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Creamed Corn Casserole, just like Grandma made, with simple ingredients and smooth, buttery flavor. This irresistible side dish will have everyone coming back for seconds! A perfect holiday dish that’s also quick and delicious enough for busy weeknights.

A white plate with a serving of cream corn casserole, garnished with parsley.

What is Corn Pudding?

Corn pudding is a classic, creamy side dish made primarily from corn, eggs, milk, sugar, and flour or cornstarch as a thickening agent. It has a custard-like texture with a perfect balance of sweet and savory flavors. Often served at holiday meals or family gatherings, especially in Southern and Midwestern cuisine, corn pudding is rich, comforting, and a favorite at potlucks and special occasions.

As for my version, it’s just like the one my grandmother made years ago. Back in my corporate work days, we always had a Thanksgiving potluck, and my dear friend Kim shared her mother-in-law’s recipe for this dish with me. Boy, did it take me right back to my childhood! This must have been about 30 years ago, and who knows how long her mother-in-law had been making it. (Shh, y’all don’t tell!)

So to say this one is tried, true, and perfected is an understatement. The one tweak I made to the original recipe, I added stirring it halfway through the cooking time. This trick works wonders and makes for even cooking and keeps it from sticking to the bottom of the dish. Trust me, I made it for years before discovering this little trick!

This side dish is a staple at our holiday table every year. Whether it’s Easter or Thanksgiving dinner, there’s always corn casserole—comforting, familiar, and absolutely delicious. I hope your family loves it as much as we do and makes it a tradition too!

Why our Creamed Corn Casserole

  • Simple Ingredients: All you have to do is pull from the pantry, with the exception of the milk. And if you are like me we always have that on hand. This can be whipped up for a great weeknight dinner side dish.
  • Tested and Perfected: If you grease or spray the pan and give it a stir half way through cooking my creamy corn pudding recipe turns out perfect every time.
  • Holiday Favorite: This dish is always on our Holiday Menu! Sides don’t have to be difficult for them to be requested again and again. This one is pure comfort on a plate.

And this one is a little different than the traditional Corn Casserole made with Jiffy!

Ingredients Needed for Corn Casserole with Cream Corn

A labeled image of ingredients needed to make cream corn casserole.
  • Creamed corn: I like to use a mixture of both white and yellow corn for a bit of variety, sweetness, and color.
  • Eggs: These help bind the casserole together and give it a nice creamy texture.
  • All-purpose flour: This thickens the casserole, giving it structure.
  • Salted butter: Adds a rich, buttery flavor that makes the casserole extra yummy. If you want to decrease salt content, you can opt for unsalted butter.
  • Kosher Salt & Black Pepper: These season the casserole perfectly, enhancing the flavors without overpowering.
  • Granulated Sugar: A hint of sweetness balances the savory elements. It’s not overly sweet. It just enhances the sweetness of the corn.
  • Whole milk: Brings creaminess and moisture to the dish.

How To Make Cream Corn Casserole

It couldn’t be easier to make this homemade corn casserole: Simply mix the ingredients until they’re well-combined, transfer to a baking dish, and bake until a toothpick inserted into the center comes out clean. Below is a step by step with images to guide you through.

Be sure to see the recipe card below for exact ingredients and full recipe instructions!

Step 1 | Preheat Oven and Prep Baking Dish

Start by preheating your oven to 350℉, and while it’s heating up, go ahead and spray a 9×9-inch baking pan with cooking spray. I

f you’d like a slightly thicker casserole, you can opt for an 8×8 pan, but just remember to give it an extra 5 to 10 minutes of baking time.

Step 2 | Beat Eggs and Add Flour & Spices

In a large bowl, whisk together two eggs until they’re nicely beaten.

Two eggs added to a clear bowl and whisk together until beaten.

Then, add the flour, melted butter, salt, pepper, sugar, and whole milk. Mix everything until it’s smooth and well combined.

Flour and seasonings added to the beat eggs in a glass bowl and stirred together.

Next, stir in the creamed corn, making sure it’s fully incorporated.

Add cream corn to wet mixture.

Step 3 | Add Cream Corn & Mix

Pour the mixture into your prepared baking dish, and pop it in the oven to bake for about 40 to 45 minutes.

Step 4 | Pour Corn Mixture Into Baking Dish

All the cream corn casserole ingredients start together in a bowl and then poured into the casserole dish.

Step 5 | Bake Stirring Half Way Through Cooking Time

About halfway through the baking time (around 20 minutes), give it a stir to ensure even cooking.

The creamed corn casserole after being baked for 20 minutes, then removed from the oven and stirred, then placed back in the oven.

Step 6 | Remove & Serve

Once it’s done and golden, remove the casserole from the oven and let it rest for a few minutes. To finish, garnish with some fresh parsley, and it’s ready to serve!

Baked Corn Pudding in a white ceramic baking dish.

Recipe Tips for Corn Casserole without Jiffy

  • Stir halfway through: Stirring the casserole about halfway through baking ensures even cooking and prevents it from sticking to the bottom. This is really my biggest tip for this recipe.
  • Don’t Over Bake: Check the casserole at about 30-35 minutes, as all ovens vary. I usually find between 40-45 minute is perfect. This isn’t the same as a cornbread based corn casserole. It will still have a slight jiggle to it but will be set.
  • Let it rest: Allow the casserole to rest for a few minutes after baking to help it set and make serving easier.
A white casserole dish filled with baked creamed corn casserole.

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Variations and Substitutions

  • Cheesy Corn Casserole: Add 1 to 1 ½ cups of shredded cheddar or Monterey Jack cheese to the batter for a rich, cheesy twist.
  • Bacon Lover’s: Stir in cooked, crumbled bacon to give the dish a smoky, savory flavor.
  • Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper for a spicy variation.
  • Herbed Corn Casserole: Stir in fresh herbs like thyme, chives, or parsley to give it a fragrant, savory touch.

Recipe FAQs

What can I substitute for creamed corn?

If you don’t have canned creamed corn, you can make a quick version by pureeing half of a can of regular corn with a little milk or cream.

Can I double the recipe?

Yes! If you need a larger batch, simply double the ingredients and use a 9×13-inch pan. You may need to increase the baking time by 10-15 minutes.

How do I know when it’s done?

The casserole is done when the edges are golden brown, and the center is set but still slightly soft. A toothpick inserted into the center should come out mostly clean.

A wooden spoon, removing a serving of corn pudding from the baking dish.

Storage

Storage: Let the corn pudding casserole cool and the cover or transfer the leftovers to an airtight container. Store it in the refrigerator for up to five days. To reheat, warm it in the oven or microwave until heated through.

Can I freeze corn casserole?

Yes, you can freeze corn pudding for up to three months, though the texture may slightly change due to the dairy. This usually happens when it thaws.

After baking, let it cool completely, then wrap it securely in plastic wrap and aluminum foil. For easier freezing, consider baking it in a foil pan. Once thawed in the refrigerator overnight, reheat it in the oven at 350℉ or in the microwave until fully warmed through.

Can I make this ahead of time?

Yes! You can prepare the casserole a day in advance. Mix all the ingredients, pour them into your baking dish, cover tightly, and refrigerate until you’re ready to bake. I set my out on the counter while the over preheats. Just remember to add a few extra minutes to the baking time since it will be starting cold and use a dish that can go from cold to the oven without breaking.

What to Serve with Corn Pudding

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A white plate with a serving of cream corn casserole, garnished with parsley.
Recipe
5 from 3 votes

(click stars to rate)

Cream Corn Casserole (Corn Pudding)

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 8 servings
Author: Nikki Lee
Creamed Corn Casserole, just like Grandma made, with simple ingredients and smooth, buttery flavor. This irresistible side dish will have everyone coming back for seconds! A perfect holiday dish that’s also quick and delicious enough for busy weeknights.

Ingredients 

  • 2 cans cream corn, 14.75 ounce each (I like to use 1 white & 1 yellow)
  • 2 large eggs
  • 4 tablespoons all-purpose flour
  • 4 tablespoons salted butter, melted
  • 1 teaspoon kosher salt, (or to taste)
  • ¼ teaspoon black pepper
  • 1 teaspoon white granulated sugar
  • ½ cup whole milk

Instructions

  • Preheat the oven to 350℉. Spray a 9 X 9-inch pan with cooking spray. If you want a slightly thicker casserole, you can use an 8X8 pan; you may need to increase the cook time by 5 or 10 minutes.
  • To a large bowl, add 2 eggs and whisk together until beaten. Add in flour, melted butter, salt, pepper, sugar, and whole milk. Combine until smooth.
  • Add in cream corn and stir until incorporated.
  • Pour into prepared baking dish and bake for 40 – 45 minutes. Stirring the mixture about 20 minutes (halfway) into the baking time.
  • Remove from the oven and let sit for a few minutes. Garnish with fresh parsley and serve.

Want to Save this Recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

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Notes

Storage: Let the corn pudding casserole cool and the cover or transfer the leftovers to an airtight container. Store it in the refrigerator for up to five days. To reheat, warm it in the oven or microwave until heated through.
Recipe Tips:
  • Stir halfway through: Stirring the casserole about halfway through baking ensures even cooking and prevents it from sticking to the bottom. This is really my biggest tip for this recipe.
  • Don’t Over Bake: Check the casserole at about 30-35 minutes- especially the first time baking, as all ovens vary. I usually find between 40-45 minute is perfect. This isn’t the same as a cornbread based corn casserole. It will still have a slight jiggle to it but will be set.
  • Let it rest: Allow the casserole to rest for a few minutes after baking to help it set and make serving easier.

Nutrition Information

Serving: 1serving Calories: 90kcal (5%) Carbohydrates: 13g (4%) Protein: 2g (4%) Fat: 4g (6%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 1g Cholesterol: 31mg (10%) Sodium: 325mg (14%) Fiber: 1g (4%) Sugar: 2g (2%)

Nutritional Disclaimer

Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

©️Soulfully Made

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This post was originally published on November 22, 2016, it has been updated with new pictures and better step by step instruction and republished on September 9, 2024.

5 from 3 votes (1 rating without comment)

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