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!
Mary Ellen Dawson says
This creamed corn casserole is delicious. The texture and flavor are perfect. I always get requests for the recipe when I serve it. And, I serve it every Thanksgiving. The family loves it and always ask me to include it on the menu.
Sandy says
Can the milk be replaced with non-dairy ‘milk’?
Tara Kuczykowski says
Hi Sandy! I have not tried this personally, but I think it could work with a full fat canned coconut milk. Please share an update if you try this!
Jennifer says
Hi I’m really interested in making this but feel a little off put with the sugar. Does it make it more of a dessert/sweet dish or is it still considered savoury in your opinion? I think I’ll try it either way just curios :)
Thanks!
Tara Kuczykowski says
Hi Jennifer! Corn is pretty sweet naturally, and I agree that it IS a lot of sugar — but there's definitely still a nice balance between sweet and savory. I really do not consume much added sugar these days, but I still prepare this recipe as written. Hope you love it!
Kim says
@Jennifer,
I have been making this for quite a while. I sautee an onion in the butter to give it a little savory flavor as well as cutting back a tad on the sugar. One of our family favorites!
Michelle says
I found your recipe a few years ago and have made it every year since for Thanksgiving, my son (32) loves this dish~ so of course I will make it every year til Jesus calls me home! Thanks for sharing!
Tara Kuczykowski says
Thank you — hearing this make me so happy, Michelle! I'm thrilled that my grandma's recipe has become a tradition for so many families.
Susan Banks says
Do you need to grease the baking pan?
Tara Kuczykowski says
No, there’s no need to grease it!
Brenda Wooten says
For the creamed corn casserole: can you mix all the ingredients the night before, refrigerate, and cook next day?
Tara Kuczykowski says
Yes, you can do this! Just be sure to give it a good stir before baking.
Lynne says
When doubling the recipe does it change the amount of time it takes to cook? In other words will it take more than 1 hour 15 minutes?
Tara Kuczykowski says
Hi Lynne! If you bake it in a 9”x13” dish, an hour and 15 minutes should probably be enough. Just wiggle the dish to see if the center is set. If it’s caramelized and brown on top, you’ll know it’s done for sure.
Lynne says
Can I make today and refrigerate and cook tomorrow?
Tara Kuczykowski says
Yes, you can mix it up, refrigerate it, and then bake it the next day. Just make sure to give it a stir before baking, because the larger corn kernels will sink to the bottom.
Janice says
I saw your instructions regarding the doubling of your creamed corn casserole recipe. My question is how much longer should I cook this for and should the temperature remain at 350 degrees. Your casserole was an absolute hit at last year's Thanksgiving gathering, everyone loved it! I don't want to ruin a delicious recipe by adjusting it wrong. I am a bit of a novice cook. Please help!!
Thanks so much,
Janice
Tara Kuczykowski says
Hi Janice! If you bake it in a 9”x13” dish, an hour and 15 minutes should probably be enough. Just wiggle the dish to see if the center is set. If it’s caramelized and brown on top, you’ll know it’s done for sure.
Cindy says
Do you have to use eggs or is there a substitute for them . I'm allergic to eggs.
Tara Kuczykowski says
I’m sorry, I’ve never tested this recipe with an egg substitute. If you try it, I’d love to hear if it works well!
Mary Haley says
Can you use cream cheese in it ?
Tara Kuczykowski says
I’m unsure how to answer your question, Mary. Do you mean use cream cheese instead of another ingredient? Or stir chunks of it in? Or something else?
Jessica says
Can I make this ahead and bake the day of
Tara Kuczykowski says
Yes, you can mix it up, refrigerate it, and then bake it the next day. Just make sure to give it a stir before baking, because the larger corn kernels will sink to the bottom.
Diane says
I made a test batch today, plan to use on thanksgiving. Although delicious it was rather liquidy, butter seems to be seeping all through. Should I cut the butter and milk when I make it again.
Tara Kuczykowski says
Hi Diane! Just to verify, did you use whole milk? You also might try lowering the temperature to 300 and cooking it for longer.
Christine says
Hello! Once baked and cooled does it need to be stored in the fridge? Or can I keep it in my cold garage?
Tara Kuczykowski says
It should be stored in the refrigerator. But I've stored it in the garage when it's *really* cold, like 34 degrees and under.
Krissy says
I live in a country where I cannot purchase creamed corn. How can I substitute this? Or should I make my own?
Tara Kuczykowski says
Hi Krissy! You can make a creamed corn substitute with a can of whole kernel corn and some flour. Pour the corn and about a third of the liquid in the can into a blender or food processor. Add one tablespoon of flour, and pulse the mixture until it's the consistency of creamed corn, i.e., no whole corn kernels but still some chunks.
Mamak says
@Krissy,
The best.