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Home » Side Dishes / Appetizers » Sweetcorn Bake (Corn Casserole with Cream Cheese)

Sweetcorn Bake (Corn Casserole with Cream Cheese)

Published: Sep 20, 2020 · Modified: Jan 18, 2021 by Sally Leave a Comment

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I love this sweetcorn bake - also known as corn casserole with cream cheese in my house! Lots of sweet corn and creamy cheese nestled inside moist cornbread and baked to a golden brown!

Cornbread casserole right out of the oven

Great for any weeknight dinner alongside your favorite meat or beans. Also excellent for special occasions like Thanksgiving or Christmas. Just adds a special comfort-food touch.

It's almost like dressing or stuffing, so you could use it in place or (or along with).

If you love corn and cheesy dishes, then this recipe is for you!

Casserole with corn on plate fresh from oven

What You'll Need

½ cup butter

2 large eggs

4 ounces cream cheese, softened

2 cups cornmeal

¼ cup flour

1 Tablespoon baking powder

¾ teaspoon salt

1 teaspoon dry basil (or 1 Tablespoon fresh)

1 teaspoon paprika

2 cups corn (fresh, frozen, or canned and drained)

1 cup chicken broth or stock

1-½ cups cheddar cheese, shredded and divided (I like to use extra sharp for more flavor)

Sweetcorn casserole on white plate with fork

How to Make Corn Casserole

First, you will preheat your oven to 350. While the oven is preheating, add your butter to a 9 x 9 pan and stick it in the oven so the butter melts and also coats the pan (double duty).

Next, you will beat your eggs in a medium size bowl along with the cream cheese.

Mix the dry ingredients in a separate bowl - corn meal, flour, baking powder, salt, basil, and paprika.

Add dry ingredients to egg mixture and blend with fork or whisk until incorporated. Add broth, corn, and 1 cup of the cheese and combine.

Pour in melted butter from pan and mix in. Add batter to pan and return pan to oven.

Cook for 35 minutes uncovered. Top with the remaining ½ cup of cheese and bake 5-10 minutes more or until nicely melted and browned.

Corn casserole fresh from the oven

Tips

At each step, especially once adding the dry ingredients to the wet, be sure not to over mix. But you want all the ingredients to be well incorporated. Any time you use baking powder or other rising agents, there's a chance for the bread to be less tender.

Using a fork or whisk is helpful with this, as you can get all the ingredients well mixed without beating the batter to death. Plus, it's easier to get out any lumps that are hanging around.

If using canned corn, be sure to drain thoroughly, as you don't want extra liquid from the can messing up the recipe.

For the cheese, you can use any type of cheddar, but I prefer either sharp or extra sharp (adds more flavor). You can also use pepper Jack, Monterrey Jack, or Swiss - or a combination - according to your preferences.

Other additions can include jalapeno peppers, bell peppers, or green onions or shallots. Just be sure to chop them fine before adding so they don't end up a large crunchy blob in your casserole.

I hope you love this Sweetcorn Bake as much as we do! Let me know in the comments below!

Baked cornbread casserole on plate

Other side dish recipes you will love:

Homemade Cream Style Corn

Cast Iron Skillet Potatoes with Bacon

Corn and Zucchini Fritters (2 Ways)

Creamed Peas (so easy and delicious)

Cornbread casserole right out of the oven
Print Recipe
5 from 1 vote

Sweetcorn Bake (Corn Casserole with Cream Cheese)

I love this sweetcorn bake - also known as corn casserole with cream cheese in my house! Lots of sweet corn and creamy cheese nestled inside moist cornbread and baked to a golden brown!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Side Dish
Cuisine: American, Southern
Servings: 6 servings
Calories: 538kcal
Author: Savory With Soul

Ingredients

  • ½ cup butter
  • 2 large eggs
  • 4 ounces cream cheese
  • 2 cups cornmeal
  • ¼ cup flour (all purpose)
  • 1 tablespoon baking powder
  • ¾ teaspoon salt
  • 1 teaspoon basil , dry (or 1 tablespoon fresh, chopped)
  • 1 teaspoon paprika
  • 2 cups corn , fresh, frozen or canned and drained
  • 1 cup chicken broth or stock
  • 1-½ cups cheddar cheese , shredded, divided (sharp or extra sharp preferred)
US Customary - Metric

Instructions

  • First, you will preheat your oven to 350.
  • While the oven is preheating, add your butter to a 9 x 9 pan and stick it in the oven so the butter melts and also coats the pan.
  • Next, you will beat your eggs in a medium size bowl along with the cream cheese.
  • Mix the dry ingredients in a separate bowl - corn meal, flour, baking powder, salt, basil, and paprika.
  • Add dry ingredients to egg mixture and blend with fork or whisk until incorporated.
  • Add broth, corn, and 1 cup of the cheese and combine.
  • Pour in melted butter from pan and mix in. Add batter to pan and return pan to oven.
  • Cook for 35 minutes uncovered.
  • Top with the remaining ½ cup of cheese and bake 5-10 minutes more or until nicely melted and browned.

Nutrition

Calories: 538kcal | Carbohydrates: 55g | Protein: 13g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 133mg | Sodium: 927mg | Potassium: 381mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1252IU | Vitamin C: 6mg | Calcium: 223mg | Iron: 3mg

Don't Forget to Pin For Later!

Corn Casserole Pin image

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Sally from Savory With Soul

I'm Sally, and I love great food! Whole foods, specifically, and savory, yummy eats! I love using spices and trying new combinations - in fact, I consider it an art form, as I smell and taste my ...

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