Corn Casserole: 12 Spoonable Thanksgiving Sides, Led by Grandma’s 5-Ingredient Classic Everyone Asks For

Corn casserole is the dish that never comes home from Thanksgiving. At my grandmother’s table it sat right between the turkey and the rolls in a dented glass baking dish, golden on top and soft as pudding underneath, and by the end of the meal somebody was always scraping the corners. It is the side people text you about in October, the one cousins quietly ask you to bring again. The best part is that most versions take five minutes to stir together and bake while the turkey rests. Here you will find the classic 5-ingredient corn casserole, old Southern corn pudding and spoonbread, cheesy and honey butter twists, a make-ahead muffin cup trick, and a few delicious cousins from Paraguay, Chile, and Mexico. Grab a big spoon and a baking dish, because this is going to be a cozy one..

Classic 5-Ingredient Corn Casserole

This is the famous one, the corn casserole that shows up at every church supper and family reunion across the country. A box of corn muffin mix, a can of creamed corn, a can of corn kernels, sour cream, and melted butter get stirred in one bowl and baked until golden. It is sweet, buttery, and spoonable, somewhere between cornbread and pudding. Let it rest 10 minutes so it sets up before serving. Pair it with our forgotten Thanksgiving side dishes for a table that feels like Grandma’s..

You will need: 1 box (8.5 oz) corn muffin mix, 1 can (15 oz) creamed corn, 1 can (15 oz) corn kernels drained, 1 cup sour cream, 1/2 cup butter melted

How to make it: 1. Heat oven to 350 F and butter an 8×8 or 9×9 inch baking dish. 2. Stir all ingredients together in a large bowl. 3. Pour into the dish and smooth the top. 4. Bake 45 to 55 minutes until golden and set in the center. 5. Rest 10 minutes before serving.

Cheesy Baked Corn Casserole

This is the version for cheese lovers, with a browned, blistered top that everyone fights over. Sweet corn gets folded into a creamy base with sharp cheddar and Monterey Jack, then more cheese goes on top so it bakes into a lacy golden crust. Add a diced jalapeno if your family likes a little heat, and scrape out the seeds to keep it mild. Shred the cheese from a block for the smoothest melt. Love sweet and spicy? Try our pepper jelly party bites too.

You will need: 5 cups corn kernels, 4 oz cream cheese softened, 1/2 cup sour cream, 1 1/2 cups shredded sharp cheddar divided, 1 cup shredded Monterey Jack divided, 1 jalapeno seeded and diced (optional), 1/2 tsp salt

How to make it: 1. Heat oven to 375 F and butter a 2 quart dish. 2. Mix cream cheese and sour cream until smooth. 3. Stir in corn, jalapeno, salt, and half of each cheese. 4. Spread in the dish and top with the remaining cheese. 5. Bake 25 to 30 minutes until bubbly and deeply golden.

Honey Butter Corn Casserole

This corn casserole tastes like a warm cornbread muffin slathered in honey butter. A swirl of honey goes into the batter, and a glossy honey butter glaze melts over the top as soon as it comes out of the oven. Baking it in a cast iron skillet gives you crisp, caramelized edges. The kids call it the dessert side dish, and they are not wrong. Warm the honey and butter together so the glaze spreads smoothly. Want more ideas like this? See our easy flavored butters.

You will need: 1 box (8.5 oz) corn muffin mix, 1 can (15 oz) creamed corn, 1 can (15 oz) corn drained, 1 cup sour cream, 1/2 cup butter melted, 3 tbsp honey, plus 2 tbsp butter and 2 tbsp honey for glaze

How to make it: 1. Heat oven to 350 F and butter a 10 inch cast iron skillet. 2. Stir muffin mix, both corns, sour cream, melted butter, and 3 tbsp honey. 3. Pour into the skillet and bake 40 to 45 minutes until golden. 4. Warm the glaze butter and honey together. 5. Spoon over the hot casserole and rest 10 minutes.

Cream Cheese Corn Bake

If you love creamed corn, this one will make you weak in the knees. Corn kernels simmer in a silky sauce of cream cheese, butter, and a little milk, then bake until bubbly with golden spots on top. My mom always had to make a second pan. Soften the cream cheese first so it melts without lumps, and finish with fresh chives for color. A pinch of sugar brings out the natural sweetness. It sits beautifully next to a sweet potato casserole on the holiday table.

You will need: 6 cups frozen corn thawed, 8 oz cream cheese softened, 1/4 cup butter, 1/2 cup milk, 1 tbsp sugar, 1/2 tsp salt, 1/4 tsp black pepper, 2 tbsp chopped chives

How to make it: 1. Heat oven to 350 F. 2. Melt butter and cream cheese with milk in a saucepan over low heat, stirring until smooth. 3. Stir in corn, sugar, salt, and pepper. 4. Pour into a buttered 2 quart dish. 5. Bake 30 minutes until bubbly, then sprinkle with chives.

Southern Corn Pudding

Before the boxed mix days, Southern cooks made corn pudding with just corn, eggs, milk, and a little flour and sugar. It is the elegant grandmother of every one of these bakes, baking into a tender custard that wobbles a bit in the middle and tastes like late summer. My great-aunt baked it in a little crock with a pat of butter melting on top. Bake it in a water bath if you like it extra creamy. It is a perfect partner for these easy turkey breast dinners.

You will need: 4 cups corn kernels, 3 large eggs, 1 1/2 cups milk, 1/2 cup heavy cream, 3 tbsp flour, 2 tbsp sugar, 1 tsp salt, 2 tbsp butter melted

How to make it: 1. Heat oven to 350 F and butter a 2 quart dish. 2. Whisk eggs, milk, cream, flour, sugar, salt, and butter. 3. Stir in the corn and pour into the dish. 4. Bake 45 to 50 minutes until the edges are set and the center barely jiggles. 5. Rest 10 minutes before serving.

Old-Fashioned Spoonbread

Spoonbread is the soft, puffy cousin of cornbread, so tender you scoop it with a spoon. Spoonbread has deep roots in Virginia and the Carolinas, where it was served hot at Sunday dinner. Cornmeal is cooked into a thick mush, then beaten egg whites are folded in for a souffle-like rise. Serve it straight from the oven, because it settles as it cools. Fold gently so the whites stay airy. You will find another version in our Texas Thanksgiving spread.

You will need: 2 cups milk, 3/4 cup yellow cornmeal, 3 tbsp butter, 1 tsp salt, 1 tsp sugar, 1 cup corn kernels, 3 large eggs separated

How to make it: 1. Heat oven to 375 F and butter a 2 quart souffle dish. 2. Bring milk to a simmer, whisk in cornmeal, and stir 3 to 4 minutes until thick. 3. Stir in butter, salt, sugar, corn, and egg yolks. 4. Beat egg whites to soft peaks and fold in gently. 5. Bake 35 to 40 minutes until puffed and golden.

Broccoli Corn Casserole

This corn casserole is a sneaky way to get a green vegetable onto the holiday plate. Tender broccoli florets and creamed corn bake together under a buttery cracker topping, and even picky kids go back for more. It was a staple at my grandma’s Sunday dinners all winter long. Chop the broccoli small so every spoonful has a little of both. Broccoli also adds fiber, which is a nice bonus. Grandma would file it right next to her old-fashioned noodle bakes.

You will need: 4 cups chopped broccoli florets steamed, 1 can (15 oz) creamed corn, 1 large egg beaten, 1 cup shredded cheddar, 1 cup crushed butter crackers, 3 tbsp butter melted

How to make it: 1. Heat oven to 350 F and butter a 2 quart glass dish. 2. Mix broccoli, creamed corn, egg, and cheese. 3. Spread in the dish. 4. Toss cracker crumbs with melted butter and sprinkle on top. 5. Bake 35 minutes until bubbly and golden.

Make-Ahead Corn Casserole Muffin Cups

These little cups are a potluck lifesaver because everyone grabs one and there is no scooping mess. The classic batter gets baked in a muffin tin, so each person gets crispy golden edges. Bake them the day before, cool, cover, and refrigerate, then warm at 350 F for 10 minutes. Grease the cups well or use paper liners. Planning a busy holiday week? Our make-ahead holiday quiche ideas save time too.

You will need: 1 box (8.5 oz) corn muffin mix, 1 can (15 oz) creamed corn, 1 can (15 oz) corn drained, 1 cup sour cream, 1/2 cup butter melted, 1/2 cup shredded cheddar

How to make it: 1. Heat oven to 375 F and grease a 12 cup muffin tin. 2. Stir all ingredients together. 3. Fill cups almost to the top. 4. Bake 25 to 30 minutes until golden and set. 5. Cool 5 minutes before removing, or chill and reheat later.

Sizzling Skillet Corn Cheese

Corn cheese is a Korean bar snack that tastes a lot like a cheesy corn bake, served bubbling on a hot iron plate. Sweet corn is tossed with a little mayonnaise, butter, and sugar, then buried under mozzarella and broiled until it stretches. It makes a fun, fast side for Friendsgiving or game night, and it disappears in minutes. Use a small cast iron pan so it stays hot at the table. It would be right at home with these game day buffalo chicken dishes.

You will need: 3 cups corn kernels drained well, 2 tbsp butter, 3 tbsp mayonnaise, 1 tbsp sugar, 1/4 tsp salt, 1 1/2 cups shredded mozzarella, 1 green onion sliced

How to make it: 1. Heat the broiler. 2. Melt butter in a small cast iron skillet and cook the corn 3 minutes. 3. Stir in mayonnaise, sugar, and salt. 4. Cover with mozzarella and broil 3 to 5 minutes until bubbly and spotted brown. 5. Top with green onion and serve hot.

Chipa Guazu, Paraguay’s Corn Casserole

In Paraguay, families bake chipa guazu for holidays and Sunday lunch, and it is a true cousin of the American classic. Fresh corn is blended with milk, eggs, onion, and plenty of salty white cheese, then baked until the top turns deep golden in spots. It has no flour at all, so the texture is rich and custardy. Queso fresco or farmer cheese works well here. If you love Latin American comfort food, try our savory party empanadas next.

You will need: 4 cups corn kernels, 1 cup milk, 3 large eggs, 1 onion finely chopped and sauteed in 2 tbsp butter, 2 cups crumbled queso fresco, 1/2 cup shredded mozzarella, 1 tsp salt

How to make it: 1. Heat oven to 375 F and butter a 9×13 inch dish. 2. Blend half the corn with the milk and eggs until creamy. 3. Stir in remaining corn, onion, both cheeses, and salt. 4. Pour into the dish. 5. Bake 40 to 45 minutes until set and golden brown.

Chilean Pastel de Choclo

Pastel de choclo is Chile’s beloved summer casserole, served in heavy clay dishes. A savory filling of seasoned beef, onions, olives, and chopped egg hides under a thick layer of sweet blended corn with fresh basil. A light sprinkle of sugar on top caramelizes in the oven into a crackly golden crust. It is hearty enough to be the full dinner. Use frozen sweet corn when fresh is out of season. For more holiday dishes from Latin kitchens, see our Puerto Rican Christmas favorites.

You will need: 1 lb ground beef, 1 onion chopped, 1 tsp cumin, 1/2 cup black olives, 2 hard-boiled eggs sliced, 5 cups corn kernels, 1/2 cup milk, 2 tbsp butter, 6 fresh basil leaves, 1 tsp salt, 1 tbsp sugar

How to make it: 1. Brown the beef with onion, cumin, and salt, then spread in a buttered baking dish with olives and egg slices. 2. Blend corn, milk, and basil until thick. 3. Cook the corn mixture with butter, stirring, 8 to 10 minutes until it thickens. 4. Spread over the filling and sprinkle with sugar. 5. Bake at 400 F for 30 minutes until golden.

Mexican Sweet Corn Cake

Pan de elote is a moist, sweet corn cake from Mexico that sits halfway between a corn casserole and a dessert. Fresh corn is blended with sweetened condensed milk, eggs, and butter, then baked until golden with a tender, almost pudding-like center. Families serve it with coffee or as a sweet side at holiday meals. Let it cool 20 minutes so the slices hold their shape. Curious how it compares to the classics? Read our great cornbread sugar debate.

You will need: 4 cups corn kernels, 1 can (14 oz) sweetened condensed milk, 4 large eggs, 1/2 cup butter melted, 1 cup flour, 2 tsp baking powder, pinch of salt

How to make it: 1. Heat oven to 350 F and butter a 9 inch round pan. 2. Blend corn, condensed milk, eggs, and butter until mostly smooth. 3. Stir in flour, baking powder, and salt. 4. Pour into the pan. 5. Bake 45 to 50 minutes until golden and a pick comes out clean. Cool 20 minutes.