Homemade cheesy cream cheese corn casserole without jiffy mix is made from scratch using frozen sweet corn kernels and cream cheese! This is an easy sweet corn casserole without jiffy cornbread mix, creamed corn or sour cream and the ingredients are really minimal and simple! If you want a quick, gluten free and delicious corn casserole with cream cheese, do try this easy cream cheese corn casserole recipe!
Cheesy Corn Casserole With Cream Cheese & Frozen Corn
Corn casserole is also known as corn pudding, and the main ingredients in this cheesy sweet corn casserole or corn pudding is just frozen corn kernels and cream cheese!
You may also use fresh corn kernels instead of frozen corn kernels if that is what you have.
I made this corn casserole without jalapeno peppers using just ground black pepper, but you may also add jalapeno peppers or diced chile peppers (discard any liquids if using canned peppers).
It is so easy to add the sliced jalapeno peppers or diced chile peppers to add more spiciness to the corn casserole if you wish, about which I have explained more in this post.
So here is how you can make cheesy cream cheese corn casserole with minimal ingredients without using jiffy mix or sour cream.
How To Make Cheesy Corn Casserole With Cream Cheese & Frozen Corn?
We need the following ingredients to make homemade cream cheese corn casserole from scratch.
ingredients to make cheesy corn casserole
frozen corn kernels 12 oz
cream cheese 8 oz softened
milk ¼ cup
butter 4 tablespoons melted
ground black pepper 1 teaspoon (or black pepper powder)
salt adjust to taste
shredded cheese ½ cup (sharp cheddar or Mexican blend works well)
for topping the casserole
shredded cheese 1 cup (sharp cheddar works the best)
ground black pepper 1 teaspoon (or black pepper powdee, optional)
Step by step instructions
Preheat oven to 350 degree Fahrenheit.
In a large bowl, place the softened cream cheese.
Using a fork, you can break the softened cheese very well and then mix well using a spoon.
Also add the milk and melted butter, mix well using a spoon to form a mixture. If some of the cream cheese mixture is not smooth, it is totally fine.
You just need to mix the ingredients together, it doesn’t have to form a very smooth mixture.
Add salt and one teaspoon of black pepper, mix well to combine.
Add the frozen corn kernels and also the ½ cup of shredded cheese, mix well to combine evenly with the cream cheese mixture.
Prepare a casserole or baking pan (8 by 8 square pan works well) by greasing with a little olive oil, and transfer the prepared corn cream cheese mixture to the baking pan.
You can use a spoon to press the mixture gently to the pan so it is evenly spread.
Place the baking pan in the preheated oven and bake for about 25 minutes.
Once this is baked, carefully take the pan out.
Add the one cup of shredded cheese on the top evenly across the pan.
Also sprinkle the one teaspoon of black pepper for topping, evenly (if you are using it).
Increase the oven temperature to 400 degree Fahrenheit.
Place the baking pan back in the oven and bake for another 10 minutes so the cheese is melted and slightly golden brown in color!
Once the baking is done, immediately transfer the corn casserole from the hot oven, allow it to cool down slightly, enjoy it as a delicious cheesy corn side dish with dinner, lunch or any holiday meal or everyday meal as you like!
Can you add jalapeno peppers to corn cream cheese casserole?
Yes, you can add jalapeno peppers or diced chile peppers if you want to!
You may add about 2 tablespoons (or according to your preference) with the cheese corn mixture and use another one tablespoon to top the casserole.
You can slice the jalapenos and add to the casserole when you prepare the mixture. If you do not want it very spicy, you may remove the seeds easily before slicing the peppers in rounds.
You may keep the black pepper powder or reduce the amount of it, or totally skip it if you decide to add the jalapeno peppers or diced chile peppers, to adjust the level of spiciness.
If you use canned peppers, make sure to drain any liquids before adding the peppers to the casserole.
How long does cream cheese corn casserole last in the fridge?
You can store this cream cheese corn casserole in the refrigerator for another 2 to 3 days! I do not recommend storing for more days since we use frozen corn in the recipe. If you used fresh corn, you may store this upto one week.
Can you freeze cream cheese corn casserole?
You can freeze cream cheese casserole in freezer safe bags or containers, if you use fresh corn in the recipe.
If you use frozen corn like I use in this recipe, I do not recommend freezing since the corn was already frozen prior to cooking.
On the other hand, if you used fresh corn, you might consider freezing this for upto 1 to 2 months time for an easy freezer meal.
However, keep in mind that many dairy products including cream cheese and sour cream doesn’t keep it texture well, once it is frozen. So you may not have the exact same texture once it is frozen.
If you decide to freeze the cream cheese casserole, make sure to use freezer safe bags or containers and freeze for upto 1 to 2 months.
Once ready to use, defrost or thaw in the refrigerator prior to reheating in the microwave.
Related blog posts:
cornbread without eggs or buttermilk
buttered corn with frozen corn
instant pot frozen corn on the cob
Below you can get the recipe for cheesy corn casserole with cream cheese in detail.
Cream Cheese Corn Casserole Without Jiffy Made From Scratch
Ingredients
- 12 oz frozen corn kernels or fresh corn kernels
- 8 oz cream cheese softened
- ¼ cup milk
- 4 tablespoons butter melted
- 1 teaspoon ground black pepper or black pepper powder
- salt adjust to taste
- ½ cup shredded cheese sharp cheddar or Mexican blend works well
for topping the casserole
- 1 cup shredded cheese sharp cheddar works the best
- 1 teaspoon ground black pepper or black pepper powder, optional
Instructions
- Preheat oven to 350 degree Fahrenheit.
- In a large bowl, place the softened cream cheese.
- Using a fork, you can break the softened cheese very well and then mix well using a spoon.
- Also add the milk and melted butter, mix well using a spoon to form a mixture. If some of the cream cheese mixture is not smooth, it is totally fine. You just need to mix the ingredients together, it doesn’t have to form a very smooth mixture.
- Add salt and one teaspoon of black pepper, mix well to combine.
- Add the frozen corn kernels and also the ½ cup of shredded cheese, mix well to combine evenly with the cream cheese mixture.
- Prepare a casserole or baking pan (8 by 8 square pan works well) by greasing with a little olive oil, and transfer the prepared corn cream cheese mixture to the baking pan.
- You can use a spoon to press the mixture gently to the pan so it is evenly spread.
- Place the baking pan in the preheated oven and bake for about 25 minutes.
- Once this is baked, carefully take the pan out and add the one cup of shredded cheese on the top evenly across the pan. Also sprinkle the one teaspoon of black pepper for topping, evenly (if you are using it).
- Increase the oven temperature to 400 degree Fahrenheit.
- Place the baking pan back in the oven and bake for another 10 minutes so the cheese is melted and slightly golden brown in color!
- Once the baking is done, immediately transfer the corn casserole from the hot oven, allow it to cool down slightly, enjoy it as a delicious cheesy corn side dish with dinner, lunch or any holiday meal or everyday meal as you like!
Leave a Reply