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Test Kitchen Approved

Creamy Corn Casserole

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Adapted from The Gunny Sack blog


8 to 10 servings

Adapted from The Gunny Sack blog

This delicious sidedish lies somewhere between cornbread and a souffle. It makes a great side for a Texas-inspired barbecue feast, or serve it up for a hearty breakfast with eggs and sausage.

Serving Suggestions

Makes a great side for a barbecue feast or holiday meal. Add a little kick with a dash of your favorite hot sauce.


8 oz. cream cheese, softened

3 eggs

1/4 cup granulated sugar

1/2 cup shredded cheddar cheese

1 small package corn muffin/corn bread mix (8.5 oz. box)

1 cup buttermilk

3 Tbsp. unsalted butter, melted

1 (16 oz.) bag frozen sweet corn

1 (14.75 oz.) can cream style corn

Savory Spice ingredients in this recipe

  • Country Onion Herb Veggie Shaker

    A sunny, lemon-kissed blend of garlic, onion, and thyme for your summertime corn and all-the-time potatoes. Farm-fresh or garden-grown, just a pinc...

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  • Salt & Pepper Tableside Seasoning

    It may seem simple, but this salt & pepper blend is one of our customers' all-time favorites. It's a super convenient way to add the perfect ba...

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Preheat oven to 350 degrees. Beat cream cheese with an electric mixer on medium-high speed for about 2 min. until soft and fluffy. Add eggs, sugar, Country Onion Herb Veggie Shaker, salt, and pepper and beat on medium speed until combined. Add cheese, cornbread mix, buttermilk, and butter and mix on medium-low speed until combined. Add frozen corn and cream-style corn and mix on low speed until combined. Spray a casserole dish with cooking spray. Pour mixture into dish and bake, uncovered, for 45 to 55 min. or until casserole is lightly browned around the edges and just set in the middle. Let sit for 5 to 10 min. before serving.