Go Back
Creamed Corn That Feeds a Crowd at Every Thanksgiving Gathering

Best Thanksgiving Creamed Corn Crowd Recipe Easy Side Dish

Thanksgiving creamed corn crowd recipe feeds 12 plus. This creamed corn crowd pleaser is the ultimate thanksgiving veggie side. Try it today.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Holiday Entertaining
Cuisine: American
Calories: 285

Ingredients
  

  • 8 tbsp butter
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 12 cups corn kernels (fresh or frozen)
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1 cup sharp cheddar cheese, shredded
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp cayenne pepper
  • 3 tbsp cornstarch
  • 2 tbsp water
  • 1/2 cup panko breadcrumbs
  • 2 tbsp fresh parsley, chopped

Method
 

  1. Melt butter in a large Dutch oven or heavy-bottomed pot over medium heat. Cook diced onion for 4-5 minutes, stirring frequently until softened and fragrant, then add minced garlic and cook for another minute until aromatic. The butter should be foaming gently at this point.
  2. Add 12 cups of corn kernels to the pot, stirring to combine with the aromatic base. Pour in heavy cream and chicken broth, bringing the mixture to a gentle simmer over medium heat. Simmer for 8-10 minutes to allow flavors to meld together beautifully and corn to soften slightly.
  3. Stir in shredded sharp cheddar cheese, salt, black pepper, and cayenne pepper until the cheese melts completely. The creamed corn crowd recipe will look slightly loose at this stage, which is perfectly normal. Taste and adjust seasonings as needed for your preference.
  4. In a small bowl, whisk together cornstarch and water to create a smooth slurry with no lumps. Pour the cornstarch mixture into the creamed corn while stirring constantly for 2-3 minutes until the filling reaches desired thickness. The consistency should coat the back of a spoon but still pour easily.
  5. Transfer the creamed corn to a buttered baking dish and top with panko breadcrumbs mixed with melted butter. Bake at 350°F for 12-15 minutes until the topping turns golden brown and the filling bubbles around the edges. Remove from oven and garnish with fresh parsley before serving.