This 5 ingredient corn casserole is a staple on nearly every Thanksgiving table. And with good reason – it is easy and delicious. It’s the time of the year for Thanksgiving recipes, and this one is always at the top of the list.
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.
5 ingredient corn casserole
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.
Easy corn casserole
Generally speaking, most of my cooking is from scratch, especially on holidays. I’m old-school and that’s just how I do things. That being said, this is the one recipe when I throw all of that out of the window.
This corn casserole is such a big hit that I usually have to make two. Everyone loves it, including me and I like to have leftovers for at least a day or two after Thanksgiving.
After days of cooking and preparing everything, dinner is over in 30 minutes. So, if I have a couple of days of leftovers, at least I get to enjoy all of my hard work for a few more meals.
How do I make 5 ingredient corn casserole?
It couldn’t be easier to make. It is simply a matter of opening a box, and mixing things together before pouring into a baking dish and sliding it into the oven.
MORE FALL SIDES:
- Stuffed Acorn Squash (one of my all-time favorites)
- Butternut Squash Arugula Salad
- Butternut Squash Risotto
- Beet, Carrot & Apple Spinach Salad
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- 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 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.
Amount Per Serving: Calories: 389Total Fat: 19gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 92mgSodium: 531mgCarbohydrates: 53gFiber: 5gSugar: 13gProtein: 9g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.