While the turkey is the star of the show for my Thanksgiving meal, I sometimes get more excited to eat the sides than anything.
But if you ask my family what they’d choose if they could have just one side for Thanksgiving, they would choose my classic corn bake.
Classic Corn Bake Recipe
My friend David Venable shared this recipe with me. You may have heard of him 🙂
We used to spend Thanksgiving together in our early days as program hosts at QVC and that’s when I was able to try this comforting, creamy corn bake for the first time.
It was actually his grandmother’s recipe. And years later, I was surprised to see it in my OWN grandmother’s recipe box! I guess it was a classic side dish for a while.
A favorite for years and years, this corn bake is great as a side to any meal!
- 1 box corn muffin mix
- 1 (14-ounce) can creamed corn
- 2 cups fresh corn (off the cob), OR 1 (14-ounce) can whole kernel corn, drained
- 1 cup sour cream
- 1 egg
- 1 stick butter, softened
- Preheat your oven to 350ºF.
- Spray a 3-quart dish with cooking spray. Combine the muffin mix, creamed corn, corn kernels, butter, sour cream and egg in a medium-sized bowl. Mix thoroughly.
- Pour the batter into the prepared dish. Cover and bake for 55-60 minutes. Uncover and bake for another 10 minutes or until the top is a crusty, golden brown.
I serve mine plain, but feel free to garnish the bake with diced peppers!
The recipe serves six people, but if you cut it into nine squares, each person will still have a good amount.
Or, you can do what I do and double the recipe… my family gobbles it up faster than any other dish on the table!
Let me know if you decide to make this classic corn bake for the holidays. And if you have other side recommendations, I’d love to hear them!
From my kitchen to yours,
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