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!
Rebecca says
I am so excited to try this recipe for Thanksgiving! I'm the only one who will eat it, so I'm glad it's not a giant dish full.
I plan to add some sautéed shallot, bacon and a bit of sharp cheddar. I'll let you know how it turns out!
Tara Kuczykowski says
Sounds delicious — can't wait to how you like it!
Tony W says
Whattya think about adding hard boiled eggs to this baby? PA Dutch family remembers and old recipe that had eggs (is there anything they don't add eggs to??) and may be good TGiving side.
Either way, this yumminess will be on our table!
Thanks!
Tara Kuczykowski says
I mean, why not?! I've not tried it this way, but the texture sounds nice. Would love to hear how it turns out if you give it a try!
Shannon says
Hello,
Do you think you could mix it up ahead of time, cover and refrigerate it for a couple of days, then just cook it on the day it is needed?
Tara Kuczykowski says
Hi Shannon! I'm not sure about several days, but I have mixed it up both the night before and early the morning of Thanksgiving, refrigerated it, and then baked it and it turned out just fine. Just make sure to give it a stir before baking, because the larger corn kernels will sink to the bottom.
Karen says
The corn casserole recipe was followed as written. It was very bland and lacked in salt. I pricked holes in the top of it and made a corn gravy/sauce to ladle on top. That saved it from going into the trash. Wish I could have given it no stars for it was that tasteless.
Bob Ford says
I love corn, so I was hooked as soon as I saw the title. And I'm a bachelor, do I like all-in-one dishes. This lead me to experiment by adding ground beef and ground pork that I had already purchased for another favourite recipe, my mom's goulash 2.0.
( 1 lb. of each, plus a medium onion diced and sauteed also with the meat.)
I followed the original recipe for the corn casserole, except I only had skim milk on hand, but it seemed to work just fine for me this time. I put the meat into a large oval glass casserole dish, 3" deep, and poured the prepared corn mixture over top and stirred it a bit to get even distribution.
Into the oven, adding crushed Ritz crackers after one hour. 30 minutes later I spread a good layer of shredded cheddar over the top. And gave it another 20 minutes on the oven. Before setting it out to cool before serving.
It smelled so incredible that it was hard to wait, but when I cut into it with a large serving ladle. It was perfectly set and easily lifted out and into my bowl.
I can guarantee that this is my second invented recipe that I've written down. And shared with my daughter for backup in case my phone messes up.
Thanks for your inspiring recipe that worked so perfectly for this novice cook.
Anne says
@Bob Ford, This post makes me happy. I love hearing about guys who are learning how to feed themselves!
Maytee Aspuro says
I was looking for a recipe that reflected a corn side-dish I've enjoyed at a couple southern style restaurants. At first sight, this recipe seemed to come close.
I used fresh corn from the cob instead of canned kernel corn. The empty cream corn can was an easy means of measure, just slightly overfilling it. For a richer texture, I used half & half instead of whole milk. Finally, I skipped the black pepper. The result is a delightful dessert. I don't know if the just right sweetness will be the same with frozen or canned corn. I do know that I am looking forward to having a second serving this evening after dinner. Thank you for this very easy and very satisfying recipe.
Pat Spooner says
My Granma used to make this and I've been searching for a recipe similar to what I remember her doing. I did a double recipe for a church pot luck and brought home an empty pan. My husband says don't lose that recipe.
Tara Kuczykowski says
Love this! I always buy enough ingredients to double it and then some. So happy you found it!
Joan b says
I loved this !! I used to make this 40 yrs ago, and was so happy to find a recipe very similar to what I used to make. This one was even better. The old one used corn meal/flour and would be a bit grainy. I love the texture of this one even better. As I dont like the taste of canned corn, I just thawed some frozen and filled the empty cream corn can to measure it out. I also eliminated the sugar and reduced the milk to 3/4 cup. I also added half of a small can of chopped green chiles (Old El Paso). I have never been so happy finding this recipe. I made it for 2 sets of friends and they loved it. I know because they made pigs of them selves ;) and left with copies of the recipe. I live in Iceland, and creamed corn is something I have not seen sold here. One store has started carrying it, so I bought 20 cans. You never know if you will see it again :) My friends were off to buy the rest. Maybe they will continue selling it :) Just so happy to have it again, and even better !!
Tara Kuczykowski says
Oh I'm so happy you found it! I love that you all stocked up on creamed corn. If you get to a point where you can't find it, I've seen some simple substitutes you can try that use a can of regular whole kernel corn, some of the liquid from the can, and a bit of flour.
tikka says
Could I make this in a cast iron pan?
Tara Kuczykowski says
I've never tried it, but it seems like it should work. You will probably need to decrease the cooking time though.
G. Ewers says
OMG, I have never commented on a recipe before and in my eighties. DELICIOUS. Followed as written, I doubled, added one sleeve of saltines to mixture, and one of the smaller sleeves of Ritz on top. It's the best casserole I ever ate.
Tara Kuczykowski says
Oh, I'm so honored to be your first comment! I've never tried adding crackers to my corn casserole, but you've inspired me to give it a shot.
Scy says
What’s the recipe doubled? My brain doesn’t do math
Tara Kuczykowski says
Here you go:
1 cup unsalted butter
1/2 cup all purpose flour
1/2 cup granulated sugar
4 eggs, well beaten
2 cups whole milk
2 (15.25-oz.) cans whole kernel sweet corn, drained
2 (14.75-oz.) cans creamed-style sweet corn
1 teaspoon salt
1 teaspoon ground black pepper
JackieO M G says
I didn't have unsalted butter, so I used margarine; cornstarch instead of flour; evaporated milk and water instead of half-and-half, etc. Diabetes prevents this much sugar, so I used stevia; I don't eat corn because it shows up again the next day (if you know what I mean) so I used carrots instead; Didn't have any eggs, so I substituted a cup of mayonnaise (which is made from eggs and oil); a low sodium diet prohibits salt, so I used garlic powder. Otherwise, I followed this recipe to the letter, but was sorely disappointed in the final dish.
Tara Kuczykowski says
I can't imagine why you were disappointed in the final dish, LOL! Did you substitute cayenne for the black pepper, too?
Mandi says
@JackieO M G, this has to be a joke…lol
Tara Kuczykowski says
That's what I'm assuming, as well! LOL
Deborah says
@JackieO M G,
Geez, can't imagine why it wasn't delicious, LoL!
Jennifer says
I made this dish for a dinner party and everyone LOVED. The whole casserole went! The only thing I did different was used 3/4 cup of half-n-half and 1/4 cup 2% milk because thats what I had on hand. Delicious!
Tara Kuczykowski says
So happy it was a hit for you, Jennifer!
Linda says
I cut the butter down to 1/2 stick and used 1% milk and it came out great! I also added 1/4 cup chopped sautéed onions. Baked it for 1.5 hrs in 8x8 metal pan. Next time I will add some buttered breadcrumbs for the top like my mom used to do.
Tara Kuczykowski says
The sautéed onions sound delicious, Linda. So glad you liked it!
Michelle says
Are you aware of any non-dairy milk that might work? I'm thinking oat or almond milk.
Tara Kuczykowski says
Hi Michelle! I've never tried this recipe with a non-dairy milk. I'm assuming if you're looking to use it, you'd also need to use non-dairy butter, and my gut's telling me this wouldn't turn out well. I'd suggest trying my Jiffy corn casserole recipe, substituting non-dairy sour cream and non-dairy butter in it.
Michelle says
@Tara Kuczykowski, Thanks!