Creamed Corn Casserole is a rich, comforting side dish that’s a staple at holiday tables and family gatherings. Sweet corn is baked in a creamy, lightly savory custard that sets up soft and spoonable, with a golden top that adds just the right contrast. This casserole is simple to prepare, uses pantry-friendly ingredients, and pairs perfectly with roasted meats, turkey, or ham. It’s cozy, nostalgic, and always a crowd favorite.
Ingredients
- 1 (15 oz) can whole kernel corn, drained
- 1 (15 oz) can creamed corn
- 1 cup heavy cream
- 2 large eggs
- ¼ cup granulated sugar
- ¼ cup melted butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons all-purpose flour
- ½ cup shredded cheddar cheese (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a large bowl, whisk together the eggs, heavy cream, melted butter, and sugar until smooth.
- Stir in the salt, black pepper, and flour until fully combined.
- Add the drained whole kernel corn and creamed corn, mixing gently to combine.
- Fold in the shredded cheddar cheese if using.
- Pour the mixture into the prepared baking dish and smooth the top evenly.
- Bake uncovered for 40–45 minutes, until the center is set and the top is lightly golden.
- Remove from the oven and let rest for 5–10 minutes before serving.
Recipe Info
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 6–8
- Cuisine: American
- Course: Side Dish
Tips & Variations
- Add diced jalapeños for a subtle kick.
- Use half-and-half instead of heavy cream for a lighter version.
- Stir in chopped green onions for extra flavor.
- For a crispier top, sprinkle extra cheese on during the last 10 minutes of baking.
- This casserole thickens as it cools, so let it rest before serving.
Approximate Nutrition
(Per serving—estimate)
- Calories: ~280–320
- Carbohydrates: ~25–30 g
- Protein: ~6–8 g
- Fat: ~18–22 g
- Fiber: ~2 g
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking dish.
- In a large bowl, whisk together the eggs, heavy cream, melted butter, and sugar until smooth.
- Stir in the salt, black pepper, and flour until fully combined.
- Add the drained whole kernel corn and creamed corn, mixing gently to combine.
- Fold in the shredded cheddar cheese if using.
- Pour the mixture into the prepared baking dish and smooth the top evenly.
- Bake uncovered for 40–45 minutes, until the center is set and the top is lightly golden.
Notes
- Carbohydrates: ~25–30 g
- Protein: ~6–8 g
- Fat: ~18–22 g
- Fiber: ~2 g
FAQs
- Can I make this ahead of time?
Yes, assemble the casserole and refrigerate up to 24 hours before baking. - Can I freeze creamed corn casserole?
Freezing is not recommended due to the creamy texture. - How do I reheat leftovers?
Reheat gently in the oven or microwave until warmed through. - Is this dish sweet or savory?
It’s lightly sweet with a creamy, savory balance.
