I stared at four cans of corn in my pantry and wondered how I became responsible for the most important side dish of the year. Every family has a classic corn casserole recipe from scratch that everyone expects, and my grandmother set the bar high.
This easy creamed corn casserole for thanksgiving uses butter, flour, sugar, eggs, whole milk, whole kernel corn, and cream-style corn. The batter bakes uncovered for about 1 hour and 15 minutes until the center sets and the top caramelizes. Serve this easy holiday side dish with roast turkey, ham, or a sharp appetizer before the main meal.
Why You’ll Love This Recipe
- Dump and bake: You whisk everything together in one bowl and pour it into a dish.
- Feeds a crowd: You can double the ingredients and use a large pan without changing the method.
- Pantry friendly: You probably have flour, sugar, and milk in the kitchen.
- Forgiving timeline: The casserole tastes good warm or at room temperature when the turkey takes longer than planned.
- Custardy texture: Eggs, whole milk, butter, and two kinds of corn create a sliceable side dish.
Tools You’ll Need
Nothing fancy, I promise.
- 8×8 glass baking dish: A shallow dish helps the top caramelize.
- Large mixing bowl: Use a large bowl to prevent milk from sloshing.
- Whisk: A whisk blends the flour and butter smoothly before you add wet ingredients.
- Saucepan: Melt the butter slowly in a saucepan.
- Oven rack: Place the rack in the middle position.
Ingredients
- 1/2 cup unsalted butter – Provides the fat that gives the custard its rich texture.
- 1/4 cup all-purpose flour – Thickens the liquid so you get a sliceable casserole instead of soup.
- 1/4 cup granulated sugar – Enhances the natural sweetness of the corn.
- 2 large eggs – Acts as the binder to hold the entire dish together.
- 1 cup whole milk – You need the fat content here to prevent the custard from breaking.
- 1 (15.25-ounce) can whole kernel sweet corn – Adds texture and bite.
- 1 (14.75-ounce) can cream-style sweet corn – The base of the whole operation, providing that classic creamed corn flavor.
- 1/2 teaspoon salt – Balances the sugar and brings out the corn flavor.
- 1/2 teaspoon ground black pepper – Adds a tiny background bite to cut the richness.
How To Make Creamed Corn Casserole
Mix the wet and dry ingredients, then let the oven handle the rest.
- Prep the oven: Adjust your oven rack to the middle position and heat the oven to 350 degrees Fahrenheit. If you put it too high, the top burns before the center sets.
- Melt the butter: In a saucepan, heat the butter slowly over medium-low heat until just melted, then set it aside to cool slightly. Do not pour boiling hot butter into your eggs unless you want scrambled egg soup.
- Mix the base: Whisk the flour into the cooled butter until smooth, then whisk in the sugar, eggs, and milk. Take your time here to get the lumps out.
- Add the corn: Stir in the creamed corn, drained whole kernel corn, salt, and pepper. A few unbroken clumps of creamed corn will melt into the custard as it bakes.
- Bake: Pour the mixture into an 8×8 casserole dish and bake uncovered for about 1 hour and 15 minutes. The center should be set and the top caramelized. A slightly jiggly center is totally fine.
Seasoning and Taste as You Go
You cannot taste raw egg batter safely, so trust the measurements and adjust your finished plate. Taste your first bite before serving the whole pan.
- Too flat? Sprinkle a tiny pinch of flaky sea salt over your individual serving.
- Too sweet? Add more black pepper to your plate to balance the sugar.
- Needs depth? Next time, try browning the butter before mixing it in for a nuttier flavor.
♥ The Misfit Tips!
- Watch the milk fat: I tried making this with skim milk once to save calories. The casserole separated into a watery, curdled mess. Stick to whole milk for a stable custard.
- Double the recipe carefully: If you double this for a crowd, use a 9×13 pan. A deeper pan means the center stays raw while the edges turn to stone.
- Be patient with the bake: Ovens lie about their temperature. If yours runs cool, you might need an extra fifteen minutes to get that golden brown top.
Perfect Pairings
This easy holiday side dish needs savory companions to balance the sweetness.
- Roast turkey or ham provides a salty main protein beside the custard.
- A sharp, tangy appetizer like Hot Pimento Cheese Dip for Thanksgiving Appetizers wakes up the palate before the heavy meal.
- Dry white wine cuts through the rich butter and milk.
- Holiday dinners, potlucks, and ordinary Tuesdays all work when you need comforting carbs.
How to Store
❤
- Fridge: Store leftovers in an airtight container for up to four days. The texture becomes a little denser as it sits.
- Freezer: Wrap the baked and cooled casserole tightly in foil and freeze it for up to a month. The texture may change slightly after thawing.
- Reheat: Bake the casserole covered at 350°F until warm. Avoid the microwave if you want to preserve the custard texture.
- Note: Do not freeze the raw batter because the eggs and milk separate.
Creamed Corn Casserole
This creamed corn casserole combines unsalted butter, flour, sugar, eggs, whole milk, whole kernel sweet corn, and cream-style sweet corn in one 8×8 baking dish. The casserole bakes uncovered at 350°F for about 1 hour and 15 minutes until the center sets and the top caramelizes. Make this easy creamed corn casserole for thanksgiving, holiday dinners, potlucks, or any meal that needs a comforting side.
Ingredients
Equipment
Method
- Prepare the OvenPosition the oven rack in the middle of the oven and preheat to 350°F (175°C). Using the middle rack helps the corn casserole bake evenly, allowing the center to set without the top browning too quickly.
- Melt the ButterPlace the butter in a saucepan and melt it slowly over medium-low heat, stirring as needed. Once fully melted, remove the saucepan from the heat and set the butter aside to cool slightly before mixing it with the other ingredients.
- Prepare the BatterWhisk the flour into the cooled melted butter until the mixture is smooth. Add the sugar, eggs, and milk, then whisk thoroughly until everything is well combined and most of the lumps have disappeared.
- Add the CornStir in the creamed corn, drained whole kernel corn, salt, and black pepper. Mix gently until the ingredients are evenly distributed throughout the batter. Avoid overmixing, as small clumps of creamed corn will blend into the custard as the casserole bakes.
- Bake the Corn CasserolePour the mixture into an 8 × 8-inch baking dish and spread it evenly. Bake uncovered for approximately 1 hour and 15 minutes, or until the top is lightly caramelized and the center is mostly set.The center may still have a slight jiggle when you remove the casserole from the oven, but it should not look liquid. Because this recipe contains eggs, use a food thermometer to check that the center reaches 160°F (71°C) for food safety.Let the casserole rest briefly before serving so the custard can settle and the portions hold together more easily.