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!
Jamee says
Has anyone tried adding cream cheese to this?! I'm wanting to try that but not sure it'd come out... What do you all think??
Sara Beth says
Just curious is this tastes any different from the traditional corn casserole recipe as follows:
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
This is how my family normally makes it and we love it but I'm trying to mix it up a little to make it for Christmas....any ideas whether this recipe tastes any different?
Diane Bergmann says
This is our family's version and it is more cake like but yummy.
Louise says
Made this tonight. It was delicious, but took way longer to bake than it said. I put a pizza pan in the oven first, and then put the glass 8x8 pan on top of it, but don't see why that would cause the longer baking time.
It is very rich. I had reduced the sugar to 2 Tbs, which worked out great for our taste buds. I thought that 1 cube of butter was excessive and am wondering if the butter could be reduced and still have the recipe come out the same consistency.
Tara @ Unsophisticook says
How long did you have to bake it for, Louise? An hour and 15 minutes seems like it should be plenty unless you doubled the recipe.
Yes, there definitely is a lot of butter in it. I've honestly never tried to reduce it because it's a splurge recipe that we don't eat that often, but I would guess you should be able to decrease it a bit.
Louise says
I didn't double the recipe, just did the original recipe in an 8" x 8" glass baking dish. I didn't actually keep track of how long it took, just kept adding time until the top browned. I am guessing it was close to 2 hours.
Samantha says
The first time I made this I doubled it, and cooked in an air cake pan. I baked the hour and then turned the oven off and it sat inside for an hour (I had to run errands lol). When I got home I took out right out and it was PERFECT, just amazing. I took it to a potluck and it was the first thing demolished. I'm making it again today but only the single original recipe. I'm interested to see the timing now that I'm taking it out instead if leaving in oven.
Amy Dunshee says
My family LOVES this recipe!!! Sometimes I add bacon and green onions to the mix, too. Bacon makes everything better. Delish!!
Tara @ Unsophisticook says
Mmm, I've never tried adding bacon, but it sounds delicious!
Brittany says
What size dish do you bake it in?
Tara @ Unsophisticook says
I used an 8x8 Pyrex baking dish, but you could go slightly larger or smaller without any issues.
If you are going to double it, I'd probably go with a 9x12 baking dish. My dad always used a casserole dish, but I like more surface area for the crackly, caramelized crust.
Becky says
Can you use wheat flour? That's all I use.
Tara @ Unsophisticook says
Becky, I don't see why not, but you may need to increase the milk a little.
Britt says
We make a similar casserole, our difference is 3 eggs, 3 tablespoons of butter, and 3 tablespoons of condensed milk. We never have leftovers and my kids love it!
Virginia (Ginny) Moore says
I add browned sausage or cut up sausage links. It adds flavor and is almost the whole meal. Ginny Moore
Jmc says
Almost like my moms but she puts less butter and adds cheese. YUM!
Chantale says
I made this with dinner last night and my husband and kids loved it!!! I did too!
Tara @ Unsophisticook says
So glad you liked it, Chantale!
Courtney says
How many servings does this recipe yield? I need to know if I need to double/triple it before I make it for my family. :-)
Tara @ Unsophisticook says
We have 7 in our family and can easily finish off a single batch, with some having larger portions than others. I'd say it's approximately 6 adult portions.
Debbie says
I just made Paula Deens Creamed Corn Casserole - it is topped with grated cheese the last 5 minutes. Pretty yummy - no eggs, just creamed corn, whole kernal corn, 1 cup sour cream, 1 stick melted butter and 1 box Jiffy Cornbread. Its easy and really good. You can vary it by adding green chilis, or bell pepper, onions. you might want to salt and pepper hers a little - doesn't call for it but if you like it saltier/w more pepper add that. I want to try THIS recipe next and compare.
Tara @ Unsophisticook says
I've never tried Paula's recipe — would love to hear what you think!
Connie says
I make a very similar corn pudding however my recipie has me placing my pan in a " water bath" so the corn pudding is baking in a pan of water. Can't wait to try it this way. It's hard to find a bigger pan to use as the water bath.
Lorie says
My family makes this during the holiday's using frozen sweet corn minus the creamed corn. We call it Corn Pudding! There are never any leftovers!
Angie Rodriguez says
This looks and sounds so yummy! Is there anything I could use to substitute the eggs?
Tara @ Unsophisticook says
I've read that you can substitute buttermilk for eggs, but I've not tried it in this recipe.