{Scroll down for full recipe!}
Well Thanksgiving is next week. eeek!!!
So…are you ready to stuff your faces? I.can’t.even.wait.
Corn casserole is a staple for my family on Thanksgiving. It is made every year and every year it is AWESOME. It’s incredibly simple and you can adapt it to make it healthier…if you would like. I would suggest not adapting it for Thanksgiving because lets be honest, are we really trying to save calories on Thanksgiving? I think not. It’s a time to be thankful and indulge!
It can be made ahead of time. I repeat, it can be made AHEAD of time and then warmed up in the oven before serving. Winning! (I think we can still say that?)
It’s crumbly, dense, delicious and full of corn flavor. There are never leftovers of this stuff after Thanksgiving, it’s really a shame because it’s so good the next day too. Even if we made two batches, I still don’t think their would be leftovers. It’s that good people.
Even the kiddos like it – my niece and nephew go crazy for it and always say “more coooown please.” It’s seriously the cutest thing ever.
What are your favorite side dishes for Thanksgiving?
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 1 8.5 ounce package cornbread mix (I used Jiffy)
- 1 cup sour cream (or 1 cup non-fat Greek yogurt for the healthy version)
- 1 stick (1/2 cup) unsalted butter, melted (or less for the healthier version)
- 1 15 ounce can creamed style corn (do not drain)
- 1 15 ounce can corn (drained)
- 2 eggs, beaten (or 3 egg whites for the healthier version)
- ⅛ teaspoon pepper
- ¼ teaspoon salt
- chopped jalapeño
- cheddar cheese
- green pepper and onion
- Pre-heat oven to 350 degrees and grease a 2½ quart baking dish or an 8x8 or 9x9 baking pan.
- In a bowl mix together sour cream, corn, creamed corn, melted butter and eggs. Add cornbread mix, salt and pepper and stir.
- Pour into greased baking dish and bake for 45-60 minutes until sides are golden and the middle doesn't jiggle when you shake it. It may take an additional 15 minutes if you double the recipe - it all depends on your oven.
Source: Slightly adapted from All Recipes
Can you do as muffins ?
Hi Cathy – I have not tried this so I can’t speak to it. The consistency of this recipe is more of a casserole so they wouldn’t rise up like a muffin – they would be considered mini casseroles.
Hii I’m making this now, I can make it on a cast iron skillet?
Yes!
Thank so much for your quick reply I really appreciated! I made it yesterday and was sooo good no leftovers lol.
YAY! Glad you liked it!
Hello! Is the sour cream/Greek yogurt a must??? We have picky eaters here. But we love corn and cornbread!!!!
Hello! Yes it is! You don’t taste it though – it’s more to keep the casserole moist!
If made the day before can I warm it in the Microwave instead of the oven? I’m making this tomorrow for Thanksgiving and the oven will be in use.
Thank you,
Keri
yes!
Hi! Thanks for the recipe! I’m making this now and it is cooling. Do you recommend complete cool and refrigerate if I want to eat it the next day? Or is it ok to leave overnight at room temp the next eat?
completely cool, cover then put in your refrigerator! Reheat in the oven before dinner. Enjoy!
Hi, do you think it would still be good if I put it together now & then kept it in the fridge till I want to bake it later?
HI Clarissa – I have not tried that but I don’t see how it wouldn’t work? I have made it ahead of time..meaning I have baked it, brought it to room temperature, put in refrigerator then reheated before dinner.
Is this more savory or sweet? I am making this for the first time for Thanksgiving and my husband is concerned that there isn’t sugar added because he likes it sweet.
Hi Haley – I consider this a savory side dish. With that said, cornbread and corn have a sweet undertone to them giving the corn casserole a natural sweetness already. I would not add sugar to it – perhaps a tablespoon or two of honey or molasses if he wants to sweeten it up a bit but I wouldn’t go over board.
I know it’s last minute, bit wanna try and spice it up. Can I just add some chopped fresh jalapeno or should I maybe jyst use the canned pickled jalapeno w carrots. Thanks and happy Thanksgiving
Yes you can! That would be delicious!
Can you cook this in the crockpot? Office party and not enough ovens for everyone. But we love this dish!
Hi Katy – I have not tired it in the crock pot, but you could make it ahead and dish it into a crock pot to keep it warm? I would suggest trying it before your party if you have time. I would guess high for 2 hours or low for 4 hours may do it.
Looking forward to trying this. Since I am having a lot of guests, I am trying to do as much as possible in advance. Can I make this recipe, then freeze it, take it out to defrost and then reheat it before dinner? Thank you for your help.
Hi Kim! I have not tried this but I am safely assuming that you can. I would bake it, let it cool completely then tightly seal it and freeze. Let it thaw in refrigerator (I would say 24 hours to be safe) then reheat it. If you reheat it straight from the refrigerator, it may take a little more time. To save a little more on reheating time, you could also bring it to room temperature on the counter before reheating it.
Does it freeze well? Or can you prepare it ahead of time and freeze it without baking?
Hi Heather – I have not tried freezing it, but I am safely assuming that you can. I bake it, let it cool completely then tightly seal it and freeze. Let it thaw in refrigerator (I would say 24 hours to be safe) then reheat it. If you reheat it straight from the refrigerator, it may take a little more time to heat up. To save a little more on heating time, you could also bring it to room temperature on the counter before heating it up.
Hello! If I double the recipe and bake it in a 9×13 pan, would I need to increase the baking time at all?
Hi Connie! Bake for as long as the recipe calls for then check it. Since the pan is bigger,the thickness of it really doesn’t change. I find it all depends on your oven. You just want it to slightly crack in the center and turn a little golden on the edges. Enjoy!
Just discovered this recipe. If you reduce the amount of butter to make it healthier, do you have to add anything in its place? Thanks!
Hello! Nope! Just reduce the amount – I would suggest a few tablespoons at most because you still want some butter flavor, but it won’t effect the texture. Enjoy!
Do you have to serve it hot or is it also good at room temperature?
I like to serve it hot!
Hi Jessica! LOVE this recipe, been making it for years but recently lost the use of my 9×13 baking dish. Do you think this recipe is too heavy for a disposable aluminum dish? I’m a little worried, but don’t know if I’ll have time to get a “real” one!
Thank you! So glad you like it! I think it would be fine, just be careful when you carry it!
IS corn muffin mix the same? It’s the jiffy brand
Yes!
Does the butter have to Unsalted???
No it doesn’t. Just omit adding additional salt if you use salted butter. Enjoy!
Thank you!!!
I add Shredded Cheddar Cheese in with mine. Delicious.
Can the uneaten portion be frozen?
Hi Judy – I have not froze it before, but I think it would work.
I will let you know how it works.
I just made your corn casserole, I added a can of chopped green chilies and a cup of gridded jack cheese. It was yummy.
Yum! Love the additions you made!
Do you drain the corn?
Yes, drain the can of regular corn. enjoy!
What can you do if you didn’t drain the corn? I’m worried it’ll come out somewhat gooey. Could I add another box of the corn muffin mix to even if out?
Hello! I would assume add more muffin mix, but not the entire box, maybe half of it. I haven’t made that mistake before so I am not 100% sure it will work. Good luck! It will still taste great, the texture just might be off a little.
I am super excited to make this for Thanksgiving! I know the kids especially will like it.
Instead of using the 8.5 oz of Jiffy Cornbread Mix, I am going to use the Trader Joe’s GF Cornbread Mix. Have you had any of your followers try using a GF mix before? Just curious.
Also, I think you already answered this, but can you make this two days in advance? I know one day is ok, but wondering about two.
Thank you!!!
Hello! I’ve never tried GF mix but I do think it would be just fine. Yes, you can make it two days in advance, let cool completely then cover and put in fridge then reheat in oven at 300 degrees until same, about 20-30 minutes. However, if you have leftovers, I think one more day would be fine but it might be pushing it…whatever you’re comfortable with. I usually don’t eat anything after 3 days. However, we never have leftovers in our house though because it’s so good!
GF mix is the best cornbread mix I’ve ever tried — really excellent!!!
How long do you think it would take to bake in a 9 x13 pan with recipe doubled?
About the same amount of time! The edges will pull away a little and the center will slightly crack!
Thanks very helpful
You’re welcome!
It says you can make ahead. What tempature and how long would you use to reheat it?
Hi Amanda! 300 degrees for 30-40 min covered. Enjoy!
I am going to make this for my family’s thanksgiving this year. I am young but I love to bring things to thanksgiving that I have made! We never have this at thanksgiving so I am excited to make it for this year! Thank you for sharing this recipe I hope it is delicious!
You’re welcome! They will love it, I promise!
Can I use two cans of corn instead of a can of cream of corn? Trying to alter to make it dairy free for my daughter . All other ingredients I can sub
Hi Hayley – I have not tried that but I do think it could work – I would suggest pureeing one can of corn with the liquid but draining the other so that it’s not so chunky. Let me know how it turns out!
Creamed corn doesn’t have dairy in it! I just checked a can in my pantry – it’s basically semi-pureed corn with corn starch to make it “creamy.”
Hi Jessica! I’m going to try your corn casserole recipe for Thanksgiving. 🙂 I have a couple of questions: 1) Have you ever doubled the recipe and made it in a 9X13? 2) When you make/bake the day before and then re-heat in the oven the next day, what temp and how long do you re-heat it in the oven for? Thanks so much! ~Lauren
Hi Lauren – wonderful! You will love it. I have not made it in a 9×13 pan but I don’t see any reason why you can’t double it and put it in a larger pan. As far as reheating, I would put it in the oven at a low-heat, around 300 degrees for 20 minutes. One way to ensure it heats thoroughly and quickly is to take it out of the refrigerator 30 minutes before so it’s not so cold going into the oven. Happy Thanksgiving and enjoy!
Great! Thanks so much for the reply! Have a great Thanksgiving!
You’re welcome! Have a wonderful Thanksgiving!
Can youake this ahead of time (a day before & put it in the refrigerator and bake it the next day
Hi Kim, I have never done this before so I am not sure. However, you can make it completely the day before, meaning bake it and everything then re-heat the next day and it’s delicious.
Nice easy recipe. Thank you. I think I already have this one.
You’re welcome! It’s an oldie but a goodie!
my brother is a beekeeper, and they put together a cookbook as a fundraiser. They had this classic recipe tweeked by adding 1/2 honey. took it over the top! Try it and see what you think!
I love that idea! Thanks for sharing!
1/2 cup? with the butter i can imagine that this would be a delicous addition
Yes, it is very good Judi!