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!
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!
Creamed Corn Casserole
Helpful Equipment
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.
Tips & Suggestions
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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!
Vicki says
Hi Tara! Turns out I had the creamed corn so I just made it as is. The family enjoyed it so much, that I didn't even have a chance for a second helping! :o Anyway, because of my sweet tooth I may add a little more sugar next time when I make it. And after that, even try it with just the canned corn just to see the difference! I'm curious like that!
Can't wait to try out the recipe again!
Thanks!
Vicki
Vicki says
I'm sure this question has been asked before but, can you omit the creamed corn and double the corn in the recipe?
Tara @ Unsophisticook says
Hi Vicki! Actually, I think that might be a new one. I've never tried making it without the creamed corn, but I suspect that the starchy liquid might be part of what helps the custard set up. If you decide to try it anyhow, I'd love to hear how it turns out!
Vicki says
Hi Tara! Turns out I had the creamed corn so I just made it as is. The family enjoyed it so much, that I didn't even have a chance for a second helping! :o\ Anyway, because of my sweet tooth I may add a little more sugar next time when I make it. And after that, even try it with just the canned corn just to see the difference! I'm curious like that!
Can't wait to try out the recipe again!
Thanks!
Vicki
Tara @ Unsophisticook says
Thanks for the update, Vicki! So glad to hear you and your family enjoyed it.
Sandra says
So delicious! Just like my grandma made, I LOVE the way it browns up on top.
Sandra says
So delicious! Just like my grandma made, I LOVE the way it browns up on top.
Sandi says
Love this recipe. It is just like what my grandma made!
Kelli Miller says
OH MY! At first glance, I thought this had cheese on it and I was intrigued. Nope, that is the browning! So very yum and reminds me of my grandmaw. :-)
Sandi says
Love this recipe. It is just like what my grandma made!
Sandi says
Love this recipe. It is just like what my grandma made!
Sandi says
Love this recipe. It is just like what my grandma made!
Kelli Miller says
OH MY! At first glance, I thought this had cheese on it and I was intrigued. Nope, that is the browning! So very yum and reminds me of my grandmaw. :-)
Kelli Miller says
OH MY! At first glance, I thought this had cheese on it and I was intrigued. Nope, that is the browning! So very yum and reminds me of my grandmaw. :-)
Kelli Miller says
OH MY! At first glance, I thought this had cheese on it and I was intrigued. Nope, that is the browning! So very yum and reminds me of my grandmaw. :-)
sarah says
Just like grandma's! Nailed it!
Krissy Allori says
This is the recipe I've been looking for! I'm growing corn for the first time this year.
sarah says
Just like grandma's! Nailed it!
Krissy Allori says
This is the recipe I've been looking for! I'm growing corn for the first time this year.
Krissy Allori says
This is the recipe I've been looking for! I'm growing corn for the first time this year.
Krissy Allori says
This is the recipe I've been looking for! I'm growing corn for the first time this year.
Kim says
Is it ok to use an equivalent amount of frozen corn in lieu of the canned whole kernel corn?
Tara @ Unsophisticook says
Hi Kim! I haven’t tried frozen corn, but I can’t see why it wouldn’t work.
Sarah says
Soooo good. My whole family loves this recipe and it is requested at all our holiday meals. Thank you so much!!
Tara @ Unsophisticook says
Glad to hear your family loves it, too, Sarah!
Cindy says
I am Tara's mom and I have made this recipe for years. We all do it differently. Here is how I do it. I melt my butter in the microwave in the dish I plan to cook it in. (Corningware dish) Even when the butter is hot, I start very slowly to add the flour and whisk vigorously so there are no lumps. It makes a rue and I just keep adding the flour until I have it all incorporated with the flour. Then I add the sugar to the rue and start the milk and then again very slowly I add it to the rue and again whisk vigorously until I can add all of the milk with no lumps. Then I add the eggs and mix, add corns and rest of recipe. I do it this way because it saves washing dishes for me. I don't like to wash dishes and it is all made in the baking dish I am cooking in. This is the best custard corn recipe around. It will soon be a favorite for you!
Cindy says
I am Tara's mom and I have made this recipe for years. We all do it differently. Here is how I do it. I melt my butter in the microwave in the dish I plan to cook it in. (Corningware dish) Even when the butter is hot, I start very slowly to add the flour and whisk vigorously so there are no lumps. It makes a rue and I just keep adding the flour until I have it all incorporated with the flour. Then I add the sugar to the rue and start the milk and then again very slowly I add it to the rue and again whisk vigorously until I can add all of the milk with no lumps. Then I add the eggs and mix, add corns and rest of recipe. I do it this way because it saves washing dishes for me. I don't like to wash dishes and it is all made in the baking dish I am cooking in. This is the best custard corn recipe around. It will soon be a favorite for you!
Cindy says
I am Tara's mom and I have made this recipe for years. We all do it differently. Here is how I do it. I melt my butter in the microwave in the dish I plan to cook it in. (Corningware dish) Even when the butter is hot, I start very slowly to add the flour and whisk vigorously so there are no lumps. It makes a rue and I just keep adding the flour until I have it all incorporated with the flour. Then I add the sugar to the rue and start the milk and then again very slowly I add it to the rue and again whisk vigorously until I can add all of the milk with no lumps. Then I add the eggs and mix, add corns and rest of recipe. I do it this way because it saves washing dishes for me. I don't like to wash dishes and it is all made in the baking dish I am cooking in. This is the best custard corn recipe around. It will soon be a favorite for you!
Jennifer says
Can this be made in a cast iron skillet?
Tara @ Unsophisticook says
Hi Jennifer! I've always made it in a ceramic or Pyrex baking dish, so I'm not really sure. If you try it, I'd love to hear how it turns out!
patti says
this corn casserole was the best i've ever had....it's perfect!
patti says
this corn casserole was the best i've ever had....it's perfect!
patti says
this corn casserole was the best i've ever had....it's perfect!
patti says
this corn casserole was the best i've ever had....it's perfect!
cindy says
can you make ahead and freeze this recipe?
Tara @ Unsophisticook says
Hi Cindy! I've never tried freezing it. I don't think I'd recommend it because I have a feeling the custard quality would cause it to separate. But if you try it, I'd love to hear your experience.
Update: Apparently you can freeze it! It's definitely best freshly made, but I've added instructions for freezing to the post.
Sue says
Love this recipe. It is sooooooooo good.
Nicole says
I just made 1/2 of the recipe and it taste amazing. This was super easy to make.
Nicole says
I just made 1/2 of the recipe and it taste amazing. This was super easy to make.
Nicole says
I just made 1/2 of the recipe and it taste amazing. This was super easy to make.
Nicole says
I just made 1/2 of the recipe and it taste amazing. This was super easy to make.
Aminah says
It creates a rue, which thickens, the whole mixture
Martel says
Hi can I replace milk with heavy cream?
Tara @ Unsophisticook says
Hi Martel! I haven’t tried this, but I don’t see why it wouldn’t work. It may be a bit creamier, of course. If you try it, please come back and share your results!
Martel says
Thank you, and I will.
pieridae says
I've never seen a recipe have the flour be whisked into cooled butter - does anyone know the reason for this?
Tara @ Unsophisticook says
Thanks for your question! We're basically creating a custard, so you want to whisk the sugar and flour into the butter. By cooled, we're talking still liquid but not boiling hot straight off the stovetop or out of the microwave. Is that what you're finding confusing? I melt the butter slowly on the stovetop, swirling the pan until it's just melted and then set it aside while I measure out the remaining ingredients.
Cindy says
I am Tara's mom and I have made this recipe for years. We all do it differently. Here is how I do it. I melt my butter in the microwave in the dish I plan to cook it in. (Corningware dish) Even when the butter is hot, I start very slowly to add the flour and whisk vigorously so there are no lumps. It makes a rue and I just keep adding the flour until I have it all incorporated with the flour. Then I add the sugar to the rue and start the milk and then again very slowly I add it to the rue and again whisk vigorously until I can add all of the milk with no lumps. Then I add the eggs and mix, add corns and rest of recipe. I do it this way because it saves washing dishes for me. I don't like to wash dishes and it is all made in the baking dish I am cooking in. This is the best custard corn recipe around. It will soon be a favorite for you!
Glenda says
Love your recipe...
Turned out great, l have it in the oven right now for tonight. Can't wait until we can Dig into the pan!!! Thanks again for sharing
Glenda says
Love your recipe...
Turned out great, l have it in the oven right now for tonight. Can't wait until we can Dig into the pan!!! Thanks again for sharing
Mayra says
I took a chance before you replied lol.. and i had noo problems, made it for our church dinner today and before i could get some it was gone lol .
Thanks again ! GOD BLESS.
Mayra says
Hi i was wondering would it turn out the same if i used 2% milk
Tara @ Unsophisticook says
I think 2% milk should be fine -- I know I've used it in the past without issues. We're having family over today for an early Christmas, so I'm making this today, too!
Mayra says
I took a chance before you replied lol.. and i had noo problems, made it for our church dinner today and before i could get some it was gone lol .
Thanks again ! GOD BLESS.
Mayra says
Hi i was wondering would it turn out the same if i used 2% milk
Amy says
Tried this for Thanksgiving following all directions. Came out very oily and almost custard like but not in a good way.
Tara @ Unsophisticook says
I'm sorry to hear that! It IS custard-like, but it shouldn't be oily. What kind of butter did you use?
Mck says
Same thing happened to me ans I used regular Land o Lake Butter
Tara @ Unsophisticook says
I did a little research today, and it seems a couple of things could be happening. 1) It could be that your oven is running a little hot, which would cause it to cook too fast, which could cause the custard consistency to "break". You can check this with an inexpensive oven thermometer that can be picked up at Walmart and the like. 2) It could be the 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 skim milk and such can also cause the custard to break.
Amy says
Tried this for Thanksgiving following all directions. Came out very oily and almost custard like but not in a good way.
Emily OConnor says
Hi, Thank you very much for this recipe. I made it yesterday and it was excellent. It came together very easily. Your directions are perfect. Thank you.
Tara @ Unsophisticook says
Thanks, Emily -- so happy to hear you enjoyed it!
Emily OConnor says
Hi, Thank you very much for this recipe. I made it yesterday and it was excellent. It came together very easily. Your directions are perfect. Thank you.
Mayra says
Made this today and it was a big hit.
My husband is a a person thatll tell you like it is especially with food and he loved it ! Thank you sooo much for sharing this recipe. I will be making every year !!
Tara @ Unsophisticook says
Thanks so much for coming back to share, Mayra! I'm so happy my grandma's recipe could be part of your family's celebration.
Mayra says
Made this today and it was a big hit.
My husband is a a person thatll tell you like it is especially with food and he loved it ! Thank you sooo much for sharing this recipe. I will be making every year !!
Mayra says
Hi i want to make this itll just be about 5 of us but i dont have a 8x8 i have a 11x5 i was wondering if that would still work or would i have tp do something different ??
Tara @ Unsophisticook says
Hi Mayra! Yes, it will still work, but you'll want to keep a closer eye on it while it's baking, because it won't take as long to cook. When it's set in the center and starting to turn brown and caramelize on top, it's done.
Mayra says
Thank you so much ♡
Happy Thanksgiving and God Bless.
Jessica says
Can this be made ahead of time and stored in fridge?
Tara @ Unsophisticook says
Hi Jessica! I'm not sure if you're referring to storing it baked or unbaked. It's definitely best when it's freshly made, but you can bake it ahead of time, refrigerate, and reheat. You can also mix it up, refrigerate, and bake later, but you'll want to stir it well before baking, and you'll need to increase the baking time since the mixture will be cold.
Jessica says
Thank you for your response. Sorry I was unclear. I intend to make the mix today and bake it tomorrow prior to serving. I’m so excited to try this. Thank you!!