Baked Corn Casserole does not need a holiday or special occasion to find a place on your dinner table. Make it any time of year when you want to see your family smile!
Corn casserole recipes are often passed down from generation to generation, with each new cook putting their spin on the family classic. This baked corn recipe is one I remember from my childhood. It is so quick and easy that you will be tempted to make it year-round. Just always keep a bag of frozen corn in your freezer for when the cravings hit.
What is it about a baked corn casserole that people crave?
Corn is irresistible in any form, but it is comforting, delicious, and highly craveable in the baked casserole. It makes a great appetizer, side dish, or even a midday snack.
The Sky’s the Limit When Customizing Baked Corn Casserole
While this recipe is perfect just as it is, you can add some special touches to make it your own. Here are some suggestions for switching up the flavor:
- Sweet: honey, maple syrup, raisins, dried cranberries, chopped nuts
- Savory: crispy crumbled bacon, diced onions, chopped mushrooms, roasted red pepper, garlic
- Spicy: diced green chilis (small can, drained), diced peppers, chopped jalapeño
- Cheesy: shredded cheddar, pepper jack, mozzarella, Parmesan, smoked Gouda
How to Achieve the Perfect Caramelized Top
One of the most essential steps in preparing this recipe is flattening/smoothing out the top of the corn casserole before placing it in the oven to bake. This allows the baked corn to cook evenly, helping it get lightly golden brown with a caramelized top. It is done cooking when the center is set. From top to bottom, this dish is so good you will likely scrape the baking dish clean to get every last morsel.
Ingredients
- 2 cups frozen corn kernels, thawed
- 1 cup whole milk
- 2 large eggs
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
Prep time – 10 minutes
Cooking time – 45 minutes
Yields – 6 servings
Step 1: Preheat oven to 350°F (175°C). Lightly grease an 8-inch square baking dish.
Step 2: In a large mixing bowl, whisk together milk, eggs, melted butter, sugar, flour, salt, and pepper until well combined.
Step 3: Stir in the thawed corn kernels until evenly distributed.
Step 4: Pour the mixture into the prepared baking dish, smoothing the top with a spatula.
Step 5: Bake in the preheated oven for 45 minutes, or until the top is golden brown and the casserole is set.
Step 6: Allow the casserole to cool for a few minutes before serving.
FAQs & Tips
How to Make Ahead and Store
Making a corn casserole ahead of time is easy and convenient. It freezes great, so you can make it in advance and freeze it for up to 3 months. You can also prepare the casserole the day before baking it—cover it tightly with plastic wrap and store it in the refrigerator. When ready to cook, allow it to sit out on the counter at room temperature for 30 minutes before baking uncovered in the oven.
Don’t count on too many leftovers unless you make a big batch, especially if you have a big family. It’s not surprising to see people take two or three helpings of this casserole. However, if you are lucky enough to have some of this baked corn to put away, it will keep for up to 5 days when stored in the refrigerator in an airtight container. You can enjoy leftovers warm or cold.
Can I Use Cornbread Mix or Jiffy Mix Instead of Flour?
I would not substitute them in this recipe. However, there are other baked corn recipes, including ones that use Jiffy Mix. This Jiffy Corn Casserole recipe is so delicious that you’ll want to add it to your meal rotation. If you want to make a gluten-free version, simply substitute gluten-free flour 1 to 1 for the all-purpose flour.
What Is the Difference Between Corn Casserole, Cornbread, and Pudding?
Cornbread has a more bread-like consistency, whereas corn casserole contains an abundance of whole-kernel corn. Corn pudding, a similar dish, has a more pudding-like consistency due to added liquid.
Serving Suggestions
Baked corn casserole is so good that you may find yourself grabbing a piece from the fridge and eating it all alone. There’s nothing wrong with that. However, I do have another suggestion. Pair it with this Apple Cider Ham that you can make in a crock-pot or slow cooker. Ham and corn go great together.
Since nothing says perfection like pairing barbecue chicken with corn, this Oven-Baked BBQ Chicken recipe is the ideal accompaniment to this casserole. Your family will thank you if you serve the baked corn alongside this Chili Recipe. They are the perfect duo for a family night dinner.
Baked Corn Recipe
Ingredients
- 2 cups frozen corn kernels thawed
- 1 cup whole milk
- 2 large eggs
- 4 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8-inch square baking dish.
- In a large mixing bowl, whisk together milk, eggs, melted butter, sugar, flour, salt, and pepper until well combined.
- Stir in the thawed corn kernels until evenly distributed.
- Pour the mixture into the prepared baking dish, smoothing the top with a spatula.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and the casserole is set.
- Allow the casserole to cool for a few minutes before serving.
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