I'm not really sure where this corn casserole recipe originated. It's kind of my Dad's specialty, so I'm guessing it came from my grandmother, who was a fantastic cook. Regardless of where it came from, it's definitely a family favorite!
This corn casserole dish is a staple at our family gatherings and cookouts, partially because it's so darn easy to make, even in large quantities, but mainly because it's absolutely delicious whether it's hot, warm, or cold! Seriously, my kids have been known to scrape the dish completely clean, getting every last bit of caramelized goodness from the corners.
Chances are you already have all of the ingredients in your pantry right now: canned corn, creamed corn, sugar, flour, eggs, butter, and a touch of salt and pepper. Simple ingredients and simple preparation -- just mix them all together and bake!
There is a high probability that you'll want to double or even triple this recipe at some point, and you absolutely can. Just use a larger baking dish, and keep in mind that you may need to increase your baking time slightly.
Since some of you have asked, I generally use an 8x8 Pyrex baking dish when I make this recipe. Occasionally if I'm making it for a potluck or get together of some sort, I'll purchase some of the aluminum trays at Sam's Club for convenience. However, aluminum is not a great conductor of heat, so it takes longer to bake in these, and you probably won't achieve the same amount of caramelization.
Ingredients:
- 1 can corn, drained
- 1 can creamed corn
- 4 tablespoons flour
- 4 tablespoons sugar
- 1 stick of butter, melted
- 1 cup milk
- 2 eggs, well beaten
- 1/2 teaspoon salt
- pepper to taste
Instructions:
- Mix all of the ingredients together -- it doesn't really matter what order. This is simplicity at its best!
- Bake at 350 degrees for approximately 1 hour 15 minutes.
- This recipe can easily be doubled or even tripled, but you may need to increase the baking time accordingly.
Give this corn casserole recipe a try at your next family gathering. It just might become your go-to recipe as well!
Tara Kuczykowski is a married mom of three boys and two girls, ages 4 to 10 years, living in Columbus, OH.
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We love corn casserole. I always make my grandson’s favorite recipe. However he wasn’t here for Dinner
so I goggled corn casserole and found this recipe. I must say this is the worst corn casserole ever and it went down the garbage disposal. A stick of butter is way too much and it floated in it. The sauce it makes has a curdled effect. I apologized to my family cause we planed a small but nice meal. It left us without a vegetable.. but we filled up on the other things.
I’m sorry you had a bad experience, but I can’t say that I’ve ever had that happen in all the times I’ve made this recipe. Did you change anything about it?
I made 3 pans today. One for our Christmas dinner and two for neighbors. It came out golden on top and I snitched a taste and it is delicious. I like the creamy casserole and not the one with the corn bread mix. Maybe the person that had the ad experience was looking for the one with corn bread mix.
Corn is not a vegetable.
This was delicious! I made this for Thanksgiving and there was none left! Great recipe!
Absolutely delicious!
This is absolutely delicious. I and my family love it!
Delicious! Made this for Thanksgiving and it was a huge hit. Came out beautifully and tasted so yummy.
Love corn casserole, and this is similar to Paula Deans recipe, hers is the best!
I made this and my family loved it! It was a huge hit. Have you ever doubled the recipe? I was wondering how it would do. Some recipes just don’t double very well. I’d like to make it for a potluck and bake it in a 9×11 dish.
Yes, it does double well! You just either need to use a larger dish so that the depth is about the same or cook it longer.
I was planning to try this for my husband’s Christmas party this weekend, but could you tell if I should use all purpose or self rising family? I’m just not sure. Thanks!
I use all-purpose flour, Carrie. Enjoy!
Ha. Just realized my phone autocorrected from flour to “family”…well, my family is definitely more all purpose than self rising! ;) Thanks for your quick response!!
My grandmother used to make a similar dish called Indian Corn Pudding. It uses 1 box of Jiffy corn muffin mix, 1 can whole kernel corn, 1 can cream corn, 1 cup sour cream, 1 egg, shredded cheddar cheese. Mix everything together & bake for 20-30 mins @ 350.
My family loved this dish! I made it for Thanksgiving and plan on making it again for Christmas dinner.
I’m making it today for our family gathering, too. Have a Merry Christmas!
We have a standard dinner every Sunday at my parents: Caesar Salad, Steak, Twice Baked Potato Casserole and Creamed Corn but when I saw this I asked my mom if I could bring this instead of the regular creamed corn she makes. It was a hit (even though I missed the part about drain the corn and it was a little soupier than it probably should have been- my bad). My dad said it was so good that the little bit that was left he would probably eat at breakfast. I’m considering adding this to the list of foods we will be preparing for my son’s graduation party because of the ease and the tastiness. Thanks for sharing!
Do you grease the dish first
No, I don’t grease the pan. A short soak in hot water will loosen anything up that sticks.
I have made this corn casserole for 50 years. The only difference is I add 1 cup evaporated milk. Never needed the flour. It is delicious!!!!
Made for a side dish at Christmas gathering!!! Was all gone and I loved it!!!
Yum! We tried this for dinner tonight and the taste was wonderful but the texture was a bit greasier than what we typically like. I will definitely make it again, but will cut back a bit on the butter. I also plan to try it with a can of diced green chiles (my husband loves corn and green chile casserole).
I have made a couple times and if you make it without the milk it is awesome!! I have brought it to family dinners and everyone has absolutely loved it!
I just made this and loved it!! I had my 20yr old grandson taste it when he came by and he told me he loves it ! Wants me to call him next time I make it Thanks for sharing!
Thank you so much for posting this…my grandmother always made this and I’ve been looking everywhere for the recipe. This sounds like what I had so I’m excited to cook it up today :)
Glad you found it, April!
Make this! I too was surprised to see what looked like all the melted butter separate out and float to the top while cooking and at the finish time. However, I took it out and let it rest and it all re-absorbed into the casserole. This was one of the best and most simple recipes I’ve tried looking for a bit of a change from cornbread. I’ve made this a little differently also by adding 2T cornmeal since I was short on flour and frozen corn since it was what I had. Thanks!!
Hi, I want to try this as my husband absolutely loves creamed corn but my son is allergic to eggs, do you think it would be ok without the eggs?
Hi Hallie! After a little research, I discovered that cornstarch is a good substitute for eggs in a dish like this. Keep in mind that I haven’t tried this personally, but the site I found suggested using 2 tablespoons of cornstarch + 2 tablespoons of water for each egg, so you could try 4 tablespoons of each in this recipe to eliminate the eggs.
Thanks so much, I can’t wait to give it a try
Can you please tell me exactly how much is one stick of butter as they aren’t sold here.
Sure thing! One stick of butter equals 1/2 cup.
We make this dish for our holiday meals. The only thing that is different is that we use evaporated milk instead of regular milk as it gives it a creamier texture. Overall this is a delicious recipe.
Can you make this ahead bake and reheat?
It’s definitely best when it’s fresh baked! An alternative would be to mix it all up and refrigerate the mixture until you’re ready to bake it.
I make this, but used sour cream instead of milk. Has anyone tried it this way?
I needed a dish to take last night to Wednesday night small group meeting. Googled for Corn Casserole & found this & chose it because I had all the needed ingredients. Was a huge HIT with everyone. Have saved to my Pinterest & have printed a copy for my recipe binder of the dishes I actually cook. So glad I found this. Great recipe.
I make this adding sour cream sweet bell peppers and onion for flavor kick. Yummy
Sounds yummy, Linda!
Loved this recipe…sooooo easy! Even I had all the ingredients n the pantry…lol! I reduced the butter to 3/4 stick & did 1/2 cup sour cream, 1/2 cup milk. Thanks!
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