What are your favorite holiday recipes? Here is an easy side dish recipe for Creamy Corn Casserole to make this Thanksgiving.
Before I started going with Brian to Thanksgiving at my in-laws, I have never really thought about how different families have special dishes that they always serve at their Thanksgiving dinner. Growing up, my family had its own traditions and my mom made the dishes we loved including some of the ones that she grew up having. One of the things that my mother-in-law always makes is corn casserole or corn pudding. I had never even heard of a corn casserole before that first Thanksgiving with my in-laws and am so happy that they introduced me to this delicious Thanksgiving side dish.
This is week 4 of the Holiday Progressive Dinner and this week’s wonderful sponsor is Rachael Ray Oven-to-Table Stoneware from PotsandPans.com. My contribution to the menu is Creamy Corn Casserole inspired by Thanksgiving with my in-laws but before I get to the recipe, I want to tell you about this week’s giveaway!
One person will win a set of Rachael Ray Oven-to-Table Stoneware that includes 2 oval bakers and a 3.5 quart covered casserole! I got to try out the 3.5 quart covered casserole and I love everything about it! I like the bright cheerful color, the large size, the comfortable handles, the cover and the fact that I can bake in and serve from the same dish. It feels heavy duty and durable.
The recipe I made doesn’t need to be covered while cooking but having the lid available is a bonus when cooking things like turkey or pot roast. The cover is also helpful for those times when you want to bring a dish to a party. You can prepare it at home, put the lid on to transport it and serve it right out of the same pan. It is safe to use in the microwave, dishwasher and freezer. It can be used in the oven up to 500 degrees! The dish is glazed and non-porous. Stoneware helps to cook food evenly. Want to try out some of the Rachael Ray Stoneware for yourself? Enter the giveaway below!
To make the creamy corn casserole, beat softened cream cheese in a large mixing bowl. Beat in eggs, onion powder, black pepper, salt and sugar. Blend in cornbread mix, cheddar cheese, butter and milk. Stir in cream-style corn and sweet corn.
Pour into the greased casserole dish. Bake, uncovered, at 350 degrees for 50-55 minutes or until set.
Move the Rachael Ray Stoneware dish from the oven to the table and enjoy the Creamy Corn Casserole! It might even become one of your favorite holiday recipes.
- 8 oz cream cheese, softened
- 3 eggs
- ¼ cup sugar
- ¼ teaspoon onion powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
- 1 small package corn muffin mix (Jiffy 8.5 oz box)
- 1 cup milk
- 3 tablespoons butter, melted
- 2 cans sweet corn, drained (15.25 oz)
- 1 can cream-style corn (14.75 oz)
- In a large mixing bowl, beat cream cheese.
- Beat in eggs, onion powder, black pepper, salt and sugar.
- Blend in cornbread mix, cheddar cheese, butter and milk.
- Stir in cream-style corn and sweet corn.
- Pour into a greased casserole dish.
- Bake, uncovered, at 350 degrees for 50-55 minutes or until set.
Holiday Progressive Dinner Week 4 Recipe Links
Antipasto Kebabs at Daily Dish Recipes
Garlic and Rosemary Roasted Chicken for Two at Adventures in All Things Food
Creamy Corn Casserole at The Gunny Sack
Vegetable Medley with Cream Sauce at Flour on My Face
Butter Toffee Pound Cake with Vanilla Brandy Caramel Sauce at Busy-at-Home
Here are my holiday progressive dinner recipes from weeks 1, 2 and 3: