Sep 1

Creamed Corn Casserole

Creamed Corn Casserole

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.

Creamed Corn Casserole

Rating: 51

Prep Time: 5 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 20 minutes

Yield: 6 servings

Creamed Corn Casserole

Ingredients:

  • 1 (15.25-oz.) can whole kernel sweet corn, drained
  • 1 (14.75-oz.) can cream style sweet corn
  • 4 tablespoons flour
  • 4 tablespoons sugar
  • 1/2 cup butter, melted
  • 1 cup milk
  • 2 eggs, well beaten
  • 1/2 teaspoon salt
  • pepper to taste

Instructions:

  1. Mix all of the ingredients together -- it doesn't really matter what order. This is simplicity at its best!
  2. Bake uncovered at 350 degrees for approximately 1 hour and 15 minutes.
  3. This recipe can easily be doubled or even tripled, but you may need to increase the baking time accordingly.

http://unsophisticook.com/creamed-corn-casserole/




Give this corn casserole recipe a try at your next family gathering. It just might become your go-to recipe as well!

by Tara | 203 comments

{ 203 comments… read them below or add one }

Julie November 26, 2013 at 2:43 pm

I came across your recipe last night. I was looking for a Creamy Corn Casserole recipe. I doubled the recipe and used a 9×12 pyrex baking dish. OMG… I brought it to my office party and it was the hit of the day. I have a convection oven and I cooked it for 1 hr 15 min on 325. It was so creamy and rich….. Thanks Tara!

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Tara November 26, 2013 at 4:43 pm

So glad to hear it was a hit — thanks for sharing!

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Tracy August 2, 2014 at 8:23 pm

Hate cooking, but this is soooooo crazy easy. I have made it a bunch of times. Tonight I am trying it using up leftover corn we did on the grill tonight

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Tara August 3, 2014 at 9:55 am

Oh, I bet grilled corn is delicious in it! Maybe with some diced chiles?

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Christina November 28, 2013 at 8:47 am

Tara, you might want to list the ounce size of the cans in the recipe… I know you have pictures but when you print it they aren’t there, and there are many different sizes of cans!

Love this recipe… much better than the Jiffy/corn bread mix version!

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Tara November 28, 2013 at 9:59 am

Thanks for the suggestion, Christina. I’ll add those right now!

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laurie November 28, 2013 at 10:12 am

I made this for the family reunion and the pan was literally scraped clean like someone had a silicone scraper with them, it has now been requested for Thanksgiving, wow thanks for a great recipe…..

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gina November 28, 2013 at 10:12 am

How do you know when its done?

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Tara November 28, 2013 at 10:36 am

Gina it will thicken up and be set in the center and will be caramelized and brown on top, as in the photos.

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Jeff November 28, 2013 at 10:16 am

Went into oven very loose, like soup consistency, will it thicken, get custardy? We’ll see…

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Tara November 28, 2013 at 10:35 am

Yes, it will definitely thicken up as it cooks, Jeff!

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Leanne November 28, 2013 at 12:11 pm

Do you cover w foil? Thanks

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Tara November 28, 2013 at 12:21 pm

No, bake it uncovered, Leanne.

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Roxy November 29, 2013 at 12:49 pm

This is a simply great recipe for a few or a bunch of people! I made it for our Thanksgiving Day meal & every body liked it!! It will be on our menu fairly often, I would think!! ;-))

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Betty November 30, 2013 at 1:36 pm

Can this be made the day before?

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Tara December 2, 2013 at 5:24 pm

It’s best served fresh and hot, so I’d recommend mixing it up the day before and baking it when you plan to serve it. My Dad often covers it and wraps it in several layers of newspaper, and it will stay very hot for transport for quite awhile.

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Daphne November 30, 2013 at 4:39 pm

OMG!!! I had no idea that this casserole would be as delicious as it is. Wanted a simple corn casserole to bake for Thanksgiving dinner and found yours online Wednesday nite. It was the hit of dinner and everyone asking why I’d never made it before.
Just delicious – thank you for sharing!!!

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Michelle Dee December 1, 2013 at 2:30 pm

This had a great flavor, but the texture was unpleasant. I followed the recipe to a T.

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Tara December 2, 2013 at 5:26 pm

It does have a custard-like texture too it, so if you’re not fond of custards, you probably won’t enjoy it. :(

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Liz December 24, 2013 at 1:36 pm

Do I need to grease the casserole dish before I put the mixture in it?

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Tara December 24, 2013 at 2:58 pm

No, you don’t need to grease the dish. Enjoy!

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Liz December 24, 2013 at 3:19 pm

I’m making this for our Christmas dinner – thanks much! It looks delicious!

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Colleen December 25, 2013 at 1:27 am

Definitely cut back on the butter. I bet you can cut it in half and it would still taste great. I also agree with the comments to cut back the sugar.

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Cazz January 11, 2014 at 8:22 am

My daughter just turned 13. I will try it out on her and her friend this weekend for her birthday party.

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Sandy Parthree January 18, 2014 at 5:35 pm

Does it make much of a difference if you use 2 cans of whole kernel corn and leave out the creamed corn?

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Anna March 8, 2014 at 10:27 am

I was looking for a recipe and came across yours, but I have 2 questions. 1) can I omit the use of sugar entirely? would it change the taste? my grandmother is diabetic so the sugar would not be good for her. 2) I didn’t see you use cheese, can I add it to the mix or at least top it with cheese? I’m a cheese lover!!! Look forward to hearing from you.

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Tara March 9, 2014 at 11:06 am

Hi Anna! While I haven’t actually tried omitting the sugar or adding cheese personally, I would think you could decrease the sugar. I’m not sure I’d totally leave it out though. If you want to add cheese, I’d probably try sprinkling it on top at the end and then placing it back in the oven for a few minutes until it melts.

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Anna March 16, 2014 at 12:38 pm

Thanks a lot for responding. I will try your suggestions.

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Tara J Hardy March 19, 2014 at 2:29 pm

I need to make this corn casserole for 24 people. How many cans of corn will I need for this?

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Robin March 19, 2014 at 2:56 pm

Well, if you do the math, you will discover that it will take 4 cans of each type of corn. One pan makes 6 servings, so it says at the top of the recipe. 6 goes into 24 four times.

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Tara J Hardy March 19, 2014 at 3:42 pm

Thank you very much. I must have missed that reading the receipe to fast. I make it at home all the time. Thinking about making it for a Couples Retreat.

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Natalie March 28, 2014 at 4:40 pm

Do you use self-rising or all purpose flour?

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Katie April 2, 2014 at 11:23 pm

Was curious if you could substitute gluten free flour in this recipe? Thanks!

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Mark May 25, 2014 at 4:52 pm

I used 4tablespoons of Jiffy Corn Bread mix a cut the sugar used in half.
Excellent hotdish

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Pauline Lee June 5, 2014 at 11:56 am

Everyone loved this thanks

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Debby July 8, 2014 at 1:51 pm

Almost exactly like my southern grandmother’s!!! Take it to all the church covered dish dinners!!! A crowd favorite and soooooo easy!!!

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Julie July 21, 2014 at 2:29 pm

Made this last night following your directions exactly except at the end added a box of Jiffy cornbread mix ~ whole new level of deliciousness! Same cooking time ~ fyi…try it!

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LadyAna August 3, 2014 at 1:07 am

Didn’t care for this recipe. It just tasted like overly sweet baked corn mush. I couldn’t even taste the other ingredients! I kept looking at the instructions to see if I messed up, but I didn’t. I do not recommend it.

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arlene August 4, 2014 at 12:53 pm

I have to agree with Lady Ana, would not recommend, I too went back to see if I missed anything on the recipe also. It was rather mushy.

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Tara August 4, 2014 at 4:40 pm

As this is considered a custard, it will have more of a “mushy” texture. If you’re looking for a casserole with more of a cornbread consistency, I’d recommend searching for one of the recipes that include Jiffy Mix.

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Pam August 4, 2014 at 3:03 pm

This is the closest recipe to my corn pie. I don’t add butter and I beat my eggs before adding them to the dish. Also a splash of vanilla essence. Every party I go to I know I will be asked to make this.

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susan August 22, 2014 at 2:30 pm

I’m baking this right now and looks wonderful. Question: my oven seems to take longer than the hour and 15 min. to bake so I’m checking every 10 min.
What am I looking for? A brown crust on top? Slight browning?
Thanks

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Tara August 22, 2014 at 3:26 pm

It won’t get uniformly brown across the top. Look for browning around the edges and brown patches spattered across the top, as in the photo where my daughter is holding the casserole. Enjoy!

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susan August 22, 2014 at 4:10 pm

Thanks. It seemed to take an extra 40 min. At first it was very undone in the center–jiggly. I allowed it to set some more but still remain soft. Hope that was correct.

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Tara August 22, 2014 at 5:04 pm

Yes, that sounds perfect! One thing I’ve noticed is the type of baking dish can affect the cook time — deeper dishes take longer to fully cook in the center.

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susan August 22, 2014 at 5:07 pm

Thank you for all your quick replies, Tara!
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