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Easy Cream Cheese Corn Casserole with Buttery Cracker Topping

A scoop has been taken out of a baked cream cheese corn casserole topped with melted cheese and crunchy cornflakes.

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Make this rich and creamy corn casserole featuring cream cheese and a buttery Ritz cracker topping. It is a simple, crowd-pleasing side dish perfect for Thanksgiving, potlucks, or any family gathering.

Ingredients

Scale
  • 1 can (15 ounces) whole kernel corn, drained
  • 1 can (15 ounces) creamed corn
  • 8 ounces cream cheese, softened and cubed
  • 1/4 cup unsalted butter, melted, plus 2 tablespoons for topping
  • 1 box (8.5 ounces) corn muffin mix (like Jiffy)
  • 2 large eggs, lightly beaten
  • 1/2 cup sour cream
  • 1 cup shredded cheddar cheese
  • 1 sleeve (about 10 crackers) Ritz crackers, crushed
  • 1 tablespoon milk (for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the drained whole kernel corn, creamed corn, softened cream cheese, 1/4 cup melted butter, corn muffin mix, eggs, and sour cream. Mix until just combined. Do not overmix.
  3. Stir in the shredded cheddar cheese. Pour the mixture evenly into the prepared baking dish.
  4. In a small bowl, combine the crushed Ritz crackers, the remaining 2 tablespoons of melted butter, and 1 tablespoon of milk. Stir until the crumbs are coated.
  5. Sprinkle the cracker mixture evenly over the top of the corn mixture in the baking dish.
  6. Bake for 45 to 55 minutes, or until the casserole is set in the center and the topping is golden brown and bubbly.
  7. Let the casserole cool for 5 to 10 minutes before you serve it.

Notes

  • For a slightly tangier flavor, substitute plain Greek yogurt for the sour cream.
  • If you do not have Ritz crackers, you can use crushed butter crackers or panko breadcrumbs mixed with melted butter for the topping.
  • This casserole pairs well with roasted chicken or holiday ham.

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