Our sweet corn casserole is a southern classic. A perfect side dish and a cozy, comforting family fav. A complement to any meal, especially holiday dinners!
A wise woman once said that sweet corn casserole is the best way to take corn from summer to fall. It was me. I said it. Our carefree summer fling with corn on the cob is drawing to an end, and it’s time to work one of our favorite veggies into toasty warm casseroles and quick weeknight dinners. My sweet corn casserole encompasses both of those things, resulting in a creamy dish that requires minimal effort. Much like my Scalloped Corn, sweet corn casserole exudes warmth and just tastes like home. No matter what your week throws at you, this baked creamed corn casserole is sure to lift your spirits and satisfy your need for comfort food. It’s a win all around!
WHAT I LOVE ABOUT THIS RECIPE:
- Easy to make with minimal ingredients and effort!
- So inviting and delicious, this dish reminds me warm Sunday dinners and family
- Easily doubles as a main and side dish
- You can double this in a pinch, making it perfect for a party!
SAVE THIS SWEET CORN CASSEROLE
TO YOUR CASSEROLE OR SIDE DISH BOARD FOR LATER
WE’D LOVE TO BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!
What Ingredients Do You Need To Make Sweet Corn Casserole?
To keep this recipe fast and easy, I start it all out with a can of creamed corn. However, if you’re feeling ambitious, you could conjure up a batch of my Crock Pot Creamed Corn and use it in this recipe. Yum! I make my corn casserole without jiffy, so you’ll need all purpose flour and sugar for your dry ingredients. Milk, melted butter, and well-beaten eggs come next. Season with black pepper and salt. There are quite a few variations to this recipe, which we’ll get into with more detail later on. A great example is the corn casserole Paula Deen makes. Her creation includes corn muffin mix and sour cream, neither of which is found here. Luckily, we’ve got a take on this tasty switch up, and you can find it on Gonna Want Seconds under Paula Deen Corn Casserole.
How Do You Make Sweet Corn Casserole?
It takes less time to put together sweet corn casserole than it does to order a pizza. Okay maybe not, but it’s pretty close. Preheat the oven, spray an 8X8 dish and mix together all the ingredients in a medium mixing bowl. Bake for 1 hour and 15 minutes OR until the corn browns nicely around the edges. Easy!
Step By Step: How To Make Sweet Corn Casserole
1. Preheat oven. Spray the baking dish with cooking spray. Set aside. Next, drain a can of corn.
2. In a bowl, whisk the eggs.
3. Add all the remaining ingredients. Mix.
4. Pour the mixture into the baking dish. Bake for an hour or until cooked.
Sweet Corn Casserole
Ingredients
- 1 15.25 Ounces Can Whole Corn
- 2 Large Eggs
- 1 15.25 Ounces Can Creamed Corn
- 4 Tablespoons All-Purpose Flour
- 4 Tablespoons Sugar
- 1/2 Cup Butter, Melted
- 1 Cup Milk
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
Instructions
- Preheat oven to 350 degrees. Spray an 8X8 baking dish with cooking spray. Set aside.
- Drain the can of whole corn.
- Whisk together the eggs.
- In a medium bowl, mix together all of the ingredients.
- Bake at 350 degrees for approximately 1 hour 15 minutes or until the center is set and the top of the corn browns around the edges.
Nutrition
Recipe Notes For Sweet Corn Casserole:
Cheese: While I love this recipe for sweet corn casserole just as it is, you can’t go wrong with cheese. You can very easily turn this dish into cheesy corn casserole by adding ¾ – 1 cup of shredded cheddar cheese when you mix the ingredients together. Yes, cheese!
Jiffy Mix: We touched on this briefly earlier, and I mentioned that I make my classic sweet corn casserole without jiffy cornbread mix. Corn casserole jiffy style is headed to GWS very soon, and it’s to die for, so stay tuned!
Sour Cream: I make this sweet corn casserole without sour cream. The ingredients here make it creamy enough, and you’ll find that sour cream is usually paired with a cornbread mix when making sweet corn casserole. I prefer this recipe kept simple and basic.
Cream Cheese: Tossing in some cream cheese is a great way to add even more creaminess to this already super creamy dish. For sweet corn casserole with cream cheese, I recommend mixing ¼ cup butter (softened), 6 ounces of cream cheese (softened), 1 can of drained whole kernel corn, and 1 can of creamed corn. Leave dry ingredients as they are. Bake at 350!
Can You Make Sweet Corn Casserole Ahead Of Time?
Yes. It doesn’t matter if you’re making a fresh corn casserole or our super easy canned creamed corn version, you can definitely make sweet corn casserole ahead of time. Mix all the ingredients together as instructed, cover it tightly and place it in the fridge. It’s ready to bake when you are!
*Sweet corn casserole has milk and eggs in it, so I recommend making this no more than 24 hours in advance.
Can You Freeze Sweet Corn Casserole?
After it’s been baked, absolutely. You can freeze this as an entire dish or portion out your leftovers however you like and freeze those as well. Again, this dish contains milk and eggs, so be sure to follow the safety guidelines for freezing!
More Casserole Recipes
- Easy Dorito Casserole – Layered with a zesty beef filling – it has all the flavor of our favorite orange chips without all the hassle of orange finger-tips!
- Chicken Tater Tot Casserole– Oooey~goooey, creamy and delicious loaded with chunks of Chicken and Bacon coated with a Creamy Sauce, topped with Cheesy Tater Tots!
- Cabbage Roll Casserole – Hearty and filling, while simultaneously being quick and easy to put together!
- Broccoli Cauliflower Casserole– Our Cheesy Broccoli Cauliflower Casserole is a deliciously decadent side dish with its lusciously thick, from scratch cream sauce with a cheesy crunchy top!
- Make Ahead Mashed Potatoes – offers the rich traditional creamy taste of mashed potatoes, along with the gift of extra time… Just when you need it most!
- Corn Pudding – Our velvety, custardy Corn Pudding attains a new level of scrumptious! Its creamy corn filling is hearty and rich. Best of all- it’s easy to make!
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[…] it, but I’m willing to take that risk. A simple recipe for sweet corn casserole can be found here or if you’re feeling fancy, you can try this corn pudding recipe with bourbon. Bon appétit […]
MariA says
April 18, 2019 at 3:15 pmI want to make a double batch, do you know how long I should cook it?
Kathleen says
April 21, 2019 at 6:05 amHey Maria, I think the cooking time should be pretty close. You may need a little more <3
Linda says
January 28, 2019 at 1:24 amVery good as is..Will make again and add diced pepper as suggested..Easy to make.
Kathleen says
January 28, 2019 at 2:51 pmHello, Linda! Thank you! Yes, that sounds good! 🙂
Claudette Lesir Samuels says
May 11, 2019 at 11:55 pmI am going to be making the corn casserole for the first time. I’m anticipating enjoying it.
Kathleen says
May 12, 2019 at 2:27 amEnjoy! Let us know how it turns out 🙂
Jenn says
December 22, 2018 at 6:16 amI love this recipe! I had lost the one I had and this one was perfect. I mixed diced jalapenos into mine for that sweet heat kick!
Kathleen says
December 23, 2018 at 8:20 pmHi Jenn! I’m so happy you tried our recipe and it worked out well! The jalapenos sound delicious. I love that sweet spicy combo. You might like our Jalapeno Bacon Cornbread!
Chris says
October 21, 2018 at 7:06 pmI just signed up with you. I’m going to make your corn casserole recipe. So happy it doesn’t use corn muffin mix (yuck, processed food) If I double the recipe, what size dish should I use, 9 x 13??
Kathleen says
October 22, 2018 at 12:31 amHi Chris! So happy to have you as part of our community 🙂 Yes, a 9X13 works perfectly!! Enjoy
Constance D Drimones says
October 6, 2018 at 12:52 amI make this but I add saltine crackers instead of flour and swiss cheese. I also add onions.
Kathleen says
October 12, 2018 at 7:07 pmThat sounds really yummy, Constance! <3
Cindy s says
February 10, 2019 at 8:20 pmAfter the casserole is prepared, try this: Drain and wash a pint of raw oysters and poke them into the mix evenly all over the casserole making sure they are covered by the mix so they won’t burn while baking. All the flavors (saltine crackers, corn, milk, but no cheese) really compliment one another! Remember oyster stew with saltine crackers? My coworkers requested this every Christmas for years…they absolutely loved it.
Kathleen says
February 20, 2019 at 6:59 pmGreat suggestion Cindy! <3
Nelly says
May 21, 2016 at 8:54 pmI just made this!!! I lost mine and this is the quickest and easiest I found on the internet! Thanks for the recipe, Kathleen! Super delicious, really cure my sweet tooth today 😀
Kathleen says
May 22, 2016 at 9:55 pmSo glad you enjoyed this recipe, Nelly!
Barbara says
October 19, 2016 at 10:34 pmTo double, triple, or quadruple, does each ingredient double, etc?
(8 tablespoons flour, 1 cup butter, 2 cups milk, 4 large eggs, etc.)
Kathleen Smith says
October 20, 2016 at 12:15 amHey Barbara. If I’m understanding you correctly, yes, when you double or triple a recipe, each ingredient is doubled or tripled. Hope that helps 🙂
Christina says
November 27, 2013 at 11:39 amI made this yesterday and it was amazing!!! I substituted the flour for a box of Jiffy cornbread mix and it was delicious. Thank you for your wonderful recipe. I’m making it again today!
PHILLIP Hidalgo says
October 30, 2013 at 3:35 amI been trying new side dishes for Thanksgiving dinner. Same old stuff every year. So your recipe for sweet corn casserole. Thought about it, made it. This corn will be on my table for turkey dinner. It was a great hit with me. Hope it goes well with the rest of the family. I THINK IT WILL BE A HIT WITH EVERY ONE. I not telling them were I got it from. Thanks
cookingrookie says
December 7, 2012 at 7:43 amI saw this casserole on Pinterest yesterday, and simply had to make it. It’s so simple and we really loved it. Thanks for the recipe!
Kathleen says
December 7, 2012 at 10:52 pmThanks so much for letting me now. I’m so happy you likes it 🙂
Kyle B says
November 23, 2012 at 1:54 amOH MY GOODNESS. I made this for Thanksgiving and it was amazing. I will be making this at least once a week. Thank you Kathleen.