Cheesy Corn Casserole
Cheesy Corn Casserole
Ingredients
- 1/4 cup unsalted butter, melted, plus more for greasing
- 8 ounces cream cheese, softened
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/2 cup whole milk
- 2 cups canned whole kernel corn, drained
- 15 ounces canned creamed corn
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 2-quart baking dish with butter.
⏱️ 5 min•🌡️ 350
- 2
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.
⏱️ 3 min
- 3
Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the whole milk.
⏱️ 2 min
- 4
Fold in the drained whole kernel corn, creamed corn, and 1 cup of the shredded sharp cheddar cheese until just combined. Do not overmix.
⏱️ 2 min
- 5
Pour the corn mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese evenly over the top.
⏱️ 2 min
- 6
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.
⏱️ 35 min•🌡️ 350
- 7
Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped chives.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Corn Casserole
Ingredients
- 1/4 cup unsalted butter, melted, plus more for greasing
- 8 ounces cream cheese, softened
- 2 teaspoons granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/2 cup whole milk
- 2 cups canned whole kernel corn, drained
- 15 ounces canned creamed corn
- 1 1/2 cups shredded sharp cheddar cheese, divided
- 2 tablespoons fresh chives, chopped, for garnish
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 2-quart baking dish with butter.
⏱️ 5 min•🌡️ 350 - 2
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.
⏱️ 3 min - 3
Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the whole milk.
⏱️ 2 min - 4
Fold in the drained whole kernel corn, creamed corn, and 1 cup of the shredded sharp cheddar cheese until just combined. Do not overmix.
⏱️ 2 min - 5
Pour the corn mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of shredded sharp cheddar cheese evenly over the top.
⏱️ 2 min - 6
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.
⏱️ 35 min•🌡️ 350 - 7
Remove from the oven and let rest for 5-10 minutes before serving. Garnish with fresh chopped chives.
⏱️ 10 min