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Creamy Corn Casserole for Thanksgiving

Creamy Corn Casserole for Thanksgiving in baking dish
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Creamy Corn Casserole for Thanksgiving is a classic, comforting side dish that’s smooth, slightly sweet, and packed with tender corn in a creamy, soft-baked base.

Ingredients

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  • 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. Preheat your oven to 350°F (175°C). Grease a 2-quart casserole dish with butter or non-stick spray.

2. In a large bowl, stir together the drained whole kernel corn, creamed corn, sour cream, and melted butter until combined.

3. Add the Jiffy corn muffin mix and stir to incorporate. In a separate bowl, lightly beat the eggs, then mix them into the batter along with salt and pepper.

4. Fold in the shredded cheddar cheese if using. Pour the mixture into the prepared casserole dish, spreading it evenly. Sprinkle breadcrumbs or crushed cornflakes on top if desired.

5. Bake for 45 to 55 minutes, until the edges are golden and the center is mostly set. A toothpick inserted should come out with just a few moist crumbs.

6. Remove from the oven and let it cool for 5 to 10 minutes to firm up slightly before serving. Serve warm as part of your Thanksgiving spread.

Notes

You can substitute frozen corn for canned—just thaw and drain well. For a lighter version, use Greek yogurt instead of sour cream. Make-ahead friendly: assemble and refrigerate up to 24 hours before baking. Reheat leftovers in the oven or microwave. Want extra flavor? Add cooked bacon, diced jalapeños, or pepper jack cheese to the mix.

Nutrition

Find it online: https://paulakitchen.com/creamy-corn-casserole-for-thanksgiving/