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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[…] 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 […]
I’ve tried this recipe and love it! I’d like to make it for Christmas dinner however I won’t have room in my oven to bake it. Do you think it will come out ok if I use my crock pot, and if so how long should it be in there?
Hi, Sue! So happy you like this recipe. I haven’t tried this in a crockpot. Would you like my Crock Pot Creamed Corn instead? Here’s the link: https://www.gonnawantseconds.com/crock-pot-creamed-corn/
I added another can of drained whole corn, 1/2 cup milk instead of 1,, 1/4 c butter instead of 1/2 but sprinkled cheddar on top at end of bake. Used less sugar. It was great. Thank you for this recipe. Will never do the jiffy one again. The other tweets mentioned look good too and will try.
I only have creamed corn- can I make this recipe with only creamed corn? Can it be made without sugar as well?
Hi Frances! I haven’t made this with creamed corn only yet so I can’t advise! As for sugar, yes, you can omit it from the recipe. Hope this helps! 😀
Would this recipe work if I don’t have creamed corn and only used whole corn? Or would it be necessary for the flavor and texture?
Hey Julia. No, this recipe needs the creamed corn 🙂
I’m taking Thanksgiving dinner to my son’s house. Trying to make everything I can in advance. How well does this casserole reheat if I made it ahead of time?
Hi Cathy! It should do just fine when reheated ? Just preheat your oven to 350 degrees and remove the casserole from the fridge about 15 minutes before baking it. It’ll take around 15-20 minutes to bake or until warmed through. Hope this helps!
I want to make a double batch, do you know how long I should cook it?
Hey Maria, I think the cooking time should be pretty close. You may need a little more <3
Very good as is..Will make again and add diced pepper as suggested..Easy to make.
Hello, Linda! Thank you! Yes, that sounds good! 🙂
I am going to be making the corn casserole for the first time. I’m anticipating enjoying it.
Enjoy! Let us know how it turns out 🙂
I 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!
Hi 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!
I 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??
Hi Chris! So happy to have you as part of our community 🙂 Yes, a 9X13 works perfectly!! Enjoy
I make this but I add saltine crackers instead of flour and swiss cheese. I also add onions.
That sounds really yummy, Constance! <3
After 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.
Great suggestion Cindy! <3
I 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 😀
So glad you enjoyed this recipe, Nelly!
To double, triple, or quadruple, does each ingredient double, etc?
(8 tablespoons flour, 1 cup butter, 2 cups milk, 4 large eggs, etc.)
Hey Barbara. If I’m understanding you correctly, yes, when you double or triple a recipe, each ingredient is doubled or tripled. Hope that helps 🙂
I 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!
I 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
I 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!
Thanks so much for letting me now. I’m so happy you likes it 🙂
OH MY GOODNESS. I made this for Thanksgiving and it was amazing. I will be making this at least once a week. Thank you Kathleen.