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!
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!