Corn Casserole Recipe with Cream Cheese Baked in 55 Minutes

Instructions:

1. Prep the heat. Preheat your oven to 180°C (350°F). Note: A fully preheated oven ensures the leavening in the muffin mix reacts immediately.
2. Smooth the base. In a large mixing bowl, beat the 8 oz of softened cream cheese until it is completely smooth and looks like frosting. Listen for the mixer to stop splashing as the cheese softens.
3. Emulsify the fats. Gradually whisk in the 0.5 cup of melted butter and 2 large eggs. Mix until the yellow of the yolks is fully integrated and the smell is sweet and creamy.
4. Add sweetness. Stir in the 1 tbsp of granulated sugar, 0.5 tsp sea salt, and 0.25 tsp smoked paprika.
5. Fold in kernels. Stir in the 15 oz of drained whole kernel corn and the 14.75 oz of undrained cream style corn. The mixture will look chunky and wet at this stage.
6. Incorporate the mix. Using a spatula, gently fold in the 8.5 oz of corn muffin mix. Stop as soon as you see no more dry flour streaks to keep it light.
7. Transfer to dish. Pour the batter into your lightly greased 9x13 inch baking dish and smooth the top with your spatula.
8. Bake to golden. Bake for 45 to 50 minutes. Check at 40 minutes; the top should be golden and the aroma should fill the kitchen with a toasty corn scent.
9. The jiggle test. The center should have a very slight jiggle but not look liquid. It should feel set to a light touch.
10. Cool and set. Remove from the oven and let it sit on a wire rack for at least 10 minutes. The dish will continue to firm up as it cools slightly.