Cheesy Cream Cheese Corn Casserole

I grew up on casseroles that doubled as warm hugs, and this Cheesy Cream Cheese Corn Casserole is exactly that—comfort with a little sparkle. It’s simple, creamy, and the kind of dish you bring to a church supper where everybody will ask for the recipe (and mean it). One small note: I always let it sit five minutes before serving so the custardy middle settles (it’s worth the wait).

If you’re leaning brunch instead of supper, it pairs wonderfully with a sweet side like this Blueberry Cottage Cheese Breakfast Bake—contrast is a beautiful thing.

Why this casserole feels like home

• Cream cheese makes it velvety without sweating into a soggy mess (that texture balance matters).
• A crunchy buttery cracker topping keeps each bite from being too rich.
• Sweet corn and a touch of sugar nod to old-school Southern casseroles—familiar, not fussy.

A tiny kitchen tale (quick and true)

The first time I made this, my neighbor popped over for sugar and stayed for dinner—she took the last forkful (humorously honest). I promised the recipe and scribbled it on the back of an envelope like a real cook.

What you need (simple pantry list)

• 2 cans (15 oz each) sweet corn, drained
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk
• 1/4 cup sugar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1/2 cup crushed buttery crackers (for topping)
• 2 tablespoons melted butter (for topping)

If you want a breakfast-y contrast on the side, try a stack of Hearty Banana Cottage Cheese Pancakes—they play nicely with savory corn.

How to make it, step by step

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, combine the sweet corn, cream cheese, sour cream, cheddar cheese, milk, sugar, garlic powder, onion powder, salt, and pepper. Mix until well combined.
3. Pour the mixture into a greased baking dish.
4. In a small bowl, mix the crushed crackers with the melted butter. Sprinkle this mixture over the corn casserole.
5. Bake in the preheated oven for about 30-35 minutes or until the top is golden brown and the casserole is heated through.
6. Remove from the oven, let it cool slightly, and serve warm.

If you like a little extra crunch, I sometimes roll crackers in a food processor with a pinch of smoked paprika (or if I’m feeling adventurous, I borrow a crisping trick from my favorite air-fryer recipe)—it works.

Convert measurements easily

Quick conversions for cups, ounces, and grams so you can scale this for a crowd.

My one top tip

Don’t skip softening the cream cheese—cold lumps are the enemy of smoothness (trust me, I’ve tried to “fix” a lumpy casserole and it never ends how you want it to), and if you’re feeding a crowd double the batch and use a shallow pan so it bakes evenly.

Hope you enjoy it as I do on a slow Saturday when the light hits the kitchen just right and the house smells like butter and corn.

Common questions answered

Estimate your daily calories

A quick tool to help you see where this casserole fits into your daily meal plan.