Thanksgiving is fast approaching and this means it is time to start planning the yearly Thanksgiving dinner menu.

You may be lucky and have the meal conjured up in front of your eyes by an aunt, uncle, parent or friend. Or you may have to go through the tedious process of putting together the feast  — for the greater good. Anyone who is part of the latter category can turn to the trusted corn casserole for an incredibly simple and delicious side dish, replacing plain old corn on the Thanksgiving menu. 

With its golden, crusty outside, the casserole boasts of an irresistibly creamy and gooey inside, making this take on corn a must-have at the Thanksgiving table. Crumbly, dense and delicious, this recipe from Allrecipes will be the answer to all your side dish woes this holiday season.


½ cup butter (melted)

2 eggs (3 egg whites for the healthier option)

1 8.5 oz. package dry corn bread mix

1 15 oz. can whole kernel corn (drained)

1 14.75 oz. can creamed corn

1 cup sour cream (or 1 cup non-fat Greek yogurt for the healthy version.)


Preheat the oven to 350 degrees. Lightly grease a baking dish. While a 9X9 inch baking dish is recommended, other dimensions will also work.

Mix eggs and butter

Crack two eggs (or the three egg whites) into a bowl and beat them. To the eggs, add the ½ cup of melted butter.

Mix all ingredients

Put the cornbread mix in a separate large bowl and add the egg and butter mixture. To this, add the can of whole kernel corn, can of creamed corn, and sour cream (or the Greek yogurt). Mix well until it's blended together to give a creamy consistency.

Bake for a delicious, creamy corn casserole

Pour the mixture into the prepared baking dish and put in the oven for 45 minutes at 350 degrees. Check to see if the corn casserole has formed a golden crust on the outside before removing it from the oven. If not, let it bake for a while longer.

A video for the Allrecipes take on the corn casserole can be seen below: