I’m not really sure where this corn casserole recipe originated, but I can’t recall a single holiday dinner growing up where it wasn’t served… It was the first dish on the buffet that I’d hit at every Thanksgiving and Christmas meal.
Over the years, it’s kind of become my dad’s specialty. So my guess is it was passed on by my Grandma Russell, who was an amazing cook. I vaguely remember her also referring to it as custard corn, which is a pretty good description of it.
This corn casserole is still on the menu for every single family gathering we host today. If it’s potluck style, I can almost guarantee that the first two questions I get are: “Who’s bringing the corn casserole?” and “Who’s bringing the pickles?” (If you don’t know about the pickles I’m referring to, check out this pickle wraps recipe ASAP!)
Why is this creamed corn casserole dish such a staple? 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.
Corn Casserole Ingredients
Chances are you already have all of the ingredients for this recipe in your pantry right now. It’s comprised of just canned whole kernel corn, canned creamed corn, sugar, flour, eggs, butter, and a touch of salt and pepper.
I realize that some of you may balk at the amount of butter and/or sugar, but please keep in mind, this is the recipe as it’s an heirloom recipe that’s been passed down through my family. I always prepare it exactly as written, with the possible exception of using organic ingredients, because it’s a special occasion dish. Yes, it’s a little decadent, but I’m okay with that because “everything in moderation.” You know?
Doubling or Tripling Corn Casserole
There is a high probability that you’ll want to double or even triple this recipe at some point, and yes, you absolutely can. Just use a larger baking dish, and keep in mind that you’ll need to increase your baking time slightly.
I should add that even when you’re not increasing the recipe, cooking time can vary by oven. The corn casserole is done when the center is set and the top has that great caramelized appearance.
Give this corn casserole recipe a try at your next family gathering. It just might become your go-to recipe, as well!
Corn Casserole Notes
If you need to go even larger, I’d recommend something like this large roasting pan. I don’t recommend those large disposable aluminum trays. Aluminum is not a great conductor of heat, so it takes significantly longer to bake in them. And you probably won’t achieve the same amount of caramelization — which is totally the best part!
Products I recommend for preparing this recipe:155