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!
Pamela says
Wonderful recipe so much better than the box one!
Pamela says
I tripled this recipe and it came out perfect - I did only double the sugar but the whole dish was gone! It was a hit!
Leah says
Made this for Thanksgiving and it was perfect. Not so bready like some other recipes I've made. Good caramelization and good balance of flavors. I made the creamed corn myself since I didn't have any on hand. Turned out great!
Andrea says
I've tried a few different similar (no Jiffy) creamed corn casserole recipes. This was very good and easy. Here's a few tips I discovered: 1. I made in an 8 x 8 and baked at 350 for 75 minutes, but the top was still jiggly and clearly not set, nor was it crisp on top. I moved it to the top rack and turned it up to 400. It only took about 5-7 at 400 and it finished it up quickly and perfectly! Other tip is that it tasted even better after letting it sit closer to 15 minutes.
Ann Cowper says
I am so excited to taste this. I made it for Thanksgiving, looking for an old fashioned southern recipe. I added 3 tbsp soy protein and 1 tbsp flax seed and it still rose.
Cheryl says
Can I use diluted condensed milk instead of whole milk?
Tara Kuczykowski says
Hi Cheryl - I wouldn't recommend using sweetened condensed milk, but diluted evaporated milk may work. I've not tried this personally though, so I can't say for sure.
Mae says
Sorry I meant the rolled frozen corn.
Tara Kuczykowski says
Yes, you can replace the drained canned corn with the equivalent amount of thawed frozen corn!
Mae says
Can I use the rolled bag corn in this recipe??
Whitney says
Can you add velvet cheese to this? If so when? thanks!
Tara Kuczykowski says
Hi Whitney! I have not made this particular recipe with Velveeta cheese, so I'm not sure how it would affect the texture. I'm thinking it might be best to grate it and sprinkle it over the top at the end to melt.
Doris says
Hello... seems I found this exact recipe on another site but no matter , it sound delish. Can you make this in a slow cooker ? I am trying to free up oven space . Thank you and Happy Thanksgiving !
Tara Kuczykowski says
Hi Doris - I've never actually made this corn casserole recipe in a slow cooker, so unfortunately I really can't speak to how it will turn out. My speculation is that it should set up, but I can't speak to the timing, and it definitely won't develop that yummy caramelized top. If you're not opposed to Jiffy Mix, I have another corn casserole version that definitely can be made in a crockpot: https://unsophisticook.com/jiffy-corn-casserole/
JoAnn says
can i use almond flour?
Tara Kuczykowski says
Hi JoAnn! I've never tried using almond flour in this recipe, so unfortunately I can't speculate on the results. If you give it a try, I'd love to hear how it turns out for you.
Bridgette Sisson says
I used this recipe to take to a funeral dinner because it seemed closest to an old one I somehow lost. It was popular apparently with the family and servers. several there helping asked for the recipe. I love a good casserole recipe and especially those without cheese, sour cream or cream cheese since I have lactose intolerant people. So I used the lactose free fairlife whole milk and it of course was perfect. I did mix mine in my 5qt skillet instead of a sauce pan because I find it allows for better consistency when adding flour to liquid to make bases. I also pre-mixed the eggs, sugar and milk together so it was one easy pour into the butter/flour mixture.
Will definitely add to the holiday and when taking meals to others rotation.
Allison says
This was so darn good! I've never had any kind of corn casserole and this was the best introduction. I added a little bit of red poblano for colour. I'm now recommending this to literally everyone I can think of that likes to cook.
Bonnie says
Have you ever tried this with time bake on your oven?
Tara Kuczykowski says
Hi Bonnie! Unfortunately, my oven does not have this feature, so I can't speculate on whether it would work well or not. If you give it a try, I'd love to hear the results.
Debra says
Made this today, for some reason it still looks curdled and a bit wet. My oven is fine, and I used whole milk. Perhaps there was too much water in my butter, I just get the store brand. Anyway, next time I may use 3/4 cups of milk.