Hot Cream Cheese Corn Casserole


This corn and cream cheese casserole is a Thanksgiving classic at our house. Since we like it spicy, I add jalapeño peppers.

Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins


  • 2 (8 ounce) packages cream cheese, softened

  • 1 stick butter

  • 1 cup milk

  • 4 tablespoons all-purpose flour

  • 3 (15.25 ounce) cans whole kernel corn, drained

  • 3 canned jalapeno peppers, chopped, or to taste

  • salt to taste


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.

  2. Combine cream cheese and butter in a microwave-safe bowl. Microwave on high until melted, 1 to 2 minutes.

  3. Pour cream cheese mixture into a large skillet; add milk and flour. Cook, stirring occasionally, over medium heat until mixture thickens, 3 to 5 minutes.

  4. Combine corn and jalapeño peppers in a bowl; add to cream cheese sauce. Season with salt and mix well. Pour into the prepared casserole dish.

  5. Bake in the preheated oven until lightly browned, about 30 minutes.

Nutrition Facts (per serving)

306 Calories
22g Fat
24g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 306
% Daily Value *
Total Fat 22g 28%
Saturated Fat 14g 68%
Cholesterol 63mg 21%
Sodium 596mg 26%
Total Carbohydrate 24g 9%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 7g
Vitamin C 1mg 7%
Calcium 63mg 5%
Iron 1mg 8%
Potassium 235mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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