Creamy Corn Casserole

Look down from the mountains of County Clare, Ireland and you’ll see a checker board of corn fields spread throughout the luscious green land. Those corn fields provide a dietary staple to many people and Savory Spice Shop in Franklin has a blend of spices that can turn an average corn cob into something special. Savory Spice handcrafts their County Clare blend from granulated white onion, black pepper, lemon peel, salt, French thyme and roasted garlic.

Be sure to visit Savory Spice Shop in Franklin located on Main Street for all of the spices listed in this recipe. Follow them on Facebook for the latest offerings and updates.


  • 8 oz. cream cheese, softened
  • 3 eggs
  • 1/4 cup sugar
  • 1 Tbsp. County Clare Seasoning Salt
  • 1 tsp. Salt & Pepper Tableside Seasoning
  • 1/2 cup shredded cheddar cheese
  • 1 small package corn muffin/corn bread mix (8.5 oz. box)
  • 1 cup buttermilk
  • 3 Tbsp. unsalted butter, melted
  • 1 (16 oz.) bag frozen sweet corn
  • 1 (14.75 oz.) can cream style corn


Preheat oven to 350 degrees. Beat cream cheese with an electric mixer on medium-high speed for about 2 min. until soft and fluffy. Add eggs, sugar, County Clare, salt, and pepper and beat on medium speed until combined. Add cheese, cornbread mix, buttermilk, and butter and mix on medium-low speed until combined. Add frozen corn and cream style corn and mix on low speed until combined. Spray a casserole dish with cooking spray. Pour mixture into dish and bake, uncovered, for 45 to 55 min. or until casserole is lightly browned around the edges and just set in the middle. Let sit for 5 to 10 min. before serving.

Serving Suggestions

Makes a great side for a barbecue feast or holiday meal. Add a little kick with a dash of your favorite hot sauce.


6 to 8 servings


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