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
Total Time
Prep Time
Cook Time
Ingredients
- 1 7.5 oz. container chive and onion cream cheese spread
- at room temperature
- 2 eggs
- sliced, about 1 cup
- 1/4 tsp. pepper
- 1 can creamed corn
- thawed
- 1 8-oz. package corn muffin mix
- 2 oz. (4 tbsp.) shredded cheddar cheese
- 2 oz. (4 tbsp.) shredded pepper jack cheese
Instructions
PrintPreheat 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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