I love this sweetcorn bake—what we call corn casserole with cream cheese at home. Sweet corn and creamy cheese are folded into a moist cornbread-like batter and baked until golden and bubbling.
This casserole works well for weeknight dinners alongside roasted meat, grilled vegetables, or beans, and it’s also a comforting addition to holiday tables like Thanksgiving and Christmas. It has a texture similar to dressing or stuffing, so you can serve it in place of or alongside those dishes.
If you enjoy corn and cheesy sides, this sweetcorn bake is an easy, satisfying recipe to add to your rotation.
What You’ll Need
½ cup butter
2 large eggs
4 ounces cream cheese, softened
2 cups cornmeal
¼ cup all-purpose flour
1 tablespoon baking powder
¾ teaspoon salt
1 teaspoon dried basil (or 1 tablespoon fresh, chopped)
1 teaspoon paprika
2 cups corn (fresh, frozen, or canned and drained)
1 cup chicken broth or stock
1½ cups cheddar cheese, shredded and divided (sharp or extra-sharp works well)
How to Make Corn Casserole
1. Preheat the oven to 350°F (175°C). Place the ½ cup of butter in a 9 x 9-inch baking pan and return the pan to the oven while it preheats so the butter melts and coats the pan.
2. In a medium bowl, beat the eggs with the softened cream cheese until relatively smooth.
3. In a separate bowl, stir together the cornmeal, flour, baking powder, salt, basil, and paprika.
4. Add the dry ingredients to the egg and cream cheese mixture and gently combine with a fork or whisk until incorporated—avoid over-mixing.
5. Stir in the chicken broth, the corn, and 1 cup of the shredded cheddar.
6. Pour the melted butter from the baking pan into the batter and mix briefly. Transfer the batter back to the butter-coated pan and smooth the top.
7. Bake uncovered for about 35 minutes. Remove from the oven, sprinkle the remaining ½ cup of cheese over the top, and bake an additional 5–10 minutes until the cheese is melted and lightly browned.
Tips
• Avoid over-mixing once the dry ingredients are added. Mix just until everything is combined to keep the texture tender.
• A fork or whisk helps break up any lumps without overworking the batter.
• If you use canned corn, drain it thoroughly so extra liquid doesn’t affect the bake.
• Cheese options: sharp or extra-sharp cheddar adds the most flavor, but Pepper Jack, Monterey Jack, or Swiss (or a blend) also work nicely.
• Add-ins: finely chopped jalapeños, bell peppers, green onions, or shallots make great additions—just chop them small so they blend into the casserole.
I hope you enjoy this Sweetcorn Bake as much as we do—it’s a simple, flavorful side that’s perfect any time of year.
Other side dish recipes you will love:
Homemade Cream Style Corn
Cast Iron Skillet Potatoes with Bacon
Corn and Zucchini Fritters (2 Ways)
Creamed Peas (so easy and delicious)
📋 Recipe
Sweetcorn Bake (Corn Casserole with Cream Cheese)
Ingredients
- ½ cup butter
- 2 large eggs
- 4 ounces cream cheese
- 2 cups cornmeal
- ¼ cup flour (all-purpose)
- 1 tablespoon baking powder
- ¾ teaspoon salt
- 1 teaspoon basil, dried (or 1 tbsp fresh)
- 1 teaspoon paprika
- 2 cups corn
- 1 cup chicken broth or stock
- 1-½ cups cheddar cheese, shredded, divided
Instructions
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Preheat oven to 350°F (175°C).
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Place butter in a 9 x 9-inch pan and return it to the oven to melt and coat the pan.
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Beat eggs with cream cheese in a medium bowl until mostly smooth.
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Whisk together cornmeal, flour, baking powder, salt, basil, and paprika in a separate bowl.
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Fold the dry ingredients into the egg mixture with a fork or whisk until combined.
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Stir in broth, corn, and 1 cup of shredded cheese.
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Pour melted butter into the batter, mix, transfer to the prepared pan, and bake 35 minutes.
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Top with remaining ½ cup cheese and bake 5–10 minutes more until the cheese is melted and golden.
Nutrition
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