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 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Side Dish
Cuisine: American, Southern
Servings: 6 servings
Calories: 538kcal
- 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)
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.
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