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
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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.