There’s something about a warm, cheesy casserole that just feels like home, isn’t there? Whether it’s the holidays, a cozy Sunday dinner, or a potluck with friends, this Cream Cheese Corn Casserole is one of those dishes that always steals the show—and for good reason. It’s rich, creamy, loaded with cheesy goodness, and has just the right amount of crunch from that buttery cornflake topping. Basically, it checks all the comfort food boxes.
I first made this casserole during a particularly hectic Thanksgiving week when I needed a dependable side that could be made ahead and wouldn’t require a lot of fuss. Let me tell you—this recipe delivered big time. Not only did it come together quickly, but it also had everyone asking for seconds (and the recipe, of course).
What makes this casserole stand out is its luscious texture—thanks to a combo of cream-style corn, sour cream, and softened cream cheese. Add in sharp cheddar for a cheesy pull and top it all off with a buttery, crunchy cornflake layer, and you’ve got a dish that’s about to become a permanent part of your recipe rotation.
Let’s dive into how to make it!
Ingredients You’ll Need:
2 cans (15 oz each) whole kernel corn, drained
1 can (15 oz) cream-style corn
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup unsalted butter, melted
1 cup shredded cheddar cheese
1/4 cup granulated sugar (optional)
1 teaspoon garlic powder
Salt and pepper, to taste
For the Topping:
1 cup crushed cornflakes (or crushed crackers like Ritz)
1/4 cup grated Parmesan cheese
2 tablespoons melted butter
STEP 1: PREP YOUR BAKING DISH
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or coat it with nonstick cooking spray. This size is perfect for serving about 6 to 8 people as a side, though you can easily double it for larger gatherings.
STEP 2: MIX THE BASE
In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, softened cream cheese, sour cream, melted butter, shredded cheddar cheese, garlic powder, salt, pepper, and sugar (if you’re using it).
Use a spatula or spoon to mix until everything is well combined. Don’t worry if the cream cheese isn’t fully melted into the mix—it will smooth out beautifully as it bakes.
Pro Tip: Want a deeper flavor? Swap in sharp white cheddar for a little extra bite, or throw in a pinch of smoked paprika to bring a subtle warmth.
STEP 3: POUR IT IN
Spread the corn mixture evenly into your prepared baking dish. Take a second to smooth out the top—it’ll help the topping sit nice and even later on.
The Creamiest Cream Cheese Corn Casserole You’ll Ever Make
If you’ve made it this far, your kitchen is probably already smelling pretty amazing—and we haven’t even put the casserole in the oven yet! In Part 1, we mixed together that rich, cheesy corn base that’s packed with cream-style corn, cream cheese, and just the right touch of seasoning. Now it’s time for the part that truly sets this dish apart: the topping.
There’s something magical about a golden, crispy crust on top of a creamy casserole. And in this case, it’s all about buttery cornflakes (or crackers if that’s what you’ve got on hand) paired with a touch of Parmesan. That savory crunch adds a texture contrast that balances out the creaminess underneath. Trust me—don’t skip the topping. It’s simple, quick, and makes all the difference.
Let’s finish what we started!
STEP 4: MAKE THE CRISPY TOPPING
In a small bowl, stir together the crushed cornflakes, grated Parmesan cheese, and melted butter. Use a fork or your hands to make sure all the flakes are evenly coated in butter. You’re aiming for a sandy, crumbly texture here—not too wet, but just moist enough to stick together.
Tip: If you don’t have cornflakes, you can substitute with crushed buttery crackers like Ritz. They’ll give a similar crunch and a touch of salty richness that works really well with the rest of the dish.
STEP 5: ASSEMBLE AND BAKE
Sprinkle the topping mixture evenly over the corn filling in your baking dish. Try to get full coverage so that each bite has that perfect layer of crunch.
Now, pop the dish into your preheated 350°F oven and bake for 40 to 45 minutes. You’re looking for bubbling edges and a golden-brown top. If your topping isn’t browning quite how you want, you can switch the oven to broil for the last 1–2 minutes—just watch it carefully so it doesn’t burn.
Another Tip: Place your casserole dish on a baking sheet in case it bubbles over slightly. It keeps your oven clean and makes it easier to transfer in and out.
STEP 6: COOL AND SERVE
Once it’s out of the oven, give it a solid 5 minutes to rest before digging in. This helps the casserole firm up a bit and makes it easier to serve clean slices or scoops.
The end result is a rich and creamy corn casserole with a buttery, cheesy top that gives just the right amount of texture. It’s the kind of side dish that pairs perfectly with everything from roasted turkey to grilled chicken or even just a simple salad if you want to keep things light.
Make-Ahead & Storage Tips
If you’re planning ahead for a holiday meal or a busy weeknight, here’s the good news: this casserole is super make-ahead friendly.
Make-Ahead: Assemble everything up to the point of baking (including the topping), cover tightly with foil, and refrigerate for up to 24 hours. When ready to bake, remove it from the fridge and let it sit at room temp for about 20–30 minutes before putting it in the oven.
Freezing: You can also freeze it unbaked. Just leave the topping off until you’re ready to bake it fresh. Thaw overnight in the fridge, add the topping, and bake as directed.
Reheating: Leftovers reheat well in the oven or microwave. If using the oven, cover with foil and warm at 300°F until heated through.
The Creamiest Cream Cheese Corn Casserole You’ll Ever Make
By now, you’ve got a creamy, golden-topped corn casserole cooling on your kitchen counter—or you’re seriously thinking about making one. Whether this is your first time or your fiftieth, this is the kind of side dish that earns a permanent spot on your table. It’s cozy, comforting, and incredibly simple to throw together, which is basically the holy grail of home cooking.
Before we wrap things up, let’s go over some of the most frequently asked questions. From storage to substitutions, these quick answers should help you feel confident whether you’re planning ahead for the holidays or just making dinner on a Tuesday.
FAQ: Your Cream Cheese Corn Casserole Questions Answered
1. Can I make this casserole gluten-free?
Yes! Just be sure to use gluten-free cornflakes or crackers for the topping. The rest of the ingredients are naturally gluten-free, so it’s an easy switch.
2. What if I don’t have cream-style corn?
No worries—if you’re in a pinch, you can make your own by blending 1 can of drained corn with 1/4 cup milk and 1 teaspoon sugar until it’s partly smooth. It won’t be exactly the same, but it works well.
3. Can I use frozen corn instead of canned?
Absolutely. Just thaw and drain it first. You’ll need about 3 cups of corn to replace the two cans of whole kernel corn.
4. Is the sugar really necessary?
Not at all—it’s totally optional. Some people like a hint of sweetness with their corn casserole, while others prefer it purely savory. Feel free to leave it out or adjust to taste.
5. How far ahead can I make this dish?
You can assemble it (with topping and all) up to 24 hours ahead. Just cover it and refrigerate. Let it sit at room temperature for 20–30 minutes before baking as directed.
6. What should I serve with this casserole?
It’s a great side for roasted meats, grilled chicken, barbecue ribs, or even alongside a hearty salad. It also works beautifully on a Thanksgiving or Christmas table next to turkey and stuffing.
7. Can I double this recipe?
Yes! Double all ingredients and bake it in a 9×13-inch pan. You may need to add an extra 5–10 minutes to the baking time, just watch for bubbling edges and a golden top.
Final Thoughts: Comfort Food at Its Finest
There’s a reason this Cream Cheese Corn Casserole has become a staple in so many kitchens. It’s quick to prepare, crowd-pleasing, and packed with rich, creamy flavor and just the right amount of crunch on top. Whether you’re making it for a big holiday meal or just because you’re craving something warm and satisfying, it fits the bill every time.
What I love most about this recipe is how customizable it is. Want it cheesier? Add more cheddar. Need to make it lighter? Swap in reduced-fat ingredients. No cornflakes? Use crackers. It’s one of those rare dishes that gives you a solid base to start with but lets you make it your own.
So next time you need a comforting, reliable side dish—this one’s your ticket. I’d love to hear how yours turns out! Did you try a twist on the topping? Serve it with something unexpected? Let me know in the comments or share your version with friends and family.
Happy cooking, and here’s to dishes that bring people back for seconds!
Print
Cream Cheese Corn Casserole
Description
This Cream Cheese Corn Casserole is rich, creamy, and bursting with sweet corn flavor. Blending cream-style corn, cheddar cheese, and cream cheese gives the dish its luscious texture, while the buttery cornflake topping adds a perfect crunch. Ideal for holiday dinners, potlucks, or any comforting side dish need, it’s simple to prepare and always a hit with a crowd.
Ingredients
2 cans (15 oz each) whole kernel corn, drained
1 can (15 oz) cream-style corn
8 oz cream cheese, softened
1/2 cup sour cream
1/2 cup unsalted butter, melted
1 cup shredded cheddar cheese
1/4 cup granulated sugar (optional)
1 teaspoon garlic powder
Salt and pepper, to taste
For the Topping:
1 cup crushed cornflakes (or crushed crackers like Ritz)
1/4 cup grated Parmesan cheese
2 tablespoons melted butter
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish or spray it with nonstick cooking spray.
In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, softened cream cheese, sour cream, melted butter, shredded cheddar cheese, sugar if using, garlic powder, salt, and pepper. Mix until smooth and well blended.
In a separate small bowl, stir together the crushed cornflakes, grated Parmesan cheese, and melted butter until the mixture is fully coated.
Spread the corn mixture evenly into the prepared baking dish. Sprinkle the cornflake topping over the surface in an even layer.
Bake for 40 to 45 minutes, or until the edges are bubbling and the topping is golden and crispy. Let the casserole cool for 5 minutes before serving.
Notes
This casserole can be made ahead and refrigerated before baking. To reheat, cover with foil and warm in the oven at 300°F until heated through. If you prefer a lighter version, reduced-fat cream cheese and sour cream can be used without sacrificing flavor. The sugar is optional but adds a nice contrast to the savory elements if you enjoy a slightly sweeter taste.
