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Extra Creamy Baked Cream Cheese Corn Casserole with Buttery Crumb Topping

A thick slice of moist cream cheese corn casserole showing visible corn kernels and a golden, slightly browned top.

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Make this rich, cheesy, and incredibly creamy corn casserole with a buttery topping. It is a simple, crowd-pleasing side dish perfect for holidays or family gatherings.

Ingredients

Scale
  • 1 box (8.5 ounces) corn muffin mix
  • 1 can (15 ounces) whole kernel corn, drained
  • 1 can (15 ounces) creamed corn
  • 8 ounces cream cheese, softened and cubed
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream
  • 2 large eggs
  • 1/4 cup unsalted butter, melted (for batter)
  • 1/2 cup unsalted butter, melted (for topping)
  • 1 cup crushed Ritz crackers (or similar buttery crackers)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the corn muffin mix, drained whole kernel corn, and creamed corn. Mix until just combined.
  3. Add the softened cream cheese cubes, shredded cheddar cheese, sour cream, and eggs to the corn mixture. Mix well until the cream cheese is mostly incorporated and the batter is smooth.
  4. Stir in the 1/4 cup of melted butter for the batter. Pour the entire mixture into your prepared baking dish.
  5. In a small bowl, combine the 1/2 cup of melted butter for the topping with the crushed Ritz crackers. Stir until the crumbs are evenly coated.
  6. Sprinkle the buttery cracker topping evenly over the casserole batter.
  7. Bake for 40 to 45 minutes, or until the edges are set and the topping is golden brown and bubbly.
  8. Let the casserole cool for 5 to 10 minutes before you serve it.

Notes

  • For an extra savory flavor, add 1/4 teaspoon of garlic powder to the casserole batter.
  • If you prefer a less sweet dish, use a reduced-sugar corn muffin mix or substitute with a plain cornbread mix.
  • This casserole pairs well with roasted meats or grilled chicken for a complete meal.

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