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). Though I’m not certain where it originated, it’s always been my Dad’s specialty. So my best guess is it was passed on by my Grandma Russell, who also referred 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 what pickles I’m referring to, check out this pickle wraps recipe ASAP!) Oh, and also the cream cheese cranberry salad if we’re talking Thanksgiving…
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.
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 dish. Yes, it’s a little decadent, but I’m okay with that because “everything in moderation.” Ya know? But if you’re truly concerned, decreasing the sugar shouldn’t hurt the outcome.
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. 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.
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
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…
- 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
- 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
If you need to go even larger, I’d recommend something like this large roasting pan. I don’t recommend using 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!
Updated from the archives — originally posted in September 2012192