Thyme-Butter Corn Casserole
November 4, 2025
Mildly sweet, full of thyme and just a little crispy on the outside: this corn casserole has it all! With the power of the cast iron pan, you can make this thyme-infused butter recipe in just a few simple steps. The cast iron allows you to fully infuse thyme into your butter, and lets the mixture soak into the pan before you even start baking the corn. The result is a well-rounded flavor that permeates every bite of this amazing casserole. Make this recipe for a cozy dinner, Thanksgiving side or as a way to warm up your kitchen.
SERVINGS
6-8
PREP TIME
10 min
COOK TIME
30 min
Ingredients
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½cup unsalted butter
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4thyme springs, plus more leaves for garnish
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1(15.25 oz) can whole kernel corn, drained
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1(14.25 oz) can cream of corn
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1(8.5 oz) box corn muffin mix
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1cup sour cream
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2eggs
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Minced chives, for garnish
Directions
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1
Heat the oven to 350 F. In an ovenproof 9-inch skillet, combine the butter and thyme and place the skillet in the oven as it heats to melt the butter.
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2
In a medium bowl, combine the corn, cream of corn, muffin mix, sour cream and eggs, and mix well. Set aside.
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3
Once the butter has melted, remove the skillet from the oven and, using a pair of tongs, remove and discard the thyme.
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4
Carefully pour half of the melted butter into the batter and mix well. Transfer the batter to the skillet and spread evenly. Bake for 35 to 40 minutes or until the edges are golden brown and crisp.
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5
Garnish with thyme leaves and minced chives and serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Recipe adapted from: Allrecipes