Need An Easy Last-Minute Side Dish? This One Is My Favorite

creamed corn

Does your family have a set menu for every holiday meal? A tried-and-true recipe for stuffing? Or perhaps a regional favorite like hasty pudding for you New Englanders, or deep-fried turkey for the Texans?

Or maybe you have an old family recipe for pumpkin pie that you only make once a year, but couldn’t fathom having your Thanksgiving feast without it! Those traditional recipes we love often take us right back to our childhoods, and it’s one of the things that makes the holidays truly special!

And in today’s post, I want to share the recipe for one of my family’s Thanksgiving staples with you: Creamed Corn! But this isn’t the type of creamed corn you can get in a can, mind you—this creamy corn casserole wins over nearly every person who’s ever eaten it, and it’s ideal if you’re scrambling for a last-minute side dish!

Despite its less-than-creative name, Creamed Corn is not only a staple for us at Thanksgiving, but at Christmastime too. I’ve served it for years at my extended family’s annual Christmas party alongside my Foolproof Prime Rib, and it’s always a hit!

Even if you’re the type who sticks to a set menu for your Thanksgiving dinner every year, it can be fun to try one or two new sides just to mix things up. So give this delicious and easy side dish a try, and I promise you won’t regret it! :-)

Jillee’s Famous Creamed Corn

creamed corn


  • 1 (24 oz) bag frozen shoepeg corn
  • 8 oz heavy cream
  • 8 oz milk
  • 1 tsp salt
  • 2 Tbsp sugar
  • 2 Tbsp melted butter
  • 2 Tbsp flour (or cornstarch for gluten free)
  • Pinch of white pepper
  • 1/2 cup shredded Parmesan cheese

*Note: It’s definitely worth getting shoepeg corn if you can find it, but regular frozen corn will work just fine if you can’t. And I should also mention that I usually double this recipe, because most people end up going back for seconds!

creamed corn


Preheat your oven to 350°F. Put the corn, cream, milk, salt, and sugar in a saucepan, and bring it to a boil, stirring frequently. (Don’t worry if it looks like a frozen lump of corn sitting in milk at first—it’ll thaw out quickly!)

creamed corn

Melt the butter in your microwave or in a small pan on the stove, then add the flour and mix to make a roux, which will help thicken the cream and milk mixture. It should have a paste-like consistency.

creamed corn

When the cream mixture starts to boil, add the roux and continue cooking for a few minutes until thickened. Add the pepper and more salt to taste if desired, then pour the thickened corn mixture into a casserole dish (7×11” for a single batch, or 9×13” if you’re doubling it).

creamed corn

Sprinkle the Parmesan cheese in an even layer over the top of the corn, then bake for 20 minutes (or until the cheese is melted and everything is warmed through.) Serve warm.

creamed corn

Looking For More Easy Recipes?

Looking for more great sides, main dishes, appetizers, and desserts for your holiday table? Try my ebooks!

What’s your favorite Thanksgiving side dish?

creamed corn

Creamed Corn Recipe

Jill Nystul
Need a last-minute Thanksgiving side dish, or looking to try something new this year? I've got you covered with this creamed corn recipe, a Nystul family favorite!
3.64 from 33 votes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 359 kcal


  • 24 oz frozen shoepeg corn
  • 8 oz heavy cream
  • 8 oz milk
  • 1 tsp salt
  • 2 tbsp sugar
  • 2 tbsp butter melted
  • 2 tbsp flour
  • pinch white pepper
  • 1/2 cup Parmesan cheese shredded


  • Put corn, cream, milk, salt, and sugar in saucepan and bring to a boil.
  • Melt butter in microwave and add flour to make a roux (thickener). Will be the consistency of paste.
  • Mix this into the corn. Continue to cook until thickened. Add pepper.
  • Pour into casserole dish and top with Parmesan cheese.
  • Bake at 350 degrees F for 20 minutes, or until cheese is melted.


Calories: 359kcalCarbohydrates: 36gProtein: 9gFat: 22gSaturated Fat: 13gCholesterol: 73mgSodium: 585mgPotassium: 422mgFiber: 3gSugar: 6gVitamin A: 807IUVitamin C: 8mgCalcium: 164mgIron: 1mg

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee


Food & Recipes

  • Thank you for sharing the recipe, it’s definitely saved on my Pintrest account. It looks so yummy that I could eat a bowl right now and it’s only 7:30am!

  • This dish is rather decadent, but I only make it on the holidays to share. You can halve the recipe, too. It is not mushy like a regular pudding, and sets up nicely and is very moist.
    Corn Pudding

    Ingredients 1/2 cup butter, softened

    1/4 cup sugar (there is sugar in the Jiffy mix)

    • 2 large eggs, room temperature
    • 1 cup sour cream
    • 1 package (8-1/2 ounces) cornbread/muffin (Jiffy) mix
    • 1/2 cup half and half
    • 2 can (15-1/4 ounces) sweet whole kernel corn, drained


    • Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream. Gradually add muffin mix alternately with milk. Fold in corn.
    • Pour into a greased 3-qt. baking dish or 13×9-in. baking pan. Bake, uncovered, until set and lightly browned, 45-50 minutes.
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