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    Home · Recipes · Side Dishes · Cream Corn Casserole with Cream Cheese

    October 29, 2018

    Cream Corn Casserole with Cream Cheese

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    Smooth and creamy baked Cream Corn Casserole with Cream Cheese is a Southern holiday favorite. This recipe is an adaptation of classic creamed corn turned casserole, and you'll find no cornbread mix in this recipe.

    Instead, you'll find sweet corn baked in a perfectly smooth and creamy sauce, topped off with melty Cheddar and buttery Ritz crackers, and baked to absolute perfection.

    A close up shot of a serving of Cream Corn Casserole on a plate with scalloped edges.

    Today, in addition to a seriously easy recipe for Cream Corn Casserole with cream cheese, we'll cover the quick and simple hack to making creamed corn without the use of canned cream-style corn, the important role cream cheese plays in this casserole, gluten-free adjustments you can make (if needed), plus, how to make this casserole ahead and reheat it!

    Looking for more sides to complete the holiday spread? Add Green Bean Casserole, Sweet Potato Soufflé, and Cornbread Dressing to the menu!

    WHAT'S IN CREAM CORN CASSEROLE?

    • Canned Corn
    • Cream Cheese
    • Butter
    • Onion
    • Cream
    • Egg
    • Ritz Crackers
    • Grated Cheddar

    ALL ABOUT THE CORN

    Cream Corn Casserole with Cream Cheese is all about the corn, but with so many options out there -- freshly shucked corn, canned corn, canned cream-style corn, frozen -- how do you know which one to choose? Well, in the case of Creamed Corn Casserole, we'll choose the best of both worlds when it comes to both convenience and flavor.

    Come the holidays, time is of the essence, and the tedious task of shucking corn and slicing kernels away from the cob won't make the cut. This Easy Cream Corn Casserole calls for canned whole-kernel corn, keeping things quick and simple, and your prep work at a bare minimum.

    You could also use frozen corn in its place (two 16-ounce packages), just be sure to thaw it beforehand. This is a great compromise to fresh corn and a serious time-saver. To thaw frozen corn, place it in the refrigerator overnight or on the counter for 2-3 hours prior to using.

    CREAM CHEESE AND WHAT IT DOES

    Cream cheese is likely the most important component of your sauce. Not only does it add flavor, but it helps the casserole to stay together, which means that when it comes to serving time, your Cream Corn Casserole with cream cheese will stay in place, rather than running all over the plate.

    FOR FLAVOR AND TEXTURE...

    In addition to the cream cheese, you'll need cream, egg, and a simple seasoning of sugar, salt, and pepper for the sauce. This combination of ingredients makes for a smooth and creamy casserole filling. 

    WITH RITZ CRACKERS AND CHEESE ON TOP, PLEASE.

    The perfect ending to a Southern Cream Corn Casserole is a layer of melty cheese and a crumble of buttery Ritz crackers. For best results, use freshly grated cheese. This casserole would be divine with either Cheddar or Colby Jack cheese, so feel free to pick your favorite or use a combination of the two.

    The Ritz add the perfect amount of crunch to an otherwise creamy casserole, but if you need the casserole to be gluten-free, you can leave them out of the recipe completely.

    A Creamed Corn Casserole in a casserole dish surrounded by Ritz crackers, cheese, and parsley.

    EASY CREAM CORN CASSEROLE RECIPE OVERVIEW

    1. Break up half of the corn in a food processor or blender.
    2. Soften onion on the stovetop.
    3. Add cream and cream cheese, and stir until melted.
    4. Remove from heat and add egg, seasoning, and all of the corn to combine.
    5. Transfer to casserole dish, top with cheese and Ritz Crackers and bake 30 minutes covered with foil, then, 15 minutes uncovered.

    If this recipe makes your southern heart sing, you should definitely try our cream corn soup too!

    A spoonful of creamy Cream Corn Casserole is being scooped out of a casserole dish.

    HOW TO MAKE CREAM CORN CASSEROLE WITH CREAM CHEESE

    This Cream Corn Casserole is made from scratch without the use of cornbread mix or cans of cream-style corn, but don't let that scare you off. It comes together with less than 20 minutes of prep and you will absolutely taste the difference.

    1. BREAK UP THE CORN

    The first step that makes this a Cream Corn Casserole rather than just a creamy corn casserole is breaking up half of the corn. Breaking up the corn kernels replicates the texture of creamed corn. The other half is left whole, which adds both volume and body to the casserole.

    You can break up the kernels in either a blender or a food processor, pulsing just until they are broken up, and stopping before the corn becomes a puree.

    2. SAUTE THE ONION

    The sauce for this Easy Cream Corn Casserole is decadent and over-the-top creamy, and it begins with a big bang of flavor in the form of melted butter and sauteed onion. Once the onion has softened, it's time to start on the sauce.

    3. MELT THE CREAM CHEESE

    The sauce for the Cream Corn Casserole is (as mentioned above) cream cheese-based and it comes together very quickly on the stovetop. Add a little cream to the pot along with the cream cheese, and stir the mixture until the cream cheese has melted into the cream.

    4. ADD REMAINING INGREDIENTS

    Then, remove from the heat and add your seasoning, as well as the egg. You'll stir to combine, add the corn into the saucepan, and move on to assembling your casserole.

    5. ASSEMBLE AND BAKE

    For the topping, you'll first coat your crushed Ritz crackers in butter. The easiest way to do this is to heat the butter in the microwave in a bowl large enough to house the cracker crumbs. Once the butter is melted, add the Ritz crackers and toss to combine.

    Add the filling to the casserole dish, and top with cheese and crackers.

    SIZE MATTERS WHEN IT COMES TO BAKING DISHES

    This casserole is best baked in a 2-quart rectangular baking dish, but if you do not have one, modifications can easily be made, but note, the cook time will vary.

    If you are using a standard 9x13" casserole dish, your casserole filling will not be as deep as it would in a small 2-quart baking dish and it will likely cook faster. Therefore, you should probably decrease the cook time by about 5 minutes or so if using a standard 9x13" casserole dish.

    To ensure your topping doesn't burn, during the first stint in the oven, the casserole dish will be covered with aluminum foil. Then, after 30 minutes, you'll remove the foil and bake uncovered for the last 15, allowing the crackers on top to get nice and toasty.

    An overhead shot of Cream Corn Casserole with Cream Cheese in casserole dish with a spoon off to the side and Ritz crackers scattered around..

    CAN I MAKE CREAM CORN CASSEROLE IN ADVANCE?

    To make Cream Corn Casserole with Cream Cheese a day in advance, make the filling, place it in the casserole dish, cover with plastic wrap and refrigerate until the next day. Then, remove the plastic wrap, add the topping just before baking, cover with aluminum foil, and bake it for about 40 minutes at 325°F. The cook time is slightly increased because the casserole filling will go into the oven cold. Then, uncover it and bake for 10-15 minutes more.

    If you have leftover casserole, it can be reheated in the oven covered with aluminum foil at 325° for about 20-30 minutes, or just until warmed through.

    Freezing Cream Corn Casserole is not a good idea. There's too much dairy between the cheese and the cream, and it would likely separate during the reheating process after being frozen.

    Cream Corn Casserole with Cream Cheese on a plate with a fork behind it.

    When it comes to holiday casseroles, we want a dish that not only feeds the crowd but one so tasty, so irresistible, it keeps them coming back for seconds. Creamed Corn Casserole possesses the power to entice just about anyone to make a second go-round with its cream corn base and topping of melty cheese and Ritz crackers. Please, enjoy!

    5 MORE SOUTHERN SIDES YOU’LL LOVE

    • Stovetop Creamed Corn is a simple and quick recipe for homemade creamed corn, perfect for BBQ's, potluck parties, and more!
    • Southern Yellow Squash Casserole bakes up beautifully, feeds a crowd, and features yellow squash, melty cheese, and Ritz crackers.
    • Homemade Green Bean Casserole is absolutely irresistible in this made from scratch rendition with a simple, homemade cream of mushroom sauce, fresh green beans, and freshly grated Cheddar cheese.
    • Loaded Mashed Potato Casserole is make-ahead and made for feeding a crowd! Featuring mashed Russet potatoes, cream cheese, crispy thick-cut, bacon, freshly grated Cheddar, and chopped green onions.
    • Sweet Potato Casserole gets an upgrade from canned yams with flavorful roasted sweet potatoes, warm fall spices, sticky marshmallows, and candied pecans!
    4.34 from 163 votes
    Cream Corn Casserole with Cream Cheese
    Print
    Cream Corn Casserole with Cream Cheese
    Prep Time
    20 mins
    Cook Time
    45 mins
    Total Time
    1 hr 5 mins
     

    Easy Cream Corn Casserole made from scratch with a smooth, creamy filling, topped with Cheddar and Ritz Crackers. 

    Course: Side Dish
    Cuisine: American
    Keyword: Cream Corn Casserole
    Servings: 9
    Calories: 304 kcal
    Author: Kelly Anthony
    Ingredients
    • 2 (16 ounce) cans whole kernel corn, strained
    • 6 tablespoons unsalted butter, separated
    • 1 yellow onion, finely diced
    • 1 ¼ cup heavy cream
    • 1 (8 ounce) package cream cheese, softened
    • 1 large egg, slightly beaten
    • 2 tablespoons granulated sugar
    • 1 ½ teaspoon Kosher salt
    • ½ teaspoon black pepper
    • ¾ cup crushed Ritz crackers (about 15 crackers)
    • 1 ½ cup freshly grated Cheddar or Colby Jack cheese
    Instructions
    1. Preheat the oven to 325° and have ready a greased, 2-quart casserole dish or baker. 

    2. Place half of the strained corn into a blender or food processor. Pulse until the corn kernels are broken up. Set aside until ready to use. 

    3. Add 4 tablespoons of the butter to a large saucepan over medium heat. Do not allow the butter to burn. Add the onion and sauté, stirring often, just until softened -- about 5 minutes. 

    4. Add the heavy cream and softened cream cheese to the saucepan, and stir until the ingredients have melded and remove from the heat.

    5. Add the egg, sugar, salt, pepper, and all of the corn to the saucepan and stir to combine. Transfer contents of the saucepan to the prepared dish.

    6. In a microwave-safe bowl, melt the remaining 2 tablespoons of butter. Add the crushed crackers, and stir to combine. 

    7. Sprinkle the cheese evenly over the corn mixture and top with the crushed crackers. Cover with aluminum foil and bake for 30 minutes. Uncover, and bake for an additional 15 minutes. Allow to cool slightly, serve, and enjoy.

    Recipe Video

    Nutrition Facts
    Cream Corn Casserole with Cream Cheese
    Amount Per Serving
    Calories 304 Calories from Fat 243
    % Daily Value*
    Fat 27g42%
    Saturated Fat 16g100%
    Cholesterol 103mg34%
    Sodium 570mg25%
    Potassium 73mg2%
    Carbohydrates 8g3%
    Sugar 3g3%
    Protein 6g12%
    Vitamin A 935IU19%
    Vitamin C 1.1mg1%
    Calcium 173mg17%
    Iron 0.5mg3%
    * Percent Daily Values are based on a 2000 calorie diet.

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    Easy, Cheesy, Baked Creamed Corn Casserole
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    Comments

    1. Karen @ Seasonal Cravings says

      April 14, 2020 at 7:09 pm

      I have been making one like this for so long. I didn't make it on Easter and my kids were bummed. Yours has some unique twists so I'll have to give it a try asap!

      Reply
    2. Anita says

      April 14, 2020 at 7:10 pm

      Wow, what a great casserole. I usually just use cream corn for soup or chicken pot pie, now I have one more great recipe to use them.

      Reply
    3. Jessica Formicola says

      April 14, 2020 at 8:16 pm

      We made this for Easter and it was incredible! We will definitely be making it again soon for dinner!

      Reply
    4. Sisley White says

      April 14, 2020 at 9:01 pm

      This is mega comfort food while also being delicious. We all loved it.

      Reply
    5. Gloria says

      May 04, 2020 at 6:21 pm

      With summer grilling just around the corner, this is the perfect recipe. I will be glad when I can entertain again. I know my guests would love this.

      Reply
    6. Pam Greer says

      May 07, 2020 at 7:30 pm

      I have eaten a lot of creamed corn casseroles and I can say without a doubt that this one is the best!! Seriously so good!

      Reply
    7. Elaine says

      May 07, 2020 at 9:09 pm

      I am really excited to make this casserole. It is sooo creamy! Love how easy the steps look, and I am glad I have all the ingredients for it. Excited about the weekend now! 🙂

      Reply
    8. Loreto and Nicoletta Nardelli says

      May 08, 2020 at 6:55 am

      That corn casserole looks so creamy and delicious! We love the different textures so much. You're right, simply irresistible!

      Reply
    9. Karen says

      May 08, 2020 at 1:26 pm

      This reminds me of a dish my mom used to make - so cozy and delicious!

      Reply
    10. Tammy says

      May 08, 2020 at 6:02 pm

      Oh my goodness! That creamy closeup shot though! 😀 This looks so good! I've not made a corn casserole before but I'm definitely excited to give this a try!

      Reply
    11. Leslie says

      May 09, 2020 at 3:52 pm

      Why have I never heard of this before!? I feel like I've been missing out! I'm pinning this for our next gathering/outdoor BBQ! Can't wait to try this!!!

      Reply
    12. Marisa F. Stewart says

      May 09, 2020 at 6:58 pm

      I wanted to make a corn recipe to go with our grilled chicken. I made this recipe and it was so good. By the time the family finished dinner there wasn't a kernel of corn left in the casserole dish.This is a recipe I'll be making time and again.

      Reply
    13. Jenny says

      May 10, 2020 at 5:42 pm

      The best comfort food I have had hands down. Made it as a side with roasted chicken, there was none left over! Delicious!

      Reply
      • Kelly Anthony says

        May 10, 2020 at 5:52 pm

        That's awesome! Thank you, Jenny!

        Reply
    14. Laura Arteaga says

      May 10, 2020 at 8:19 pm

      Wow! this looks delicious. I just recently realized that I LOVE corn! So I've been looking for recipes, this one it's a must try ! 🙂

      Reply
    15. Debbie says

      May 11, 2020 at 2:21 am

      Oh my goodness!! I have found my new go to side dish. My family and I adored this corn casserole. It is so rich and cream..we loved the crunch from the buttery crackers on top..perfection. YUMMM!

      Reply
    16. Janet says

      June 09, 2020 at 2:51 am

      Thank you so much! This is heavenly! I made it for my husband and myself as a side dish, so we had a lot leftover. I’m going to cook some diced chicken tomorrow to add to it and serve with a salad. I just finished eating an hour ago and I’m dreaming about getting to eat it again! I’m glad I got a good workout in yesterday and today! LOL Will be making this a part of our holiday menu this year!

      Reply
      • Kelly Anthony says

        June 09, 2020 at 1:01 pm

        Oh yay! We love this casserole as well! Thank you, Janet!!!

        Reply
    17. Dexie Mallory says

      July 17, 2020 at 7:27 pm

      When made a day ahead? Will I have to bake for 45 like the directions stated, then reheat for 30 minutes?

      Reply
      • Kelly Anthony says

        July 19, 2020 at 2:58 pm

        Sorry for the confusion. Here is what you should do:

        To make Cream Corn Casserole with Cream Cheese a day in advance, make the filling, place it in the casserole dish, cover with plastic wrap and refrigerate until the next day. Then, add the topping just before baking, cover with aluminum foil, and bake it for about 40 minutes at 325°F. The cook time is slightly increased because the casserole filling will go into the oven cold. Then, uncover it and bake for 10-15 minutes more.

        Reply
    18. Christy Q says

      December 14, 2020 at 1:46 pm

      We were making some lobster rolls for dinner and I was craving something corn-related to go with them. This was my first time making any type of corn casserole and this was honestly fantastic. It would be perfect to serve for Thanksgiving! I do have a question. If I wanted to make individual portions in ramekins, would the cooking instructions be the same do you think? I just thought if serving for a holiday it might be easier for serving than passing around a piping hot casserole dish, especially given how gooey and gooey this is- plating it up might get messy. But if I could make everything in an individual ramekin it might be easier. Any thoughts? THANK YOU!

      Reply
      • Kelly Anthony says

        December 15, 2020 at 12:35 pm

        That is such a great idea! I love it. You would just need to cut back on the cook time. The casserole will heat through much faster in smaller vessels. Probably closer to 15 minutes for the covered bake time and around 7-9 for the uncovered bake time 🙂

        Reply
    19. Karen Williams says

      March 20, 2021 at 11:52 pm

      This was fantastic! We all loved it. We’ve been used to the Jiffy corn casserole! Guess what? Easter we’re having this corn casserole. I had a little to much milk as it was soupy. I’m reducing amount, see it that helps being less soupy. Still it was wonderful. Thank you so much, karen Williams

      Reply
      • Kelly Anthony says

        March 30, 2021 at 4:50 pm

        Thank you, Karen!

        Reply
    20. Rhonda says

      November 26, 2021 at 1:18 am

      It’s a keeper. Made this today for Thanksgiving, and it was a hit. Barely a serving left.

      Reply
      • Kamie Moore says

        August 02, 2022 at 3:43 pm

        This is great to hear, thank you! 🙂

        Reply
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    I’m Kelly Anthony — a baker, home chef, and mom with a passion for food and an adoration for entertaining.

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