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Creamed Corn Casserole

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 8x8 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.
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Prep Time 5 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 2 large eggs (well beaten)
  • 1 cup whole milk
  • 1 (15.25-ounce) can whole kernel sweet corn (drained)
  • 1 (14.75-ounce) can cream-style sweet corn
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper

Equipment

  • 8x8 glass baking dish
  • large mixing bowl
  • Whisk
  • Saucepan
  • Oven rack

Method
 

  1. Prepare the Oven
    Position 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.
  2. Melt the Butter
    Place 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.
  3. Prepare the Batter
    Whisk 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.
  4. Add the Corn
    Stir 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.
  5. Bake the Corn Casserole
    Pour 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.

Recipe Notes

Helpful Tips

For the best results, I highly recommend reading through the Corn Casserole FAQs before making this recipe. They provide helpful answers to common questions and tips to help you get the best texture and flavor.