Take comfort food to the next level with this Creamy Corn Bliss Casserole. Perfectly blending sweet corn, creamy cheese, and buttery goodness, this dish makes a delightful side for family dinners, holiday feasts, or potlucks. Its rich, velvety texture and irresistible flavor will have everyone coming back for seconds.
Ingredients
- 1 (8 oz) package cream cheese, softened
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- ¼ cup milk
- 2 large eggs, beaten
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 1 (8.5 oz) package corn muffin mix (such as Jiffy)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese (optional)
Instructions
- Preheat the Oven : Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Prepare the Creamy Mixture : In a large mixing bowl, whisk together the softened cream cheese, melted butter, sugar, milk, and beaten eggs until smooth and creamy.
- Combine with Corn and Muffin Mix : Add the drained whole kernel corn, creamed corn, corn muffin mix, salt, and black pepper to the cream cheese mixture. Stir until well blended.
- Incorporate the Cheese (Optional) : If using, fold in the shredded cheddar cheese for an extra layer of cheesy goodness.
- Bake the Casserole : Pour the mixture into the prepared baking dish. Smooth out the top with a spatula. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve : Allow the casserole to cool for about 5 minutes before serving. Garnish with additional cheddar cheese or fresh herbs if desired.
Conclusion
Creamy Corn Bliss Casserole is a true crowd-pleaser, combining sweet and savory flavors with a perfectly creamy texture. Whether served alongside roasted meats or as the star of your meal, this dish promises comfort in every bite.
Creamy Corn Bliss Casserole
A rich and creamy corn casserole featuring creamcheese, corn muffin mix, and optional cheddar cheese, perfect as a versatileside dish for any occasion.
- 1 8 oz package cream cheese, softened
- ½ cup unsalted butter (melted)
- ¼ cup granulated sugar
- ¼ cup milk
- 2 large eggs (beaten)
- 1 15 oz can whole kernel corn, drained
- 1 15 oz can creamed corn
- 1 8.5 oz package corn muffin mix (such as Jiffy)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese (optional)
- Preheat the Oven : Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish to prevent sticking.
- Prepare the Creamy Mixture : In a large mixing bowl, whisk together the softened cream cheese, melted butter, sugar, milk, and beaten eggs until smooth and creamy.
- Combine with Corn and Muffin Mix : Add the drained whole kernel corn, creamed corn, corn muffin mix, salt, and black pepper to the cream cheese mixture. Stir until well blended.
- Incorporate the Cheese (Optional) : If using, fold in the shredded cheddar cheese for an extra layer of cheesy goodness.
- Bake the Casserole : Pour the mixture into the prepared baking dish. Smooth out the top with a spatula. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve : Allow the casserole to cool for about 5 minutes before serving. Garnish with additional cheddar cheese or fresh herbs if desired.