This Creamy Corn Casserole is a cozy, buttery side dish that belongs on any Thanksgiving table. Sweet corn is combined with a creamy, rich mixture and baked until hot, tender, and lightly golden around the edges.
It is easy to prepare, uses simple ingredients, and pairs beautifully with roast turkey, mashed potatoes, gravy, stuffing, and other holiday favorites.
Why You’ll Love This Recipe
- Easy Thanksgiving side dish
- Creamy, buttery, and naturally sweet
- Uses simple pantry-friendly ingredients
- Great for family gatherings and potlucks
- Can be prepared ahead of time
- Pairs beautifully with turkey and holiday sides
- Comforting enough for both holidays and weeknight dinners
Ingredients
- 4 cups corn kernels, fresh or frozen and thawed
- 1 can (15 ounces) creamed corn
- 4 ounces cream cheese, softened
- ½ cup sour cream
- ¼ cup unsalted butter, melted
- 2 large eggs
- 2 tablespoons granulated sugar
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup shredded Parmesan cheese, divided
- 2 tablespoons chopped fresh parsley, optional
Ingredient Notes
Corn: Fresh, frozen, or canned corn can be used. If using canned corn, drain it very well.
Creamed corn: It gives the casserole extra moisture and a naturally creamy texture.
Cream cheese: Let the cream cheese soften before mixing so it blends smoothly.
Sour cream: Adds creaminess with a slight tang that balances the sweetness of the corn.
Butter: Melted butter gives the casserole a rich flavor and helps create golden edges.
Parmesan: Parmesan adds savory flavor and a lightly browned topping.
How to Make Creamy Corn Casserole
Step 1: Preheat the Oven
Preheat your oven to 350°F.
Lightly grease a 9×13-inch baking dish with butter or nonstick cooking spray.
Step 2: Prepare the Creamy Mixture
Add the softened cream cheese and sour cream to a large mixing bowl.
Whisk until mostly smooth.
Add the melted butter and eggs and mix until well combined.
Step 3: Add the Corn
Stir in the corn kernels and creamed corn.
Mix gently until the corn is evenly distributed.
Step 4: Add the Dry Ingredients
Add the flour, sugar, salt, black pepper, garlic powder, and onion powder.
Stir until everything is evenly combined.
Add ¼ cup of the Parmesan and mix gently.
Step 5: Transfer to the Baking Dish
Pour the corn mixture into the prepared baking dish.
Spread it into an even layer.
Sprinkle the remaining Parmesan over the top.
Step 6: Bake
Bake uncovered for approximately 40–50 minutes, or until the center is set and the edges are lightly golden.
The casserole should still have a creamy, tender texture in the center.
Step 7: Rest and Garnish
Remove the casserole from the oven and let it rest for about 5–10 minutes.
Sprinkle with fresh parsley if desired.
Serve warm.
Helpful Tips
- Soften the cream cheese before mixing.
- Drain canned corn thoroughly if using it.
- Thaw frozen corn and drain excess moisture.
- Avoid overbaking, which can make the casserole dry.
- Let the casserole rest before serving so it can set slightly.
- Freshly grated Parmesan gives the best flavor.
- For holiday meals, prepare the ingredients ahead to make Thanksgiving cooking easier.
Recipe Variations
Cheesy Corn Casserole
Add 1 cup of shredded sharp cheddar cheese to the corn mixture for a richer, cheesier version.
Bacon Corn Casserole
Add ½ cup cooked and crumbled bacon before baking.
Jalapeño Corn Casserole
Add one finely diced jalapeño for a mild kick.
Herb Corn Casserole
Add fresh thyme, parsley, or chives for extra savory flavor.
Honey Corn Casserole
Replace the granulated sugar with 2 tablespoons of honey for a slightly different sweetness.
Make-Ahead Instructions
Prepare the casserole according to the recipe but do not bake it.
Cover the baking dish tightly and refrigerate for up to 24 hours.
Before baking, allow the casserole to sit at room temperature for about 20–30 minutes.
Bake as directed, adding a few extra minutes if necessary because the casserole will be chilled.
Storage Instructions
Store leftover corn casserole in an airtight container in the refrigerator for up to 4 days.
Reheat individual portions in the microwave or reheat the entire casserole in a 350°F oven until hot.
For best texture, cover the casserole with foil while reheating.
Can You Freeze Corn Casserole?
Yes. Allow the baked casserole to cool completely, then wrap it tightly and freeze for up to 2 months for best quality.
Thaw overnight in the refrigerator before reheating.
The texture may be slightly softer after freezing and thawing.
What to Serve with Creamy Corn Casserole
This casserole goes especially well with:
- Herb butter roast turkey
- Turkey gravy
- Homemade cranberry orange sauce
- Garlic Parmesan roasted carrots
- Mashed potatoes
- Thanksgiving stuffing
- Green bean casserole
- Roast chicken
- Baked ham
- Dinner rolls
Frequently Asked Questions
Can I use frozen corn?
Yes. Thaw the corn completely and drain any excess moisture before adding it to the casserole.
Can I use canned corn?
Yes. Drain the corn thoroughly before using it.
Can I make this casserole without cream cheese?
Yes. You can replace the cream cheese with additional sour cream, although the final casserole will have a slightly different texture.
Why is my corn casserole watery?
Excess moisture from frozen or canned corn can cause this. Make sure the corn is thoroughly drained and avoid underbaking the casserole.
Can I make creamy corn casserole ahead of time?
Yes. Assemble it up to 24 hours ahead and refrigerate it until ready to bake.
Can I add cheese?
Absolutely. Cheddar, Monterey Jack, or additional Parmesan can be added for a cheesier casserole.
Recipe Card
Recipe Name: Creamy Corn Casserole
Prep Time: 15 minutes
Cook Time: 40–50 minutes
Total Time: About 1 hour
Servings: 10–12
Course: Side Dish
Cuisine: American
Ingredients
- 4 cups corn kernels
- 1 can (15 ounces) creamed corn
- 4 ounces cream cheese, softened
- ½ cup sour cream
- ¼ cup melted unsalted butter
- 2 large eggs
- 2 tablespoons granulated sugar
- ½ cup all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ cup shredded Parmesan, divided
- 2 tablespoons fresh parsley, optional
Instructions
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Whisk softened cream cheese and sour cream until mostly smooth.
- Add melted butter and eggs and mix well.
- Stir in corn and creamed corn.
- Add flour, sugar, salt, pepper, garlic powder, onion powder, and ¼ cup Parmesan.
- Pour the mixture into the prepared baking dish.
- Sprinkle the remaining Parmesan over the top.
- Bake for 40–50 minutes until the center is set and the edges are golden.
- Rest for 5–10 minutes.
- Garnish with parsley and serve warm.
Note: Drain frozen or canned corn thoroughly to prevent excess moisture.