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Preheat your oven to 350°F. Lightly grease a 2-quart baking dish with butter.

In a large mixing bowl, combine the melted butter, softened cream cheese, granulated sugar, salt, and black pepper. Beat with an electric mixer on medium speed until smooth and well combined, about 2-3 minutes.

Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the whole milk.

Fold in the drained whole kernel corn, creamed corn, and 1 cup of the shredded sharp cheddar cheese until just combined. Do not overmix.

Pour the corn mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese evenly over the top.

Bake for 35-40 minutes, or until the casserole is golden brown and bubbly around the edges, and a knife inserted into the center comes out mostly clean.

Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped chives.


Preheat your oven to 350°F. Lightly grease a 2-quart baking dish with butter.

In a large mixing bowl, combine the melted butter, softened cream cheese, granulated sugar, salt, and black pepper. Beat with an electric mixer on medium speed until smooth and well combined, about 2-3 minutes.

Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the whole milk.

Fold in the drained whole kernel corn, creamed corn, and 1 cup of the shredded sharp cheddar cheese until just combined. Do not overmix.

Pour the corn mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese evenly over the top.

Bake for 35-40 minutes, or until the casserole is golden brown and bubbly around the edges, and a knife inserted into the center comes out mostly clean.

Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped chives.
