Thanksgiving Creamy Corn Casserole Recipe
Warm, creamy, and full of flavor — this Thanksgiving Creamy Corn Casserole Recipe is a true holiday favorite. It’s rich, smooth, and comforting with the perfect mix of sweet corn and creamy texture.
Ingredients
- 1 can whole kernel corn 15 oz, drained
- 1 can creamed corn 15 oz
- 1 cup sour cream
- 1/2 cup melted butter
- 1 box corn muffin mix about 8 oz
- 1/2 cup shredded cheddar cheese optional
- Pinch of salt and pepper
Instructions
Preheat the Oven
- Set your oven to 350°F (175°C). Grease your baking dish with butter or spray to prevent sticking.
Mix the Ingredients
- In a large bowl, combine whole corn, creamed corn, sour cream, melted butter, and muffin mix. Stir everything until smooth. Add cheese if you like it extra rich.
Pour into Baking Dish
- Pour the mixture evenly into the greased baking dish. Use a spoon to smooth the top.
Bake Until Golden
- Bake for 40–45 minutes or until the top turns golden brown. The edges should be slightly crispy, and the center soft and creamy.
Serve Warm
- Let it rest for a few minutes before serving. It tastes best warm and fresh out of the oven.
Notes
- Use both whole corn and creamed corn for the best texture.
- Add shredded cheese for extra flavor.
- Don’t overbake — it should stay creamy inside.
- You can make it a day ahead and reheat before serving.
- Try topping with crushed crackers for a little crunch.