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 paternal 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.

Corn Casserole Recipe Ingredients

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!

Corn Casserole Recipe

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 a shallow 8"x8" 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 or Costco 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

Prep Time: 5 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 1 hour, 20 minutes

Yield: 6 servings

Creamed Corn Casserole


  • 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 teaspoon salt
  • pepper to taste
  • 2 eggs, well beaten
  • 1 cup milk
  • 1/2 cup butter, melted and cooled


  1. Drain whole kernel corn. Mix with creamed corn, flour, sugar, salt and pepper.
  2. Whisk eggs well, then mix into corn mixture, along with the milk and melted butter. Pour into an 8"x8" shallow baking dish.
  3. Bake uncovered at 350 degrees for approximately 1 hour and 15 minutes, until brown and caramelized on top.
  4. This recipe can easily be doubled or even tripled, but you will 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!

by Tara | 218 comments

  • Julie

    I came across your recipe last night. I was looking for a Creamy Corn Casserole recipe. I doubled the recipe and used a 9x12 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!

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

      • Tracy

        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

  • Christina

    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!

  • laurie

    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.....

  • gina

    How do you know when its done?

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

  • Jeff

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

  • Leanne

    Do you cover w foil? Thanks

  • Roxy

    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!! ;-))

  • Betty

    Can this be made the day before?

    • 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.

  • Daphne

    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!!!

  • Michelle Dee

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

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

  • Liz

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

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

      • Liz

        I'm making this for our Christmas dinner - thanks much! It looks delicious!

  • Colleen

    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.

  • Cazz

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

  • Sandy Parthree

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

  • Anna

    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.

    • 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.

      • Anna

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

  • Tara J Hardy

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

  • Robin

    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.

    • Tara J Hardy

      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.

  • Natalie

    Do you use self-rising or all purpose flour?

  • Katie

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

  • Mark

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

  • Pauline Lee

    Everyone loved this thanks

  • Debby

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

  • Julie

    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!

  • LadyAna

    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.

  • arlene

    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.

    • 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.

  • Pam

    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.

  • 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?

    • 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!

      • 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.

        • 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.

          • Thank you for all your quick replies, Tara!

  • Tammy

    This is virtually the recipe I have used for the past 30 years. The only other thing that I did was top it with cooked bacon before I put it in the oven. You can also use half n half instead of milk, but Always use real butter, and if using salted butter, don't add the extra salt.

  • Stefanie

    I make something very similar. I use jiffy cornbread mix and sour cream with the corn cans and butter. I think it makes it a bit heartier. I'd love to try your recipe!

  • I just finished putting this together and its VERY worried its going to be soup instead of casserole! Any chance i'm doing this wrong?!

    • It will be somewhat liquid when it's mixed. You did drain the corn, though, right? Just checking!

  • Nancy Smith

    I made this corn casserole for dinner and it was very soupy, not consistent at all. What did I do wrong?

    • Hi Nancy! Did you drain the whole kernel corn? Just checking because it's a common mistake. The mixture will be soupy before cooking. It sounds like it just needed to cook longer. Some things that can affect the cooking time are doubling the recipe and/or using a baking dish that's deeper. It should be set in the center and caramelized on top like in the photos when it's done cooking.

  • Crystal Catherwood

    just made this as a new side for Christmas. It was aweful!! Made it with everything that was called for and nothing added and it was water logged and soupy not with creamed corn "soupy ness" either it was watered down and gross. We even cooked it at 400 for 25min longer and it was no better.

    • Hi Crystal! Did you drain the whole kernel corn? Also, what type of baking dish did you use? As I mentioned in the post, a shallow, flat dish seems to work best -- I use an 8"x8" Pyrex dish when I'm making a single batch.

  • Lee

    This was a crowd favorite. To make it gluten free, I used corn starch instead of flour. Next time, I would cut down a bit on the butter but it was a hit.

  • Gary McIntyre

    I doubled the recipe and cooked it for about 20 minutes longer, slightly higher temp. But I found that the sugar really detracts from the taste. Omit it entirely or greatly reduce it since the corn has quite a bit of inherent sugar.

  • Kar For

    Does the texture change if I use 1 or 2% fat milk instead of whole?

    • I just use whatever I have on hand, and I've never noticed it making a difference.

  • Amanda Brayton

    I've been making this recipe with my dad since I was like 6 years old. Its always a thanksgiving favorite! Glad I found your recipe and have been making it on my own for the last couple years as a dish to bring to thanksgiving. I do triple or quadruple it though lol

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