This Corn Casserole recipe, aka corn pudding, is a traditional Thanksgiving side dish. It’s a creamier, cheesier version of cornbread!
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.
How can I soften cream cheese?
Forgot to take your cream cheese out to soften it? Don’t worry, you can soften your cream cheese quickly and move on with the recipe.
Unwrap the cream cheese and place it in a microwave-safe bowl. Microwave on high for about 15 seconds, until softened.
Can I use sour cream instead of cream cheese?
Yes, many corn casserole recipes call for sour cream or even Greek yogurt so either one would work as a substitute.
Can I make my own cornbread mixture?
Yes, you certainly can use a homemade corn muffin mix. I use the box of Jiffy mix to make corn casserole for convenience.
Here is a copycat recipe for 8.5 oz Jiffy Corn Muffin Mix to use as a substitute:
In a medium bowl, mix together 2/3 cup flour, 1/2 cup yellow cornmeal, 1/4 cup granulated sugar, 1 tablespoon baking powder, 1/2 teaspoon salt and 2 tablespoons canola oil.
What is a substitute for creamed corn?
My corn casserole recipe calls for two cans of sweet corn and one can of cream-style corn. If you want to use only sweet corn, I would suggest adding about 1/4 cup of heavy cream to make up for the added liquid.
What other ingredients can I add?
To add your own flair to this corn casserole recipe, you can add additional ingredients or swap some of the ones in it for other options.
If you want a spicier version, add diced green chilies, diced jalapeños and use shredded pepper jack cheese.
For a heartier version, add cooked, crumbled bacon or diced ham.
Can you freeze corn casserole?
Yes, you can freeze corn casserole. After baking, allow it to cool completely and then wrap it with foil and then plastic wrap. When ready to prepare, thaw the corn casserole in the fridge overnight. Set the casserole on the counter for 30 minutes before baking and then bake at 300˚F for 15-20 minutes or until heated through.
What is the best way to reheat corn casserole?
The best way to reheat it is in the oven but it can also be reheated in the microwave in a pinch. Remove the casserole from the refrigerator and allow it to come to room temperature for about 30 minutes on the counter. Then, bake at 300˚F for 15-20 minutes or until heated through.
Want more Thanksgiving side dishes? Here are a few to try:
Slow Cooker Cheesy Potato Casserole is the ultimate comfort food and the best side dish for holiday parties and potlucks. Topped with French fried onions for more flavor!
This classic, easy-to-make Sweet Potato Casserole is as delicious as a dessert with a brown sugar and pecan crumb topping. A MUST MAKE for Thanksgiving!
Creamy Vegetable Casserole is a classic holiday dinner recipe! This cheesy side dish is easy to make and everyone loves it. It has mixed vegetables coated in a creamy sauce, topped with melted cheese and crunchy French fried onions!
Slow Cooker Green Bean Casserole is the EASIEST way to make this classic side dish. Plus, cooking green bean casserole in a crockpot frees up oven space!
- 8 oz cream cheese, softened
- 3 eggs
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 8.5 oz package corn muffin mix
- 1/2 cup milk
- 1/2 cup shredded cheddar cheese
- 3 tablespoons butter, melted
- (2) 15.25 oz cans sweet corn, drained
- 14.75 oz can cream-style corn
- Beat softened cream cheese until smooth and creamy.
- Beat in the eggs, sugar, salt, onion powder, and black pepper.
- Stir in the cornbread mix, milk, shredded cheddar cheese, and melted butter.
- Stir in the drained sweet corn and the cream-style corn.
- Spread in a greased 9x13" pan.
- Bake at 350˚F for 50-55 minutes or until set.
- Eat while warm!
Recipe adapted from Bounteous Blessings Cookbook
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 276 Total Fat: 15g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 85mg Sodium: 503mg Carbohydrates: 31g Net Carbohydrates: 0g Fiber: 2g Sugar: 11g Sugar Alcohols: 0g Protein: 8g