Baked Corn Casserole
This Baked Corn Casserole recipe uses summer fresh corn to create a savory custard-like casserole. This family favorite is a great accompaniment for southern summer suppers!
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Summer in the south comes with a huge variety of fresh produce. Okra, peas of all varieties, butter beans, tomatoes, cucumbers, squash, and maybe best of all corn.
I’ve had a passion for fresh corn since I was a child. So much so that I can remember stuffing myself with it at the dinner table until my Daddy felt compelled to point out that it is the choice of farmers for fattening pigs.
I did know that but I thanked him for reminding me.
There are loads of recipes for using fresh corn and this Baked Corn Casserole is one of our favorites. I would actually call this a savory custard because of the texture it gets from the milk and eggs.
I’ve seen versions of this recipe that use a box of Jiffy cornbread mix. Those recipes result in cornbread with creamed corn in it. My version puts the spotlight squarely on the corn!
🍽 Serving Suggestions
This casserole is the perfect side dish for what we’d consider a typical southern Sunday dinner featuring fried chicken, slow-cooked butter beans, sliced fresh tomatoes, creamy cucumber salad, and cornbread. It’s also great with pork chops or smoked ham. It’s also nice to add to the menu for your holiday table.
🥘 About the Ingredients
- Corn – you’ll need about 10 ears of fresh corn, or 5 cups (40 ounces) of frozen creamed corn.
- Milk – for best results, use whole milk in this recipe.
- Butter – You can’t really have corn without butter. Can you? The butter brings out the very best flavors in the corn.
- Egg – The egg gives a little rise to the casserole and helps holds it together.
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
🔪 How to Make Baked Corn Casserole
- Preheat the oven to 375 degrees. Heavily grease or butter an 8×8 or 9×9 baking dish.
- Start by shucking and removing the silks from the corn. Over a large bowl or pan, use a sharp knife to cut down the length of the cob removing the top half of the corn kernels. Then go back over the cob with the flat side of a knife and scrape all the milky liquid into the bowl with the kernels.
TIP: If you don’t have good, fresh corn available, I’d suggest the frozen white creamed corn from McKenzie’s brand. The taste is pretty close to fresh and can save you the time required for shucking, cutting, and scraping fresh corn.
If using frozen corn, remove the corn from the freezer about 30 minutes before mixing to allow it to partially thaw.
- In a medium bowl, combine the corn, milk, melted butter, eggs, salt, and pepper. Stir everything together until well mixed.
- Pour the mixture into the prepared baking dish.
- Cook in the preheated oven for 45 minutes to 1 hour or until a knife inserted near the center comes out clean and the edges start to turn golden brown.
🔀 Options and Variations
- Add additional interest and flavor to this recipe by stirring in a 4-ounce can of diced green chilies, drained, and 4 ounces of shredded sharp cheddar cheese.
- Stir in a half cup of sour cream for rich flavor.
- Add 1/2 cup chopped yellow onion or green onions.
🍚 Make Ahead and Storage Information
- This recipe may be made a day ahead and reheated gently (200-degree oven) before serving.
- To store, place leftovers in an airtight container and refrigerate for up to three days.
❓ Questions About Baked Corn Casserole
I strongly suggest using fresh or frozen corn, but you can use canned creamed corn if you prefer. Keep in mind that it typically has a sweeter flavor profile. I’d suggest the DelMonte brand of “white corn creamed style.” You would use three 14.75-ounce cans.
They’re similar. Most recipes for corn pudding contain some amount of sugar and result in something most southerners would recognize as more akin to a dessert than a side dish. I’m aware that there is some belief that southerners put sugar in everything from vegetables to cornbread but I’m here to tell you that is simply untrue.
This recipe won’t work with whole kernel corn. You need creamed corn or freshly cut and scraped corn for this recipe.
🧾 More Recipes You’ll Like
- Old Fashioned Southern Green Beans
- Old Fashioned Cornbread
- Squash and Cornbread Casserole
- Brunswick Stew
- Sweet Potato Casserole
- Broccoli Casserole
More Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
📖 Recipe
Baked Corn Casserole
Ingredients
- 5 cups corn about 10 ears, shucked, cleaned and cut from the cob (or 40 ounces frozen creamed corn)
- 1 cup whole milk
- 4 tablespoons butter melted
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 egg lightly beaten
Instructions
- Preheat the oven to 375 degrees. Generously butter or grease an 8×8 baking dish.
- Shuck and remove the silks from the corn. Over a large bowl or pan, use a sharp knife to cut down the length of the cob removing the top half of the corn kernels. Then go back over the cob with the flat side of a knife and scrape all the milky liquid into the bowl with the kernels.
- In a medium bowl, combine all ingredients, mixing well.
- Pour into the prepared baking dish.
- Cook in the preheated oven for 45 minutes to 1 hour or until a knife inserted near the center comes out clean and the edges start to turn golden brown.
Notes
- If using frozen corn, remove the corn from the freezer about 30 minutes before mixing to allow it to partially thaw.
- This recipe may be made a day ahead and reheated gently (200-degree oven) before serving.
- To store, place leftovers in an airtight container and refrigerate for up to three days.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on July 6, 2010. It has been updated with additional information.
Can this be doubled for a 9×13?
Yes, it can.
Great recipe! It is alot like my mother’s but she uses heavy cream and cream cheese.
Hi Jake and thanks for the comment! I just had a quick look at your products and wow do they look good. Any time popcorn is involved, I’m in!!
Yes me too. ?
This looks so good. I also love corn. I would love it even more with green chiles in it.
I tried this tonight with some modifications, and it came out well. I didn’t have fresh corn, but I had a bag of frozen kernel corn that came out to about 5 cups. I defrosted and warmed it in the microwave. I used three whole beaten eggs, 1 1/3 cups milk, and a stick of butter (because of the increase in corn). I nixed the salt because I doubled the butter (salted butter) and my uncle’s on a reduced-salt diet. I used about 2 teaspoons of coarse fresh ground pepper. I added a dash of sugar. I baked it for about an hour in an 8″ x 11 1/2″ glass dish.
It came out very nicely. Next time I think I will season it a bit more, and put in some chopped onion. :) Thank you for this recipe!
This looks so good – I love, love, love fresh corn anything. When I lived in California, I’d hit the farmstands early on Saturday when the corn had just been picked and have been known to have 2 or 3 ears of corn on the cob for an entire meal. (oink oink indeed)
I love it when it’s fresh from the field, too. Silver Queen is my favorite. I could (and have) eaten it raw straight off the cob.
Oh so few ingredients to create such a yummy dish. And of course with all fresh corn it is wonderful.
Hi Lana!
We love sweet corn. Can’t even think about turning on the oven during this heatwave (don’t have a/c) but as soon as I can I’ll be making this.
I love delicious and easy and this sounds like both!
Oooh yum! I’ve seen a few similar dishes and now I know I MUST make a corn pie/casserole this summer. This one looks just lovely :)
This looks great! There’s something about corn that makes it such comfort food. You wouldn’t believe how expensive fresh corn is here, though.
Can’t wait to try this. You must let me know where to buy the best local corn. I bought some last weekend and it was a disaster!
lindaraxa – I’ve had a really difficult time finding local produce since we moved to this area. I’m pretty much limited to the grocery store. But I do want to try the Hall County Farmers Market this weekend. I’ll let you know what I find there!
Looks wonderful. Fresh corn is the bomb! We have enjoyed & enjoyed & enjoyed …. And, look forward to more when it’s winter time and we pull out those “few ears” out of the freezer.
Have a great week.
Miss P
I just saw a whole batch of fresh corn at the market recently. I wish I had gotten some.
I love the simple goodness of this recipe. The butter must bring out the natural sweetness of the corn wonderfully.
this is a bit different for me, egg for binding with the starch of the corn… no flour or other thickener but then at 375 for an hour – much like fried corn… this sounds just great, nothing better than fresh corn and yes, I too love it, oink, oink…you sure that’s enough butter??
I guess it is a little different, Drick. Actually, my mom doesn’t use the eggs in hers but then it has a completely different texture. I like the custardy texture the eggs give. And you could put just as much butter as your little heart desires in there :-)