Corn Au Gratin
When it comes to Thanksgiving, the side dishes always steal the show for me. While turkey is the star, I could easily fill my plate with comforting sides like this Corn Au Gratin. This dish is a creamy, cheesy dream with a buttery cracker crust, and the addition of eggs gives it a lovely, souffle-like texture. It’s perfect for the holidays, but the leftovers might just become your new favorite brunch option!
This Corn Au Gratin dish is perfect for feeding a crowd, and the best part? It pairs beautifully with just about anything on your holiday table. Make it once, and you’ll be adding it to your menu year after year–especially when everyone asks for seconds!
Corn Au Gratin
Whether it’s a falltime potluck or a Thanksgiving gathering, this corn casserole is always a hit. It’s optional to add the buttery Ritz cracker topping, as there are crackers also in the casserole. But the cheesy, creamy casserole recipe is always the first to be devoured. It makes a wonderful Friendsgiving 9×13 dish to bring as well.
Read more: Corn Au Gratin
Why I love this recipe
- Great for the holidays!
- Pairs well with just about everything.
- Perfect for potlucks.
Gather these ingredients
- Eggs
- Heavy whipping cream
- Sugar
- Salt
- White pepper
- Bag of frozen corn
- Ritz Crackers – crushed and separated
- Sharp Cheddar cheese – grated and separated
- Unsalted butter
- Parsley – fresh, finely chopped
How to make Corn Au Gratin
- Preheat the oven to 350 degrees F.
- Grease a 9×13 inch pan with a cube of butter. Set the unused butter aside.
- Whisk together (in a large bowl) the eggs and heavy cream. Add the sugar, salt and white pepper.
- Fold in the frozen corn.
- Crush the Ritz crackers in a ziplock bag. Add in half of the crackers into the egg mixture, plus ½ cup of the sharp cheddar cheese (shredded).
- Add the corn mixture to the baking dish and bake for 35 minutes. Remove from the oven.
- Heat up a medium sized frying pan on the stove and melt the remaining cube of butter on medium heat; then add the rest of the crushed Ritz crackers. Saute until browned and the butter is melted in with the crackers.
- Remove the corn casserole from the oven, top with the remaining grated cheese and browned crackers.
- Bake 25-35 minutes until golden brown and the center has firmed up (not soft or soggy). The last 10 minutes you may need to add foil on top of the dish to not overcook the buttery crackers.
- Cool the dish by removing from the oven and allowing it to sit for 15 minutes. Top with a sprinkle of fresh chopped parsley.
- Serve and enjoy!
Tips & substitutions
- Swap out the Sharp Cheddar cheese for your favorite cheese (White CHeddar, Monterey Jack etc.)
- Serve for brunch or dinner.
- Add the leftovers in a turkey wrap the next day (so yummy); just spread it on the tortilla, then add your favorite toppings.
- For a spicy kick, add cayenne pepper.
- To serve for a Mexican side, add cumin and hot sauce (or cayenne pepper). Add fresh chopped cilantro on top in place of parsley.
Serving suggestions
Serve this Corn Au Gratin for Thanksgiving with Brussels sprouts, mashed potato casserole, turkey, rosemary dinner rolls, and pumpkin pie squares. Oh, and don’t forget the best dinner party salad!
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well–just make sure to wrap it securely and freeze for up to 2 months.
Check out these other Thanksgiving side dishes while you’re here
- Cheesy Green Beans
- Easy Mashed Sweet Potatoes Recipe
- Chicken Sausage Apple Cornbread Stuffing
- Old Bay Cauliflower Salad
Get the Recipe:
Corn Au Gratin
Ingredients
- 3 eggs
- 1 ½ cups heavy whipping cream
- 1 Tbsp sugar
- ½ tsp salt
- ¼ tsp white pepper
- 2 14 oz bag frozen corn
- 2 sleeves Ritz Crackers, crushed and separated
- 2 ½ cups Sharp Cheddar cheese, grated and separated
- ½ cup unsalted butter
- Fresh parsley, finely chopped
Instructions
- Preheat the oven to 350 degrees.
- Prepare a 9×13 pan by greasing it with the cube of butter. Set the unused butter aside.
- In a large bowl, whisk together the eggs with the heavy cream. Add the sugar, salt, and white pepper.
- Fold in the frozen corn.
- Crush the Ritz crackers in a ziplock bag. Add in half of the crackers into the egg mixture, plus ½ cup of the Sharp Cheddar cheese (shredded).
- Add the corn mixture to the baking dish and bake for 35 minutes. Remove from the oven.
- While baking, in a medium frying pan, add the remaining cube of butter and melt on medium heat; then add the rest of the crushed Ritz crackers. Saute until browned and the butter is melted in with the crackers.
- After removing the corn casserole from the oven, top with the remaining grated cheese and the browned crackers.
- Bake 25 to 35 minutes until golden brown and the center has firmed up (not soft or soggy). The last 10 minutes you may need to add foil on top of the dish, to not overcook the buttery crackers.
- Remove the dish from the oven and allow it to sit for 15 minutes. Top with a sprinkle of fresh chopped parsley; serve!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
