Corn Casserole

Corn casserole is a dish that quietly steals the spotlight at the table. Creamy, slightly sweet, and baked until golden on top, it sits somewhere between cornbread and a soft savory pudding. While it’s often associated with Southern holiday spreads and family gatherings, it’s just as welcome at weeknight dinners or potlucks. This Corn Casserole recipe adds Tropical Crema Centroamericana for richness and shredded Queso de Papa for a melty, savory finish that balances the sweetness of the corn.

Ingredients

• 1 cup shredded Tropical Queso de Papa
• 1 cup Tropical Crema Centroamericana
• ½ cup unsalted butter, melted
• 2 large eggs
• 1 (14.75 oz) can creamed corn
• 1 (15 oz) can whole kernel corn, drained
• 1 (8.5 oz) package cornbread mix

Preparation

1. Preheat and prepare the dish: Heat oven to 350°F. Lightly butter or grease a 9×9-inch baking dish.
2. Whisk the base: In a large mixing bowl, whisk together the eggs, melted butter, and Tropical Crema until smooth.
3. Build the batter: Stir in the creamed corn and whole kernel corn. Add the cornbread mix and fold gently until just combined, BUT do not overmix.
4. Transfer and top: Pour the mixture into the prepared dish and spread evenly. Sprinkle the shredded Queso de Papa across the surface.
5. Bake for 40–45 minutes, until the top is golden and the center is set but still moist. A toothpick inserted near the center should come out mostly clean.
6. Let the casserole stand for about 10 minutes before serving so it firms up slightly.