Creamy, sweet corn casserole is one of the things I wait all year to eat. I have been making this for over two decades, which is why I highly recommend it. It is one of the easiest recipes you’ll ever make and it is so unbelievably good. The browned, crisp top gives way to a creamy corn pudding inside, making this a staple on the holiday table.
I call it “Corn Thing”, it doesn’t even get a proper name. Should I be slightly embarrassed about putting this recipe here? Maybe. Am I? Not even a little bit. Here’s how I justify this: First of all, it is so damn good. Unless you’ve made this yourself, you can’t understand how delicious it is. It is creamy, buttery and slightly sweet. Just describing it is making my mouth water. Secondly, Thanksgiving is a marathon of cooking. If I make one easy side dish, good for me! Everything is made from scratch and it’s DAYS of cooking, so why not throw in something that requires little effort? Lastly, this is always, and I do mean always one of the sides that disappears quickly. It is requested year after year and if you wait too long to get a helping, odds are you’ll be out of luck until Christmas when it makes another appearance.
MORE FALL SIDES:
- Stuffed Acorn Squash (one of my all-time favorites)
- Butternut Squash Risotto
- Beet, Carrot & Apple Spinach Salad
- 16 ounces frozen corn (or 1 - 15 oz can of corn)
- 1 15 oz can cream-style corn
- 1 8.5 oz box corn muffin mix
- 1 cup (8 oz) sour cream
- 2 eggs
- 1/3 cup butter, softened
- 1/2 tsp kosher salt
- 1/4 tsp fresh black pepper
- Beat butter and eggs together.
- Add sour cream and corn. Stir to thoroughly combine.
- Add muffin mix and stir to combine again.
- Pour into a 8x8 glass baking dish or 2.5 liter baking dish and bake at 350 for 45 - 60 minutes.
- When a knife inserted in the center comes out clean - it's done!
- If you use a deep casserole dish, you will have to increase baking time.