This custardy cream 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 Like Grandma Made It
I’m not really sure where this cream 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 and the first container of leftovers I grabbed from the fridge (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. Call it whatever you want, just know that this baked corn recipe is AMAZING!
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…
Why is this baked creamed 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.
PIN IT NOW, MAKE IT LATER! CLICK HERE TO PIN THIS RECIPE.
WHILE YOU’RE AT IT, LET’S BE FRIENDS! FOLLOW ME ON PINTEREST FOR MORE EASY RECIPE IDEAS.
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 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.
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, cooking time can vary by oven. Larger, shallow dishes will cook faster than 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.
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!
PIN IT NOW! CLICK HERE TO ADD THIS CREAM CORN CASSEROLE RECIPE TO YOUR SIDE DISHES BOARD ON PINTEREST!
More yummy & easy casserole recipes to try:
- This easy green bean casserole recipe is my family’s version of the classic recipe and uses only 3 ingredients, including canned green beans… Because who needs another complicated side dish recipe? NOT this mama!
- This easy cheesy meatball casserole boasts just 5 ingredients, yet is still packed with flavor… Serve it as is, over pasta, or on sandwich rolls for a versatile weeknight dinner!
- This baked macaroni and cheese casserole is easy homemade macaroni and cheese at its best! Gooey and cheesy with a layer of crushed potato chips on top for texture…
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 going to add the most frequently asked questions for this baked corn casserole recipe below, and I will continue to update it as new ones come in.
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| It could be that your oven is 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 that can be picked up at Walmart and the like.
2| It could 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 skim milk and such 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 makes two batches for Thanksgiving, one for the “Big Meal” and one to reheat with the leftovers.
How to reheat corn casserole:
Warm 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 yummy & easy casserole recipes to try:
- This easy tuna casserole with egg noodles was always one of my mom’s go-to recipes when I was growing up… And I can totally see why. Tuna noodle casserole is quick to prep, tasty, and versatile!
- This easy green bean casserole recipe is my family’s version of the classic recipe and uses only 3 ingredients, including canned green beans… Because who needs another complicated Thanksgiving recipe? NOT this mama!
- This easy cheesy meatball casserole boasts just 5 ingredients, yet is still packed with flavor… Serve it as is, over pasta, or on sandwich rolls for a versatile weeknight dinner!
- This baked macaroni and cheese casserole is easy homemade macaroni and cheese at its best! Gooey and cheesy with a layer of crushed potato chips on top for texture…
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!
871
Linda Malone says
Have you ever made this with a gluten free flour and coconut sugar for paleo people?
Tara Kuczykowski says
Hi Linda! Unfortunately, I have not tried it with these ingredients. Perhaps another reader will weigh in — or if you decide to give it a shot, please come back and share your results!
Jeanie Carlson says
Question: should the bottom and sides of casserole dish be greased?
Tara Kuczykowski says
Hi Jeanie! No, you shouldn’t need to grease the casserole dish. I never have, and it’s always turned out fine.
Nicole C says
Found this recipe! I had to modify it a tont bit due to the time of night and not beinf able to get those ingredients. I used a defrosted frozen corn (instead of canned sweet corn). I also only had salted butter and 1% milk. I added pepper but did not add any additional salt. As I read above, having whole milk would have helped better with the custard. Overall my casserole came out well baked and delicious! It was perfectly sweet and gooey! I also wanted to note that I LOVE corn in general and probably eat too much of it in many forms and had been looking for a recipe that did not include using a cornbread mix (because I didnt have any on hand), and this was perfect!
Tara Kuczykowski says
So happy to hear that, Nicole! I never have the cornbread mix on hand, either.
Elsa Seidel says
I made this corn casserole in a 7 x 7 dish and it took longer to bake and set up. The butter was bubbling all around the edges of the dish and the top never got carmelized. I think the next time I will reduce the butter and increase the flour. Any suggestions from you?
Tara Kuczykowski says
Hi Elsa! Yes, it’s probably due to the smaller size of the baking dish. It just means it will take longer to cook all the way through. A larger dish would make the mixture more shallow and spread out over a larger cooking surface. You shouldn’t need to change anything about the recipe, just continue to bake it until the top starts to brown.
Elsa Seidel says
Tara, you are amazing. Thank you for the quick reply. I will have to find an appropriately-sized dish. As you can imagine, everything was “used up” in the Thanksgiving prep. Elsa
Tara Kuczykowski says
LOL, I totally get that! And actually, I just read an article the other day about getting best results with a pie crust recipe, and it recommended using either a glass (Pyrex) or tin pie plate because they heat up more quickly. I never really thought about it, but now that I am, I do think this recipe seems to cook more quickly in my Pyrex versus my glazed stoneware baking dishes.
Crystal says
If I double the recipe and use the larger 9X13 pan, how much longer will I need to increase my cooking time??
Tara Kuczykowski says
Hi Crystal! I’m so sorry — I just found your comment in the spam folder. It will vary for everyone’s oven, but when I double it for the holidays, I allow 2 hours for it to cook. Typically it’s done much sooner (when it starts to brown and caramelize on top), but you won’t want to serve it straight from the oven anyhow. So basically I count back 2 hours from when we’re planning to eat, and that’s when I pop it in the oven.
Stef says
I love the idea of calling it custard corn! It sounds so rich and delish! I can’t wait to try your grandma’s recipe!
Christina says
This is an incredible side dish! I just loved the flavors!
Linda says
I think this just might become my new favorite recipe for our Thanksgiving table! This looks so creamy and that caramelization – oh my! I think Grandma would be proud to take ownership of this one.