8 ounces cream cheese, softened to room temperature
1/2 cup unsalted butter, melted
2 large eggs, beaten
1 package (8.5 ounces) lard-free corn muffin mix
1 tablespoon granulated sugar (optional for extra sweetness)
1/2 teaspoon garlic powder
1/4 teaspoon salt
Instructions
Start by preheating your oven to 350 degrees Fahrenheit. While the oven is warming up, grease a 9 by 13 inch baking dish or a 2 quart casserole dish with butter or non-stick cooking spray to ensure the edges of your casserole release easily after baking.
In a large mixing bowl, beat the softened cream cheese until it is smooth and free of lumps. Slowly whisk in the melted butter and the beaten eggs until the mixture is well combined and creamy. This step is crucial for achieving that signature velvety texture that makes the dish so special.
Fold in the drained whole kernel corn, the cream-style corn, the garlic powder, and the salt. Once the vegetables are incorporated, stir in the corn muffin mix and sugar until just combined. Be careful not to overmix the batter, as a light hand ensures the final casserole remains fluffy rather than dense.
Pour the mixture into your prepared baking dish and spread it into an even layer using a spatula. Place the dish in the center of the oven and bake for 45 to 50 minutes. You will know it is done when the center is set but still has a slight jiggle and the edges are a beautiful golden brown color.
Remove the casserole from the oven and let it sit for at least 5 to 10 minutes before serving. This resting period allows the internal structure to firm up, making it much easier to scoop out clean portions for your holiday guests.
