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 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. It seems a couple of things could be happening:
1| 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.
2| 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.
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!
Jean Tibbs says
Thank you! I already have and think I've got a good game plan. Happy thanksgiving to you and family.
Jean Tibbs says
Made this for a potluck at church a couple weeks ago-delicious. Now going to double recipe for thanksgiving! Easy and have ingredients always on hand. Thanks
Mandy Carpenter says
I'm scaling down Thanksgiving dinner this year (just me, my husband, and our teenage boys.) One thing I REFUSE to do without is a creamy corn casserole. Can't wait to try this, as it looks like I have all the ingredients, and won't leave much in the way of leftovers! Oh, and it looks DELICIOUS!
Tara @ Unsophisticook says
Oh, they will love it! No matter how much I make, it's very, very rare that I have leftovers, and they're always the first thing gone, if I do. My boys will eat it cold right out of the fridge.
Jean Tibbs says
Made this for a potluck at church a couple weeks ago-delicious. Now going to double recipe for thanksgiving! Easy and have ingredients always on hand. Thanks
Tara @ Unsophisticook says
So happy to hear that, Jean! Be sure to check the notes in the post for some tips on doubling the recipe. Happy Thanksgiving!
Jean Tibbs says
Thank you! I already have and think I've got a good game plan. Happy thanksgiving to you and family.
Mandy Carpenter says
I'm scaling down Thanksgiving dinner this year (just me, my husband, and our teenage boys.) One thing I REFUSE to do without is a creamy corn casserole. Can't wait to try this, as it looks like I have all the ingredients, and won't leave much in the way of leftovers! Oh, and it looks DELICIOUS!
claudia davis says
Just took mine out of the oven. I would cut the butter in half next time I make it. It seemed too oily with that much butter. I also liked it better after I let it set up on the kitchen counter for a few hours before eating it. It was too 'liquidy' when it first came out of the oven.
Carole McManus says
Yes I tried it last week just to see if it turned out ok. It was very good. Can I add some Bacon in it?
Tara @ Unsophisticook says
Yes, bacon would be delicious!
Lita Watson says
Such a nice dish :D i love the amazing color of it soo much! How long will this dish last in the refrigerator?
Tara @ Unsophisticook says
Hi Lita! I don't think you'll have to worry about leftovers going bad, LOL... They're always gone long before that. But it should last for about five days in the refrigerator.
Lita Watson says
Such a nice dish :D i love the amazing color of it soo much! How long will this dish last in the refrigerator?
Carolyn Cook says
3 hours into baking time and still bubbly in the middle. I am still holding out hope. I doubled the recipe, did drain the corn, and it is in a 9 X13 pan. It smells great. In the future I think I will make 2 regular recipes and bake them in my 8X8 pans. I'll get it figured out sooner or later. It smells soooo good! Or maybe I could double the recipe and bake it in one 8X8 and one 9X13. That would make it thinner. Can you tell I am thinking ss I type!?!
Tara @ Unsophisticook says
Hope you loved it, Carolyn! Yes, it definitely speeds up the cooking time the thinner it is, so if you have room in your oven, two pans would speed up the cooking time.
Martha says
I'm going to make this,my sister has made this for years
Rebecca says
I can't say I've ever had a corn dish I was excited about until now. Sooooooo good. Like I could have just eaten the whole dish of corn casserole for my meal and been content. Thanks for the tasty recipe!
Tara @ Unsophisticook says
I'm so happy to hear that, Rebecca! Thanks for stopping back by to let me know how much you loved it.
Rebecca says
I can't say I've ever had a corn dish I was excited about until now. Sooooooo good. Like I could have just eaten the whole dish of corn casserole for my meal and been content. Thanks for the tasty recipe!
Maria Guajardo says
Hi, do i need to drain the creamed corn also? Im so excited to taste this dish!!!! Thanks!!!
Tara says
No, just the whole kernel corn. Enjoy!
Denise wilcox says
My mother in law, she is 84 and grew up on a farm, makes this,but she crumbles crackers up fine and lightly layers the top of this.I had never had this,but it was my husbands favorite. I love it now too.
Tara says
Ooh, that sounds yummy! I'll have to try that next time I make it.
Shelby says
I found this recipe and would like to make it for my Thanksgiving. We're going to have around 30-35 people and this recipe only makes 6 servings, what would you recommend for quadrupling this recipe? Thanks!
Tara says
Hi Shelby! Wow, you're going to have quite the crowd. I can't say that I've ever quadrupled it myself, but I would say the biggest issue would be finding a pan large enough that's not too deep. I've tried using those disposable aluminum pans in the past, and they just don't generate enough heat to cook it without significantly extending the time, and the top never seems to caramelize with them. I vaguely recall my parents using a large roaster when I was younger, but I'm not sure if it was a quadruple batch. I'd suggest a pan similar to this, minus the top of course: https://amzn.to/2fD4rh6 As far as the cooking time, I'd cook it for 90 minutes to start and then check it frequently until it's set in the center and caramelized on top
Jean Dabbs says
Why not use 2 - 3 casserole dishes? Just a suggestion.
Tara @ Unsophisticook says
Yep, that's always an option if you don't mind dirtying multiple dishes and have room to spare in your oven. Thanks, Jean!
Wanda says
Can this recipe be prepared the day before and cooked the next day?
Tara says
Hi Wanda! I wouldn't recommend it, because the butter will solidify too much, affecting the consistency. If you're preparing it a day ahead, I'd go ahead and cook it and then just reheat the next day.
Ms C says
Is this something that could be cooked in a crock pot? It looks SO yummy, but I hate turning on the oven in the summer!
Tara @ Unsophisticook says
Great question! Unfortunately, I've never actually tried it. In theory, it should work, but I don't think you'll get that great caramelized crust on top. Maybe around the edges, though... If you try it, please circle back and share your results!
char says
I tried crockpot on Christmas and this did not turn out as well as. using the oven.
Tara @ Unsophisticook says
I suspected it might not be as good — sorry it didn't work out for you. Thanks so much for coming back to share, Char!
Amanda Brayton says
I've been making this recipe with my dad since I was like 6 years old. Its always a thanksgiving favorite! Glad I found your recipe and have been making it on my own for the last couple years as a dish to bring to thanksgiving. I do triple or quadruple it though lol
Kar For says
Does the texture change if I use 1 or 2% fat milk instead of whole?
Tara @ Unsophisticook says
I recommend using whole milk, but other readers have successfully used 2% or heavy cream.
Gary McIntyre says
I doubled the recipe and cooked it for about 20 minutes longer, slightly higher temp. But I found that the sugar really detracts from the taste. Omit it entirely or greatly reduce it since the corn has quite a bit of inherent sugar.
Lee says
This was a crowd favorite. To make it gluten free, I used corn starch instead of flour. Next time, I would cut down a bit on the butter but it was a hit.
Crystal Catherwood says
just made this as a new side for Christmas. It was aweful!! Made it with everything that was called for and nothing added and it was water logged and soupy not with creamed corn "soupy ness" either it was watered down and gross. We even cooked it at 400 for 25min longer and it was no better.
Tara @ Unsophisticook says
Hi Crystal! Did you drain the whole kernel corn? Also, what type of baking dish did you use? As I mentioned in the post, a shallow, flat dish seems to work best — I use an 8"x8" Pyrex dish when I'm making a single batch.
Nancy Smith says
I made this corn casserole for dinner and it was very soupy, not consistent at all. What did I do wrong?
Tara @ Unsophisticook says
Hi Nancy! Did you drain the whole kernel corn? Just checking because it's a common mistake. The mixture will be soupy before cooking. It sounds like it just needed to cook longer. Some things that can affect the cooking time are doubling the recipe and/or using a baking dish that's deeper. It should be set in the center and caramelized on top like in the photos when it's done cooking.
Emily says
I just finished putting this together and its VERY liquid-y...im worried its going to be soup instead of casserole! Any chance i'm doing this wrong?!
Tara @ Unsophisticook says
It will be somewhat liquid when it's mixed. You did drain the corn, though, right? Just checking!
Stefanie says
I make something very similar. I use jiffy cornbread mix and sour cream with the corn cans and butter. I think it makes it a bit heartier. I'd love to try your recipe!
Tammy says
This is virtually the recipe I have used for the past 30 years. The only other thing that I did was top it with cooked bacon before I put it in the oven. You can also use half n half instead of milk, but Always use real butter, and if using salted butter, don't add the extra salt.
susan says
I'm baking this right now and looks wonderful. Question: my oven seems to take longer than the hour and 15 min. to bake so I'm checking every 10 min.
What am I looking for? A brown crust on top? Slight browning?
Thanks
Tara @ Unsophisticook says
It won't get uniformly brown across the top. Look for browning around the edges and brown patches spattered across the top, as in the photo where my daughter is holding the casserole. Enjoy!
susan says
Thanks. It seemed to take an extra 40 min. At first it was very undone in the center--jiggly. I allowed it to set some more but still remain soft. Hope that was correct.
Tara @ Unsophisticook says
Yes, that sounds perfect! One thing I've noticed is the type of baking dish can affect the cook time — deeper dishes take longer to fully cook in the center.
susan says
Thank you for all your quick replies, Tara!
Pam says
This is the closest recipe to my corn pie. I don't add butter and I beat my eggs before adding them to the dish. Also a splash of vanilla essence. Every party I go to I know I will be asked to make this.
arlene says
I have to agree with Lady Ana, would not recommend, I too went back to see if I missed anything on the recipe also. It was rather mushy.
Tara @ Unsophisticook says
As this is considered a custard, it will have more of a "mushy" texture. If you're looking for a casserole with more of a cornbread consistency, I'd recommend searching for one of the recipes that include Jiffy Mix.
LadyAna says
Didn't care for this recipe. It just tasted like overly sweet baked corn mush. I couldn't even taste the other ingredients! I kept looking at the instructions to see if I messed up, but I didn't. I do not recommend it.
Julie says
Made this last night following your directions exactly except at the end added a box of Jiffy cornbread mix ~ whole new level of deliciousness! Same cooking time ~ fyi...try it!
Debby says
Almost exactly like my southern grandmother's!!! Take it to all the church covered dish dinners!!! A crowd favorite and soooooo easy!!!
Pauline Lee says
Everyone loved this thanks
Mark says
I used 4tablespoons of Jiffy Corn Bread mix a cut the sugar used in half.
Excellent hotdish
Katie says
Was curious if you could substitute gluten free flour in this recipe? Thanks!
Natalie says
Do you use self-rising or all purpose flour?
Robin says
Well, if you do the math, you will discover that it will take 4 cans of each type of corn. One pan makes 6 servings, so it says at the top of the recipe. 6 goes into 24 four times.
Tara J Hardy says
Thank you very much. I must have missed that reading the receipe to fast. I make it at home all the time. Thinking about making it for a Couples Retreat.
Tara J Hardy says
I need to make this corn casserole for 24 people. How many cans of corn will I need for this?
Anna says
I was looking for a recipe and came across yours, but I have 2 questions. 1) can I omit the use of sugar entirely? would it change the taste? my grandmother is diabetic so the sugar would not be good for her. 2) I didn't see you use cheese, can I add it to the mix or at least top it with cheese? I'm a cheese lover!!! Look forward to hearing from you.
Tara @ Unsophisticook says
Hi Anna! While I haven't actually tried omitting the sugar or adding cheese personally, I would think you could decrease the sugar. I'm not sure I'd totally leave it out though. If you want to add cheese, I'd probably try sprinkling it on top at the end and then placing it back in the oven for a few minutes until it melts.
Anna says
Thanks a lot for responding. I will try your suggestions.
Sandy Parthree says
Does it make much of a difference if you use 2 cans of whole kernel corn and leave out the creamed corn?
Cazz says
My daughter just turned 13. I will try it out on her and her friend this weekend for her birthday party.
Colleen says
Definitely cut back on the butter. I bet you can cut it in half and it would still taste great. I also agree with the comments to cut back the sugar.
Liz says
Do I need to grease the casserole dish before I put the mixture in it?
Tara @ Unsophisticook says
No, you don't need to grease the dish. Enjoy!
Liz says
I'm making this for our Christmas dinner - thanks much! It looks delicious!
Michelle Dee says
This had a great flavor, but the texture was unpleasant. I followed the recipe to a T.
Tara @ Unsophisticook says
It does have a custard-like texture too it, so if you're not fond of custards, you probably won't enjoy it. :(
Daphne says
OMG!!! I had no idea that this casserole would be as delicious as it is. Wanted a simple corn casserole to bake for Thanksgiving dinner and found yours online Wednesday nite. It was the hit of dinner and everyone asking why I'd never made it before.
Just delicious - thank you for sharing!!!
Betty says
Can this be made the day before?
Tara @ Unsophisticook says
It's best served fresh and hot, so I'd recommend mixing it up the day before and baking it when you plan to serve it. My Dad often covers it and wraps it in several layers of newspaper, and it will stay very hot for transport for quite awhile.
Roxy says
This is a simply great recipe for a few or a bunch of people! I made it for our Thanksgiving Day meal & every body liked it!! It will be on our menu fairly often, I would think!! ;-))
Leanne says
Do you cover w foil? Thanks
Tara @ Unsophisticook says
No, bake it uncovered, Leanne.
Jeff says
Went into oven very loose, like soup consistency, will it thicken, get custardy? We'll see...
Tara @ Unsophisticook says
Yes, it will definitely thicken up as it cooks, Jeff!
gina says
How do you know when its done?
Tara @ Unsophisticook says
Gina it will thicken up and be set in the center and will be caramelized and brown on top, as in the photos.
laurie says
I made this for the family reunion and the pan was literally scraped clean like someone had a silicone scraper with them, it has now been requested for Thanksgiving, wow thanks for a great recipe.....
Christina says
Tara, you might want to list the ounce size of the cans in the recipe... I know you have pictures but when you print it they aren't there, and there are many different sizes of cans!
Love this recipe... much better than the Jiffy/corn bread mix version!
Tara @ Unsophisticook says
Thanks for the suggestion, Christina. I'll add those right now!
Julie says
I came across your recipe last night. I was looking for a Creamy Corn Casserole recipe. I doubled the recipe and used a 9x12 pyrex baking dish. OMG... I brought it to my office party and it was the hit of the day. I have a convection oven and I cooked it for 1 hr 15 min on 325. It was so creamy and rich..... Thanks Tara!
Tara @ Unsophisticook says
So glad to hear it was a hit — thanks for sharing!
Tracy says
Hate cooking, but this is soooooo crazy easy. I have made it a bunch of times. Tonight I am trying it using up leftover corn we did on the grill tonight
Tara @ Unsophisticook says
Oh, I bet grilled corn is delicious in it! Maybe with some diced chiles?