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. Just like my grandma made it!
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 and the first container of leftovers I grabbed from the fridge (if there were any).
It’s always been my dad’s specialty, so my guess is it was passed on by my Grandma Russell. 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 question I get is: “Who’s bringing the corn casserole?” followed by, “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 Recipe 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.
So I realize that some of you may balk at the amount of butter and/or 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, 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.” Ya 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!
Grandma's Corn Casserole
Prep
Cook
Total
Yield 8 servings
This creamed corn casserole recipe is SO good you'll want to scrape the dish completely clean to get every last bit of caramelized goodness from the corners! It’s on the menu for every family gathering I host…
Ingredients
- 1/2 cup butter, melted and cooled
- 1/4 cup flour
- 1/4 cup sugar
- 2 eggs, well beaten
- 1 cup milk
- 1 (15.25-oz.) can whole kernel sweet corn, drained
- 1 (14.75-oz.) can cream style sweet corn
- 1/2 teaspoon salt
- pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Whisk the flour into the melted and cooled butter until well incorporated. 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 an 8"x8" shallow 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. Serve warm.
Corn Casserole Notes
Since many of you have asked, I generally use a shallow 8″x8″ Pyrex baking dish when I make this recipe. If I’m doubling or tripling it for a potluck or cookout, I’ll size up to a 9″x13″ baking dish.
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!
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!
Updated from the archives — originally posted in September 2012
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claudia davis says
Just took mine out of the oven. I would cut the butter in half next time I make it. It seemed too oily with that much butter. I also liked it better after I let it set up on the kitchen counter for a few hours before eating it. It was too ‘liquidy’ when it first came out of the oven.
Lita Watson says
Such a nice dish :D i love the amazing color of it soo much! How long will this dish last in the refrigerator?
Tara @ Unsophisticook says
Hi Lita! I don’t think you’ll have to worry about leftovers going bad, LOL… They’re always gone long before that. But it should last for about five days in the refrigerator.
Carolyn Cook says
3 hours into baking time and still bubbly in the middle. I am still holding out hope. I doubled the recipe, did drain the corn, and it is in a 9 X13 pan. It smells great. In the future I think I will make 2 regular recipes and bake them in my 8X8 pans. I’ll get it figured out sooner or later. It smells soooo good! Or maybe I could double the recipe and bake it in one 8X8 and one 9X13. That would make it thinner. Can you tell I am thinking ss I type!?!
Tara @ Unsophisticook says
Hope you loved it, Carolyn! Yes, it definitely speeds up the cooking time the thinner it is, so if you have room in your oven, two pans would speed up the cooking time.
Martha says
I’m going to make this,my sister has made this for years
Rebecca says
I can’t say I’ve ever had a corn dish I was excited about until now. Sooooooo good. Like I could have just eaten the whole dish of corn casserole for my meal and been content. Thanks for the tasty recipe!
Tara @ Unsophisticook says
I’m so happy to hear that, Rebecca! Thanks for stopping back by to let me know how much you loved it.
Maria Guajardo says
Hi, do i need to drain the creamed corn also? Im so excited to taste this dish!!!! Thanks!!!
Tara says
No, just the whole kernel corn. Enjoy!
Denise wilcox says
My mother in law, she is 84 and grew up on a farm, makes this,but she crumbles crackers up fine and lightly layers the top of this.I had never had this,but it was my husbands favorite. I love it now too.
Tara says
Ooh, that sounds yummy! I’ll have to try that next time I make it.
Shelby says
I found this recipe and would like to make it for my Thanksgiving. We’re going to have around 30-35 people and this recipe only makes 6 servings, what would you recommend for quadrupling this recipe? Thanks!
Tara says
Hi Shelby! Wow, you’re going to have quite the crowd. I can’t say that I’ve ever quadrupled it myself, but I would say the biggest issue would be finding a pan large enough that’s not too deep. I’ve tried using those disposable aluminum pans in the past, and they just don’t generate enough heat to cook it without significantly extending the time, and the top never seems to caramelize with them. I vaguely recall my parents using a large roaster when I was younger, but I’m not sure if it was a quadruple batch. I’d suggest a pan similar to this, minus the top of course: http://amzn.to/2fD4rh6 As far as the cooking time, I’d cook it for 90 minutes to start and then check it frequently until it’s set in the center and caramelized on top
Jean Dabbs says
Why not use 2 – 3 casserole dishes? Just a suggestion.
Tara @ Unsophisticook says
Yep, that’s always an option if you don’t mind dirtying multiple dishes and have room to spare in your oven. Thanks, Jean!
Wanda says
Can this recipe be prepared the day before and cooked the next day?
Tara says
Hi Wanda! I wouldn’t recommend it, because the butter will solidify too much, affecting the consistency. If you’re preparing it a day ahead, I’d go ahead and cook it and then just reheat the next day.
Ms C says
Is this something that could be cooked in a crock pot? It looks SO yummy, but I hate turning on the oven in the summer!
Tara @ Unsophisticook says
Great question! Unfortunately, I’ve never actually tried it. In theory, it should work, but I don’t think you’ll get that great caramelized crust on top. Maybe around the edges, though… If you try it, please circle back and share your results!
char says
I tried crockpot on Christmas and this did not turn out as well as. using the oven.
Tara @ Unsophisticook says
I suspected it might not be as good — sorry it didn’t work out for you. Thanks so much for coming back to share, Char!
Amanda Brayton says
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
Kar For says
Does the texture change if I use 1 or 2% fat milk instead of whole?
Tara @ Unsophisticook says
I just use whatever I have on hand, and I’ve never noticed it making a difference.
Gary McIntyre says
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.
Lee says
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.
Crystal Catherwood says
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.
Tara @ Unsophisticook says
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.
Nancy Smith says
I made this corn casserole for dinner and it was very soupy, not consistent at all. What did I do wrong?
Tara @ Unsophisticook says
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.
Emily says
I just finished putting this together and its VERY liquid-y…im worried its going to be soup instead of casserole! Any chance i’m doing this wrong?!
Tara @ Unsophisticook says
It will be somewhat liquid when it’s mixed. You did drain the corn, though, right? Just checking!
Stefanie says
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!
Tammy says
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.
susan says
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?
Thanks
Tara @ Unsophisticook says
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!
susan says
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.
Tara @ Unsophisticook says
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.
susan says
Thank you for all your quick replies, Tara!
Pam says
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.
arlene says
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.
Tara @ Unsophisticook says
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.
LadyAna says
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.
Julie says
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!
Debby says
Almost exactly like my southern grandmother’s!!! Take it to all the church covered dish dinners!!! A crowd favorite and soooooo easy!!!
Pauline Lee says
Everyone loved this thanks
Mark says
I used 4tablespoons of Jiffy Corn Bread mix a cut the sugar used in half.
Excellent hotdish
Katie says
Was curious if you could substitute gluten free flour in this recipe? Thanks!
Natalie says
Do you use self-rising or all purpose flour?
Robin says
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 says
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.
Tara J Hardy says
I need to make this corn casserole for 24 people. How many cans of corn will I need for this?
Anna says
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.
Tara @ Unsophisticook says
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 says
Thanks a lot for responding. I will try your suggestions.
Sandy Parthree says
Does it make much of a difference if you use 2 cans of whole kernel corn and leave out the creamed corn?
Cazz says
My daughter just turned 13. I will try it out on her and her friend this weekend for her birthday party.
Colleen says
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.
Liz says
Do I need to grease the casserole dish before I put the mixture in it?
Tara @ Unsophisticook says
No, you don’t need to grease the dish. Enjoy!
Liz says
I’m making this for our Christmas dinner – thanks much! It looks delicious!
Michelle Dee says
This had a great flavor, but the texture was unpleasant. I followed the recipe to a T.
Tara @ Unsophisticook says
It does have a custard-like texture too it, so if you’re not fond of custards, you probably won’t enjoy it. :(
Daphne says
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!!!
Betty says
Can this be made the day before?
Tara @ Unsophisticook says
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.
Roxy says
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!! ;-))
Leanne says
Do you cover w foil? Thanks
Tara @ Unsophisticook says
No, bake it uncovered, Leanne.
Jeff says
Went into oven very loose, like soup consistency, will it thicken, get custardy? We’ll see…
Tara @ Unsophisticook says
Yes, it will definitely thicken up as it cooks, Jeff!
gina says
How do you know when its done?
Tara @ Unsophisticook says
Gina it will thicken up and be set in the center and will be caramelized and brown on top, as in the photos.
laurie says
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…..
Christina says
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!
Tara @ Unsophisticook says
Thanks for the suggestion, Christina. I’ll add those right now!
Julie says
I came across your recipe last night. I was looking for a Creamy Corn Casserole recipe. I doubled the recipe and used a 9×12 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!
Tara @ Unsophisticook says
So glad to hear it was a hit — thanks for sharing!
Tracy says
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
Tara @ Unsophisticook says
Oh, I bet grilled corn is delicious in it! Maybe with some diced chiles?
Shannon says
This corn casserole is so good and came out exactly like it looks in the picture! I doubled the recipe, put it in a 9×13 pan and cooked it for almost 1hr 45 min.
I am making this for Thanksgiving and was wondering if substituting heavy cream instead of milk would make the texture creamier?
Thanks!!
Tara @ Unsophisticook says
I haven’t tried that, Shannon, but I bet it would be delicious!
Clo Nash says
How many days ahead of Thanksgiving day can I make the creamed corn casserole?
Tara @ Unsophisticook says
Hi Clo! I’ve mixed it up the night before I intend to cook it, and then cooked it the next morning. Just give it a good stir before putting it in the oven, and you may need to add a little additional cooking time since it will be chilled.
Robin says
I love corn casserole but where I live Jiffy is not sold so I had to find a recipe that did not use it. Thank you for this recipe.
nikki says
Awesome reciepe! I try to make it every week! My family loves it.
AkRascal says
Oh wow, yummy. Made for the first time last evening. Mrs Rascal loved it. So quick and easy, my kind of dish. Based on other comments I did cut butter in half. This is a dish, great on its own, that will be fun to play with, maybe some chillies, a lil pork sausage, some cheese, mushrooms, or,or, or. A big thanks for posting, this is going into our families cookbok.
Brianna says
I agree that adding some diced red pepper is a must! I love the green chiles and onions suggestion, too. Yum!
Tammie says
Tara, My grandmother made baked corn as kid and we all loved it. She used crackers instead of flour. I have been gluten intolerant since 2009. I’m gonna try your recipe using my specialty flour. Have you or any of your readers tried making it with gluten free flour? and what was the turn out. I know our flour measures different and absorbs different. If not I will post to you my turn out. Its a trial and error several times until you find the right consistency with gluten free products. Thanks Tara
Tara @ Unsophisticook says
Hi Tammie! I haven’t tried a gluten free flour, and I’ve not had any readers report that they’re tried it. I don’t have much experience with gluten free recipes, but I’ve definitely heard that it takes some trial and error. Would love to hear how it turns out!
chris pozzobon says
Isabella….if corn isn’t a vegetable what the hell is it
Michelle Dee says
Corn is a grain, not a vegetable.
hope putman says
I have tried corn casserole that called for nutmeg and my family hated it!! this one sounds good I will make it and let you know how it turns out. I`m wondering what it would taste like if you use white corn, does this casserole have a sweeter taste to it?
Tara @ Unsophisticook says
It does have a sweeter taste to it, Hope. I’ve used a white and yellow blend with good results, so I really don’t see any reason why you couldn’t use all white.
Hilda Green says
Made this dish to go along with a barbecue. Enjoyed it
Ally says
Thanks for the recipe, I can’t wait to try it out! Can you freeze this? And if so, would you recommend freezing the mixture before or after you bake it?
Tara @ Unsophisticook says
Hi Ally! As I mentioned previously in the comments, I’ve not tried to freeze it before baking. I’ve mixed it up ahead of time, and it’s turned out fine — just give it a good stir before baking, and it will need to bake longer. I don’t think it would freeze well after baking because it’s a custard, so I think the mixture would “break” when reheating it.
HIlda Green says
You don’t mention what size casserole dish to use . From comments I read I figure 8×8 Is that right?
Tara @ Unsophisticook says
Yes, in the post I mentioned that I typically use my 8×8 Pyrex baking dish for a single batch.
Vickie says
Would it be at all possible to do this dish ahead of time (3 days) and freeze it
Then the day before =thaw it and cook the day of. I have a big outing coming up and this is not the only thing I have to do.
Tara @ Unsophisticook says
Hi Vickie! I’ve mixed it up ahead of time and refrigerated it (up to a day before), but I’ve never frozen it to bake later. Wish I could help more!
Jackie says
I had the same experience as a previous reviewer….no good at all. I followed the directions to a T, even down to using an 8×8 Pyrex dish. After 1 hour and 15 minutes in a 350 degree oven, there was a pool of butter sitting on top of the casserole and the inside looked curdled (cottage cheese-like). I left it in the oven for 20 minutes longer thinking that it just needed to cook through, but nothing changed. I was excited to try this, but was disappointed. I’ll just stick to the recipe I usually use.
Tara @ Unsophisticook says
Jackie, there are a lot of outside factors that can affect how a recipe turns out. Altitude can change baking times or some ovens just run hotter or colder than others. If it doesn’t look done in the center, I’d recommend leaving it in the oven longer, or put it under the broiler for a few minutes. The top should look brown and caramelized like in the photo above.
slvrsnoozi says
This is my granny’s recipe too. I read the one about curdling. My granny taught me to bake this in a casserole dish but to place the casserole dish in a larger pan with water in it. Keeps it from curdling!
Tara says
Thanks for the tip! I think another contributor to curdling could be not allowing the butter to cool sufficiently before adding the eggs.
Tracy says
I crush a sleeve of Ritz crackers and add two tablespoons of corn meal and add 1/4-1/3 cup melted butter and top it right before baking.
Trish says
Made this for the second time tonight and this time – I doubled the recipe and instead of a 9 x 13 pan – made it in a big jelly roll pan/baking sheet. baked for an hour – the last ten minutes under the broiler – carmelized goodness in EVERY bite. I highly recommend it – and thanks for sharing the recipe!
Tara @ Unsophisticook says
Ooh, great idea — thanks for sharing!
Lo says
I made this and although it was very tasty, it was watery! Not near as thick as yours came out. I should also mention that I doubled the recipe.
Tara @ Unsophisticook says
Lo, it sounds like you just needed to bake it longer. Doubling the recipe requires a longer cooking time, especially if you’re using a pan or bowl that is deeper to accommodate the larger amount. Glad it still tasted good though!
nina says
Forget the flour, forget the sugar, salt & pepper and milk. Add instead a box of Jiffy corn muffin mix and 1 cup of sour cream and everything else. I have been making this way for years and everyone loves it.
Joanna says
I have made the cornbread version also, but I like the creaminess of this recipe. Sometimes a person just needs a change.
ms.gert says
i was looking for a receipe like this i made it my way by adding chilie,green pepper,red bell pepper and top with cheddar cheese i also made it your way my family love both
Marilyn Rush says
Can’t wait to try this. Sounds absolutely delicious. Thanks for sharing!
Lyn says
Thanks for the recipe.I cannot eat dairy so used Soy Milk instead and the result was delicious.
LINDA L. CAUSEY says
I ALSO MAKE THE CORN CASSEROLE, BUT I ALSO ADD CHEDDAR CHEESE TO THE INGREDIENTS, AND BACON ON TOP WITH CHEDDAR..
Betty says
This was very good,,love the pudding like texture,,thank you.
Rev Deci says
Loved this recipe…sooooo easy! Even I had all the ingredients n the pantry…lol! I reduced the butter to 3/4 stick & did 1/2 cup sour cream, 1/2 cup milk. Thanks!
linda nickerson says
I make this adding sour cream sweet bell peppers and onion for flavor kick. Yummy
Tara @ Unsophisticook says
Sounds yummy, Linda!
Martha says
I needed a dish to take last night to Wednesday night small group meeting. Googled for Corn Casserole & found this & chose it because I had all the needed ingredients. Was a huge HIT with everyone. Have saved to my Pinterest & have printed a copy for my recipe binder of the dishes I actually cook. So glad I found this. Great recipe.
Sharon Markey says
I make this, but used sour cream instead of milk. Has anyone tried it this way?
Patricia says
Can you make this ahead bake and reheat?
Tara @ Unsophisticook says
It’s definitely best when it’s fresh baked! An alternative would be to mix it all up and refrigerate the mixture until you’re ready to bake it.
Cindi says
We make this dish for our holiday meals. The only thing that is different is that we use evaporated milk instead of regular milk as it gives it a creamier texture. Overall this is a delicious recipe.
CINDY says
Can you please tell me exactly how much is one stick of butter as they aren’t sold here.
Tara @ Unsophisticook says
Sure thing! One stick of butter equals 1/2 cup.
Hallie says
Hi, I want to try this as my husband absolutely loves creamed corn but my son is allergic to eggs, do you think it would be ok without the eggs?
Tara @ Unsophisticook says
Hi Hallie! After a little research, I discovered that cornstarch is a good substitute for eggs in a dish like this. Keep in mind that I haven’t tried this personally, but the site I found suggested using 2 tablespoons of cornstarch + 2 tablespoons of water for each egg, so you could try 4 tablespoons of each in this recipe to eliminate the eggs.
Hallie says
Thanks so much, I can’t wait to give it a try
JessL says
Make this! I too was surprised to see what looked like all the melted butter separate out and float to the top while cooking and at the finish time. However, I took it out and let it rest and it all re-absorbed into the casserole. This was one of the best and most simple recipes I’ve tried looking for a bit of a change from cornbread. I’ve made this a little differently also by adding 2T cornmeal since I was short on flour and frozen corn since it was what I had. Thanks!!
April says
Thank you so much for posting this…my grandmother always made this and I’ve been looking everywhere for the recipe. This sounds like what I had so I’m excited to cook it up today :)
Tara @ Unsophisticook says
Glad you found it, April!
joy says
I just made this and loved it!! I had my 20yr old grandson taste it when he came by and he told me he loves it ! Wants me to call him next time I make it Thanks for sharing!
Kelly says
I have made a couple times and if you make it without the milk it is awesome!! I have brought it to family dinners and everyone has absolutely loved it!
Beth says
Yum! We tried this for dinner tonight and the taste was wonderful but the texture was a bit greasier than what we typically like. I will definitely make it again, but will cut back a bit on the butter. I also plan to try it with a can of diced green chiles (my husband loves corn and green chile casserole).
Candy says
Made for a side dish at Christmas gathering!!! Was all gone and I loved it!!!
Paula Garland says
I have made this corn casserole for 50 years. The only difference is I add 1 cup evaporated milk. Never needed the flour. It is delicious!!!!
Julie says
Do you grease the dish first
Tara @ Unsophisticook says
No, I don’t grease the pan. A short soak in hot water will loosen anything up that sticks.
Gia says
We have a standard dinner every Sunday at my parents: Caesar Salad, Steak, Twice Baked Potato Casserole and Creamed Corn but when I saw this I asked my mom if I could bring this instead of the regular creamed corn she makes. It was a hit (even though I missed the part about drain the corn and it was a little soupier than it probably should have been- my bad). My dad said it was so good that the little bit that was left he would probably eat at breakfast. I’m considering adding this to the list of foods we will be preparing for my son’s graduation party because of the ease and the tastiness. Thanks for sharing!
Toni says
My family loved this dish! I made it for Thanksgiving and plan on making it again for Christmas dinner.
Tara @ Unsophisticook says
I’m making it today for our family gathering, too. Have a Merry Christmas!
Stacie says
My grandmother used to make a similar dish called Indian Corn Pudding. It uses 1 box of Jiffy corn muffin mix, 1 can whole kernel corn, 1 can cream corn, 1 cup sour cream, 1 egg, shredded cheddar cheese. Mix everything together & bake for 20-30 mins @ 350.
Idojava says
That’s Paula Deen’s recipe. She calls for the cheese to be added last and to be abked for another ten minutes.
Bob says
I use this recipe to make it in a slow cooker. Thanksgiving has all of our ovens filled with turkeys and stuffing, so the set-and-forget of a crock pot is perfect for the corn pudding. Low for 6-8 hours, or high for 4 hours.
Tara @ Unsophisticook says
I can’t believe I’ve never considered making this in the slow cooker before. Thanks for the fantastic suggestion, Bob! It won’t have that yummy caramelized top, but as you mentioned, it would be perfect for holidays when your oven is near bursting.
Carol says
My granddaughter LOVES the recipe with the Jiffy cornbread mix in it! She always tells everyone her grandma makes the best Corn Pudding, lol.
Carrie Elkins says
I was planning to try this for my husband’s Christmas party this weekend, but could you tell if I should use all purpose or self rising family? I’m just not sure. Thanks!
Tara @ Unsophisticook says
I use all-purpose flour, Carrie. Enjoy!
Carrie Elkins says
Ha. Just realized my phone autocorrected from flour to “family”…well, my family is definitely more all purpose than self rising! ;) Thanks for your quick response!!
Denise says
I made this and my family loved it! It was a huge hit. Have you ever doubled the recipe? I was wondering how it would do. Some recipes just don’t double very well. I’d like to make it for a potluck and bake it in a 9×11 dish.
Tara @ Unsophisticook says
Yes, it does double well! You just either need to use a larger dish so that the depth is about the same or cook it longer.
Sarah says
Love corn casserole, and this is similar to Paula Deans recipe, hers is the best!
Christy says
Delicious! Made this for Thanksgiving and it was a huge hit. Came out beautifully and tasted so yummy.
April says
This is absolutely delicious. I and my family love it!
Kristi says
Absolutely delicious!
Jamie says
This was delicious! I made this for Thanksgiving and there was none left! Great recipe!
deee says
We love corn casserole. I always make my grandson’s favorite recipe. However he wasn’t here for Dinner
so I goggled corn casserole and found this recipe. I must say this is the worst corn casserole ever and it went down the garbage disposal. A stick of butter is way too much and it floated in it. The sauce it makes has a curdled effect. I apologized to my family cause we planed a small but nice meal. It left us without a vegetable.. but we filled up on the other things.
Tara @ Unsophisticook says
I’m sorry you had a bad experience, but I can’t say that I’ve ever had that happen in all the times I’ve made this recipe. Did you change anything about it?
Mistletoe says
I made 3 pans today. One for our Christmas dinner and two for neighbors. It came out golden on top and I snitched a taste and it is delicious. I like the creamy casserole and not the one with the corn bread mix. Maybe the person that had the ad experience was looking for the one with corn bread mix.
Karin says
Im going to try this with my frozen corn which is like creamed corn in itself, hope it turns out the same! I’ll let you know!
Isabella says
Corn is not a vegetable.
trudi says
I’m wondering if you should change your recipe to 1/2 C butter, it’s entirely possible this person used a whole pound of butter as some places butter doesn’t come in sticks.
Tara @ Unsophisticook says
Oh my — I never even thought of that. Thanks, Trudi! I will update it right now.
Shay Whiddon says
I made this today for Thanksgiving & it’s delicious! Smells like butter popcorn too!
Deb says
I don’t have creamed corn. Can i use two can of corn?
RebaLynn says
I was wondering if this could be made the night before and warmed up the next day. And if so, if we could just nuke it or put it in the oven to reheat?
RebaLynn says
Tara, thanks for the recipe. I decided it should not be made ahead and rewarmed. But I will try it again one evening for immediate serving because I think it would be delicious then. We like it warmed up but I just think it would be better served immediately!
Tara @ Unsophisticook says
Sorry I missed your first comment, RebaLynn. I definitely agree with you — it’s pretty good warmed up, but it’s far better when it’s fresh from the oven.
Mary says
This is about the closest that I’ve seen to my m-i-l’s corn recipe. My kids always loved it. One granddaughter has the recipe but isn’t forthcoming with it…
thanks ;)
Debbie says
Could I mix this the day before and keep in fridge til time to cook? No issues with flour and sugar “sitting”? Thanks!
Lydia says
Have you tried doubling or tripling the recipe? I am making this for Thanksgiving, and I’m wondering how much longer it will need to cook so I can plan accordingly. Thanks!
Kristen says
Has anyone tried this recipe yet? Thinking about making it for THanksgiving
Louise says
I tried it a few weeks ago. It was delicious, but had too much butter in the recipe for our tastes and we are butter lovers:). I also reduced the sugar to 2 Tbs. Next time I make it, and I do plan to make it again, I will reduce the butter to 1/2 a cube (1/4 C or 2 oz).
Lauren Keating says
I made this tonight- way too sweet with that much sugar with sweet corn kernels and sweet creamed corn. Next time, I’ll cut the sugar in half. But thanks for the recipe!
Louise says
I automatically cut the sugar in half when I made the recipe cause I knew it would make it too sweet to use the full amount. It was fine.
Ingrid says
This dish is very similar to a traditional Paraguayan dish (South American) called “Chipa Guasu” !!! we do add cheese to make it even yummier!
I am from Paraguay and I am stoked to see how others here also make it!
Jan says
Has any one made this and frozen the casserole? I know it doesn’t take long to put together but I like to make as many dishes for Thanksgiving ahead of time.
Tara @ Unsophisticook says
I’ve never tried freezing, so I can’t say for sure, but I’m guessing it might change the texture significantly considering it has melted butter and milk in it.
Carolina says
For how many people is this recipe for?
Tara @ Unsophisticook says
I’d estimate it’s about 6 servings, Carolina.
Stephanie V. says
I am from KY and we have always referred to this as “corn pudding.” And it IS awesome!
Carla says
Just use a box of jiffy mix instead of measuring out the flour etc
Kim says
i add crushed crackers which makes it more fluffy.
Patti Clark says
Tara, I have made this twice since I found your recipe. Not only is it delicious, but it looks beautiful when it comes out of the oven. I did cut the sugar back to 2-1/2 Tbsp. and it was plenty sweet. Thanks so much–it’ll be on our table for Thanksgiving, too. And probably Christmas!!
Becky says
I also added sweet peppers to this, something that I can live without, but DH loves! It turned out very good! I also used only 2/3rds of a stick of butter and personally think it was just right.
Kim says
Could anyone tell me what size the cans of corn are? Thank you much…
Louise says
They are about 14 oz.
Amy says
Yeah, I would say that would work well. It would jazz it up and make it richer, I think. Can’t wait to see how it turns out! I might try it next time! I’m curious now.
Amy says
@Jamee…I’ve never tried it with cream cheese, but I do usually replace the milk with sour cream, and it works really well! I bet cream cheese would be delicious, too. If you try it, let us know! :)
Jamee says
So you think if I replace the milk with cream cheese?! I will definitely let you know!
Julie d says
I use A box of Jeffry corn bread mix on place of sugar and flour. Makes it yummy. Also add cheddar cheese on top for the last 15 min
Jamee says
Has anyone tried adding cream cheese to this?! I’m wanting to try that but not sure it’d come out… What do you all think??
Sara Beth says
Just curious is this tastes any different from the traditional corn casserole recipe as follows:
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
This is how my family normally makes it and we love it but I’m trying to mix it up a little to make it for Christmas….any ideas whether this recipe tastes any different?
Diane Bergmann says
This is our family’s version and it is more cake like but yummy.
Louise says
Made this tonight. It was delicious, but took way longer to bake than it said. I put a pizza pan in the oven first, and then put the glass 8×8 pan on top of it, but don’t see why that would cause the longer baking time.
It is very rich. I had reduced the sugar to 2 Tbs, which worked out great for our taste buds. I thought that 1 cube of butter was excessive and am wondering if the butter could be reduced and still have the recipe come out the same consistency.
Tara @ Unsophisticook says
How long did you have to bake it for, Louise? An hour and 15 minutes seems like it should be plenty unless you doubled the recipe.
Yes, there definitely is a lot of butter in it. I’ve honestly never tried to reduce it because it’s a splurge recipe that we don’t eat that often, but I would guess you should be able to decrease it a bit.
Louise says
I didn’t double the recipe, just did the original recipe in an 8″ x 8″ glass baking dish. I didn’t actually keep track of how long it took, just kept adding time until the top browned. I am guessing it was close to 2 hours.
Samantha says
The first time I made this I doubled it, and cooked in an air cake pan. I baked the hour and then turned the oven off and it sat inside for an hour (I had to run errands lol). When I got home I took out right out and it was PERFECT, just amazing. I took it to a potluck and it was the first thing demolished. I’m making it again today but only the single original recipe. I’m interested to see the timing now that I’m taking it out instead if leaving in oven.
Amy Dunshee says
My family LOVES this recipe!!! Sometimes I add bacon and green onions to the mix, too. Bacon makes everything better. Delish!!
Tara @ Unsophisticook says
Mmm, I’ve never tried adding bacon, but it sounds delicious!
Brittany says
What size dish do you bake it in?
Tara @ Unsophisticook says
I used an 8×8 Pyrex baking dish, but you could go slightly larger or smaller without any issues.
If you are going to double it, I’d probably go with a 9×12 baking dish. My dad always used a casserole dish, but I like more surface area for the crackly, caramelized crust.
Becky says
Can you use wheat flour? That’s all I use.
Tara @ Unsophisticook says
Becky, I don’t see why not, but you may need to increase the milk a little.
Britt says
We make a similar casserole, our difference is 3 eggs, 3 tablespoons of butter, and 3 tablespoons of condensed milk. We never have leftovers and my kids love it!
Virginia (Ginny) Moore says
I add browned sausage or cut up sausage links. It adds flavor and is almost the whole meal. Ginny Moore
Jmc says
Almost like my moms but she puts less butter and adds cheese. YUM!
Chantale says
I made this with dinner last night and my husband and kids loved it!!! I did too!
Tara @ Unsophisticook says
So glad you liked it, Chantale!
Courtney says
How many servings does this recipe yield? I need to know if I need to double/triple it before I make it for my family. :-)
Tara @ Unsophisticook says
We have 7 in our family and can easily finish off a single batch, with some having larger portions than others. I’d say it’s approximately 6 adult portions.
Debbie says
I just made Paula Deens Creamed Corn Casserole – it is topped with grated cheese the last 5 minutes. Pretty yummy – no eggs, just creamed corn, whole kernal corn, 1 cup sour cream, 1 stick melted butter and 1 box Jiffy Cornbread. Its easy and really good. You can vary it by adding green chilis, or bell pepper, onions. you might want to salt and pepper hers a little – doesn’t call for it but if you like it saltier/w more pepper add that. I want to try THIS recipe next and compare.
Tara @ Unsophisticook says
I’ve never tried Paula’s recipe — would love to hear what you think!
Connie says
I make a very similar corn pudding however my recipie has me placing my pan in a ” water bath” so the corn pudding is baking in a pan of water. Can’t wait to try it this way. It’s hard to find a bigger pan to use as the water bath.
Lorie says
My family makes this during the holiday’s using frozen sweet corn minus the creamed corn. We call it Corn Pudding! There are never any leftovers!
Angie Rodriguez says
This looks and sounds so yummy! Is there anything I could use to substitute the eggs?
Tara @ Unsophisticook says
I’ve read that you can substitute buttermilk for eggs, but I’ve not tried it in this recipe.
Vanetta says
Do you cover it in the oven or leave it exposed?
Tara @ Unsophisticook says
I leave it uncovered because that’s how it gets the yummy caramelized top. But that brings up a good point because it does have a tendency to “sputter” a bit while cooking, so it’s best to use a dish that allows plenty of headspace at the top.
Evelyn says
I have not fixed corn pudding yet but I cant wait it sounds very good
Karen says
My recipe is very similar, except I use only one egg and I add the following: 1 cup crushed saltine crackers, 1/2 of medium onion, finely diced, 1/2 med. green pepper, finely diced and a 2-oz. jar of pimentos, drained. No flour in my recipe and only 2 T. of sugar. Leave out the salt too because of the saltine crackers. I also add garlic and pepper seasoning, to taste, but that is optional. I LOVE this stuff. My recipe is called Baked Corn Casserole, but I have heard it called Corn Pudding many times.
Donna says
The only thing “very similar” is the corn
Becky says
I’m not much for canned corn, I know I would have to use the canned cream corn, but do you think that frozen corn would substitute well?
Peg says
I make this often using frozen corn (half of corn can be creamed a bit in a blender )…..
Becky says
Thank you Peg!
La-Fleur Richardson says
I’ve made your corn pie several times and I just love it. Thank you very much…
wendy says
my boyfriends grandpa would make this for holidays, He called it corn pudding!!!
Tara @ Unsophisticook says
Now that I think about it, I’ve heard my dad refer to it as custard corn too. Whatever you want to call it, it’s delicious!
carmen says
this is so funny to see my mom has been making this since i was little and we’re from the caribbean and sometime she puts meat like ground beef or turkey in it. i have never seen this made anywhere else until i ran into this today.
shari says
how much is a stick of butter? anyone got an actual measurment?
Tara @ Unsophisticook says
Yes, one stick equals 1/2 cup of butter.
Paul says
One stick is a quarter of a pound.
JulieD says
Looks wonderful, Tara!! I’m obsessed with creamed corn! :D
cassie says
This looks wonderful but I have to say that I’ve never really been a corn casserole fan. I must give it another try, though. I know my family will love this!
Angie says
I love creamed corn! Yummy!
katie says
This casserole looks and sounds amazing. I love any type of corn casseroles!
Robyn Stone | Add a Pinch says
Comfort at it’s finest.
Melissa says
My family has been making this same recipe for 40+ yrs
Paula - bell'alimento says
You can never go wrong with corn and cream.