Creamy Corn Casserole for Thanksgiving is that one dish that quietly steals the show at the holiday table. It’s rich, buttery, and impossibly comforting—like a warm hug in casserole form. You know how some recipes just feel like family traditions the moment you try them? That’s this one.
With a simple mix of pantry staples—corn, sour cream, butter, and Jiffy mix—it comes together faster than you can say “pass the stuffing.” Whether you’re cooking for a crowd or just want a cozy side for a smaller gathering, this creamy corn casserole fits perfectly in the Thanksgiving lineup. It’s that sweet-and-savory bite everyone goes back for “just one more spoonful.” And the best part? You can prep it ahead of time and still pull off a side dish that tastes like it took all day.
Table of Contents
What is Creamy Corn Casserole for Thanksgiving?
At its heart, Creamy Corn Casserole for Thanksgiving is comfort food done right. Think of it as a marriage between cornbread and creamed corn—soft, buttery, and slightly sweet. It’s the kind of side that balances out all those savory stars like turkey and gravy. The texture is moist and creamy inside, with a golden, slightly crisp top that’s irresistibly scoopable.
This dish has roots in Southern cooking, where corn pudding and spoon bread reign supreme. But thanks to its simple ingredients and forgiving recipe, it’s become a Thanksgiving staple across the country. Whether you serve it plain or jazz it up with cheese and breadcrumbs, it’s always crowd-pleasing. And if you’ve never made it before, don’t worry—it’s nearly foolproof and impossible to mess up.
Reasons to Try Creamy Corn Casserole for Thanksgiving
Why make Creamy Corn Casserole for Thanksgiving? Because it’s the definition of easy comfort food. You don’t need fancy ingredients or culinary school training to pull this off—just a bowl, a spoon, and an appetite. It’s perfect for busy cooks who want maximum flavor with minimal effort. Plus, it plays well with just about everything on the Thanksgiving table—from cranberry-glazed turkey to green bean casseroles.
The mild sweetness of corn pairs beautifully with savory sides, adding a creamy contrast to all those rich flavors. And honestly, if you’re tired of the same old mashed potatoes, this is the refreshing (and delicious) change your menu needs. One bite, and you’ll understand why it’s become a family favorite across generations.
Ingredients Needed to Make Creamy Corn Casserole for Thanksgiving
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 1 cup sour cream
- ½ cup (1 stick) unsalted butter, melted
- 1 package (8.5 oz) Jiffy corn muffin mix
- 1 cup shredded sharp cheddar cheese (optional)
- 2 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional topping: ¼ cup breadcrumbs or crushed cornflakes
Instructions to Make Creamy Corn Casserole for Thanksgiving
Step 1: Preheat and Prepare Your Baking Dish
Let’s kick things off right! Start this Creamy Corn Casserole for Thanksgiving step by step by preheating your oven to 350°F (175°C). While it warms up, grab a 2-quart casserole dish and grease it generously with butter or a light mist of cooking spray. This simple move keeps your casserole from sticking—and trust me, nothing’s sadder than leaving half that creamy goodness stuck to the pan. If you love a little extra crisp around the edges, you can even dust the dish lightly with cornmeal before pouring in the batter. For more make-ahead and prep tips, check out my Homemade Southern Green Bean Casserole guide—it has a few great tricks for prepping casseroles the night before.
Step 2: Mix the Creamy Corn Base
Now for the fun part! In a large mixing bowl, combine your whole kernel corn (drained), creamed corn, sour cream, and melted butter. Stir it all together until the mixture looks silky and smooth. This is the “creamy” in Creamy Corn Casserole, so take your time here. You’ll notice the mix start to thicken slightly as the sour cream blends with the butter—it’s perfectly normal. The goal is to get everything evenly coated and rich. If you want a bit of extra tang, you can swap sour cream with Greek yogurt (a trick I also use in my Creamy Broccoli Pasta recipe for lighter texture).
Step 3: Add the Jiffy Mix and Eggs
Time to bring it all together! Pour in the Jiffy corn muffin mix and stir it gently into your creamy base. The mix will thicken things up—don’t panic, that’s exactly what you want. In a separate small bowl, beat the two eggs lightly until combined, then pour them into the bowl along with your salt and pepper. Continue stirring until you’ve got a smooth, cohesive batter. This step by step process helps the casserole bake evenly without those dreaded dry patches. If you prefer a touch more sweetness, you can add a teaspoon of sugar here—completely optional, but it complements the buttery flavor beautifully.
Step 4: Fold in the Cheese and Assemble
Here’s where you take your casserole from good to oh wow. Fold in one cup of shredded sharp cheddar cheese—it melts beautifully and gives the dish that irresistible pull-apart texture. Want to change things up? Pepper Jack adds a mild kick, while mozzarella gives a gooier bite. Once the cheese is folded in, pour the batter into your prepared dish, spreading it evenly from edge to edge. For a little crunch, sprinkle breadcrumbs or crushed cornflakes on top before baking. This is a small touch that adds a bakery-style golden crust your guests will rave about. You can see a similar finishing trick in my Campbell’s Green Bean Casserole—it’s a total game-changer for texture.
Step 5: Bake the Casserole
Now your kitchen’s about to smell amazing. Slide the casserole into your preheated oven and bake for 45 to 55 minutes. The goal is a golden top and slightly firm center. You’ll know it’s ready when a toothpick or butter knife inserted in the middle comes out mostly clean (a few crumbs are fine—it means it’s moist inside). The edges should be lightly browned and pulling away from the dish. Don’t rush this step by step stage—those extra few minutes in the oven let the flavors meld beautifully. If your oven tends to bake unevenly, rotate the dish halfway through for an even golden crust.
Step 6: Cool and Serve
Patience, my friend! Once your Creamy Corn Casserole for Thanksgiving is done baking, remove it from the oven and let it cool for about 5 to 10 minutes. This short resting period allows the casserole to set, making it easier to serve neat, perfect slices. The aroma will make it tough to wait, but it’s worth it. Garnish with a sprinkle of parsley or a dash of smoked paprika for color if you’re feeling fancy. Serve it warm beside your turkey, mashed potatoes, or even my Cranberry Orange Glazed Turkey Breast for the ultimate flavor combo.
Bonus Tip (Because Every Step by Step Needs a Pro Move)
If you’re hosting a big Thanksgiving crowd, you can double this recipe and bake it in a 9×13-inch dish. The baking time will increase slightly—plan on about 60 minutes—but you’ll get that same soft, buttery, creamy consistency. For leftovers, try pairing a slice of this casserole with my Thanksgiving Leftover Turkey Stew for an easy next-day comfort meal.
What to Serve with Creamy Corn Casserole for Thanksgiving
This casserole pairs beautifully with just about every Thanksgiving classic. Try it with Cranberry Orange Glazed Turkey Breast for a sweet-savory balance, or alongside Homemade Southern Green Bean Casserole for that true comfort food vibe. It also complements roasted vegetables, glazed ham, or even a hearty beef roast. If you’re planning leftovers, this casserole tastes fantastic the next day with Thanksgiving Leftover Turkey Stew. Basically, if it’s on your Thanksgiving menu, this casserole will fit right in.
Key Tips for Making Creamy Corn Casserole for Thanksgiving
- Don’t overmix: Stir just enough to combine—overmixing can make it dense.
- Use real butter: It adds richness and flavor that margarine can’t touch.
- Cheese lovers: Fold in extra cheddar or pepper jack for a little kick.
- For a crispier top: Add breadcrumbs or crushed cornflakes before baking.
- Prep ahead: You can mix everything the day before and bake it fresh on Thanksgiving morning.
Storage and Reheating Tips for Creamy Corn Casserole for Thanksgiving
If you have leftovers (lucky you), store them in an airtight container in the fridge for up to 4 days. To reheat, cover the casserole with foil and warm it in a 350°F oven for about 15–20 minutes. For smaller portions, the microwave works fine—just add a splash of milk to keep it moist. You can also freeze it for up to a month; just thaw overnight in the fridge and reheat before serving.
FAQs
Q: Can I make this casserole ahead of time?
A: Absolutely! Mix everything together, cover, and refrigerate overnight. Bake it fresh before serving.
Q: Can I use fresh corn instead of canned?
A: Yep, just cook it first. You’ll need about 2 cups of kernels total.
Q: Can I make it gluten-free?
A: Try using a gluten-free corn muffin mix—the texture and flavor stay pretty close to the original.
Final Thoughts
Creamy Corn Casserole for Thanksgiving is one of those recipes that earns a permanent spot on the family table. It’s easy, budget-friendly, and downright comforting. Whether you’re cooking for two or twenty, this dish adds that touch of homemade warmth every Thanksgiving feast deserves. It’s proof that sometimes the simplest recipes are the ones people remember most.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Creamy Corn Casserole for Thanksgiving
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish / Holiday
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Creamy Corn Casserole is a rich, comforting side dish perfect for Thanksgiving, combining corn, sour cream, and buttery cornbread into one irresistible bake.
Ingredients
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 1 cup sour cream
- ½ cup (1 stick) unsalted butter, melted
- 1 package (8.5 oz) Jiffy corn muffin mix
- 1 cup shredded sharp cheddar cheese (optional)
- 2 large eggs
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional: ¼ cup breadcrumbs or crushed cornflakes for topping
Instructions
1. Set your oven to 350°F (175°C). Grease a 2-quart casserole dish with butter or cooking spray so your corn casserole doesn’t stick.
2. In a large bowl, stir together the drained whole kernel corn, creamed corn, sour cream, and melted butter until smooth and combined.
3. Pour in the Jiffy corn muffin mix and stir it in well. Beat the eggs separately, then mix them into the batter along with salt and pepper until everything is evenly blended.
4. If you’re using shredded cheddar cheese, gently fold it into the mixture now. Pour the batter into your prepared casserole dish, spreading it out evenly. If you like a crunchy top, sprinkle breadcrumbs or crushed cornflakes over the surface.
5. Bake for 45 to 55 minutes. Your casserole is done when the edges turn golden brown and a toothpick or knife inserted in the center comes out mostly clean.
6. Let the casserole cool for about 5 to 10 minutes. This helps it to set a bit so it holds together nicely on the plate. Serve warm and enjoy this creamy, comforting dish alongside your Thanksgiving feast!
Notes
This casserole can be made a day ahead—just refrigerate before baking and add a few extra minutes to the cook time.
For extra flavor, add chopped jalapeños or green onions to the mix.
To make it extra cheesy, top with additional shredded cheese during the last 10 minutes of baking.
