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
- 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.
Source: Slightly adapted from All Recipes
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!
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!