Updated 3/24/25
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Our delightful sweet corn casserole is quick to make and uses easy-to-find ingredients. We love this recipe for weeknight dinners, neighborhood BBQ potlucks, Sunday suppers, and even holidays. Simple and wholesome, this dish is definitely a keeper!
This recipe makes an 8X8-inch dish, which is perfect for family dinners. If you need to feed more people, you can double it and bake it in a 9X13-inch baking dish.
I hope you’ll try our Paula Deen corn casserole (which uses Jiffy corn muffin mix and cheddar cheese), corn pudding, crockpot creamed corn, and old-fashioned scalloped corn.
SWEET CORN CASSEROLE INGREDIENTS
- Whole Kernel Corn: Be sure to drain the whole corn kernels.
- Eggs: I use large eggs. They’re best used at room temperature.
- Creamed Corn: You add the creamed corn and all the liquid in the can.
- All-Purpose Flour: I use Gold Medal.
- Sugar: Granulated sugar.
- Melted Butter: I use unsalted butter.
- Milk: I use whole milk.
- Salt + Black Pepper: Our foundational seasoning.
RECIPE VARIATIONS
- Add cream cheese. Want to take the creaminess to the next level? Add about 3/4 cup of cream cheese to the main ingredient mix to get corn casserole with cream cheese!
- Add cheese: While I love this recipe as is, you can’t go wrong with adding some cheese! When you mix the ingredients together, sprinkle in ¾ – 1 cup of shredded cheddar, gouda, or even mozzarella.
- Add Bacon! Cook up 2-4 slices of bacon and sprinkle over the top before serving.
STORING + FREEZING + MAKE-AHEAD
- How Long Can You Keep This In The Fridge? Leftovers can be kept in the fridge for up to 3-4 days! Store in an airtight container. You can reheat them in the microwave or toaster oven.
- Can You Freeze This? I prefer this casserole made fresh.
- Make-Ahead Tips: Mix all the ingredients (leave out the cheese) and put them into the pan. Cover tightly and refrigerate until you’re ready to bake. I’d say make it no more than 48 hours in advance, 24 is even better!
- Food Safety: Here is an article regarding the USDA’s refrigeration and freezing food storage and safety.
SERVING RECOMMENDATIONS
This corn casserole goes with every main dish! Thanksgiving crockpot turkey breast, spiral ham, Christmas goose — you name it, this sweet-savory side is ready to support it!
But if you’re looking for a non-holiday main to snuggle up next to this casserole, you must try our melt-in-your-mouth chicken, buttermilk-roasted chicken, Mississippi pot roast, Mississippi chicken, smothered chicken, crockpot pork tenderloin, crockpot pork chops (with onion-mushroom gravy), Swiss steak, Salisbury steak,Bisquick chicken fingers, or our cream of mushroom chicken.
HOW TO MAKE SWEET CORN CASSEROLE
- Drain the can of whole corn.
- Whisk together the eggs.
- In a bowl, add all the ingredients.
- Mix.
- Transfer to the prepared baking dish and bake.
***See the full instructions below.
MORE CLASSIC VEGETABLES
- Green Bean Casserole
- Southern Style Green Beans
- Classic Mashed Potatoes
- Creamed Peas
- Creamed Spinach
- Candied Carrots
- Sautéed Asparagus
- Sweet Potato Casserole
MORE CORN DELICIOUSNESS
- Chicken Corn Chowder
- Southern Corn Cakes
- Zucchini Corn Fritters
- Honey Butter Skillet Corn
- Best Way To Cook Corn On The Cob
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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 the oven to 350 °F (177 °C). Spray an 8x8 baking dish with cooking spray. Set aside.
- Drain the can of whole corn (15.25-ounces).
- Whisk together the eggs (2).
- In a medium bowl, mix together all of the ingredients.
- Bake at 350 °F (177 °C) for approximately 1 hour and 15 minutes or until the center is set and the top of the corn browns around the edges.
Nutrition
On your phone? Check the web story here.
Haven’t tried yet and wondering if the recipe is doubled does it need to cook longer?
Hi, Mary. If you need to feed more people, you can double it and bake it in a 9X13-inch baking dish.
I am wondering if anyone else is having trouble actually accessing the recipe for the Sweet Corn Casserole? I have been trying to open it for quite some time and nothing happens. Thanks for any info!
Hi, Debbie! I’m not sure what’s happening. Here’s the link for print friendly version.
Let me know if this works. Thanks!
Can you make this ahead of time and just bake on the day of?
Hi Kim. Yes that will work. Just remember, don’t put a cold ceramic or glass baking dish in a hot oven.
Can I double this recipe?
Yes, Ma’am!
This is the best creamed corn casserole I’ve ever tried. I wanted one without the corn bread. This is a huge hit for any gathering I’ve taken it to, and my kids always ask me to make this (not just for special occasions). I usually don’t change anything in the recipe. Sometimes I use less flour and instead use saltines. Either way it’s perfect. So easy to make as well.
Wow, thank you so much for your positive feedback, Natalie! I’m happy your kids love this corn casserole! 🙂
Was fantastic. Better then the jiffy recipe. My question is. Does it come out a little like pudding? Cooked an extra 10 minutes, toothpick came out clean. But still wasnt sure it was done. My husband loved it as is. Had two helpings.
So glad you enjoyed Margo.