Southern Creamed Corn Casserole
A comforting and rich Southern Creamed Corn Casserole featuring a blend of whole kernel and cream-style corn, enriched with butter, cream cheese, and a hint of sugar, then baked until bubbly with a golden Cheddar topping.
Equipment
- 9x13 inch baking dish
- Large mixing bowl
- Stirring spoon/spatula
Ingredients
Main Ingredients
- 2 (15-ounce) cans whole kernel corn drained
- 2 (15-ounce) cans cream-style corn
- 1/2 cup unsalted butter (1 stick) melted
- 8 ounces cream cheese softened
- 1/2 cup milk
- 1/4 cup granulated sugar adjust to your sweetness preference
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded Cheddar cheese divided
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13 inch baking dish.
- In a large bowl, combine the drained whole kernel corn, cream-style corn, melted butter, softened cream cheese, milk, sugar, salt, and pepper.
- Stir the ingredients until well combined and smooth.
- Mix 1/2 cup of the shredded Cheddar cheese into the corn mixture.
- Pour the mixture evenly into the greased baking dish.
- Sprinkle the remaining 1/2 cup of shredded Cheddar cheese over the top.
Baking & Serving
- Bake for 35-45 minutes, until bubbly and lightly golden brown.
- Remove from the oven and let it rest for 5-10 minutes before serving.
Notes
This casserole is a perfect side dish for potlucks and holiday meals. For an extra kick, consider adding a pinch of cayenne pepper or a dash of hot sauce to the mixture.