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Creamy Corn Casserole

Kimberly Schlapman's recipes for creamy corn casserole and sweet potato casserole
TODAY Show: Little Big Town's Kimberly Schlapman whips up two tasty Thanksgiving sides: creamy corn casserole and a classic sweet potato casserole. -- November 23, 2015Samantha Okazaki / TODAY

Chef notes

Little Big Town singer Kimberly Schlapman shares her take on the traditional Southern side, a rich and luscious dish that's perfect for Thanksgiving.


  • 1⁄2 cup (1 stick) butter
  • 1 shallot (2 tablespoons), minced
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chopped fresh sage
  • 2 cups whipping cream
  • 2 16-ounce packages frozen whole kernel corn
  • 1 sleeve saltines (about 40)
  • 2 eggs, lightly beaten
  • 2 tablespoons sugar
  • Roasted red peppers (optional)
  • Fried Sage Leaves (optional)


Preheat oven to 350 degrees F. In a large 4-quart saucepan, melt 1⁄4 cup of the butter over medium heat. Add shallot; cook 1 minute. Stir in flour, sage, and 1⁄2 teaspoon salt. Whisk in cream. Cook and stir over medium heat until thickened and bubbly. Stir in corn. Finely crush half the saltines. Stir into corn mixture along with eggs and sugar. Transfer to a 2-quart baking dish. Bake, covered, 15 minutes. In a small saucepan melt remaining butter. Crush remaining saltines; add to butter. Toss to coat. Top casserole with crackers and bake, uncovered, about 35 to 40 minutes more or until heated through. Top with peppers and fried sage leaves.