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!
Servings: 6 servings
Calories: 538kcal
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)
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