This creamy corn casserole is a perfect side dish for Thanksgiving! With sweet corn, a rich creamy base, and a hint of cheese, it’s a crowd-pleaser that everyone will love.
Honestly, this dish is so simple to make. Just mix everything in one bowl, pour it into a dish, and bake! I always make sure to save some for leftovers—it’s that good! 😋
Key Ingredients & Substitutions
Cornmeal: This is essential for the texture. I prefer yellow cornmeal for its mild sweetness. If you need a gluten-free version, look for cornmeal that’s labeled as gluten-free.
Flour: All-purpose flour helps bind everything together. If you’re gluten-free, you can substitute with a gluten-free all-purpose mix.
Sugar: The granulated sugar adds a touch of sweetness. For a healthier option, you could try using honey or maple syrup, but adjust the liquid in the recipe accordingly.
Sour Cream: This gives the casserole its creamy texture. Plain yogurt works as a great substitute if you need something lighter.
Cheddar Cheese: Shredded sharp cheddar adds richness. If you don’t like sharp cheese, try using mild cheddar or a dairy-free cheese for a vegan version.
How Do I Get the Perfect Texture for Corn Casserole?
The key to a fluffy, creamy corn casserole lies in mixing the wet and dry ingredients just enough. Here’s how to nail it:
- Combine dry ingredients first, ensuring no lumps.
- For the wet ingredients, mix everything in one bowl to create a smooth mixture.
- When combining, gently stir until just mixed. Overmixing can make it dense!
This simple approach will help achieve that delightful moist texture, while still keeping it light! Bake until golden, and wait a few minutes to cool before serving. This allows the casserole to set perfectly!
Easy Creamy Corn Casserole
Ingredients You’ll Need:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup sour cream
- 1 cup cream-style corn (8 oz), canned or fresh
- 1 cup whole kernel corn (8 oz), canned or frozen, drained
- 1/2 cup unsalted butter, melted (1 stick)
- 2 large eggs
- 1 cup shredded sharp cheddar cheese (optional)
- Fresh thyme or parsley for garnish (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes to prepare and then 45-55 minutes to bake. After baking, let it cool for a few minutes before serving. In total, you’re looking at about 1 hour to 1 hour 15 minutes from start to finish. Perfect for fitting into your holiday cooking schedule!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures that your casserole begins cooking right away for the best texture. Grease a 9×9 inch baking dish or any similar casserole dish so that your casserole won’t stick.
2. Mix Dry Ingredients:
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Use a whisk to mix them together well. This helps evenly distribute the baking powder, so your casserole rises nicely.
3. Combine Wet Ingredients:
In another bowl, mix together the sour cream, cream-style corn, whole kernel corn, melted butter, and eggs. Stir gently until everything is well blended. This creamy mixture is going to make your casserole rich and delicious.
4. Combine Wet and Dry Ingredients:
Now, pour the wet ingredients into the bowl with the dry ingredients. Gently mix them together until just combined; it’s okay if there are still a few lumps—avoid overmixing to keep the texture fluffy.
5. Add Cheese (Optional):
If you’re going for that extra creaminess, fold in the shredded cheddar cheese at this point. It adds a lovely cheesy flavor that pairs perfectly with the corn.
6. Pour into Baking Dish:
Pour the batter into the prepared baking dish, spreading it out evenly. This will help it cook uniformly.
7. Bake:
Place the dish in the oven and bake for 45-55 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean.
8. Let it Cool:
Once baked, remove the casserole from the oven and let it cool slightly for about 10 minutes before serving. This helps it set perfectly.
9. Garnish and Serve:
If you like, you can garnish with fresh thyme or parsley for a touch of color and flavor. Enjoy it warm as a delightful side dish for your Thanksgiving dinner or any cozy meal!
This creamy corn casserole is delightfully moist and packed full of sweet corn flavor with a crispy golden crust. It’s easy to prepare and certain to be a holiday favorite!
Can I Use Frozen Corn Instead of Canned?
Absolutely! Frozen corn works great in this recipe. Just make sure to thaw and drain it before adding it to the mixture to avoid excess moisture.
Can I Prepare This Casserole Ahead of Time?
Yes, you can! Prepare the casserole mix the night before and store it in the refrigerator. Just plan to let it sit at room temperature for about 20 minutes before baking to ensure even cooking.
How Do I Store Leftover Casserole?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze it for up to 2 months. To reheat, simply thaw it in the fridge overnight, then warm it in the oven or microwave until heated through.
What Can I Substitute for Sour Cream?
If you don’t have sour cream on hand, plain Greek yogurt is a fantastic substitute. It provides a similar creaminess and tang, making it perfect for this casserole!