirring until just combined

✓ Done

6

Gently mix in the diced bell pepper, green onions, and half of the shredded cheese

✓ Done

7

Pour the mixture into the prepared baking dish and spread evenly with a spatula

✓ Done

8

Top with remaining shredded cheese and a light sprinkle of paprika for color

✓ Done

9

Bake for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean

✓ Done

10

Let stand for 10 minutes before serving to allow the casserole to set properly

✓ Done

Kitchen Tools

• 9x13 inch baking dish
• Large mixing bowl
• Electric mixer or whisk
• Measuring cups and spoons
• Rubber spatula
• Sharp knife for chopping vegetables

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

🔧 Troubleshooting Tips

️

If the top browns too quickly, cover with foil for the remainder of baking time

️

If the center isn't setting, bake for an additional 5-10 minutes while monitoring closely

️

If the mixture seems too dry, add an extra 1/4 cup of sour cream

️

If the casserole is too moist, bake uncovered for an additional 5-10 minutes

🔄 Recipe Variations

Mexican-style: Add diced jalapeos, Mexican cheese blend, and taco seasoning

Bacon lovers: Mix in crispy bacon bits and top with extra cheese

Southwest: Include black beans, diced green chilies, and Mexican corn

Herb-garden: Add fresh basil, thyme, and parsley for an aromatic twist

🥗 Healthy Alternatives

Use light cream cheese and reduced-fat sour cream to decrease the overall calorie content

Substitute whole grain corn muffin mix for added fiber and nutrients

Add extra vegetables like diced carrots or zucchini to increase the nutritional value

Use egg whites instead of whole eggs to reduce cholesterol and fat content

🍽️ Serving Suggestions

Serve hot as a comforting side dish alongside grilled chicken or roasted turkey

Pair with a fresh green salad dressed with light vinaigrette for a complete meal

Accompany with steamed green vegetables like broccoli or asparagus

Offer warm honey butter on the side for an extra special touch

Nutrition Facts

285

Calories

8g

Protein

35g

Carbs

14g

Fat

🥗 Suitable Diets

Vegetarian-friendly

Can be adapted for gluten-free diets using alternative corn muffin mix

Not suitable for vegan diets without significant modifications

Contains dairy and eggs

🎨 Presentation Ideas

Fresh chopped parsley or cilantro

Additional shredded cheese

Sliced green onions

A light dusting of paprika

📦 Storage & Conservation

Store leftovers in an airtight container in the refrigerator for up to 4 days

Freeze portions in freezer-safe containers for up to 2 months

Thaw frozen portions overnight in the refrigerator before reheating

Reheat in a 325F oven until warmed through, about 15-20 minutes

♻️ Leftover Ideas

Transform into corn fritters by forming into patties and pan-frying

Use as a filling for stuffed peppers

Crumble over taco salads for added texture and flavor

Mix into scrambled eggs for a hearty breakfast

⚠️ Common Mistakes to Avoid

Using cold ingredients straight from the refrigerator which can affect the texture

Forgetting to drain and dry the corn thoroughly, leading to a watery casserole

Overbaking the casserole, which can make it dry and crumbly

Not allowing the casserole to rest before serving, making it difficult to portion

FAQ

Can I make this ahead of time? ▶

Yes, you can prepare the mixture up to 24 hours in advance and refrigerate before baking

Can I use canned corn instead of fresh? ▶

Yes, but be sure to drain and dry it thoroughly before using

How do I know when it's done? ▶

The top should be golden brown and a toothpick inserted in the center should come out clean

Can I freeze this casserole? ▶

Yes, it freezes well for up to 2 months when properly wrapped

Reviews

Sarah B.

⭐⭐⭐⭐⭐

Jan 30, 2026

This corn casserole is absolutely amazing! So creamy and perfect for family gatherings.

Michael R.

⭐⭐⭐⭐☆

Feb 4, 2026

Great recipe but I added extra cheese and it was even better.

Emma T.

⭐⭐⭐⭐⭐

Jan 29, 2026

The best corn casserole I've ever made! Everyone wanted the recipe.

James D.

⭐⭐⭐☆☆

Jan 29, 2026

Good basic recipe that needs a little more seasoning for my taste.

Linda P.

⭐⭐⭐⭐⭐

Jan 27, 2026

Perfect side dish for our holiday meal. Will definitely make again!