Cream Cheese Corn Casserole

Ingredients

• 2 cans (15 oz each) whole kernel corn, drained

• 2 cans (15 oz each) cream-style corn

• 1 (8 oz) package cream cheese, softened and cubed

• ½ cup (1 stick) unsalted butter, melted

• 1 cup shredded cheddar cheese

• ½ cup sour cream

• 2 eggs, lightly beaten

• 1 box (8.5 oz) Jiffy corn muffin mix

• Salt and black pepper, to taste

• Fresh parsley, for garnish (optional)

Instructions

1. Preheat Oven
   Preheat to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Make the Creamy Base
   In a large mixing bowl, combine whole corn, cream-style corn, cream cheese, melted butter, sour cream, and eggs. Stir until well blended.

3. Add the Mix-ins
   Stir in the corn muffin mix, cheddar cheese, salt, and pepper until evenly combined.

4. Bake It
   Pour mixture into the prepared baking dish and spread evenly.
   Bake for 40–45 minutes, or until the top is golden and the center is set.

5. Serve
   Let cool slightly, then garnish with chopped parsley if desired.
   Serve warm and creamy — straight from the dish!