Place rack in middle of oven and preheat oven to 375°. Butter a 13x9" baking dish and set aside.

Melt 2 Tbsp. unsalted butter in a large saucepan over medium heat. Add 1 jalapeño, finely chopped (seeded if desired), and 2 cloves garlic, finely chopped, and cook until fragrant and just starting to soften, about 5 minutes. Add two 15-oz. cans whole-kernel corn, drained, 8 oz. cream cheese, ¾ cup shredded cheddar cheese, and ¼ cup finely shredded Parmesan cheese. Stir until cheese is melted and corn is well coated, 2–3 minutes, then season with kosher salt and freshly ground black pepper.

Pour corn mixture into prepared baking dish. Top with ½ cup breadcrumbs (fresh or dried), ½ cup finely shredded Parmesan cheese, and ½ cup roughly chopped tender fresh herbs such as thyme, sage, or parsley. Bake corn casserole until cheese is melted and bubbling and the breadcrumbs are a crispy golden brown, about 15 minutes. Garnish with more roughly chopped tender herbs and green onions or chives, sliced, (if using). Do ahead: Corn casserole can be assembled without topping up to 3 days ahead of time. Cover casserole dish with a lid or wrap tightly in plastic wrap and refrigerate.

Editor’s note: This corn casserole recipe was first printed as an article titled “This Insanely Cheesy Corn Casserole Will Get You Through Thanksgiving” in October 2016. Head this way for more of our best Thanksgiving recipes →