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 - (1 stick)
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 2 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
- 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 it aside while you measure out the rest of the 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.
- Pour into a shallow 8x8" baking dish.
- Bake on the middle oven rack uncovered for approximately 1 hour and 15 minutes, until the center is set and the corn casserole is brown and caramelized on top. It can be moved to the top rack toward 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!
Shannon says
This corn casserole is so good and came out exactly like it looks in the picture! I doubled the recipe, put it in a 9x13 pan and cooked it for almost 1hr 45 min.
I am making this for Thanksgiving and was wondering if substituting heavy cream instead of milk would make the texture creamier?
Thanks!!
Tara @ Unsophisticook says
I haven't tried that, Shannon, but I bet it would be delicious!
Clo Nash says
How many days ahead of Thanksgiving day can I make the creamed corn casserole?
Tara @ Unsophisticook says
Hi Clo! I've mixed it up the night before I intend to cook it, and then cooked it the next morning. Just give it a good stir before putting it in the oven, and you may need to add a little additional cooking time since it will be chilled.
Robin says
I love corn casserole but where I live Jiffy is not sold so I had to find a recipe that did not use it. Thank you for this recipe.
nikki says
Awesome reciepe! I try to make it every week! My family loves it.
AkRascal says
Oh wow, yummy. Made for the first time last evening. Mrs Rascal loved it. So quick and easy, my kind of dish. Based on other comments I did cut butter in half. This is a dish, great on its own, that will be fun to play with, maybe some chillies, a lil pork sausage, some cheese, mushrooms, or,or, or. A big thanks for posting, this is going into our families cookbok.
Brianna says
I agree that adding some diced red pepper is a must! I love the green chiles and onions suggestion, too. Yum!
Tammie says
Tara, My grandmother made baked corn as kid and we all loved it. She used crackers instead of flour. I have been gluten intolerant since 2009. I'm gonna try your recipe using my specialty flour. Have you or any of your readers tried making it with gluten free flour? and what was the turn out. I know our flour measures different and absorbs different. If not I will post to you my turn out. Its a trial and error several times until you find the right consistency with gluten free products. Thanks Tara
Tara @ Unsophisticook says
Hi Tammie! I haven't tried a gluten free flour, and I've not had any readers report that they're tried it. I don't have much experience with gluten free recipes, but I've definitely heard that it takes some trial and error. Would love to hear how it turns out!
chris pozzobon says
Isabella....if corn isn't a vegetable what the hell is it
Michelle Dee says
Corn is a grain, not a vegetable.
hope putman says
I have tried corn casserole that called for nutmeg and my family hated it!! this one sounds good I will make it and let you know how it turns out. I`m wondering what it would taste like if you use white corn, does this casserole have a sweeter taste to it?
Tara @ Unsophisticook says
It does have a sweeter taste to it, Hope. I've used a white and yellow blend with good results, so I really don't see any reason why you couldn't use all white.
Hilda Green says
Made this dish to go along with a barbecue. Enjoyed it
Ally says
Thanks for the recipe, I can't wait to try it out! Can you freeze this? And if so, would you recommend freezing the mixture before or after you bake it?
Tara @ Unsophisticook says
Hi Ally! As I mentioned previously in the comments, I've not tried to freeze it before baking. I've mixed it up ahead of time, and it's turned out fine — just give it a good stir before baking, and it will need to bake longer. I don't think it would freeze well after baking because it's a custard, so I think the mixture would "break" when reheating it.
HIlda Green says
You don't mention what size casserole dish to use . From comments I read I figure 8x8 Is that right?
Tara @ Unsophisticook says
Yes, in the post I mentioned that I typically use my 8x8 Pyrex baking dish for a single batch.
Vickie says
Would it be at all possible to do this dish ahead of time (3 days) and freeze it
Then the day before =thaw it and cook the day of. I have a big outing coming up and this is not the only thing I have to do.
Tara @ Unsophisticook says
Hi Vickie! I've mixed it up ahead of time and refrigerated it (up to a day before), but I've never frozen it to bake later. Wish I could help more!
Jackie says
I had the same experience as a previous reviewer....no good at all. I followed the directions to a T, even down to using an 8x8 Pyrex dish. After 1 hour and 15 minutes in a 350 degree oven, there was a pool of butter sitting on top of the casserole and the inside looked curdled (cottage cheese-like). I left it in the oven for 20 minutes longer thinking that it just needed to cook through, but nothing changed. I was excited to try this, but was disappointed. I'll just stick to the recipe I usually use.
Tara @ Unsophisticook says
Jackie, there are a lot of outside factors that can affect how a recipe turns out. Altitude can change baking times or some ovens just run hotter or colder than others. If it doesn't look done in the center, I'd recommend leaving it in the oven longer, or put it under the broiler for a few minutes. The top should look brown and caramelized like in the photo above.
slvrsnoozi says
This is my granny's recipe too. I read the one about curdling. My granny taught me to bake this in a casserole dish but to place the casserole dish in a larger pan with water in it. Keeps it from curdling!
Tara says
Thanks for the tip! I think another contributor to curdling could be not allowing the butter to cool sufficiently before adding the eggs.
Tracy says
I crush a sleeve of Ritz crackers and add two tablespoons of corn meal and add 1/4-1/3 cup melted butter and top it right before baking.
Trish says
Made this for the second time tonight and this time - I doubled the recipe and instead of a 9 x 13 pan - made it in a big jelly roll pan/baking sheet. baked for an hour - the last ten minutes under the broiler - carmelized goodness in EVERY bite. I highly recommend it - and thanks for sharing the recipe!
Tara @ Unsophisticook says
Ooh, great idea — thanks for sharing!
Lo says
I made this and although it was very tasty, it was watery! Not near as thick as yours came out. I should also mention that I doubled the recipe.
Tara @ Unsophisticook says
Lo, it sounds like you just needed to bake it longer. Doubling the recipe requires a longer cooking time, especially if you're using a pan or bowl that is deeper to accommodate the larger amount. Glad it still tasted good though!
nina says
Forget the flour, forget the sugar, salt & pepper and milk. Add instead a box of Jiffy corn muffin mix and 1 cup of sour cream and everything else. I have been making this way for years and everyone loves it.
Joanna says
I have made the cornbread version also, but I like the creaminess of this recipe. Sometimes a person just needs a change.
ms.gert says
i was looking for a receipe like this i made it my way by adding chilie,green pepper,red bell pepper and top with cheddar cheese i also made it your way my family love both
Marilyn Rush says
Can't wait to try this. Sounds absolutely delicious. Thanks for sharing!
Lyn says
Thanks for the recipe.I cannot eat dairy so used Soy Milk instead and the result was delicious.
LINDA L. CAUSEY says
I ALSO MAKE THE CORN CASSEROLE, BUT I ALSO ADD CHEDDAR CHEESE TO THE INGREDIENTS, AND BACON ON TOP WITH CHEDDAR..
Betty says
This was very good,,love the pudding like texture,,thank you.
Rev Deci says
Loved this recipe...sooooo easy! Even I had all the ingredients n the pantry...lol! I reduced the butter to 3/4 stick & did 1/2 cup sour cream, 1/2 cup milk. Thanks!
linda nickerson says
I make this adding sour cream sweet bell peppers and onion for flavor kick. Yummy
Tara @ Unsophisticook says
Sounds yummy, Linda!
Martha says
I needed a dish to take last night to Wednesday night small group meeting. Googled for Corn Casserole & found this & chose it because I had all the needed ingredients. Was a huge HIT with everyone. Have saved to my Pinterest & have printed a copy for my recipe binder of the dishes I actually cook. So glad I found this. Great recipe.
Sharon Markey says
I make this, but used sour cream instead of milk. Has anyone tried it this way?
Patricia says
Can you make this ahead bake and reheat?
Tara @ Unsophisticook says
It's definitely best when it's fresh baked! An alternative would be to mix it all up and refrigerate the mixture until you're ready to bake it.
Cindi says
We make this dish for our holiday meals. The only thing that is different is that we use evaporated milk instead of regular milk as it gives it a creamier texture. Overall this is a delicious recipe.
CINDY says
Can you please tell me exactly how much is one stick of butter as they aren't sold here.
Tara @ Unsophisticook says
Sure thing! One stick of butter equals 1/2 cup.
Hallie says
Hi, I want to try this as my husband absolutely loves creamed corn but my son is allergic to eggs, do you think it would be ok without the eggs?
Tara @ Unsophisticook says
Hi Hallie! After a little research, I discovered that cornstarch is a good substitute for eggs in a dish like this. Keep in mind that I haven't tried this personally, but the site I found suggested using 2 tablespoons of cornstarch + 2 tablespoons of water for each egg, so you could try 4 tablespoons of each in this recipe to eliminate the eggs.
Hallie says
Thanks so much, I can't wait to give it a try
JessL says
Make this! I too was surprised to see what looked like all the melted butter separate out and float to the top while cooking and at the finish time. However, I took it out and let it rest and it all re-absorbed into the casserole. This was one of the best and most simple recipes I've tried looking for a bit of a change from cornbread. I've made this a little differently also by adding 2T cornmeal since I was short on flour and frozen corn since it was what I had. Thanks!!
April says
Thank you so much for posting this...my grandmother always made this and I've been looking everywhere for the recipe. This sounds like what I had so I'm excited to cook it up today :)
Tara @ Unsophisticook says
Glad you found it, April!
joy says
I just made this and loved it!! I had my 20yr old grandson taste it when he came by and he told me he loves it ! Wants me to call him next time I make it Thanks for sharing!
Kelly says
I have made a couple times and if you make it without the milk it is awesome!! I have brought it to family dinners and everyone has absolutely loved it!
Beth says
Yum! We tried this for dinner tonight and the taste was wonderful but the texture was a bit greasier than what we typically like. I will definitely make it again, but will cut back a bit on the butter. I also plan to try it with a can of diced green chiles (my husband loves corn and green chile casserole).
Candy says
Made for a side dish at Christmas gathering!!! Was all gone and I loved it!!!
Paula Garland says
I have made this corn casserole for 50 years. The only difference is I add 1 cup evaporated milk. Never needed the flour. It is delicious!!!!
Julie says
Do you grease the dish first
Tara @ Unsophisticook says
No, I don't grease the pan. A short soak in hot water will loosen anything up that sticks.
Gia says
We have a standard dinner every Sunday at my parents: Caesar Salad, Steak, Twice Baked Potato Casserole and Creamed Corn but when I saw this I asked my mom if I could bring this instead of the regular creamed corn she makes. It was a hit (even though I missed the part about drain the corn and it was a little soupier than it probably should have been- my bad). My dad said it was so good that the little bit that was left he would probably eat at breakfast. I'm considering adding this to the list of foods we will be preparing for my son's graduation party because of the ease and the tastiness. Thanks for sharing!
Toni says
My family loved this dish! I made it for Thanksgiving and plan on making it again for Christmas dinner.
Tara @ Unsophisticook says
I'm making it today for our family gathering, too. Have a Merry Christmas!
Stacie says
My grandmother used to make a similar dish called Indian Corn Pudding. It uses 1 box of Jiffy corn muffin mix, 1 can whole kernel corn, 1 can cream corn, 1 cup sour cream, 1 egg, shredded cheddar cheese. Mix everything together & bake for 20-30 mins @ 350.
Idojava says
That's Paula Deen's recipe. She calls for the cheese to be added last and to be abked for another ten minutes.
Bob says
I use this recipe to make it in a slow cooker. Thanksgiving has all of our ovens filled with turkeys and stuffing, so the set-and-forget of a crock pot is perfect for the corn pudding. Low for 6-8 hours, or high for 4 hours.
Tara @ Unsophisticook says
I can't believe I've never considered making this in the slow cooker before. Thanks for the fantastic suggestion, Bob! It won't have that yummy caramelized top, but as you mentioned, it would be perfect for holidays when your oven is near bursting.
Carol says
My granddaughter LOVES the recipe with the Jiffy cornbread mix in it! She always tells everyone her grandma makes the best Corn Pudding, lol.
Carrie Elkins says
I was planning to try this for my husband's Christmas party this weekend, but could you tell if I should use all purpose or self rising family? I'm just not sure. Thanks!
Tara @ Unsophisticook says
I use all-purpose flour, Carrie. Enjoy!
Carrie Elkins says
Ha. Just realized my phone autocorrected from flour to "family"...well, my family is definitely more all purpose than self rising! ;) Thanks for your quick response!!
Denise says
I made this and my family loved it! It was a huge hit. Have you ever doubled the recipe? I was wondering how it would do. Some recipes just don't double very well. I'd like to make it for a potluck and bake it in a 9x11 dish.
Tara @ Unsophisticook says
Yes, it does double well! You just either need to use a larger dish so that the depth is about the same or cook it longer.
Sarah says
Love corn casserole, and this is similar to Paula Deans recipe, hers is the best!
Christy says
Delicious! Made this for Thanksgiving and it was a huge hit. Came out beautifully and tasted so yummy.
April says
This is absolutely delicious. I and my family love it!
Kristi says
Absolutely delicious!
Jamie says
This was delicious! I made this for Thanksgiving and there was none left! Great recipe!
deee says
We love corn casserole. I always make my grandson's favorite recipe. However he wasn't here for Dinner
so I goggled corn casserole and found this recipe. I must say this is the worst corn casserole ever and it went down the garbage disposal. A stick of butter is way too much and it floated in it. The sauce it makes has a curdled effect. I apologized to my family cause we planed a small but nice meal. It left us without a vegetable.. but we filled up on the other things.
Tara @ Unsophisticook says
I'm sorry you had a bad experience, but I can't say that I've ever had that happen in all the times I've made this recipe. Did you change anything about it?
Mistletoe says
I made 3 pans today. One for our Christmas dinner and two for neighbors. It came out golden on top and I snitched a taste and it is delicious. I like the creamy casserole and not the one with the corn bread mix. Maybe the person that had the ad experience was looking for the one with corn bread mix.
Karin says
Im going to try this with my frozen corn which is like creamed corn in itself, hope it turns out the same! I'll let you know!
Isabella says
Corn is not a vegetable.
trudi says
I'm wondering if you should change your recipe to 1/2 C butter, it's entirely possible this person used a whole pound of butter as some places butter doesn't come in sticks.
Tara @ Unsophisticook says
Oh my — I never even thought of that. Thanks, Trudi! I will update it right now.