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Easy Creamed Corn Casserole Recipe (Just Like Grandma Made It!)

This custardy creamed corn casserole recipe is SO good you’ll want to scrape the dish clean to get every last bit of caramelized goodness… My favorite of all the corn casserole recipes I’ve tried, just like my grandma made it!

cream corn casserole being scooped out with a large antique spoon aka corn pudding or custard corn

Creamed Corn Casserole Like Grandma Made

I’m not really sure where this creamed 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, Christmas, and Easter meal. And it was the first container of leftovers I grabbed from the fridge — that is IF there were any.

Though I’m not certain where it came from, it’s always been my Dad’s specialty. So my best guess is it was passed on by my Grandma Russell. She called it custard corn (which is a pretty good description of it), but I’ve also heard people refer to it as corn pudding casserole and a corn soufflé recipe.

The texture and level of sweetness is VERY different from this Jiffy corn casserole or this Mexican corn cake recipe… Call it whatever you want, just know that this baked corn recipe is AMAZING!

Why is this baked cream corn casserole dish such a staple side dish? 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. AND whether you’re making a deep fried turkey or an Instant Pot ham, it’s the perfect complement!

easy corn casserole made with just 5 ingredients in a pyrex batter bowl

Easy Corn Casserole Recipe Ingredients

Chances are you already have all of the ingredients for this creamed corn casserole recipe in your pantry right now!

It’s comprised of just 6 staple ingredients: canned whole kernel corn, canned creamed corn, sugar, flour, eggs, and butter, plus a touch of salt and pepper.

I’ll warn you ahead of time that this recipe does contain a good amount of sugar… Please keep in mind: this is an heirloom recipe that’s been passed down through my family. I always prepare it exactly as written, because it’s a special occasion side dish.

Yes, it’s a little decadent, and I’m perfectly okay with that — because “everything in moderation.” Ya know?! But if you’re truly concerned, decreasing the sugar shouldn’t hurt the outcome.

sweet corn casserole ready to bake in a white casserole dish

How To Double Corn Casserole

There is a high probability that you’ll want to double, or even triple, this corn casserole recipe at some point. The good news is, 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, the cooking time can vary by oven and/or the casserole dish you choose. Larger, shallow dishes will cook faster than smaller, deeper dishes.

The corn casserole is done when the center is set and the top has that great caramelized appearance. If it seems set but isn’t caramelizing, you can just pop it under the broiler for a couple minutes to finish it off.

corn casserole like grandma made it in a white casserole dish with royal blue napkin

Go-To Side Dish Recipe

This sweet 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 question I get is: “Who’s bringing the corn casserole?” followed by, “Who’s bringing the pickles?”

If you don’t know what pickles I’m referring to, check out these pickle wraps ASAP! Oh, and also this yummy layered cranberry salad if we’re talking Thanksgiving…

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

cream corn casserole recipe like grandma always made it

Creamed Corn Casserole

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 20 minutes

This custardy creamed corn casserole recipe is SO good you'll want to scrape the dish clean to get every last bit of caramelized goodness... My favorite of all the corn casserole recipes I've tried, just like my grandma made it!



  1. Preheat oven to 350 degrees.
  2. In a sauce pan, heat the butter slowly over medium-low heat, swirling the pan until it's just melted. Set it aside while you measure out the rest of the ingredients.
  3. Whisk the flour into the melted and cooled butter until well incorporated. Then whisk in the sugar, eggs and milk.
  4. Stir the creamed corn into the butter mixture, along with the drained whole kernel corn. Season with salt and pepper.
  5. Pour into a shallow 8x8" baking dish.
  6. Bake uncovered at 350 degrees for approximately 1 hour and 15 minutes, until the center is set and the corn casserole is brown and caramelized on top. Let stand for 5 minutes, serve warm.


I highly recommend reading through the corn casserole recipe FAQs to achieve the best results with this recipe.

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Nutrition Information:
Yield: 8 Serving Size: 1/2 cup
Amount Per Serving: Calories: 235Total Fat: 14.3gSaturated Fat: 8.2gCholesterol: 81.9mgSodium: 457.7mgCarbohydrates: 23.5gFiber: 1.3gSugar: 12.3gProtein: 4.5g

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag it @unsophisticook and hashtag it #unsophisticook!

favorite of all corn casserole recipes in a white casserole dish with gray silicone pot holders

Baked Corn Casserole FAQs

I’ve received a TON of questions about how to make corn casserole over the years. Though I’ve answered them all in the comments, it’s getting to be quite a bit to wade through.

So I’m adding the most frequently asked questions for this baked corn casserole recipe below, and I will continue to update it with any new questions.

What type of baking dish do you use for this corn casserole?

I generally use a shallow 8×8″ baking dish when I make this recipe. If I’m doubling or tripling it for a potluck or cookout, I’ll size up to this 9×13″ baking dish.

If you need to go even larger, I’d recommend something like this large roasting pan.

Note that I do not recommend using those large disposable aluminum trays. Aluminum is not a great conductor of heat, so it takes significantly longer to bake this recipe in them. And you probably won’t achieve the same amount of caramelization — which is totally the best part!

Help, my corn casserole seems curdled! Where did I go wrong?

After many readers experienced this, I did some extensive research on what could be causing the custard-like quality of the corn casserole to break. It seems a couple of things could be happening:

1| Your oven may be running a little hot… This could cause the corn casserole to cook too fast, in turn causing the custard consistency to “break”. You can check this with an inexpensive oven thermometer.

2| It may be your milk… I’ve always purchased whole milk, so it never occurred to me that it could affect the consistency. But apparently the lower fat percentage in low fat and skim milk can also cause a custard to break.

Do I *need* to use whole milk?

As I mentioned above, you do need the fat in the milk for a successful custard. That said, readers have reported using heavy cream and 2% milk successfully.

Can corn casserole be made ahead of time?

While it’s best freshly made, you can definitely refrigerate it after baking and just warm it up again in the oven before serving. I typically make two batches for Thanksgiving, one for the “Big Meal” and one to reheat with the leftovers.

How to reheat corn casserole:

Warm the casserole in a 350 degree oven for 10-15 minutes or until warmed through. I do not recommend microwaving it.

Can corn casserole be frozen?

Again, freshly made is always best, but you can make it ahead and freeze if you’d like. After baking, let the corn casserole cool completely. Then wrap it tightly with aluminum foil, label, and freeze up to one month.

To reheat, bake covered at 350 degrees for 40 minutes. Uncover and bake for 20 more minutes. Let stand 5 minutes before serving.

If you have further questions, please ask in the comments below!

More Easy Casserole Recipes To Try

If you like this corn casserole recipe, you might also enjoy these other delicious casserole recipes:

I’d love to see how your corn casserole turns out… Tag me @Unsophisticook on Instagram or use the hashtag #Unsophisticook so I can check them out. Enjoy!

Maytee Aspuro

Wednesday 14th of September 2022

I was looking for a recipe that reflected a corn side-dish I've enjoyed at a couple southern style restaurants. At first sight, this recipe seemed to come close. I used fresh corn from the cob instead of canned kernel corn. The empty cream corn can was an easy means of measure, just slightly overfilling it. For a richer texture, I used half & half instead of whole milk. Finally, I skipped the black pepper. The result is a delightful dessert. I don't know if the just right sweetness will be the same with frozen or canned corn. I do know that I am looking forward to having a second serving this evening after dinner. Thank you for this very easy and very satisfying recipe.

Pat Spooner

Thursday 18th of August 2022

My Granma used to make this and I've been searching for a recipe similar to what I remember her doing. I did a double recipe for a church pot luck and brought home an empty pan. My husband says don't lose that recipe.

Tara Kuczykowski

Monday 22nd of August 2022

Love this! I always buy enough ingredients to double it and then some. So happy you found it!

Joan b

Friday 20th of May 2022

I loved this !! I used to make this 40 yrs ago, and was so happy to find a recipe very similar to what I used to make. This one was even better. The old one used corn meal/flour and would be a bit grainy. I love the texture of this one even better. As I dont like the taste of canned corn, I just thawed some frozen and filled the empty cream corn can to measure it out. I also eliminated the sugar and reduced the milk to 3/4 cup. I also added half of a small can of chopped green chiles (Old El Paso). I have never been so happy finding this recipe. I made it for 2 sets of friends and they loved it. I know because they made pigs of them selves ;) and left with copies of the recipe. I live in Iceland, and creamed corn is something I have not seen sold here. One store has started carrying it, so I bought 20 cans. You never know if you will see it again :) My friends were off to buy the rest. Maybe they will continue selling it :) Just so happy to have it again, and even better !!

Tara Kuczykowski

Sunday 22nd of May 2022

Oh I'm so happy you found it! I love that you all stocked up on creamed corn. If you get to a point where you can't find it, I've seen some simple substitutes you can try that use a can of regular whole kernel corn, some cornstarch, and a little water or milk.


Thursday 5th of May 2022

Could I make this in a cast iron pan?

Tara Kuczykowski

Friday 6th of May 2022

I've never tried it, but it seems like it should work. You will probably need to decrease the cooking time though.

G. Ewers

Tuesday 19th of April 2022

OMG, I have never commented on a recipe before and in my eighties. DELICIOUS. Followed as written, I doubled, added one sleeve of saltines to mixture, and one of the smaller sleeves of Ritz on top. It's the best casserole I ever ate.

Tara Kuczykowski

Tuesday 19th of April 2022

Oh, I'm so honored to be your first comment! I've never tried adding crackers to my corn casserole, but you've inspired me to give it a shot.

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