Baked Corn Casserole

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 02/8/22
Baked Corn Casserole

The Spruce / Diana Chistruga

Prep: 25 mins
Cook: 30 mins
Total: 55 mins
Servings: 9 servings
Yield: 1 casserole

Somewhere between corn pudding and cornbread, you'll find corn casserole, a flavorful yet indulgent side dish that's just at home on a holiday dinner table as it is during the weeknight dinner rush. This simple recipe is just a foundation for building your own masterpiece; welcome additions might include bacon, cheese, or any type of fresh herb.

You can use fresh corn that's been cut off the cob, frozen corn that's been thawed, or canned corn that's been drained in this recipe—whichever is most convenient for you will work just fine.

Sprinkle the top of the casserole with chopped parsley or chives as it comes out of the oven to give it a little pop of color.

To freeze the casserole, cover it well and put in the freezer for up to two months. However, it will taste best when freshly made.

Serve the casserole alongside any type of meat, such as roast chicken, pot roast, or pork chops, and a simple green salad for a well-rounded dinner.

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Ingredients

  • 2 tablespoons unsalted butter

  • 1 1/2 tablespoons all-purpose flour

  • 1 cup milk

  • 2 cups whole-kernel corn

  • 2 teaspoons sugar

  • 1 teaspoon salt

  • 1/8 teaspoon freshly ground black pepper

  • 2 large eggs

Steps to Make It

  1. Gather the ingredients.

    Baked Corn Casserole ingredients

    The Spruce / Diana Chistruga

  2. Preheat the oven to 350 F. Prepare a 9-inch-square baking dish by spraying it lightly with pan spray or greasing it with a bit of extra butter.

    greased baking dish

    The Spruce / Diana Chistruga

  3. In a medium-sized saucepan over low heat, melt the butter.

    butter in a saucepan

    The Spruce / Diana Chistruga

  4. Add flour and whisk to create a roux.

    roux in a saucepan

    The Spruce / Diana Chistruga

  5. Slowly pour in the milk, stirring continually to incorporate the liquid.

    add milk to the roux in the saucepan

    The Spruce / Diana Chistruga

  6. Add corn, sugar, salt, and pepper. Mix well, and cook for 5 minutes.

    Add corn, sugar, salt, and pepper to the milk and flour mixture

    The Spruce / Diana Chistruga

  7. Crack the eggs into a small bowl and whisk until they're well-beaten.

    beaten egg in a bowl

    The Spruce / Diana Chistruga

  8. Remove the pan containing the corn mixture from heat and add the beaten eggs. Pour into the prepared baking dish.

    pour the corn mixture into a baking dish

    The Spruce / Diana Chistruga

  9. Cook for 25 minutes, or until the center of the casserole is firm.

    Baked Corn Casserole

    The Spruce / Diana Chistruga

Glass Bakeware Warning

For premade casseroles or leftovers that are in a glass baking dish and have been refrigerated, do not place directly into a hot oven as the glass can shatter. Instead, place any cold glass bakeware into a cold oven to warm up while it preheats. Or, allow the bakeware to rest outside of the fridge for 30 minutes to reach room temperature while the oven preheats.

Tip

  • Make the casserole up to two days ahead of time and keep it in the fridge, covered, until ready to serve. Reheat the casserole in a 350 F oven until warmed through.

Recipe Variations

  • Easy Jiffy Mix Cheddar Version: Grease a 9-inch-square baking pan and heat the oven to 350 F. In a bowl, beat 2 large eggs. Stir in one can of cream-style corn, one of whole-kernel corn and stir to combine thoroughly. Stir in 1 box of Jiffy cornbread mix,1/2 teaspoon of salt, 1/3 cup of melted butter, and 1 cup of shredded cheddar cheese. Bake in the preheated oven for 25 to 30 minutes, or until the casserole is set and browned. 
  • Southwest Corn Casserole: Dice one white yellow and one bell pepper and sauté them in 1 tablespoon butter before beginning the remainder of the recipe. Set aside and add at the same time as the corn, along with a 4-ounce can of diced green chiles. Top the casserole with 1 cup of shredded Monterey Jack cheese.
Nutrition Facts (per serving)
92 Calories
5g Fat
10g Carbs
4g Protein
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Nutrition Facts
Servings: 9
Amount per serving
Calories 92
% Daily Value*
Total Fat 5g 6%
Saturated Fat 2g 12%
Cholesterol 50mg 17%
Sodium 284mg 12%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 3%
Total Sugars 4g
Protein 4g
Vitamin C 2mg 9%
Calcium 41mg 3%
Iron 0mg 2%
Potassium 128mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)