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. AND whether you’re making a deep fried turkey or an Instant Pot ham, it’s the perfect complement!
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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!
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Cream Corn Casserole
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!
Ingredients
- 1/2 cup unsalted butter
- 1/4 cup all purpose flour
- 1/4 cup granulated sugar
- 2 eggs, well beaten
- 1 cup whole milk
- 1 (15.25-oz.) can whole kernel sweet corn, drained
- 1 (14.75-oz.) can cream-style sweet corn
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat oven to 350 degrees.
- 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.
- Whisk the flour into the melted and cooled butter until well incorporated. Then whisk in the sugar, eggs and milk.
- Stir the creamed corn into the butter mixture, along with the drained whole kernel corn. Season with salt and pepper.
- Pour into a shallow 8x8" baking dish.
- 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.
Notes
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 cupAmount Per Serving: Calories: 235Total Fat: 14.3gSaturated Fat: 8.2gCholesterol: 81.9mgSodium: 457.7mgCarbohydrates: 23.5gFiber: 1.3gSugar: 12.3gProtein: 4.5g
More yummy & easy casserole recipes to try:
- Tuna noodle casserole is quick to prep, tasty, and versatile! 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.
- Who needs another complicated Thanksgiving recipe? NOT this mama! This easy green bean casserole recipe is my family’s version of the classic recipe and uses only 3 ingredients, including canned green beans.
- A versatile weeknight dinner! This easy cheesy meatball casserole boasts just 5 ingredients, yet is still packed with flavor.
- Easy homemade macaroni and cheese at its best! This baked macaroni and cheese casserole is 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!
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!
Theresa Noble says
Because of coronavirus I am using the canned goods I have at home. I have two cans of creamed corn. How do I need to adjust the recipe? Thank you for your help!
Tara Kuczykowski says
Hi Theresa! I really wish I could help out more, but I’ve never made this with two cans of creamed corn. I think I would just prepare it as is and assume that it will probably need to bake longer with the additional bit of liquid.
Kate says
Help! Because of Coronavirus, I cannot find canned cream corn anywhere…can I substitute canned kernel corn instead and do I add in some heavy cream maybe in addition to the whole milk recipe calls for???
Tara Kuczykowski says
Hi Kate! I’m so sorry that you can’t find canned creamed corn right now. I have not personally tried this, but I did a quick search and found this substitute recipe: “Put fresh or frozen corn in a food processor first, giving it a whirl or two to break up the kernels. Then add 1/2 cup of milk and 1 tsp. of cornstarch. The cornstarch will thicken the juices released from the corn and the milk.” I hope it turns out for you!
Dee Anne says
This is the best. My mother used to make something like this but I don’t remember how. This is delicious & easy to make. Be sure to give it a try.
Tara Kuczykowski says
Aww, I’m so glad you loved it, Dee Anne. Thanks for the glowing recommendation!
Susan says
Do I grease the casserole dish??
Tara Kuczykowski says
Good question! Nope, it’s not necessary.
Laurie says
Can I prepare this casserole the day before? Just refrigerate it uncooked and cook next day?
Tara Kuczykowski says
Hi Laurie! Yes, you can, but I wouldn’t pour it into the baking dish you’re planning to bake it in. Keep it in the bowl to make it easier to mix it up really well before pouring into your baking dish and baking. Also, keep in mind that it will take longer to bake from chilled. Enjoy!
Sandra says
Does the corn casserole need to be cooked before freezing? If so, does it need to be thawed before cooking or can it go directly from freezer to oven? If it does need to be cooked, should it be thawed before reheating?
Tara Kuczykowski says
Hi Sandra! Check the FAQs section above for complete instructions, but the short answer is it should be baked before freezing, and you can reheat it from frozen.
Marianne says
I feel like this recipe is missing the crushed saltine crackers. My “handed down” recipe. Baked Corn Pudding (Tripled Recipe) Everyone I’ve ever made this for, loves it.
24 Crushed Crackers
3 beaten eggs
3 T sugar
3 T melted butter
1/4 t salt
3 cans creamed corn
(This recipe doubled is 1320 calories total)
Mix ingredients and pour into a casserole dish. You don’t want to
use a dish that’s too small otherwise it will take a long time to
cook. The wider the dish, the better.
Do not bake covered.
Bake at 350°F for 45 minutes.
Should look somewhat dry and very light brown.
Tara Kuczykowski says
Thanks for the suggestion, Marianne! My grandma’s recipe definitely did not call for them, but I will give this a try.
Sierra says
Never made this before in my life. My family was nervous and said “dont be testing out recipes on us! You better make this and taste it before you serve us as your test subjects!”. Well let me tell you something, I did not make a trial batch and my entire family who gathered for Easter loved it! They all wanted more and were mad that I didn’t bring more; mind you I TRIPPLED the recipe!! This now a family favorite. Thank you
Tara Kuczykowski says
This makes me so happy, Sierra! So glad I could contribute to your family’s holiday table.
Gayle says
Excellent and easy!! Added about 1/2 c c
Finely chopped red pepper. Everyone loved it.
Tara Kuczykowski says
That sounds like a great addition, Gayle — so glad you loved it!
Arthur Makries says
can you use sour cream rather than whole milk?
Tara Kuczykowski says
Hi Arthur! Unfortunately, I’ve never made it with sour cream, so I can’t comment on how it will turn out. If you try it, please let me know!
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!
Madeline Stockman says
Corn is not allowed on the paleo diet as it is a grain – go for a sweet potato casserole instead!
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.