Creamy Corn Casserole is a delightful side dish that is something between cornbread, souffle, and breakfast bake, topped with a tasty golden-brown crust. It's perfect for preparing in advance, making it an excellent choice for potlucks and holidays.
When you enjoy a comforting dinner - be it pot roast, pork chops, grilled or fried chicken or even a bowl of chili - what sides do you whip up? Among our favorites, this easy corn casserole recipe stands out, suitable for both weeknight dinners and special holiday meals.
This simple corn bake is one of our favorite potluck holiday dinners along with million dollar chicken, cabbage casserole, and cheesy cabbage bake.
Jump To
- Why It's Yummy
- Ingredients
- Recipe Substitutions
- Instructions
- Can You Make Corn Casserole Ahead of Time?
- Recipe Troubleshoot
- What Corn To Use?
- Recommended Equipment
- Tips
- Serving Suggestions
- Freezing And Storing Instructions
- Variations
- Corn Casserole vs. Corn Pudding
- Is Corn Casserole The Same As Cornbread?
- FAQs
- Thinking About Dessert? Try These!
- More Holiday Sides
- Recipe
- Easy Creamy Corn Casserole (Fresh, Frozen or Canned Corn)
- Comments
Why It's Yummy
- Simple ingredients - We use fresh and readily available ingredients to make this corn casserole. Any corn can be used whether fresh, frozen, or canned.
- This corn casserole is healthier as it is made all from scratch! There is no Jiffy mix here, it's made without sour cream, and without creamed corn.
- Quick and Easy - It’s a piece of heaven in a casserole dish! This corn casserole comes together with minimal effort and bakes fast. The texture is creamy and custardy and tastes absolutely delicious!
- Easy side dish - Serve it for Thanksgiving dinner or Christmas Dinner with main dishes like pork tenderloin,
Ingredients
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
With accessible pantry ingredients like butter, eggs, and flour, you can whip up this satisfying bake in no time.
- Corn - You can use cooked (boiled or grilled), frozen (thawed), or use canned corn to make it an extra simple corn casserole bake. Make sure to drain it from excess water first. Sweet corn is fine too but not creamed corn for this casserole. If you're a true corn lover, you’ll appreciate my cornbread casserole recipe.
- Butter - Salted or unsalted butter. If using salted, omit the additional salt. Butter adds extra moisture and richness to the corn casserole.
- Flour - We like to use gluten-free flour blends but feel free to use regular all-purpose. It helps to thicken the mixture.
- Heavy cream - You can use half and half instead but not all milk as the consistency will be too runny.
- Jalapenos - Jarred jalapenos or green chiles. Drain the juice as much as possible before chopping these. Or use fresh diced pimentos!
- Salt - Sea salt or kosher salt for the most natural flavor.
- Granulated sugar - Adds a touch of sweetness to the corn. We use just a tablespoon of sugar but you could leave it out entirely or just half the amount. Alternatively, natural sweet syrups such as maple syrup, honey, agave nectar, or coconut syrup can be used. You only need a little bit, just a small drizzle.
- Eggs - Helps to bind all the ingredients together and create a souffle or pudding-like texture.
- Cheese - You’ve got options! Any good melty Swiss cheese, Havarti, Provolone, Colby, Monterey Jack, or Cheddar cheese works well. If you have some Parmesan or Asiago cheese, finely grate it and add it as an extra on the top of the casserole towards the end of baking or leave for serving.
Garnish with fresh parsley or green onion and serve!
OPTIONAL TOPPING: You can also add a crunchy topping with crackers or cornflakes just like I did with my ham and potato casserole or ritz chicken casserole.
Recipe Substitutions
- No cream corn casserole - You can use plant-based heavy cream alternatives. Sure they will taste different and may not result in a creamy enough texture like with heavy cream but it is a dairy free alternative.
- Dairy free corn casserole - I haven’t used dairy free substitutes here but I do like to use lactose-free cheese or plant-based milk in this casserole. The flavor is almost the same! For all dairy ingredients listed in this recipe, dairy-free substitutions should be easily available in grocery stores.
- No eggs - To replace two large eggs, create flax or chia "eggs" by mixing 2 tablespoons of flaxseed meal or chia seeds with 6 tablespoons of water. After 10-15 minutes in the fridge, proceed with the recipe.
- Gluten free - this casserole is gluten-free if you use my homemade gluten-free flour or store-bought such as Bob’s Red Mill or anything similar that has a thickening agent (xanthan gum).
Instructions
Preheat oven to 400 degrees Fahrenheit (204 C) and place the oven rack in the middle position.
Give a light spray to an 8 or 9-inch baking dish that can hold about 2 quarts.
In a small bowl, mix together ¼ cup of milk and 2 tablespoons of flour until the mixture is smooth without any lumps. I used a whisk for this.
Keep this mixture aside for a moment.
Melt butter in a medium to large saucepot over medium heat.
Add heavy cream, another ¼ cup of milk, sugar, and a pinch of salt. Let this mixture simmer gently.
Slowly incorporate the milk and flour mixture you made earlier into the pot while constantly whisking (whisk for about 1 minute).
Keep this up for about a minute until it's all nicely combined.
Take the pot off the heat and toss in the corn kernels, cheese, and jalapenos. Give everything a good stir to mix it all up, and then set it aside.
Separately, beat the eggs with an electric mixer for about 2 minutes until they're nice and frothy.
Gently pour the beaten eggs into the pot with the corn and cheese mixture while stirring continuously.
This helps prevent the eggs from turning into unwanted curdles.
Once everything is mixed up nicely, pour this filling into the prepped baking dish.
Here you could add some chopped scallions and a sprinkle of paprika if you wish.
Pop the dish into the preheated oven and let it bake for 30 minutes, or until the top becomes all puffed up and turns a beautiful golden brown.
When it's done, take it out of the oven and let it set in the baking dish for about 15 minutes before serving.
Sprinkle with more parsley and crumbled bacon on top. We love to serve it with roasted turkey breasts, gravy or turkey wraps.
📋 What does it taste like? The corn casserole combines cornbread flavor with a moist, creamy texture that's slightly sweet from the corn and sugar, featuring a blend of fluffiness and crunchy corn goodness. It's similar to pudding but tastes more like a good old breakfast bake!
Can You Make Corn Casserole Ahead of Time?
Planning to prepare this ahead of time? Follow the instructions to create the mixture, transfer it to your prepared dish, cover it with storage wrap, and refrigerate until needed.
Prior to baking, allow the casserole to come to room temperature as the oven preheats, then proceed with baking as instructed!
Recipe Troubleshoot
Why is my corn casserole soupy?
It shouldn’t happen to this homemade casserole as we are not using creamed corn here (which is generally the reason). Make sure to drain the corn and jalapenos if using before adding to the casserole. Measure out your ingredients with spoons and scale if needed. Also, be sure to use heavy cream and not substitute it with half and half or plain milk.
Tip: If the casserole is a little runny (not overly soupy), you can bake it for extra minutes. A type of baking dish can also affect the baking time and doneness (a deeper casserole dish will bake longer). If the casserole gets too brown on the top, cover it with aluminum foil until the end.
Help! My corn casserole seems curdled!
If the corn casserole seems curdled it may be due to the wrong baking temperature. If the oven temperature is too high there is a risk of curdling the eggs and separating the solids from the liquid, yielding a watery texture. Check if your oven runs correctly with an oven thermometer.
Is corn casserole supposed to be gooey?
Corn casserole is typically not meant to be gooey. It should have a moist and creamy texture, similar to a blend of cornbread and custard while maintaining its structure. Gooeyness might indicate undercooking or an imbalance in the ingredients.
What Corn To Use?
You can totally make a delicious and healthier corn casserole from scratch without using creamed corn or jiffy mix.
Use either boiled, grilled corn on the cob kernels, canned corn (which is just water, corn, and some salt), or frozen and thawed corn. All these work here amazing but while canned corn is good, the unmatched flavor of fresh corn off the cob is unbeatable!
During corn season, you can make my corn on the cob (Elote recipe, with or without creamy cajun topping), double or triple it and freeze the kernels for later! A great option to double the recipe in two different casseroles and serve for a crowd.
Recommended Equipment
- 8 or 9 inch casserole dish
- Measuring cups and spoons
- Airtight Food containers
- Mixing Bowls
- Electric Mixer
Tips
- For optimal outcome, allow your eggs, milk and heavy cream to reach room temperature before adding them to casserole. Cold ingredients can cause the melted butter to solidify, impacting the creamy texture of the casserole.
- Consider omitting the sugar - its use in corn casserole sparks debate. While some prefer a savory touch, I appreciate how it enhances the corn's sweetness. Feel free to leave it out if you prefer.
- Let it set - The crucial step for any casserole is to let it sit after baking, allowing it to solidify and gain structure - much like with lasagna or by Frittata.
- Try more corn recipes: spicy cornbread muffins, corn dip, avocado corn salad, cajun corn on the cob.
Serving Suggestions
Pair corn casserole with various dishes such as grilled meats, roasted vegetables, or a simple green salad. We love to bring it to Potluck lunches and it's always a winner!
Try these ideas we love to serve corn casserole with:
Meat Protein:
- Pork Ribs
- Pork Tenderloin with cranberry sauce or my personal favorite lingonberry sauce
- Pork Chops in skillet or in air fryer
- Healthier Fried Chicken
- Roasted Turkey Breasts
Mains:
- Chili - try my vegetarian chili, pumpkin or chicken chili.
- Sausage dirty rice
- Mac & cheese or bacon cheeseburger pasta, hamburger foil packets
Family favorite sides:
- Marinated veg salad or cucumber salad
- Cranberry sauce
- Millionaire cranberry salad
- Roasted butternut squash with apples or whole roasted squash
- Baked camembert or brie!
- Potatoes Au Gratin (similar to scalloped potatoes)
Or explore more ideas in this roundup about what to serve with corn casserole.
Freezing And Storing Instructions
- To Store. Refrigerate leftover creamy corn casserole in an airtight container for up to 4-5 days.
- To Freeze. Wrap the casserole in storage wrap or aluminum foil and freeze for 2 months. However, due to its custardy and creamy texture, freezing might cause separation upon reheating. As this casserole has a relatively short baking time, consider making it fresh and storing it in the fridge rather than freezing it.
- To Reheat. When reheating leftovers, let the casserole sit at room temperature for 30 minutes, then bake at 350 degrees Fahrenheit (176 C) for around 20 minutes. Alternatively, you can microwave individual portions but I prefer an oven.
Variations
We love serving this corn casserole as the perfect side dish for any meal. But there are plenty of other ways you can serve it.
- Elevate this into a main dish by incorporating protein. Ingredients that pair wonderfully include rotisserie chicken or ground chicken, turkey, pork, crispy bacon, and diced ham.
- For a vegetarian meal serve it as an entree with a simple side salad or crusty bread.
- Gor garnish - top it with crumbly bacon, sliced green onions, chives, parsley.
- Adding Rotel tomatoes with chilies to the mix could give this casserole a whole new twist!
Corn Casserole vs. Corn Pudding
Corn casserole and corn pudding share similarities; while corn casserole resembles a moist and creamy cornbread that retains its form, corn pudding is even more tender with extra eggs creating a more custard base and having a tendency to crumble.
Is Corn Casserole The Same As Cornbread?
Corn casserole is a moist and creamy take on cornbread, maintaining its structure. In contrast, corn pudding is even more tender and offers a more crumbly texture.
FAQs
Absolutely! Eggs play a vital role in binding the casserole, giving it structure. If you want to skip eggs, use a substitute: to replace to large eggs, prepare two flax or chia "eggs" by mixing 2 tablespoons of flaxseed meal or chia seeds with 6 tablespoons of water. Allow the mixture to sit in the fridge for 10-15 minutes before continuing with the recipe.
Cook time is about 30 minutes. Bake the corn casserole at 400 degrees Fahrenheit for 30 minutes until set. Check at 20 minutes, adding more time if necessary. It's ready when the mixture has solidified (it doesn’t jiggle in the center) and the edges are golden brown.
While freshly made is ideal, you can prepare ahead and freeze. After baking, cool the corn casserole, wrap it in aluminum foil, label, and freeze it for up to one to two months.
To reheat, allow 30 minutes at room temperature, then bake at 350 degrees Fahrenheit for about 20 minutes, or if short on time microwave individual portions (however to retain better texture don’t use a microwave).
Yes! You can prepare this ahead of time and refrigerate it until baking. Just allow it to sit at room temperature for 30-45 minutes before baking. Perfect for dinner parties!
Pork tenderloin, pork chops, glazed ham, fried chicken and of course chili. Read more about options in the blog post above.
You don't necessarily need to cover it unless you'll be using a deep casserole dish where it might take you longer to bake. In this case, towards the end of cooking, cover the dish with aluminum foil.
Your corn casserole is ready when the top is lightly browned and the center is firm without jiggling.
This creamy corn casserole retains its moisture, staying tender for several days. After cooling to room temperature, wrap it in storage wrap or place it in an airtight container before storing in the refrigerator for 4-5 days.
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Recipe
Easy Creamy Corn Casserole (Fresh, Frozen or Canned Corn)
INGREDIENTS
- ½ cup full-fat or low-fat milk (divided)
- ½ cup heavy cream (at least 35% fat)
- 2 tablespoon butter (unsalted)
- 1 tablespoon sugar (see notes)
- 2 tablespoon flour (GF blend or all purpose)
- ½ teaspoon salt or to taste
- 4 cups corn kernels (canned, fresh or frozen (thawed) – well drained)
- 2 large eggs
- ½ cup shredded Cheddar cheese
- 1 teaspoon jarred jalapenos (diced small)
- Parsley for garnish
- Black pepper to taste if needed (optional)
INSTRUCTIONS
- Preheat oven to 400 degrees Fahrenheit (204 C) and place the oven rack in the middle position.
- Give a light spray to an 8 or 9-inch baking dish that can hold about 2 quarts.
- In a small bowl, mix together ¼ cup of milk and 2 tablespoons of flour until the mixture is smooth without any lumps. I used a whisk for this. Keep this mixture aside for a moment.
- Melt butter in a medium to large saucepot over medium heat.
- Add heavy cream, another ¼ cup of milk, sugar, and a pinch of salt. Let this mixture simmer gently.
- Slowly incorporate the milk and flour mixture you made earlier into the pot while constantly whisking (whisk for about 1 minute). Keep this up for about a minute until it's all nicely combined.
- Take the pot off the heat and toss in the corn kernels, cheese, and jalapenos. Give everything a good stir to mix it all up, and then set it aside.
- Separately, beat the eggs with an electric mixer for about 2 minutes until they're nice and frothy.
- Gently pour the beaten eggs into the pot with the corn and cheese mixture while stirring continuously. This helps prevent the eggs from turning into unwanted curdles.
- Once everything is mixed up nicely, pour this filling into the prepped baking dish. Here you could add some chopped scallions and a sprinkle of paprika if you wish.
- Pop the dish into the preheated oven and let it bake for 30 minutes, or until the top becomes all puffed up and turns a beautiful golden brown.
- When it's done, take it out of the oven and let it set in the baking dish for about 15 minutes before serving.
- Sprinkle with more parsley and crumbled bacon on top before serving.
Video
NOTES
- Serves 6-8 portions.
- What does it taste like? The corn casserole combines cornbread flavor with a moist, creamy texture that's slightly sweet from the corn and sugar, featuring a blend of fluffiness and crunchy corn goodness. It's similar to pudding but tastes more like a good old breakfast bake!
- Making ahead of time - Planning to prepare this ahead of time? Follow the instructions to create the mixture, transfer it to your prepared dish, cover it with storage wrap, and refrigerate until needed. Prior to baking, allow the casserole to come to room temperature as the oven preheats, then proceed with baking as instructed!
- For optimal outcome, allow your eggs, milk and heavy cream to reach room temperature before adding them to casserole. Cold ingredients can cause the melted butter to solidify, impacting the creamy texture of the casserole.
- Consider omitting the sugar - its use in corn casserole sparks debate. While some prefer a savory touch, I appreciate how it enhances the corn's sweetness. Feel free to leave it out if you prefer.
- Let it set - The crucial step for any casserole is to let it sit after baking, allowing it to solidify and gain structure - much like with lasagna or by Frittata.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Julia | The Yummy Bowl
Easy and quick creamy corn casserole is ideal for potlucks, Thanksgiving and Christmas dinners!
Linda Powell
I added crawfish, ham and bacon bits along with Worcestershire sauce … it was a big hit !
Julia | The Yummy Bowl
so creative! I must try this variation!