My sweet corn casserole recipe is a southern classic that brings a cozy addition to holiday dinners! I love how quick and easy this casserole is to put together. Just a couple of minutes of prep and you have a family favorite side dish that goes with just about anything!
It’s like I always say: the best way to take corn from summer into fall is through a corn casserole! As soon as the weather goes from summer highs to cooler fall temperatures, this casserole makes an appearance in our regular dinner rotation. It’s perfect for family dinners. It’s so delicious it’s also great to serve to company.
This is one of the first recipes I taught my son, Kyle, to make when he was a teenager. I wanted him to have a dish that he could contribute to our holiday dinner spread so he could be a part of making of it. It has become his signature dish! When he got married, this is the dish he made for his wife and in-laws the first Thanksgiving he spent with them. Maybe you’ll want to make my sweet corn casserole part of your holiday traditions!
If you love corn dishes as much as we do, I hope you try a few more of my favorites!
Let’s cook this!
What I Love About This Recipe
The holiday countdown begins – and my oh my, and am I already salivating at just the thought of getting to make this sweet corn casserole recipe! Why you may ask? Well:
- Easy to make!
- Warm, cozy nostalgia in every bite
- Make it do the heavy lifting as the main dish
- Whip up double the batch in a snap!
Ingredients You’ll Need
- Canned whole corn
- Eggs
- Canned creamed corn
- All-purpose flour
- Granulated Sugar
- Butter
- Milk
- Salt and Pepper
How To Make Sweet Corn Casserole
- Drain the can of whole corn.
- Whisk together the eggs.
- Combine the remaining ingredients.
- Mix.
- Bake.
See full instructions below.
How to Store and Make Ahead
How Long Can You Keep This In The Fridge?
Once baked (see below under Make-Ahead Tips for raw advice!), you can store your sweet corn casserole in the fridge for up to three days. Since it has such high dairy content, you’ll want to gobble it down before that three-day mark!
Can You Freeze This?
- After it’s been baked, absolutely. You can freeze this as an entire dish or portion out your leftovers and freeze those as well. Properly stored, your sweet corn casserole recipe will last up to 2-3 months!
- To thaw, let it come to temperature in the fridge overnight. Once thawed, heat it up in the microwave or let it get a little crispy in the oven!
Make Ahead Tips
- It doesn’t matter if you’re making a fresh corn casserole or our super easy canned creamed corn version, you can definitely make my sweet corn casserole recipe 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!
- One note: since sweet corn casserole has milk and eggs in it, I recommend making this no more than 24 hours in advance.
Food Safety
- Here’s an article on food safety.
Serving Recommendations
This corn casserole goes with every main dish! Thanksgiving turkey, 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, try my Mississippi pot roast. Succulently moist and oh so tender, this meat brings all the heavy-hitter flavors you need to have a fully rounded meal with my sweet corn casserole recipe!
I also love it with my melt-in-your-mouth Crock Pot pork tenderloin or my amazing smothered Crock Pot pork chops.
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. I mentioned it above but I’ll say it again: CHEESE! Sprinkle in some cheddar or gouda or even mozzarella for a cheesy corn casserole.
More Corny Deliciousness
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.
Fans Also Made:
Nutrition
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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.