# Classic Corn Casserole for Thanksgiving

Sweet corn, cornmeal and sour cream bake into a tender, scoopable casserole with crisp golden edges for the American Thanksgiving table.

By The Signal Edition | Food / Thanksgiving Recipes
Published: 2026-10-25T17:53:22Z
Updated: 2026-10-25T18:06:59Z
Canonical: https://www.thesignaledition.com/article/thanksgiving-classic-corn-casserole-thx15
Image: https://www.thesignaledition.com/media/2ef942891c37d65a7c395bcd26229c0c.jpg (Golden corn casserole and other Thanksgiving sides on a holiday table; credit: Source: Harry & David / The Table)

## Summary
- 10 servings; preparation 15 minutes; cooking 50 minutes.
- Using both whole kernels and creamed corn gives the casserole texture without drying it out.
- The recipe includes make-ahead, substitution and safe-storage guidance.

## What makes this classic corn casserole work?

Classic Corn Casserole serves 10 and takes 1 hour 5 minutes. Using both whole kernels and creamed corn gives the casserole texture without drying it out. Sour cream softens the crumb, while a small amount of cheddar adds savory balance rather than turning the dish into macaroni-style cheese sauce. [1](https://www.southernliving.com/recipes/corn-pudding-casserole)

## Ingredients

For 10 servings: 1 can (15 ounces) whole-kernel corn, drained; 1 can (14.75 ounces) cream-style corn; 1 cup fine yellow cornmeal; 1/2 cup all-purpose flour; 2 teaspoons baking powder; 1 teaspoon kosher salt; 2 tablespoons granulated sugar; 2 large eggs; 1 cup sour cream; 1/2 cup unsalted butter, melted and cooled; 1 cup shredded sharp cheddar; 2 tablespoons sliced scallions. Measure and prepare every ingredient before cooking so the method moves cleanly and the final seasoning remains controlled. [1](https://www.southernliving.com/recipes/corn-pudding-casserole)

## Step-by-step method

1. Heat the oven to 350°F and butter a 2-quart baking dish. Whisk cornmeal, flour, baking powder, salt and sugar in a large bowl. [1](https://www.southernliving.com/recipes/corn-pudding-casserole)

2. In another bowl, whisk eggs, sour cream and melted butter until smooth. Stir in whole-kernel corn and cream-style corn. [1](https://www.southernliving.com/recipes/corn-pudding-casserole)

3. Fold the wet mixture into the dry ingredients just until no flour pockets remain. Stir in three-quarters of the cheddar. [1](https://www.southernliving.com/recipes/corn-pudding-casserole)

4. Spread in the prepared dish, top with the remaining cheddar and bake 45 to 50 minutes, until the edges are browned and the center is set but still moist. [1](https://www.southernliving.com/recipes/corn-pudding-casserole)

5. Rest 10 minutes, scatter with scallions and serve by the spoonful. [1](https://www.southernliving.com/recipes/corn-pudding-casserole)

## Make ahead, substitutions and storage

Assemble up to one day ahead, cover and refrigerate; let the dish stand at room temperature while the oven heats and add 5 to 10 minutes to baking. Use gluten-free all-purpose blend for a gluten-free version. Refrigerate leftovers within two hours for three to four days and reheat to 165°F. [1](https://www.southernliving.com/recipes/corn-pudding-casserole) [2](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety)

Corn casserole is dense, so divide leftovers into shallow portions within two hours rather than refrigerating a deep, hot baking dish. Use within three to four days and reheat to 165°F. Cover while warming to retain moisture, then uncover briefly if you want the top browned again. [2](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety)

## Reporting sources
1. [Southern Living: Corn Pudding Casserole](https://www.southernliving.com/recipes/corn-pudding-casserole) (2026-10-25)
2. [USDA Food Safety and Inspection Service: Leftovers and Food Safety](https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/leftovers-and-food-safety) (2026-10-25)