Creamy Corn Casserole for Thanksgiving
Creamy Corn Casserole for Thanksgiving is a cozy, comforting side dish that’s all about the sweet and tender flavors of corn wrapped up in a smooth, creamy base. It’s like…
Tip: save now, cook later.
Creamy Corn Casserole for Thanksgiving is a cozy, comforting side dish that’s all about the sweet and tender flavors of corn wrapped up in a smooth, creamy base. It’s like a warm hug on your plate, with a velvety texture that feels just right alongside turkey and all those classic holiday dishes.
I love making this casserole because it’s so simple to put together, yet it always feels special. The mix of cream, butter, and a touch of cheese makes the corn extra rich, and the top gets just a little golden and bubbly when baked. I find it’s one of those dishes that both kids and adults reach for again and again, and I always try to prepare a little extra because it disappears fast!
My favorite way to serve it is right out of the casserole dish, piping hot and straight to the table. It pairs beautifully with cranberry sauce and mashed potatoes, making the whole Thanksgiving spread feel even more homey. Plus, it’s a perfect dish to bring if you’re headed to a holiday potluck—you really can’t go wrong with creamy corn casserole anywhere!
Key Ingredients & Substitutions
- Corn
- Fresh corn offers the best flavor and texture, but frozen or canned corn work well too. Just be sure to drain canned corn well to avoid a watery casserole.
- Cream Cheese & Sour Cream
- These give the casserole its rich creaminess. For a lighter version, try using reduced-fat cream cheese and Greek yogurt instead of sour cream.
- Cornmeal
- Adds a subtle corn flavor and gives the casserole a nice structure. If you don’t have cornmeal, fine polenta is an okay substitute, but avoid coarse textures.
- Butter
- Unsalted butter is best for controlling salt levels. You can swap it for olive oil or a dairy-free butter for a vegan-friendly dish.
How Do I Get the Perfect Creamy but Set Texture?
The key is balancing wet and dry ingredients, then baking long enough for the casserole to firm up but stay creamy inside. Here’s what helps:
- Beat cream cheese until super smooth to avoid lumps.
- Mix ingredients thoroughly but fold corn in gently to keep kernels whole.
- Bake uncovered at 350°F so the edges brown nicely while the center sets.
- Use a clean knife to test doneness—when it comes out mostly clean, the casserole is ready.
- Let the casserole cool for 10 minutes; it will thicken as it rests, easing serving.
Equipment You’ll Need
- Mixing bowls – you’ll need at least one large bowl to blend all the ingredients smoothly.
- Hand mixer or whisk – helps beat the cream cheese until it’s creamy and lump-free.
- Measuring cups and spoons – to get the right balance of cornmeal, sugar, and spices.
- 1.5 to 2-quart casserole dish – perfect size for even baking and serving right from the oven.
- Spatula or wooden spoon – to gently fold in the corn without breaking it up too much.
Flavor Variations & Add-Ins
- Add chopped jalapeños or a pinch of cayenne for a mild spicy kick that pairs well with the creamy sweetness.
- Mix in shredded cheddar or Monterey Jack cheese for extra cheesy richness and gooey texture.
- Stir in crumbled cooked bacon or diced ham to add a smoky, meaty layer that complements the corn.
- Try adding chopped fresh herbs like chives or parsley for a fresh, bright flavor contrast.
Creamy Corn Casserole for Thanksgiving
Ingredients You’ll Need:
Main Ingredients:
- 2 cups whole kernel corn, drained (fresh, frozen, or canned)
- 1 (8 oz) package cream cheese, softened
- 1 cup sour cream
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Garnish:
- Fresh thyme or parsley sprigs
How Much Time Will You Need?
You’ll spend about 10 to 15 minutes preparing the casserole and then around 45 to 50 minutes baking it in the oven. After baking, let it cool for 10 minutes before serving. Overall, the dish takes roughly 1 hour from start to table.
Step-by-Step Instructions:
1. Prepping and Setting the Oven:
First, preheat your oven to 350°F (175°C). Grease a casserole dish about 1.5 to 2 quarts in size with butter or a non-stick spray. This will help prevent sticking and make cleanup easier.
2. Mixing the Creamy Base:
In a large bowl, beat the softened cream cheese until it’s completely smooth and creamy. Then add sour cream and melted butter, mixing everything together until well combined and silky.
3. Adding Dry Ingredients and Flavor:
Next, stir in the sugar, eggs, yellow cornmeal, baking powder, salt, and pepper. Mix everything well so all ingredients blend smoothly.
4. Folding in the Corn:
Gently fold in the drained corn kernels so they evenly mix into the batter without smashing. Save a small handful of corn aside if you’d like to sprinkle some on top before baking for a bit of texture.
5. Baking the Casserole:
Pour the corn mixture into your prepared casserole dish and smooth the surface. If you saved corn for topping, sprinkle it evenly across the top. Bake at 350°F for 45 to 50 minutes until the edges turn golden, and a knife inserted in the center comes out clean.
6. Cooling and Serving:
Remove the casserole from the oven and let it cool for about 10 minutes before serving. This resting time helps the casserole set a bit, making it easier to dish out. Garnish with fresh thyme or parsley if you like, then serve warm alongside your Thanksgiving favorites.
Can I Use Frozen or Canned Corn Instead of Fresh?
Yes! Frozen or canned corn works perfectly—just be sure to drain canned corn well and thaw frozen corn before using to avoid extra moisture in your casserole.
Can I Make This Casserole Ahead of Time?
Definitely! Prepare the casserole up to step 6, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it straight from the fridge, adding a few extra minutes to the baking time.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Can I Add Other Ingredients to Change the Flavor?
Absolutely! Mix in shredded cheese, chopped jalapeños, or cooked bacon for extra flavor and texture. Just fold them in with the corn before baking.