Easy Homemade Creamed Corn Casserole Bake


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If you’re in need of a simple but delicious side dish this holiday season, you need to make this creamy corn casserole! Made with simple everyday ingredients, this corn casserole is a family favorite. You will love how it comes together quickly and easily without any stress. Made from scratch, everyone will as you for this recipe!

creamed corn casserole with a spoon scooping out some corn

You will love how delicious this Creamed Corn Casserole Bake made without cornbread mix is! It’s made with a handful of simple ingredients that you might already have on hand. Super cheesy and creamy, this casserole is a perfect side dish for holiday dinners.

If you’re looking for other delicious sides to add to the menu, also try my Roasted Brussel Sprouts or my Easy Mashed Sweet Potatoes! These recipes make for a wonderful addition to your holiday spread! 

Why You’ll Love This Easy Corn Casserole Bake

  • It’s simple. It’s super easy to make as you simply simmer the corn then combine it with a roux. Once it’s combined, bake it in the oven with some cheese and you’re done! It’s easy as pie.
  • Made with pantry staples. I almost always have all of these ingredients in my kitchen so it’s perfect if last-minute guests come over for the holidays and I need to make an extra side to feed everyone. 
  • It’s super tasty. My kids love this cheesy corn casserole as it’s super tasty and they love the layer of cheese. Everyone will want more.

Creamy Corn Casserole Ingredients

ingredients of creamed corn casserole
  • Frozen sweet corn: for ease, I use frozen sweet corn. It’s easily found in stores and can be bought ahead of time and left in the freezer until ready for use.
  • Dairy: you need both heavy whipping cream and whole milk.
  • Unsalted butter: use unsalted butter as the cream corn casserole already has salt added to it. 
  • Garlic: I like using freshly minced garlic over pre-minced garlic. 
  • All-purpose flour: you need just a bit of all-purpose flour to make the roux.
  • Sugar: you need a bit of sugar to add some sweetness to the creamy casserole. 
  • Italian seasonings: if you do not have Italian seasoning, you can make your own with dried herbs in your pantry. 
  • Salt and pepper: adjust to taste according.
  • Parmesan cheese: I recommend grating your own parmesan cheese.
  • Crushed red chili flakes: you just need a pinch!
  • Chopped parsley: to garnish.

How To Make Corn Casserole

  • Simmer the corn: In a medium heavy-bottom pot add sweet corn, whipping cream, and milk and bring them to boil. Let it simmer for 5 minutes.
  • Make the roux: Prepare the roux in a separate pan by combining butter and garlic. Cook for a minute until the butter is melted and the garlic is roasted. Sprinkle flour and stir it to form a smooth and thick mixture.
roux being made in a skillet
  • Combine the roux and corn: Add the roux to the pot of simmering corn. Allow the corn to cook further for 3 to 5 minutes until everything comes together thick and creamy. Stir in the sugar, Italian seasonings, black pepper, and salt.
creamed corn being cooked in a pot
  • Broil the casserole: Transfer the prepared corn mixture to a casserole dish. Top with parmesan cheese and red peppers flakes. Bake for 10 minutes on 400 F. Then broil the casserole on top until the cheese is melted with some brown spots. Keep a good eye on it.
creamed corn casserole before and after cheese topping, before baking
  • Garnish and serve: Sprinkle some freshly chopped parsley on top of the corn casserole and serve immediately.
top down shot of the creamed corn casserole

Tips to Make the Best Creamed Corn Casserole Recipe

  • Make sure when you simmer the corn in the dairy, try to stir frequently so you don’t get any dairy burnt on the bottom of the pot or the film over top. 
  • If you only have salted butter, skip adding the additional salt.
  • For some extra heat, add some diced jalapenos to the casserole dish before topping with cheese.
  • You can use cream in place of milk in this recipe if desired.
  • There’s no need to thaw the corn before using it. It’ll essentially thaw immediately once it’s added to the dairy on the stovetop. 
  • Keep a close eye on the dish as it broils in the oven, it’s easy to go from melted golden cheese to burnt cheese. 
creamed corn casserole in a plate

Frequently Asked Questions

How do you store leftover creamed corn casserole?

If you have leftover corn, transfer to an airtight container or cover with the baking dish with plastic wrap and refrigerate for up to 3 days. You can reheat the casserole in the oven when ready to enjoy. 

Can you freeze corn casserole?

I don’t recommend freezing this corn casserole as the texture may change once it has thawed and reheated. Luckily, it’s easy enough to make when you need it! 

Can you use a different cheese?

You sure can! Instead of parmesan, you can use mozzarella, cheddar, provolone, Gruyere, or Monterey Jack cheese. Feel free to change things around to suit your tastes. You can use a combination of cheese as well. 

Can you make corn casserole ahead of time?

Prepare the recipe as directed, pour it into the baking dish, cover with foil wrap wrap, and store in the fridge until you’re ready to use. When you’re ready to bake, preheat the oven and bake the casserole as directed.

Is corn casserole the same as corn pudding?

No, this creamy casserole isn’t the same as corn pudding. Corn pudding tends to have a softer more custard-like texture due to the addition of eggs. 

How do you make my own Italian seasoning?

In a small jar, combine 1 tablespoon dried oregano, 2 teaspoons dried basil, 2 teaspoons dried thyme, 1 teaspoon dried sage, and 1 teaspoon dried rosemary. Use in place of Italian seasoning.

creamed corn casserole dish with a spoon in it

What to Serve with Creamed Corn?

Need some ideas of what to serve this green bean casserole with? Try these recipes:

I hope you enjoy all the recipes I share with you, including this delicious Creamed Corn Casserole Bake recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

creamed corn casserole with a spoon scooping out some corn

Creamed Corn Casserole Bake

This Creamed Corn Casserole bake is made with a handful of simple ingredients that you might already have on hand. Super cheesy and creamy, this casserole is a perfect side dish for holiday dinners.

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Instructions

  • In a medium heavy bottom pot add sweet corn, whipping cream and milk and bring them to boil. Let it simmer for 5 minutes.

  • Meanwhile prepare the roux by heating a separate pan with butter and garlic. Cook for a minute until the butter is melted and the garlic is roasted. Sprinkle flour and stir it to form a smooth and thick mixture.

  • Add the roux to the corn simmering pot. Allow the corn to cook further for 3-5 minutes until everything comes together thick and creamy.

  • Stir in the sugar, Italian seasonings, black pepper and salt.

  • Transfer the prepared corn mixture to a casserole dish. Sprinkle the parmesan cheese evenly and crushed red peppers on top.

  • Place the casserole dish in the oven under the broiler for 3-5 minutes until the cheese is melted with some brown spots.

  • Once done, sprinkle some freshly chopped parsley and serve immediately.

Notes

  • Make sure when you simmer the corn in the dairy, try to stir frequently so you don’t get any dairy burnt on the bottom of the pot or the film over top. 
  • If you only have salted butter, skip adding the additional salt.
  • For some extra heat, add some diced jalapenos to the casserole dish before topping with cheese.
  • You can use cream in place of milk in this recipe if desired.
  • There’s no need to thaw the corn before using it. It’ll essentially thaw immediately once it’s added to the dairy on the stovetop. 
  • Keep a close eye on the dish as it broils in the oven, it’s easy to go from melted golden cheese to burnt cheese. 

Nutrition

Calories: 446kcal | Carbohydrates: 37g | Protein: 8g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 170mg | Potassium: 366mg | Fiber: 3g | Sugar: 13g | Vitamin A: 1532IU | Vitamin C: 7mg | Calcium: 183mg | Iron: 1mg






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