Cheesy Cream Cheese Corn Casserole

Cheesy Cream Cheese Corn Casserole

Ingredients:

1 package (8 ounces) cream cheese, softened
1/4 cup unsalted butter, melted
1/4 cup granulated sugar
2 large eggs
1 cup sour cream
1 can (15 ounces) whole kernel corn, drained
1 can (15 ounces) creamed corn
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Fresh parsley, chopped (optional for garnish)

Instructions:

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a large bowl, beat the softened cream cheese until smooth. Add the melted butter and granulated sugar, and mix until well combined.
Beat in the eggs, one at a time, then stir in the sour cream.
Add the drained whole kernel corn, creamed corn, shredded cheddar cheese, and grated Parmesan cheese to the bowl. Mix well.
In a separate bowl, whisk together the cornmeal, baking powder, salt, and black pepper.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
Pour the mixture into the prepared baking dish and spread it evenly.
Bake in the preheated oven for 45-50 minutes, or until the casserole is set and the top is golden brown.
Remove from the oven and let it cool slightly before serving. Garnish with chopped fresh parsley if desired.