Baked Creamy Corn Casserole

This dish is one my Mom didn’t make often as I can only recall it a few times her making it but when she did make it I went nuts over it.  Now her recipe was pretty basic and it didn’t call for heavy cream – she used condensed milk and onions.  Now I’ve grown to appreciate them and even love them in some dishes but not in this.  No, not in this. Well due to her not making it that often I honestly forgot about it. It wasn’t until a month or so ago I saw on Pinterest something similar to what Mom used to make by Chef-In-Training (love her site btw!) Immediately all those childhood memories came back and I had to make it. I looked through my old family recipes and found Mom’s and went to town.  The only real difference between the two was one used all milk and the other used condensed milk. This type of casserole is pretty universal and standard – 2 eggs, 1 cup liquid, flour to make the slurry and butter.  The change-up comes with the add-ins meaning corn, seasoning, cheese, crispy bacon and so forth.  The base recipe is one to keep in your recipe files as you can go nuts with it on the variations you can make with it. Baked Creamy Corn Casserole4 Since I wanted that creamy texture I opted for half cream and half milk though you could most certainly go with half and half.  I don’t like it with just milk as it doesn’t quite have that creamy consistency I prefer in my souffle-type-casseroles. As for the corn Mom only ever used fresh corn off the cob.  Now she has used canned before but I can taste the difference. I like canned corn but nothing, nothing beats the taste of corn off the cob!  Since I’m a think-ahead-type-of-girl I had about 5 quarts of corn off the cob frozen in the freezer.  I grabbed a bag and had at it. This honestly can’t be any easier to make.  I swear the hardest part of it all was figuring out if I wanted to put other stuff in it – bacon, cheese, chives, jalapeno and so forth. Trust me I could have so gone overboard with this! Baked Creamy Corn Casserole3 But to keep it semi-true to form, I left it almost the same except I garnished it with just a wee bit of Asiago. Why? Why not! I actually like the flavor marriage of sweet corn and Asiago.  It just ‘makes sense’ to me. This dish cooks up in under 30 minutes and sets up beautifully.  They key to any casserole is once you remove it from the oven, you need to let it rest for a bit to set and firm up.  Kind of like lasagna.  Did you ever take lasagna out of the oven and then immediately go to cut it only to have to fall into a big ol’ pile of mush; delicious mush but still mush.  It’s not visually appealing at all. Baked Creamy Corn Casserole As I pulled this out of the oven Mr. Fantabulous walked by and looked at it, started to walk away, stopped and came back for a second look.  He asked what it was so I said “it’s a corn casserole souffle-type thing my Mom used to make”. He then asked if he liked it.  LOL  Why do people ask this?  I can barely remember what I like yet I am to know what you like?  I said “Probably but I’ve never made it before. I forgot about this dish until recently when I saw someone post theirs.”  He just shrugged, asked when dinner was and walked away. He’s so precious… While this was resting I got the rest of the dinner plated – creamy mashed potatoes, roasted chicken and honey buttered biscuits.   I swear I really need one of those big ol’ dinner bells in my kitchen just because I want to see Mr. Fantabulous come running to the table.  It’s funny as my Dad had one of those outside and would use it to ring through the neighborhood to let us know it was time to come home.  He would ring it slowly 10 times and if he didn’t see us approaching the house by the time the last bell rung we were in big trouble. Baked Creamy Corn Casserole2 For me all it took was a single bite to fall back in love with this dish.  It’s eggy and creamy, firm and corn-y.  Er, you know where I was going with this. LOL  Honestly I can’t say whether or not Mr. Fantabulous liked it because I was in my own little world during dinner thinking about this dish and just times when Mom would make it.  It wasn’t until the next day when I made us a plate of leftovers for lunch did I remember just how AMAZING this is the day-after.  Again, this is like lasagna and chili.  Those 2 dishes are always better the next day.  I’m not sure why with this – maybe it’s all the sweetness of the corn or the cheese or the cream but whatever it is, I literally could have sat down with the rest of the casserole dish in front of me and ate the entire thing! Baked Creamy Corn Casserole5 Definitely keep this recipe handy in your kitchen as it’s one you’re going to make often! This one certainly got bumped to the top of the recipe lists for sides in my kitchen!  But wait, there’s more!  If you want to make this a full-blown dinner casserole you can add in cooked chicken, turkey, pork or ham!  Like I said, the list is endless! Baked Creamy Corn Casserole1

Baked Creamy Corn Casserole


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  • 1/2 cup milk, divided
  • 1/2 cup heavy cream
  • 2 Tbl butter, unsalted
  • 1 1/2 Tbl sugar
  • 2 Tbl flour
  • 1 tsp salt
  • 4-5 cups corn kernels, fresh or frozen (thawed) – well drained
  • 2 large eggs
  • 1/4-1/2 cup shredded Asiago (optional)
  • Chives for garnish
  1. Preheat oven to 400F, rack in the middle.
  2. Lightly spray a 2 quart baking dish.
  3. In a medium-to-large saucepan over medium heat add in the cream, 1/4 cup milk, sugar and butter.
  4. Bring to a boil.
  5. While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined.
  6. Whisk together the eggs until well beaten.
  7. Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly - ~30 seconds to a minute.
  8. Remove from the heat and add in the corn and salt mixing to combine.
  9. Slowly add in the eggs while mixing the entire time – you do not want the eggs to curdle.
  10. Pour the mixture into the prepared baking dish.
  11. Bake for 30 minutes or until the top is puffy and golden brown. *See note if using cheese
  12. Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set.
If you're topping it with cheese remove the dish 25 minutes after baking. Sprinkle the cheese on and then return to the oven for another 5 minutes.


54 Responses to “Baked Creamy Corn Casserole”

  • Simone Ranaraja says:

    I want to make this for a rehearsal dinner. Do I need to keep it warm in a food warmer on the buffet table or can I serve it at room temperature? What is the best temperature to serve it at?

  • Sandra says:


    Do you know if this recipe can be made and frozen uncooked?

  • Kitta says:

    This was delicious!!!! The Asiago cheese is a must for this dish!!! Thank you for sharing!!!

  • Karen says:

    This had a really good flavor, but the corn kernels (frozen-thawed) were hard & chewy. Any way to turn into creamed corn or repair/salvage in any way?

    • TKWAdmin says:

      Hard and chewy? I’ve never had that happen. I just made this with fresh (frozen whole kernels from the summer). Once thawed they are tender (especially since they are coming from a frozen state). Cooking them for 30 minutes should have also made them super tender.

      Could the bag of frozen corn perhaps have been old or the kernels when they were frozen not fresh? I know sometimes when I buy fresh corn the kernels, even after roasting are super tough and hard.

      You could transform this into a chowder/soup – blend up the dish, add some stock, perhaps some cream and a couple of cooked cubed potatoes for a corn and potato chowder. Maybe add in some crispy bacon and chives?

      Best Kitchen Wishes!

  • Jenna says:

    Hi there! Do you know if you could make this recipe in a crock pot! I have one oven, and so trying to find other options 🙂 Thanks!

    • TKWAdmin says:

      Hi Jenna,

      Yes you can BUT it won’t be as firm as a baked version. It’ll be slightly more loose (cremier if you will). Cook on low for 4 hours.

      Best Kitchen Wishes and Merry Christmas!

  • Sandy says:

    Hello, what kind of cream do I need to make this dish?

  • Hailey says:

    If I double the recipe in a 4 quart pan, do I need to change the cooking times?

    • TKWAdmin says:

      Hi Hailey!

      If you using a long 4-quart pan (meaning not narrow but deep) then I would go for another 10-15 minutes. If it’s the same height as your 2 qrt pan but only longer, then the time should be the same.

      Best Kitchen Wishes!

  • sandy christner says:

    Made this for Thanksgiving for the first time and turned out really well! The asiago cheese really adds a nice flavor and the texture really makes the dish. Yummy.

    • TKWAdmin says:

      Thank you so much Sandy! This is one of my go-to dishes! It’s awesome with shredded chicken and bacon in it too!

      Best Kitchen Wishes!

  • Stephanie says:

    Hi there! I am excited to make this for thanksgiving tomorrow 🙂 have you ever prepped ahead of time (day before) and had a yummy result?

    • TKWAdmin says:

      Okay that’s weird Stephanie,

      I know I answered you but for some reason it’s not showing up here as a response 🙁 I answered through my phone app so maybe it didn’t take. Sorry about that.

      But yes you can prep (meaning bake fully the day before) and then just re-heat before serving. I’ve never prepped it but not baked it until the next day. I’m not sure if the cream mixture would separate or not.

      What did you end up doing?

      Best Kitchen Wishes!

      • Stephanie says:

        Hi there! It’s okay. I just went for it 🙂 I did make it the night before and it turned out great! I had to cook it for about 10 min longer to allow the middle to heat properly after refrigerating, but it worked out well and tasted SO good! Thanks!

        • TKWAdmin says:

          Oh awesome news Stephanie! I’ve been making this about every 2 weeks just because I’m borderline addicted to it!

          Best Kitchen Wishes!

  • Kj says:

    If you make it the night before how would you reheat the next day???

    • TKWAdmin says:

      Hey 🙂

      Just cover it with foil, place in a 350F preheated oven for about 10 minutes or until it’s hot all the way through again.

      Best Kitchen Wishes!

  • Kristy says:

    Can this be made in advance and frozen?

  • Shelley says:

    Think I could use cornstarch instead of flour to make it gluten free. This looks amazing!

    • TKWAdmin says:

      Hi Shelley,

      Yep! Cornstarch works great in this too!

      I love this recipe! It’s a family favorite for sure!

      Best Kitchen Wishes!

  • Mary says:

    This looks absolutely fantastic. I don’t see how many it serves. I am making it for company and need 12 servings. Will a double recipe work?

    • TKWAdmin says:

      Hi Mary and thank you! Yes you’ll need to double it (or be like me and make 2 trays – one for company and one more me for later as this ROCKS!).

      I normally don’t put servings as honestly I suck at determining a portion size considering Mr. Fantabulous doesn’t eat like ‘normal’ people due to how much he works out. I would say if you made this recipe in an 8×8 pan, you could get 9 cuts out of which would serve 4-5 with leftovers.

      Best Kitchen Wishes!

  • Deborah.B says:

    Love this recipe,making it again today. Will keep it in my meal rotation. Doubled the recipe this time because it disappears so fast haha.

  • Steph says:

    Hi. I’m new to cooking. I planned on making this tonight but I don’t have a whisk. Can I use a fork?

    • TKWAdmin says:

      Hi Steph!

      Of course! A fork will work just as well as a whisk. If you want you can make a make-shift whisk by taping 2 fork together. Follow these instructions on how to do a make shift one. Super easy.

      Best Kitchen Wishes!

      • sabrina says:

        Hi, I’ve made this dish once before and it is excellent! For round 2 tonight I’m wondering I can make in a muffin tin? I’m splitting the recipe with my SO and thought this would be an easy divide, but am not sure about consistency and cook time.

        • TKWAdmin says:

          Hi Sabrina!

          Instead of a muffin tin I would go with individual ramekins. The consistency would be the same and as for the time I would check it after 20 minutes though I suspect it would still close to 30. If you really want to use a muffin tin I would make sure it’s buttered/greased well. Let me know which way you decide to go.

          Best Kitchen Wishes!

  • Lacey says:

    Wondering how to incorporate cream cheese into this? When looking at most recipes I saw the cream cheese was involved but this one has the consistency I was looking for. Really don’t want to waste and was wondering if I could replace a portion of the milk with the cream cheese? Greatly appreciate any advice.

    • TKWAdmin says:

      Hi Lacey and Happy Thanksgiving!

      Hmmm, I’ve not tried this with cream cheese. The cream cheese would cause the consistency to be more loose and creamy thus you won’t get the same texture/consistency as mine. You’ll have to spoon it out rather than cut it like I do for mine. If you do add it, I would bump up the binding agents – cheese, flour (another Tbl or two) and reduce the milk by half.

      Best Kitchen Wishes!

  • alicia says:

    can you make the night before cooking?

    • TKWAdmin says:

      Hi Alicia,

      Hmmm, honestly I’ve never assembled the night prior to baking but since this has no meat and it’s pretty much a typical casserole I would say yes you could. I would assemble it, cover it tightly and then pop it in the fridge. Now I would not let it stand without baking for more than 24 hours.

      Best Kitchen Wishes!

  • Moose says:

    Made it for dinner tonight with some fresh Silver Queen Sweet Corn…Awesome! The wife is crazy about corn dishes, I can see this will be a regular side dish at least at our table..

    • TKWAdmin says:

      That’s awesome Moose; thank you so much! You can make this into the main dish – add in some cooked, shredded chicken or pot roast, some chopped veggies and bacon before you bake it. DIVINE!

      Best Kitchen Wishes!

  • Mary says:

    A friend of mine from work had given me the best corn casserole recipe I’d ever eaten. Then when we had remodeling done in our home somehow this recipe got lost. I was so sad and tried to find one like it as my friend has moved on. However, this one came up on Facebook and I’m going to try it. My first recipe had asked for pimento and so I hope you don’t mind me adding that to this recipe. Thanks so much. God Bless.

  • Mary says:

    Years ago I had a recipe that an acquaintance had given me for the best corn casserole I’d ever eaten. Then when we had remodeling done and somehow this recipe was lost. It had asked for pimento. So, I will try this recipe with the pimento in it. Hope you don’t mind me altering it a bit.
    Thank you so much for all your recipes. God Bless.

    • TKWAdmin says:

      Hi Mary!

      By all means add the pimento. Use my recipe as a base and add to it! I often do that with this dish if I want to turn it into a meal by adding cooked shredded chicken, crispy bacon and green onions.

      Best Kitchen Wishes!

  • jamie says:

    this is the best ive tried yet. ived tried the jiffy cornmeal one and this one is much better.

  • Liz says:

    Love this recipe too. Thank you and have a good Sunday.

  • The Mature Princess says:

    Hi Again. Very similar to another recipe made with Jiffy Cornmeal Mix. Now I’m gonna have to compare recipes. Anyhow, it looks delicious especially with Asiago Cheese added. Now that I’m looking above the comment box, I see “ultimate Mushroom Veggie”………oh, it never ends. P.S. I didn’t forget about sending you the Orange Dream Pie Recipe. Have a nice Sunday.

    • TKWAdmin says:

      Hi hon! Oh? I hadn’t seen that. I would think the cornmeal would make it more ‘dense’ than eggy like this. If you read in the story you can also turn this into a full blown dinner by adding cooked chicken, turkey, bacon, other veggies and so forth.

      OMG that Ultimate Veggie Burger has gone viral and featured in countless publications. Whether you’re a carnivore or vegetarian you will love this! It tastes like beef! I can’t wait for your recipe!

      Best Kitchen Wishes!

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