Side Dishes

Triple Corn and Cheese Casserole

With creamed corn, corn kernels, corn muffin mix, and three kinds of cheese, this addictive holiday pleaser invites seconds!

Yields

8 - 8 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 1 7.5 oz. container chive and onion cream cheese spread
  • 1/2 c. butter at room temperature
  • 2 eggs
  • 3 scallions sliced, about 1 cup
  • 1/4 tsp. pepper
  • 1 can creamed corn
  • 1 10-oz. package frozen corn kernals thawed
  • 1 8-oz. package corn muffin mix
  • 2 oz. (4 tbsp.) shredded cheddar cheese
  • 2 oz. (4 tbsp.) shredded pepper jack cheese

Instructions

Preheat oven to 350 degrees Fahrenheit. Coat 2-quart baking dish with cooking spray. In bowl, on medium-low speed, beat cream cheese and butter until smooth; beat in eggs until just blended. With spoon, stir in scallions and pepper, then stir in creamed corn, corn kernels, dry muffin mix, and 2 tablespoons Cheddar and 2 tablespoons pepper-Jack cheeses. 

Spread corn mixture in baking dish. Bake 40 to 45 minutes until toothpick inserted into center comes out clean. Sprinkle top with remaining Cheddar and pepper-Jack cheeses. Bake 3 to 4 minutes or until cheese is melted. Let stand 10 minutes before serving.

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