Thanksgiving sides dishes are many times more favored and better than the old bird itself.  This simple cream corn casserole is one of my family favorites and always makes its presence at our thanksgiving table, sometimes even more frequently on a random weekend dinner if we are lucky.  It’s sweet, soft and full of delicious corn flavor.  It’s comfort food at it’s finest!

Cream Corn Casserole mixture

This cream corn casserole recipe is the simplest and easiest Thanksgiving dish I know.  Just mix all the ingredients together, put it in the oven or grill and let it cook.  Done! Only labor involved is whisking the eggs and opening cans.

To start, in a mixing bowl, whisk 2 eggs. Next, pour in melted butter followed by all the contents of the cream corn can and sweet kernel corn including the liquid.  Add in the sour cream and 1 box of corn mix.  You can use anyone you like best, I like to stick to the classic with Jiffy.

Mix all the ingredients together very well.  Make sure the sour cream is blended in and that there are no cornbread air pockets anywhere.

Take a baking or casserole dish, spray with cooking spray and pour in the corn mixture.

Time to get the grill going!

You know I like to cook everything and anything on my grills.  This includes this cream corn casserole.  Not only does it save space in the oven, but it gives this dish a little something extra with the slight hints of smokiness.  It’s hearty, sweet and smokey!

Preheat the grill to 350 degrees and set it for indirect heat.  Make sure to burn off any burnt pieces on the grill to get a nice clean cook for this casserole.  Place the casserole dish on the grates and cook for 45 minutes.  Remove it as you see the top firm up but the inside jiggle while moving.

Serve and enjoy!

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