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Mark my words—this Cream Corn Casserole is better without the cornbread mix! In this kitchen, we are all about using made-from-scratch recipes to bring you and your favorite people closer together. Today, we’re making the most delicious Cream Corn Casserole, and it’s going to be the best one you’ve ever had. Why? Because we’re ditching the box mix, and this version is going to taste like creamy Southern-style creamed corn.
Ingredients:
2 cans (15 oz each) whole kernel corn (white, yellow, or a mix)
1 yellow onion, medium dice
4 tablespoons unsalted butter
1 cup heavy cream
4 oz cream cheese, softened
2 tablespoons granulated sugar
1 ½ teaspoons kosher salt
½ teaspoon black pepper
1 large egg
8 oz Colby Jack cheese, freshly grated (or cheddar)
15 Ritz crackers, crushed
2 tablespoons unsalted butter, melted
Fresh parsley, chopped (optional, for garnish)
Instructions:
Prepare the Corn:
Start by draining the canned corn to remove any excess liquid. If you prefer, you can use thawed frozen corn or fresh corn, just give it a quick sauté in some butter to soften it up. Add half of the drained corn to a blender or food processor and pulse until the kernels are broken up—don't turn it into a puree! We’re looking for a nice texture here. Transfer to a bowl, mix in the remaining corn, and set aside.
Chop the Onion:
Dice up your yellow onion—this is the only chopping you'll need to do for this recipe, so make it count! The onion will add a flavorful boost to our casserole.
Make the Cream Sauce:
In a large saucepan, melt 4 tablespoons of butter over medium to medium-high heat. Add the diced onion and sauté for about 5 minutes, or until soft and translucent. Once the onion is ready, stir in the heavy cream and softened cream cheese. Keep stirring until the cream cheese is fully melted and incorporated into the sauce.
Flavor the Base:
Now, it’s time to add a little extra flavor! Stir in 2 tablespoons of granulated sugar, 1 ½ teaspoons of kosher salt, and ½ teaspoon of black pepper. Mix it all together until the seasoning is evenly distributed.
Bind the Casserole:
Crack in 1 large egg and mix well. The egg will act as the binder, helping the casserole set up nicely. If you were just making creamed corn, you could skip the egg and stop here, but for the casserole, it’s a must!
Combine the Corn and Sauce:
Add your prepared corn to the cream mixture and stir everything together until well combined. The base of your casserole is now ready.
Assemble the Casserole:
Pour the creamy corn mixture into a greased 2-quart baking dish. Set aside as we prepare the delicious topping.
Make the Topping:
Grate 8 ounces of Colby Jack cheese (or cheddar if you prefer) and set it aside. In a small bowl, combine 15 crushed Ritz crackers with 2 tablespoons of melted butter. Toss until the crackers are evenly coated and shiny.
Top the Casserole:
Sprinkle the freshly grated cheese evenly over the casserole, then top with the buttery Ritz cracker crumbs. This topping is going to add the perfect touch of crunchy decadence!
Bake:
Cover the casserole with aluminum foil and bake in a preheated 325°F oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes until the top is golden brown and crunchy.
Garnish and Serve:
Once out of the oven, let the casserole sit for about 15-20 minutes to set up. If you like, chop some fresh parsley and sprinkle it over the top for a pop of color and a touch of freshness. Now, your Cream Corn Casserole is ready to serve and enjoy!
This is the only Cream Corn Casserole recipe you'll ever need! It's perfect for holiday potlucks, Sunday dinners, or any occasion where you want to impress your family and friends with a dish that’s comforting, creamy, and full of flavor. If you’re looking for more potluck sides, be sure to check out my Loaded Mashed Potato Casserole next—bacon, cheese, and potatoes, need I say more?
Mark my words—this Cream Corn Casserole is better without the cornbread mix! In this kitchen, we are all about using made-from-scratch recipes to bring you and your favorite people closer together. Today, we’re making the most delicious Cream Corn Casserole, and it’s going to be the best one you’ve ever had. Why? Because we’re ditching the box mix, and this version is going to taste like creamy Southern-style creamed corn.
Ingredients:
2 cans (15 oz each) whole kernel corn (white, yellow, or a mix)
1 yellow onion, medium dice
4 tablespoons unsalted butter
1 cup heavy cream
4 oz cream cheese, softened
2 tablespoons granulated sugar
1 ½ teaspoons kosher salt
½ teaspoon black pepper
1 large egg
8 oz Colby Jack cheese, freshly grated (or cheddar)
15 Ritz crackers, crushed
2 tablespoons unsalted butter, melted
Fresh parsley, chopped (optional, for garnish)
Instructions:
Prepare the Corn:
Start by draining the canned corn to remove any excess liquid. If you prefer, you can use thawed frozen corn or fresh corn, just give it a quick sauté in some butter to soften it up. Add half of the drained corn to a blender or food processor and pulse until the kernels are broken up—don't turn it into a puree! We’re looking for a nice texture here. Transfer to a bowl, mix in the remaining corn, and set aside.
Chop the Onion:
Dice up your yellow onion—this is the only chopping you'll need to do for this recipe, so make it count! The onion will add a flavorful boost to our casserole.
Make the Cream Sauce:
In a large saucepan, melt 4 tablespoons of butter over medium to medium-high heat. Add the diced onion and sauté for about 5 minutes, or until soft and translucent. Once the onion is ready, stir in the heavy cream and softened cream cheese. Keep stirring until the cream cheese is fully melted and incorporated into the sauce.
Flavor the Base:
Now, it’s time to add a little extra flavor! Stir in 2 tablespoons of granulated sugar, 1 ½ teaspoons of kosher salt, and ½ teaspoon of black pepper. Mix it all together until the seasoning is evenly distributed.
Bind the Casserole:
Crack in 1 large egg and mix well. The egg will act as the binder, helping the casserole set up nicely. If you were just making creamed corn, you could skip the egg and stop here, but for the casserole, it’s a must!
Combine the Corn and Sauce:
Add your prepared corn to the cream mixture and stir everything together until well combined. The base of your casserole is now ready.
Assemble the Casserole:
Pour the creamy corn mixture into a greased 2-quart baking dish. Set aside as we prepare the delicious topping.
Make the Topping:
Grate 8 ounces of Colby Jack cheese (or cheddar if you prefer) and set it aside. In a small bowl, combine 15 crushed Ritz crackers with 2 tablespoons of melted butter. Toss until the crackers are evenly coated and shiny.
Top the Casserole:
Sprinkle the freshly grated cheese evenly over the casserole, then top with the buttery Ritz cracker crumbs. This topping is going to add the perfect touch of crunchy decadence!
Bake:
Cover the casserole with aluminum foil and bake in a preheated 325°F oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes until the top is golden brown and crunchy.
Garnish and Serve:
Once out of the oven, let the casserole sit for about 15-20 minutes to set up. If you like, chop some fresh parsley and sprinkle it over the top for a pop of color and a touch of freshness. Now, your Cream Corn Casserole is ready to serve and enjoy!
This is the only Cream Corn Casserole recipe you'll ever need! It's perfect for holiday potlucks, Sunday dinners, or any occasion where you want to impress your family and friends with a dish that’s comforting, creamy, and full of flavor. If you’re looking for more potluck sides, be sure to check out my Loaded Mashed Potato Casserole next—bacon, cheese, and potatoes, need I say more?
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