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!

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!

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)

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.

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!

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)

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