Creamy Corn Casserole

Ingredients

• 8 ounce package of cream cheese, cubed and at room temperature
• 4 tablespoons butter
• 1/3 cup milk
• 1/2 teaspoon salt
• Freshly ground black pepper, to taste
• 2 cans whole kernel corn
• 1 cup shredded sharp cheddar cheese

Instructions

1. Preheat oven to 350°F. In a medium pot set over low heat, melt cream cheese and butter. Stir in milk and 1/2 cup shredded cheddar until mixture is smooth and creamy. Stir in salt, corn.
2. Pour corn mixture into an 8- by 8-inch square (or comparably sized) baking dish. Sprinkle with grated cheddar. Bake for 20 minutes or until golden and bubbly.

Alternate Recipe

Ingredients

1 (15 1/4-ounce) can whole kernel corn, drained

1 (14 3/4-ounce) can cream-style corn

2 (8-ounce) package corn muffin mix (recommended: Jiffy)

1 cup sour cream

1/2 stick butter, melted

1 to 1 1/2 cups shredded Cheddar

Directions

1. Preheat oven to 350 degrees F. 
2. In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.