Cream Cheese Corn Pie

I always loved corn pie except for the fact that most of them contained eggs. I was looking for a recipe for the eggless version for a long time. Then, at a potluck at work, my boss brought this as his side dish. Below is the recipe as he gave it to me. I add a little this and that to mine and omit the sugar, as the corn is already sweet.



1 pkg. (16oz) frozen yellow corn kernels

1 pkg. (16oz) frozen white corn kernels

1 pkg. (8oz) cream cheese – softened

½ cup butter – melted

1 clove garlic – pressed

1 tsp. of white sugar

½ tsp. of dried parsley

Salt to taste

Corn Pie ingredients


  1. Cut up the cream cheese and allow to soften in a large mixing bowl
  2. Preheat oven to 350 F
  3. Cook corn to package instructions, drain fully
  4. Add corn to the mixing bowl while still warm
  5. Add remaining ingredients and mix mix mix
  6. Transfer mixture to a casserole dish and bake in the oven for 30 minutes until browned on top – finish under the broiler for darker color if you want.


You can top the pie with parmesan cheese and/or breadcrumbs or simply sprinkle some chopped parsley or cilantro, or you can use flavored cream cheese instead of the plain one – like onions chives or garden vegetables.

Below is a picture that looks a lot like the corn pie I make. For this version of the recipe, by Lil’ Luna, click here.

Photo by Lil’ Luna – link above


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