Creamy Corn Bake (Print)
Cheesy and creamy, this Cream Cheese Corn Bake mixes sweet corn with cream cheese and muffin mix for an easy, satisfying side everyone will love.
# Ingredients:
01 -
½ teaspoon ground black pepper.
02 -
1 cup of shredded cheddar (optional).
03 -
2 large eggs, beaten.
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¼ cup white sugar.
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1 (8 oz) block of cream cheese, softened.
06 -
1 (15 oz) can of creamed corn.
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½ cup melted unsalted butter.
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¼ cup milk.
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1 (15 oz) can of whole kernel corn, drained.
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1 (8.5 oz) box of corn muffin mix (use Jiffy or similar).
11 -
½ teaspoon of salt.
# Steps:
01 -
Set your oven to 350°F (175°C) and grease a rectangular 9×13-inch pan.
02 -
Use a big bowl to whisk the softened cream cheese until smooth. Stir in the butter, sugar, milk, and eggs until it's all combined nicely.
03 -
Gently mix in the whole kernel corn (drained) and the creamed corn.
04 -
Slowly fold the corn muffin mix into the wet ingredients. Don't stir too much to keep the batter light.
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Toss in salt and pepper. If you're feeling fancy, you can add the shredded cheddar too.
06 -
Pour the batter evenly into your greased baking dish.
07 -
Pop the dish in the oven for 45-50 minutes. It's done when the top is golden, and it feels firm in the middle.
08 -
Let it cool for a bit, then slice it up and enjoy it nice and warm.
# Notes:
01 -
This dish is creamy, rich, and great for family dinners or special holidays. The mix of cream cheese and corn adds a fluffy, flavorful bite.