I love corn and baked corn recipes for Thanksgiving are some of the tastiest and easiest side dishes to prepare. And they are almost always the first to disappear from your holiday table!
When it comes to side dishes, baked corn recipes for Thanksgiving dinner rule.
I know there are those green bean casserole lovers out there, but in our house I would definitely say that corn rules.
This family favorite, with its golden brown crunchy topping, is always the first thing everyone reaches for on the holiday table.
Creamy on the inside and crunchy on the outside, this cheesy corn casserole makes every holiday meal special.
For that matter, this classic side dish is great at any family dinner and is also a great side dish that can be adapted many ways.
Tips for Baked Corn Recipes for Thanksgiving:
This recipe calls for a jalapeno pepper, but feel free to stir in some drained pimentos or substitute some diced red bell peppers or even green chiles if you’d like.
Don’t have cheddar cheese on hand? Use Monterey Jack or even some black pepper gouda.
When it comes to fresh herbs, the choice is up to you.
If you want this perfect side dish more traditional, thyme or sage tastes great.
If you’d like a more South of the Border flavor, cilantro is good.
Add in a pinch of cumin, too!
Baked Corn Recipes for Thanksgiving:
Both of my favorite Thanksgiving corn recipes use whole kernel corn.
Not fresh corn. Or frozen corn. Canned corn.
I use canned corn often in several other recipes, that way I have more space in my freezer for things like….ice cream!
To make this comforting side dish begin by preheating the oven to 375 and buttering a 13 x 9 casserole dish.
Melt butter in a saucepan and saute two garlic cloves and the jalapeno pepper.
Cook until fragrant and then stir in two cans of corn (drained), cream cheese, cheddar cheese and half of the the Parmesan.
Stir until the cheese melts and is coated with the cheese mixture.
Season well with salt and fresh pepper and other seasonings of your choice.
Spoon the corn mixture into the buttered baking dish and top with the bread crumb mixture.
Using either fresh or dried crumbs, combine crumbs with herbs of your choice and Parmesan cheese.
Sprinkle over the corn mixture and place in oven for 10-15 minutes or until the cheese is bubbling and the topping is golden.
However, if you are making this ahead of time for your holiday dinner, cover the corn casserole with plastic wrap and keep in the refrigerator for up to three days.
Before baking bring to room temperature, sprinkle with the crunchy topping and bake as per instructions.
Looking for the Jiffy corn casserole made with Jiffy corn muffin mix?
That is a favorite of mine also.
This 6 ingredient corn casserole is more of a spoon bread and it is also a delicious recipe with lots of sweet corn flavor.
Sour cream, cream-style corn, whole kernel corn, cheddar cheese, muffin mix and butter are the only ingredients in this delicious side dish.
Both are great on your Thanksgiving table and are two of the best Thanksgiving corn recipes I know of.
If you love corn as much as I do, both of these baked corn recipes for Thanksgiving are sure to please the entire family.
Leftovers can be stored in an airtight container, but honestly, corn is always the first to disappear.
I guess that’s what happens when you grow up in the Midwest!
Whether you prefer the corn pudding casserole I made last year using a box of Jiffy cornbread mix, or this one with cream cheese, is up to you.
Frankly I love both, but this easy corn casserole recipe (heck, they are both easy) is cheesy and delish.
I would probably choose this for my Thanksgiving feast, but honestly my dream holiday spread would probably contain both!
Need Some More?
Looking For Some Baking Dishes?
This set of 4 white oval baking dishes comes in handy if you are cooking for a few and can also be used for dips.
I also like these farmhouse styled rectangular dishes in three different sizes.
Want individual ramekins? I just found these and they are SO CUTE!
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This casserole style baked corn recipe for Thanksgiving is cheesy, flavorful and delicious. Always a hit on any table, this tasty corn casserole with its creamy and full of corn flavor makes a very easy make ahead side dish.
2 T unsalted butter, plus more for greasing the baking dish
2 jalapenos (seeded if you don’t like heat) or 1/2 c chopped and diced red pepper
2 garlic cloves, finely chopped
2 15 oz cans whole kernel corn, drained
8 oz cream cheese
3/4 c shredded Cheddar cheese
3/4 cup finely shredded Parmesan cheese, divided
Salt and Pepper
1/2 c breadcrumbs (fresh or dried)
1/2 c chopped fresh herbs such as parsley, cilantro, thyme or sage
Place rack in middle of oven and preheat to 375 degrees. Butter a 13 x 9 baking dish and set aside.
Melt 2 T unsalted butter in a large saucepan over medium heat. Add the jalapeno or red peppers and 2 cloves of garlic. Cook until fragrant and starting to soften, about 5 minutes.
Add the two cans of drained corn, 8 oz cream cheese, cheddar cheese and 1/4 c of Parmesan cheese. Stir until cheese is melted and corn is well coated, 2-3 minutes, then season well with kosher salt and pepper.
Pour the corn mixture into prepared baking dish. Mix together the breadcrumbs, Parmesan cheese and herbs. Sprinkle evenly over the corn and bake until the casserole is melted and bubbling and the breadcrumbs are golden brown, about 15 minutes.
Casserole can be assembled without topping up to 3 days ahead of time. Cover the dish tightly in plastic wrap and refrigerate.
Other ideas I would like to try for toppings on this casserole include crushed corn nuts, crushed Fritos and crushe Cheetos, but I haven’t had a chance!
This recipe can easily be halved.
Keywords: corn casserole, baked corn recipes Thanksgiving, baked corn casserole, corn casserole without Jiffy, best corn casserole, easy corn casserole