This creamy corn casserole is a perfect side dish for Thanksgiving! Packed with sweet corn and a cheesy goodness, it’s sure to be a crowd-pleaser at the table.
It’s so easy to make, just mix everything and pop it in the oven. I love that it pairs well with turkey and is a hit with kids too. Who doesn’t love extra cheese? 😄
Key Ingredients & Substitutions
Whole Kernel Corn: Canned corn is convenient, but you can use frozen or fresh corn as well. Just make sure to cook it slightly before adding to the mix. It will add great texture and freshness!
Cream-Style Corn: This gives the casserole its creamy consistency. If you prefer a healthier option, you can blend cooked corn with a bit of milk to create a similar texture.
Sour Cream: It adds creaminess and tanginess. For a lighter version, plain Greek yogurt is a great substitute. It tastes just as good!
Butter: Unsalted butter is best, but you could use olive oil or margarine if you’re looking for a dairy-free option. The flavor might slightly differ but will still work well.
Jiffy Corn Muffin Mix: This mix is key for texture. If you’re unable to find it, you can use a regular cornmeal mix, but adjust the liquid in your recipe accordingly.
How Do You Ensure a Perfect Bake?
The baking process is crucial for your casserole to be delicious. Here are some tips to achieve the perfect texture:
- Preheat your oven properly to ensure even cooking. 350°F (175°C) is ideal.
- Grease your baking dish well so the casserole doesn’t stick.
- Mix gently. Overmixing can make it chewy instead of light and fluffy.
- Watch the baking time. It’ll take about 45-55 minutes; check for a golden top and set middle.
- Let it cool for a few minutes after baking. This helps the casserole to firm up and makes serving easier.
With these tips, your casserole will come out perfectly creamy and flavorful every time!
Easy Creamy Corn Casserole
Ingredients You’ll Need:
- 1 can (15.25 oz) whole kernel corn, drained
- 1 can (14.75 oz) cream-style corn
- 1 cup sour cream
- 1/2 cup (1 stick) unsalted butter, melted
- 1 package (8.5 oz) Jiffy corn muffin mix
- 1 to 1 1/2 cups shredded cheddar cheese (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese (for topping)
- Chopped fresh parsley or chives for garnish (optional)
How Much Time Will You Need?
This creamy corn casserole will take about 15 minutes of prep time and around 45-55 minutes to bake, making the total time around 1 hour to 1 hour and 10 minutes. Perfect for getting that deliciousness on the table for Thanksgiving dinner!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your casserole bakes evenly. Grease a 9×9-inch baking dish or a similar-sized casserole dish with butter or cooking spray to prevent sticking.
2. Mix the Main Ingredients:
In a large mixing bowl, combine the drained whole kernel corn, cream-style corn, sour cream, and melted butter. Stir these together gently until mixed well. This will create a creamy base for your casserole.
3. Add the Dry Ingredients:
Next, add the Jiffy corn muffin mix, salt, and black pepper to the bowl. Stir until just combined—be careful not to overmix, as we want to keep the casserole fluffy and light!
4. Incorporate the Cheese:
If you’re using cheddar cheese, fold it into the mixture now, but save a small portion to sprinkle on top later. This adds extra cheesiness in every bite!
5. Pour and Spread:
Pour the mixture into your previously greased baking dish and spread it evenly across the bottom. You want it to cook uniformly, so make sure it’s nice and level.
6. Top and Bake:
Sprinkle the reserved cheddar cheese and the grated Parmesan cheese evenly over the top of the casserole for a delicious crispy finish. Bake in the preheated oven for about 45-55 minutes, or until the center is set and the top is golden brown.
7. Cool and Serve:
Once done, remove the casserole from the oven and let it cool for a few minutes. This helps it to set and makes it easier to serve. Just before serving, garnish with chopped fresh parsley or chives if desired.
8. Enjoy Your Casserole:
Serve warm and enjoy this creamy, cheesy side dish that’s bound to delight everyone at your Thanksgiving table!
This casserole is rich and satisfying, with a perfect blend of sweet corn and cheesy goodness, making it a classic favorite during the holidays!
Can I Use Frozen Corn Instead of Canned?
Absolutely! You can substitute frozen corn for the canned corn. Just make sure to thaw and drain it before using to avoid excess moisture in the casserole.
What If I Don’t Have Jiffy Corn Muffin Mix?
If you can’t find Jiffy mix, you can use a regular cornmeal mix. Just adjust the liquid in the recipe accordingly, as different mixes might require different amounts.
How Do I Store Leftovers?
Leftover corn casserole can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the oven at 350°F until heated through or use the microwave.
Can I Make This Ahead of Time?
Yes! You can prepare the casserole mixture a day in advance and keep it covered in the fridge. Just bake it right before serving for a fresh, delicious dish!
