Creamy Corn Casserole

I first made this when living in San Diego, and wanted to make a Thanksgiving side that had a bit of a traditional feel. I had a lot of friends who were orphaned in town during the holidays and so we had an impromptu potluck celebration instead. Many of our friends were international students, and so the spread covered everything from traditional American fare to sushi — all of it delicious!

Here’s a quick shot of that Thanksgiving’s bounty, with the corn casserole recipe (doubled) shown on the left hand side:

I decided to make this again for my family this Thanksgiving. My mom got a bit upset when she saw it used Jiffy mix — I promise, had I had more time, I would’ve tried to figure out an unprocessed substitution. See where I get it from, folks? 😉 But time was a-tickin’ and food had to get on the table (although I forgot the parsley)!

And what a glorious table it was… I think this was the best Thanksgiving I’ve ever tasted. Starting at the top left corner: creamy corn casserole, “macaroni” and cheese (penne!), roasted acorn squash, mashed potatoes and gravy, sugar peas, bacon-roasted turkey breast, more gravy, and cranberry sauce.

Creamy Corn Casserole
Makes one 9×9″ pan


  • 1/2 cup butter, melted
  • 2 eggs, beaten
  • 1 (8.5 ounce) package Jiffy cornbread mix
  • 1 (15 ounce) can whole kernel corn, partly drained
  • 1 (14.75 ounce) can creamed corn
  • 1 cup sour cream (I used low-fat)
  • 1/4 cup of cheddar cheese, shredded
  • 3 tablespoons of dried parsley
  • 4 tablespoons diced onion (I used fried shallots I had on hand)


  • Preheat oven to 350 degrees F
  • Grease a 9×9 inch baking dish (I used the butter wrapper)
  • Combine all ingredients in a large bowl, then scrape into the prepared dish.
  • Bake 45 min or until the top is nicely browned — remember that the casserole doesn’t fully set, so don’t test for done-ness with a toothpick!

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