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
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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!
Bonnie says
Can frozen corn be used in place of a can of corn
Tara Kuczykowski says
Hi Bonnie! Yes, you could replace the whole kernel sweet corn with an equal amount of frozen corn that's been thawed.
Linda says
Can u leave out the eggs or 1 egg. What would be the result?
Tara Kuczykowski says
Hi Linda! The eggs are essential as a binder for the custard-like texture of this recipe. If you're looking for a corn casserole without eggs, I'd recommend my Jiffy corn casserole recipe. It can be made without the egg!
Jean says
Made this today. Turned out perfectly! Yum!
Tara Kuczykowski says
So happy you loved it, Jean!!
Cathy Guignet says
I'm Pennsylvania Dutch and there's one ingredient that you have left out and that is vanilla
Tara Kuczykowski says
Hmm, I've never heard of using vanilla in it, but I'm always willing to try something new! How much do you use, Cathy?
Kathy says
I followed this recipe to the tee and used whole milk . Although the taste of this recipe is very good, it did not come out anything like a soufflé. In fact, the appearance was terrible…..look very “curdy “ looking. Also, when we took it out of the oven, there was a lot of the melted butter floating on the sides. I would suggest cutting the amount of butter and it really does not need the amount of sugar called for in the recipe. The author of this recipe did say in the notes you could cut the amount of sugar. I am a sweet person so I thought I didn’t need to cut the amount of sugar but if there is such a thing, I think it is a little too sweet. Again the taste was good but I was quite embarrassed by the presentation.
Tara Kuczykowski says
I'm sorry it didn't turn out well for you, Kathy! Though a lot of people call it "corn soufflé," I would not say that accurately describes the texture. It's more of a custard-like texture, though it definitely should not be curdled like that. I would say it sounds like it was overbaked, either because it was in the oven for too long or the temperature was too high. I'd recommend getting an inexpensive oven thermometer to check to see if your oven runs hot.
Cmm says
Hello, my family and I lovethis recipie!how long should it be baked when doubled in a 9x13?
Tara Kuczykowski says
So glad you love it! It will need to be baked for an additional 20 minutes or so when doubled. When the center is set and the top is starting to caramelize, you'll know it's done.
Kim says
Can you cook it in a slow cooker/crockpot?
Tara Kuczykowski says
Hi Kim — I've actually never tried in a crockpot. My guess is it would cook through, but I'm not sure how long it would take. My favorite part of it is the caramelized top layer, which you definitely would not get in a crockpot.
Kim says
@Tara Kuczykowski,
Mrs.E Raska says
I made the corn casserole today, just out of the oven. It wasnt firm, tasted great, less pepper for me. Seemed kind of mushy. I had two helpings anyway
Tara Kuczykowski says
Yes, the consistency sounds right! It's very custard-like, so it's definitely not as firm as a corn casserole made with Jiffy Mix or such. Glad you enjoyed the taste!
Betty Combdon says
Creamed Ron casserole
cheryl l robinson says
I need to triple the recipe, can I make it in a slow cooker??
Tara Kuczykowski says
Hi Cheryl — I've never actually made it in a slow cooker, so unfortunately I really can't speak to how it will turn out. It definitely won't get that great caramelized top that really gives it the wow factor. I'd recommend splitting it between 2 large shallow dishes and baking it in the oven for best results.
Jamee says
Can I mix it up the night before and cook it that day
Tara Kuczykowski says
Hi Jamee — yes, you can! But two things to keep in mind: 1) stir it well before baking, and 2) you may need to increase the baking time if you cook it straight from the fridge.
Stefanie says
Can it be cooked before the turkey and left out and just reheated in the oven once the turkey is done? Or would I have to refrigerate it while the turkey is cooking?
Tara Kuczykowski says
Hi Stefanie! I can tell you what my dad always does when he takes it to potlucks and such. He makes it in a casserole dish that has a glass lid. Don't cook it with the lid on, of course, but put it on as soon as it comes out of the oven. Then he wraps it up in several thick layers of newspaper, taping it all up with masking tape. It's stayed hot for several hours this way. Alternatively, you could bake it in and then transfer it to a slow cooker to keep it warm.
Cyn says
This sounds delicious and I can’t wait to try this! Because of covid, we are not doing a family gathering so it will just be 3 of us. All of my recipes are going to be cut in half so we can still have a little bit of everything and not be inundated with too many leftovers (can’t be throwing anything away!) this seems easy enough to half, but I’m curious as to what size dish you recommend? I have a 7x5x1.5 rectangular dish. Would that be appropriate?
Tara Kuczykowski says
Hi Cyn! Yes, I think that sounds like it should work fine if you're halving the recipe. Hope you love it!!
sharon says
you said heavy cream and 2% milk could be used, what is the ratio of cream to 2%? half a cup of each?
Tara Kuczykowski says
Hi Sharon! I think I would try 3/4 cup of 2% milk with 1/4 cup of heavy cream.
P.J. in Michigan says
Can you substitute gluten free flour(1-1 ratio) in place of regular flour?
Tara Kuczykowski says
Thanks for your question, P.J. I haven't tried using gluten free flour in this recipe, but I don't see why it shouldn't work. I'd love to get your feedback if you try it!