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A white plate with a serving of cream corn casserole, garnished with parsley.
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5 from 3 votes

Creamed Corn Casserole Recipe

Creamed Corn Casserole, just like Grandma made, with simple ingredients and smooth, buttery flavor. This irresistible side dish will have everyone coming back for seconds! A perfect holiday dish that’s also quick and delicious enough for busy weeknights.
Author: Nikki Lee
Servings: 8 servings
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 2 cans cream corn 14.75 ounce each (I like to use 1 white & 1 yellow)
  • 2 large eggs
  • 4 tablespoons all-purpose flour
  • 4 tablespoons salted butter melted
  • 1 teaspoon kosher salt (or to taste)
  • ¼ teaspoon black pepper
  • 1 teaspoon white granulated sugar
  • ½ cup whole milk

Instructions

  • Preheat the oven to 350℉. Spray a 9 X 9-inch pan with cooking spray. If you want a slightly thicker casserole, you can use an 8X8 pan; you may need to increase the cook time by 5 or 10 minutes.
  • To a large bowl, add 2 eggs and whisk together until beaten. Add in flour, melted butter, salt, pepper, sugar, and whole milk. Combine until smooth.
  • Add in cream corn and stir until incorporated.
  • Pour into prepared baking dish and bake for 40 - 45 minutes. Stirring the mixture about 20 minutes (halfway) into the baking time.
  • Remove from the oven and let sit for a few minutes. Garnish with fresh parsley and serve.

Notes

Storage: Let the corn pudding casserole cool and the cover or transfer the leftovers to an airtight container. Store it in the refrigerator for up to five days. To reheat, warm it in the oven or microwave until heated through.
Recipe Tips:
  • Stir halfway through: Stirring the casserole about halfway through baking ensures even cooking and prevents it from sticking to the bottom. This is really my biggest tip for this recipe.
  • Don't Over Bake: Check the casserole at about 30-35 minutes- especially the first time baking, as all ovens vary. I usually find between 40-45 minute is perfect. This isn't the same as a cornbread based corn casserole. It will still have a slight jiggle to it but will be set.
  • Let it rest: Allow the casserole to rest for a few minutes after baking to help it set and make serving easier.

Nutrition

Serving: 1serving | Calories: 90kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 325mg | Fiber: 1g | Sugar: 2g

Find it online:

www.soulfullymade.com/corn-casserole/