This baked creamed corn casserole has become my go-to side dish whenever I need something that screams comfort food! Last Thanksgiving, Emily actually asked me to make two batches because she was worried the adults would eat it all before she got seconds.
Can you believe that? My 12-year-old was already planning her corn casserole strategy!
The best part about this recipe is how it transforms simple frozen corn into something that tastes like it took hours to make. But honestly? It's ready in just 30 minutes from start to finish. I love when a recipe makes me look like a kitchen genius without actually requiring genius-level skills.
If you're looking for more comforting side dishes, you'll want to try my old-fashioned baked macaroni and cheese – it pairs perfectly with this corn casserole for the ultimate comfort food spread.
Why You Will Like This Baked Creamed Corn Casserole
- Super quick - Ready in just 30 minutes with minimal prep work
- Incredibly creamy - The heavy cream and milk combo creates the most luscious texture
- Cheesy goodness - Parmesan adds that perfect salty, nutty flavor that everyone wants
- Uses frozen corn - No need to shuck fresh corn or deal with canned corn liquid
- Make-ahead friendly - Perfect for busy holiday meal planning
- Kid-approved - Even picky eaters can't resist this creamy, cheesy combination
Ingredients For The Best Creamed Corn Casserole
- 1 lb. frozen sweet corn (no need to thaw!)
- 1 cup heavy whipping cream
- ½ cup whole milk
- 2 tbsps. unsalted butter
- 1 tsp. garlic, minced (fresh tastes so much better than powder)
- 2 tbsps. all-purpose flour
- 2 tbsps. sugar (trust me on this one - it balances everything)
- 1 tsp. Italian seasonings
- ¾ tsp. black pepper, fresh ground
- ⅓ cup parmesan cheese, grated (get the good stuff, not the shaker kind)
- ½ tsp. crushed red chili flakes (optional but adds nice warmth)
- ¾ tsp. salt, to taste
- Chopped parsley, to garnish
How To Make This Creamed Corn Casserole Recipe
Preparing The Corn Base
- In a medium heavy-bottom pot, add the frozen sweet corn, heavy whipping cream, and milk.
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
- Let it simmer for 5 minutes, stirring occasionally to prevent the dairy from sticking to the bottom.
Making The Perfect Roux
- While the corn simmers, heat a separate pan over medium heat with butter and minced garlic.
- Cook for about 1 minute until the butter melts completely and the garlic becomes fragrant (don't let it brown!).
- Sprinkle the flour over the butter mixture and stir constantly to form a smooth, thick paste.
Bringing It All Together
- Add the roux to the simmering corn mixture, stirring constantly to prevent lumps.
- Continue cooking for 3-5 minutes until everything comes together thick and creamy.
- Stir in the sugar, Italian seasonings, black pepper, and salt. Taste and adjust seasonings as needed.
The Final Broiling Step
- Transfer the prepared corn mixture to a buttered casserole dish, spreading it evenly.
- Sprinkle the grated parmesan cheese evenly over the top, followed by the crushed red pepper flakes.
- Place the casserole dish under the broiler for 3-5 minutes until the cheese melts and develops golden brown spots.
- Remove from oven and immediately sprinkle with freshly chopped parsley before serving.
Storage & Reheating Your Corn Casserole
Store any leftover creamed corn casserole in the refrigerator for up to 4 days in a covered container.
The texture stays surprisingly good - much better than I expected the first time I made it!
For reheating, I prefer using the microwave in 30-second intervals, stirring between each interval. You can also reheat it in a 350°F oven for about 10-15 minutes if you want to crisp up the top again.
Don't freeze this casserole though - the dairy tends to separate when thawed, and nobody wants grainy corn casserole.
Delicious Variations For Your Baked Creamed Corn Casserole
Want to mix things up? Here are some variations I've tried that turned out amazing:
- Mexican-style - Add diced jalapeños, cumin, and top with cheddar instead of parmesan
- Bacon lovers - Stir in crispy bacon bits before transferring to the casserole dish
- Herb garden - Replace Italian seasoning with fresh thyme, sage, and rosemary
- Spicy kick - Double the red pepper flakes and add a dash of hot sauce
- Lighter version - Use half-and-half instead of heavy cream (still tastes great!)
The bacon version is Emily's absolute preference, but then again, she thinks bacon makes everything better. Can't really argue with that logic!
Frequently Asked Questions About Creamed Corn Casserole
Yes! Use about 3-4 ears of fresh corn (cut kernels off the cob) or 3 cups of canned corn, drained.
Absolutely! Prepare the casserole up to the broiling step, cover and refrigerate for up to 24 hours, then broil when ready to serve.
Leftover creamed corn casserole will keep covered in the fridge for 3-4 days and reheats well in the microwave.
Yes, you can use half-and-half or additional whole milk, though the texture will be slightly less rich and creamy.
Recipes You May Like
- Dairy-Free Mashed Potatoes - Perfect alongside this creamy casserole for a complete comfort food meal
- Southern Living Biscuits and Gravy - Another southern-inspired comfort dish that pairs beautifully
- Old-Fashioned Baked Macaroni and Cheese - Double down on the comfort food with this classic side
The Bottom Line On This Corn Casserole
This baked creamed corn casserole has earned its place as a permanent fixture on our holiday table, and I think it'll do the same for yours.
There's something magical about how simple ingredients can come together to create something that feels so special and comforting.
The combination of that creamy base with the golden, bubbly cheese top creates the perfect texture contrast that keeps everyone coming back for more. Plus, knowing you can have it ready in just 30 minutes takes so much pressure off during busy meal prep times.
Give this recipe a try and let me know what you think! I'd love to hear if you try any of the variations or if your family has the same reaction Emily did. Don't forget to save this to Pinterest so you can find it easily when holiday planning season rolls around.
Baked Creamed Corn Casserole
Ingredients
Equipment
Method
- In a medium heavy-bottom pot, add the frozen sweet corn, heavy whipping cream, and milk.
- Bring the mixture to a boil over medium-high heat, then reduce to a simmer.
- Let it simmer for 5 minutes, stirring occasionally to prevent the dairy from sticking to the bottom.
- While the corn simmers, heat a separate pan over medium heat with butter and minced garlic.
- Cook for about 1 minute until the butter melts completely and the garlic becomes fragrant (don't let it brown!).
- Sprinkle the flour over the butter mixture and stir constantly to form a smooth, thick paste.
- Add the roux to the simmering corn mixture, stirring constantly to prevent lumps.
- Continue cooking for 3-5 minutes until everything comes together thick and creamy.
- Stir in the sugar, Italian seasonings, black pepper, and salt. Taste and adjust seasonings as needed.
- Transfer the prepared corn mixture to a buttered casserole dish, spreading it evenly.
- Sprinkle the grated parmesan cheese evenly over the top, followed by the crushed red pepper flakes.
- Place the casserole dish under the broiler for 3-5 minutes until the cheese melts and develops golden brown spots.
- Remove from oven and immediately sprinkle with freshly chopped parsley before serving.
