Description
This creamy casserole offers a custardy interior dotted with juicy corn kernels, melting pockets of cream cheese, and a golden-brown crust, delivering a sweet-savory harmony in every bite.
Ingredients
- 1 package 8 ounce cream cheese softened
- 1 can 15 ounce creamed corn
- 1 can 15 ounce whole kernel corn drained
- 1 package 8.5 ounce corn muffin mix
- 2 tablespoons sugar
- 2 eggs beaten
- 1/2 cup butter melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350°F and grease a 9×9 inch baking dish.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the beaten eggs, sugar, and melted butter to the cream cheese and mix until well combined.
- Stir in the creamed corn, drained whole kernel corn, and corn muffin mix until evenly distributed.
- Season the mixture with salt and black pepper, stirring gently to incorporate.
- Pour the batter into the prepared baking dish and spread it into an even layer.
- Bake for 45 to 50 minutes, or until the top is golden brown and the center is set.
- Remove from the oven and let the casserole rest for 10 minutes before serving.
Notes
- For a firmer texture, allow the casserole to cool completely before slicing.
- Substitute fresh or frozen corn kernels for canned whole kernel corn if preferred.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
- Add a pinch of cayenne pepper or chopped jalapeño for a spicy twist.