Creamed Corn Casserole
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!
Servings: 8 servings
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
I highly recommend reading through the corn casserole recipe FAQs to achieve the best results with this recipe.
Nutrition
Serving: 1/2 cup | Calories: 235kcal | Carbohydrates: 23.5g | Protein: 4.5g | Fat: 14.3g | Saturated Fat: 8.2g | Cholesterol: 81.9mg | Sodium: 457.7mg | Fiber: 1.3g | Sugar: 12.3g
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