Thanksgiving Corn Casserole is a good choice when you want a traditional holiday side dish without spending much time preparing it. It’s creamy, slightly sweet, and has just enough cheddar cheese to give it a savory flavor.
Unlike many corn casserole recipes that use boxed corn muffin mix, this version is made with cornmeal and flour.
The texture falls somewhere between corn pudding and a soft cornbread casserole. It holds its shape when served, but the inside stays moist and tender.
Plain Greek yogurt replaces the sour cream commonly used in corn casseroles. There’s also a little honey for sweetness, although the corn provides plenty of its own flavor.
You’ll need a large mixing bowl and a 9×9-inch baking dish. Preparation takes about 10 minutes, which is helpful when you’re already busy with the rest of Thanksgiving dinner.
This casserole serves eight and goes well with roasted turkey, mashed potatoes, green beans, and other traditional holiday dishes.
You can also serve it for Christmas dinner or make it as a side dish for an ordinary family meal. It’s simple enough for any occasion.
Why You’ll Love This Thanksgiving Corn Casserole
Made Without Boxed Corn Muffin Mix
You don’t need a packaged mix for this recipe. Regular cornmeal, flour, and baking powder are all you need for the base. It’s a good option when you prefer making your holiday sides from scratch.
Creamy, Tender Texture
This isn’t a firm, dry cornbread. The cream-style corn and Greek yogurt give it a softer consistency, closer to traditional corn pudding. You can serve it with a spoon or cut it into portions after it rests.
Only 10 Minutes of Preparation
Most of the work involves measuring and mixing ingredients. Once the casserole goes into the oven, you have about 45 minutes to finish preparing the rest of your meal.
A Little Sweet and a Little Savory
The honey adds a mild sweetness without making this taste like dessert. Cheddar cheese gives it a savory finish, so it goes nicely with turkey, gravy, and other Thanksgiving favorites.
Enough for Eight Servings
A 9×9-inch baking dish makes eight portions. That’s a convenient amount for a smaller Thanksgiving gathering, and you can double the recipe if you’re cooking for a larger group.
Ingredient Substitutions
Plain Nonfat Greek Yogurt
Regular plain Greek yogurt or sour cream can replace the nonfat Greek yogurt. Sour cream will give the casserole a richer flavor and slightly heavier texture.
Honey
Pure maple syrup works in place of honey. Use the same amount. The flavor will be slightly different, but either option provides a little sweetness.
Yellow Cornmeal
White cornmeal is a good substitute if that’s what you have available. The casserole will have a lighter color, but the texture should be similar. Choose regular finely ground cornmeal rather than a prepared cornbread mix.
All-Purpose Flour
A 1:1 gluten-free baking flour blend can replace the all-purpose flour. Check that the blend is intended for baking and contains an appropriate binder.
Unsalted Butter
Salted butter can be used instead. Reduce the added salt slightly to account for the salt already in the butter.
Reduced-Fat Cheddar Cheese
Regular sharp cheddar or mild cheddar can be used instead of reduced-fat cheddar. Sharp cheddar has a stronger cheese flavor, so it’s a good choice if you prefer a more savory casserole.
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Thanksgiving Corn Casserole
Equipment
Ingredients
- 1 can (15 ounce) whole corn drained
- 1 can (14.5 ounce) cream style corn
- 1 cup plain nonfat greek yogurt
- 2 large eggs
- 2 tablespoon melted unsalted butter
- 1 tablespoon honey
- ½ cup yellow cornmeal
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup shredded reduced-fat cheddar cheese
Instructions
- Preheat the oven to 350°F.
- Lightly coat a 9×9-inch baking dish with nonstick cooking spray.
- Add the drained whole kernel corn, cream-style corn, Greek yogurt, eggs, melted butter, and honey to a large mixing bowl. Whisk until combined.
- Add the cornmeal, flour, baking powder, salt, and black pepper. Stir just until blended.
- Fold in the shredded cheddar cheese.
- Spread the mixture evenly in the prepared baking dish.
- Bake for 40 to 45 minutes, or until the center is set and the top is lightly golden.
- Let the casserole rest for 5 to 10 minutes before serving.
Notes
Tips and Tricks
Check the center – The edges may firm up before the middle finishes baking. Gently shake the baking dish near the end of the cooking time. The center should be set without noticeable liquid movement. Choose the right cornmeal – Finely ground cornmeal gives the casserole a more tender texture. Coarse cornmeal can make it slightly gritty. Double the recipe – For a larger Thanksgiving gathering, double the ingredients and use a 9×13-inch baking dish. The thicker casserole may need additional baking time, so check the center before removing it from the oven. Plan your oven space – This casserole bakes at 350°F, so you can prepare it alongside other Thanksgiving dishes that require the same temperature. Allow enough room around the baking dish for even heating.Storing and Reheating
Refrigerator – Allow the casserole to cool, then cover the baking dish or transfer leftovers to an airtight container. Refrigerate within 2 hours and store for up to 4 days. Oven – Place the leftover casserole in an oven-safe dish and cover loosely with aluminum foil. Reheat at 325°F for approximately 15 to 20 minutes, or until heated through to 165°F. Larger portions may take longer. Microwave – Place individual portions on a microwave-safe plate. Cover loosely and microwave in short intervals until heated through to 165°F. Freezer – Allow the baked casserole to cool completely. Wrap individual portions tightly and freeze in airtight containers for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating. The texture may be slightly softer after freezing.Nutrition
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