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!
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!
"Everyone was raving about it!"
Made a triple batch for a potluck and boy oh boy - everyone was raving about it! Recipe was shared many times over. YUMMY!
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.
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.
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!
Printable Recipe ↓
Creamed Corn Casserole
Ingredients
- ½ cup unsalted butter
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2 large eggs, well beaten
- 1 cup whole milk
- 1 (15.25-ounce) can whole kernel sweet corn, drained
- 1 (14.75-ounce) can cream-style sweet corn
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Adjust oven rack to middle position; heat oven to 350℉.
- In a sauce pan, heat the butter slowly over medium-low heat, swirling the pan until it's just melted. Set aside to cool slightly while measuring the remaining 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. Transfer mixture to an 8x8" casserole dish.
- Bake at 350℉ uncovered for approximately 1 hour and 15 minutes, until the center is set and the corn casserole is brown and caramelized on top. Move casserole to top rack near the end of the cook time if more caramelization is desired. Let stand for 5 minutes; serve warm.
Recipe Notes
Featured Products
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 8x8" 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 9x13" 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. A couple of things could be happening:
- 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.
- 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.
Also, using real dairy butter is recommended for best results. Substituting margarine or another plant-based butter will definitely affect the finished consistency of this dish.
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:
- Make Ahead Mashed Potatoes Casserole Recipe
- Tuna Casserole With Egg Noodles
- 3-Ingredient Easy Green Bean Casserole
- 5-Ingredient Cheesy Meatball Casserole
- Baked Macaroni And Cheese Casserole
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!
Jean Tibbs says
Thank you! I already have and think I've got a good game plan. Happy thanksgiving to you and family.
Jean Tibbs says
Made this for a potluck at church a couple weeks ago-delicious. Now going to double recipe for thanksgiving! Easy and have ingredients always on hand. Thanks
Mandy Carpenter says
I'm scaling down Thanksgiving dinner this year (just me, my husband, and our teenage boys.) One thing I REFUSE to do without is a creamy corn casserole. Can't wait to try this, as it looks like I have all the ingredients, and won't leave much in the way of leftovers! Oh, and it looks DELICIOUS!
Tara @ Unsophisticook says
Oh, they will love it! No matter how much I make, it's very, very rare that I have leftovers, and they're always the first thing gone, if I do. My boys will eat it cold right out of the fridge.
Jean Tibbs says
Made this for a potluck at church a couple weeks ago-delicious. Now going to double recipe for thanksgiving! Easy and have ingredients always on hand. Thanks
Tara @ Unsophisticook says
So happy to hear that, Jean! Be sure to check the notes in the post for some tips on doubling the recipe. Happy Thanksgiving!
Jean Tibbs says
Thank you! I already have and think I've got a good game plan. Happy thanksgiving to you and family.
Mandy Carpenter says
I'm scaling down Thanksgiving dinner this year (just me, my husband, and our teenage boys.) One thing I REFUSE to do without is a creamy corn casserole. Can't wait to try this, as it looks like I have all the ingredients, and won't leave much in the way of leftovers! Oh, and it looks DELICIOUS!
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.
Carole McManus says
Yes I tried it last week just to see if it turned out ok. It was very good. Can I add some Bacon in it?
Tara @ Unsophisticook says
Yes, bacon would be delicious!
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.
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?
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.
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!
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: https://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