This baked creamy corn casserole is a winner every single time! Trust that if you serve it for dinner, you will have none left by the end of the meal. It works well as a Thanksgiving meal, along with other fall specials. The casserole is so creamy that your family members will be asking for it every day.
Even though there are quite a few steps, the casserole is actually very easy to make. All you need is a good working oven. The dish will spend the majority of its time in the oven. In the meantime, you can work on sides, the main dish, or dessert.
How to make Baked Creamy Corn Casserole?
Preheat the oven to 400 F degrees.
Grease a 2 quart baking dish.
Put a saucepan over medium heat and add cream, milk, sugar, and butter.
Bring that mixture to a boil.
Whisk together flour and the remaining milk until combined.
Whisk together your eggs.
When the milk mixture comes to a boil, add in the flour slurry and whisk until thickened.
Remove the mixture from the heat, and add in your corn and salt.
Add the eggs into the mixture and keep mixing.
Pour the resulting mixture into the baking dish.
Bake for 30 minutes.
Cool for 10-15 minutes before serving.
How long does it take to make a creamy corn casserole?
Count with approximately one hour in the kitchen, not counting the clean up time. That might sound like a lot, but most of this time the casserole will be in the oven, so you can just kick back and relax. Or, if you’d like, work on the dessert!
How do I make my creamy corn casserole more visually appealing?
The best way to make your casserole more visually appealing is by adding some green veggies! Green beans, chopped green onions, or chopped can chillis will do perfectly well. Not only will they make your casserole more appealing, they will also add an extra dose of fiber.
What do you serve corn casserole with?
This dish works very well as a side, so you need to think of your main meal. If you’d like to serve it with meat, you can make chicken or turkey. In this case, it is a great Thanksgiving dish. If you’d rather have it with veggies, serve the casserole with some broccoli, cauliflower, and green beans.
Ingredients
- 1/2 cup milk, divided
- 1/2 cup heavy cream
- 2 tablespoon butter, unsalted
- 1 1/2 tablespoon sugar
- 2 tablespoon flour
- 1 teaspoon salt
- 4–5 cups corn kernels, fresh or frozen (thawed) – well drained
- 2 large eggs
- 1/4–1/2 cup shredded Asiago (optional)
- Chives for garnish
Instructions
Preheat the oven to 400 F degrees.
Grease a 2 quart baking dish.
Put a saucepan over medium heat and add cream, milk, sugar, and butter.
Bring that mixture to a boil.
Whisk together flour and the remaining milk until combined.
Whisk together your eggs.
When the milk mixture comes to a boil, add in the flour slurry and whisk until thickened.
Remove the mixture from the heat, and add in your corn and salt.
Add the eggs into the mixture and keep mixing.
Pour the resulting mixture into the baking dish.
Bake for 30 minutes.
Nutrition
Serves 8 Calories Per Serving: 336 % Daily Value 18% Total Fat 13.7g 26% Cholesterol 78.4mg 12% Sodium 282.8mg 16% Total Carbohydrate 43.2g Sugars 7.8g 25% Protein 12.5g 13% Vitamin A 114.7µg 7% Vitamin C 6.5mg