Creamed corn casserole is one of those underrated Thanksgiving side dishes that deserves a place next to the turkey, mashed potatoes and stuffing. With its sweet and creamy custard-like texture topped with a delicious golden brown crust, this baked corn casserole recipe checks all the boxes. I’ve been making my grandma’s version of creamed corn casserole for holidays and family gatherings for years, and it never fails to disappear quickly. The combination of flavors and textures makes it simply irresistible. Keep reading for why creamed corn casserole needs to be your new Thanksgiving staple.
Can I Make Creamed Corn Casserole Ahead of Time?
Making creamed corn casserole ahead is not only possible, but highly recommended! In fact, letting the casserole sit in the fridge overnight helps further develop the flavors. I like to prepare mine the day before Thanksgiving, cover it tightly and refrigerate it overnight. Then, on Turkey Day, I just need to bake it while we eat appetizers until the top gets nice and browned. Having it ready in advance is perfect for big holiday meals when oven space is prime real estate.
The great thing about creamed corn casserole is you can also bake it, let it cool completely, then freeze it. When you’re ready to serve, simply thaw it overnight in the fridge and reheat for 25-30 minutes covered with foil at 350°F until warmed through. The frozen casserole will keep for 1-2 months.
What Makes This Corn Casserole Recipe So Good?
There are a few key secrets that make creamed corn casserole irresistible. First, mixing both whole kernel corn and creamed corn provides an amazing balance of textures. The whole kernels provide pops of sweet corn flavor in every bite while the creamed corn creates a smooth, creamy base.
Second, adding a decent amount of sugar takes the casserole’s sweetness over the top, balancing beautifully with other savory Thanksgiving flavors. Finally, baking until the top gets completely caramelized gives the edge of the casserole a delicious crisp crust. Make sure to scrape up those crispy browned bits!
What Sides Go Well with Creamed Corn Casserole?
Creamed corn casserole complements all of your Thanksgiving favorites. The sweetness plays off salty ham beautifully. It also holds its own next to hearty dishes like turkey, stuffing, mashed and sweet potatoes. Tangy cranberry sauce and tart apple pie are natural dessert pairings.
For vegetarians or vegans, creamed corn casserole makes a wonderfully decadent plant-based main dish. Simply bake until the center is set and top with crispy onions, parsley or pepitas for added texture.
How Can I Switch Up This Classic Corn Casserole?
While the original creamed corn casserole remains a favorite, experimenting with mix-ins breathes new life into this classic. Try stirring in diced jalapeños, crushed bacon, grated cheddar cheese or green onions before baking.
If you want to lighten it up a bit, replace half the creamed corn with Greek yogurt or substitute almond milk for regular milk. For even more grain goodness, you can also fold in cooked quinoa when mixing the ingredients.
Get creative with different pan sizes too – small ramekins make perfect single serving corn casserole bites. Large rimmed baking sheets result in more surface area for crispy edges.
Will My Family Love Creamed Corn Casserole?
Without a doubt! The combination of sweet and savory flavors wrapped up in a comforting creamy custard is a crowd pleaser for all ages. Kids will devour this corn casserole, especially when topped with crispy fried onions or crumbled bacon. The mild flavors make it friendly for young palates.
Adults appreciate the made-from-scratch old fashioned quality. And the elderly enjoy the soft, comforting texture – no chewing required. When perfectly baked with a caramelized crisp top, the empty casserole dish speaks for itself!
Creamed Corn Casserole Recipe
Ingredients:
- Unsalted Butter: 1/2 cup
- All-Purpose Flour: 1/4 cup
- Granulated Sugar: 1/4 cup
- Eggs (well beaten): 2
- Whole Milk: 1 cup
- Whole Kernel Sweet Corn (15.25 oz can, drained): 1
- Creamed-Style Sweet Corn (14.75 oz can): 1
- Salt: 1/2 teaspoon
- Ground Black Pepper: 1/2 teaspoon
Cooking Instructions:
- Begin by preheating your oven to 350 degrees Fahrenheit.
- Melt the butter slowly in a saucepan over medium-low heat. Once melted, set it aside.
- In a separate bowl, whisk the flour into the cooled butter until it’s fully incorporated.
- Continue by whisking in the granulated sugar, eggs, and milk into the mixture.
- Add both the creamed corn and the drained whole kernel corn to this mixture. Season with salt and black pepper to taste.
- Pour the mixture into an 8×8-inch baking dish.
- Bake the casserole, uncovered, for approximately 75 minutes. The dish is ready when the center is set, and the top is brown and caramelized.
- Allow the casserole to stand for 5 minutes after baking. Serve it warm for a delightful experience.
This traditional creamed corn casserole recipe promises a flavorful journey with every bite, perfectly blending sweetness, creaminess, and a hint of savory goodness. It’s the ideal side dish for any occasion, guaranteed to be a crowd-pleaser!
