Oven baked creamed corn has a creamy custard-like texture and sweet, yet savory flavor, making it a side dish perfect for your Thanksgiving and Christmas dinners.
COOK + BAKE | Updated March 27, 2023
Having a variety of side dishes is important to infuse different flavors and add interest into any meal.
While many don’t enjoy their traditional favorites being messed with, it doesn’t hurt to add a few creative vegetables and sides as an accompaniment to holiday meals.
This baked creamed corn is one of those recipes that you’ll turn to again and again for holiday dinners, potlucks, and even just a Sunday meal. It is simple to prepare, takes almost no time at all to combine the ingredients and is a vegetable option most people will love….even those that are picky eaters.
Corn kernels are nestled into a creamy custard-like filling leading to a good old-fashioned comfort food you’ll be asked to make year after year. Leftovers can be reheated the next day or so and will be just as good as the day you made it.
BAKED CREAM CORN CASSEROLE RECIPE
What is Baked Corn?
Baked corn is an old-fashioned vegetable side dish….the ultimate comfort food. It is one of our family favorites that gets dished up for at least a few family get-togethers each year.
There are different versions out there of recipes involving corn and creamed corn including corn puddings and corn casseroles. Some mix the vegetable with boxed Jiffy corn muffin mix, which results in more of a cornbread with creamed corn in it.
This recipe, however is pure creamed corn baked into a creamy, almost custard-like filling; a from-scratch side dish whose flavor can only be improved by taking the extra step of making your own homemade cream style corn rather than using the convenient canned variety.
Ingredients You’ll Need
If this sounds like a recipe you might like to try, here's what you'll need:
- butter
- can of cream style corn – If you’d like to use fresh ingredients and avoid anything processed, there are recipes for making your own creamed corn that could be prepared before making this recipe.
- large eggs – You’ll be adding the yolks first and then folding in beaten egg whites for a light and fluffy custard-like texture.
- whole milk – You need fat in milk for a successful custard
- granulated sugar – Adds a great sweet corn flavor!
- all-purpose flour
- salt
How to Make Baked Corn in the Oven
Preparing baked creamed corn could not be any easier and uses only a single dish. It is a simple dump-and-go type of recipe that anyone can successfully make. It is probably one of the first recipes I ever completely did on my own when I was younger and helping my mom in the kitchen for holiday meals.
For your convienence, a full ingredients list and instructions are available near the end of the post with the printable recipe.
You’ll be combining all the ingredients except the beaten egg whites into a baking dish. Then gently fold in the whites turning the mixture over on itself just until combined rather than stirring before baking the side dish in the oven.
The baked cream corn casserole is done when the center is set and not runny and the edges are golden brown.
What to Serve with Baked Creamed Corn
While it is perfect alongside turkey, ham, or prime rip for Thanksgiving and Christmas, you can also serve it with roast, chicken or pork chops.
Other sides that you might like to consider would be mashed or baked potatoes, other favorite vegetables or a tossed salad. Apple Cranberry Walnut Salad is always one of our sides of choice for the holidays.
OVEN BAKED CREAMED CORN
A creamy, custard filled baked corn dish with a sweet and savory flavor perfect for your Thanksgiving and Christmas dinners.
Makes about 6 – 8 servings
INGREDIENTS
- 1 Tablespoon butter, melted
- 1-14.75 ounce can cream style corn
- 4 large egg yolks
- 2 Tablespoons sugar
- 1 cup whole milk
- 2 Tablespoons all-purpose flour
- 1/4 teaspoon salt
- 4 beaten egg whites
INSTRUCTIONS
STEP 1: Preheat oven to 300 degrees.
STEP 2: Melt 1 Tablespoon of butter slowly in a small pan and then set aside to cool slightly.
STEP 3: Combine all of the ingredients listed above except for the egg whites into a baking dish and mix thoroughly.
STEP 4: Gently fold in the egg whites just until combined.
STEP 5: Bake uncovered for one hour and fifteen minutes or until the center is fully set and edges are golden brown.
Frequently Asked Questions
CAN YOU USE REGULAR CORN INSTEAD OF CREAMED CORN?
For this particular recipe, it is necessary to use creamed corn. It is what gives the texture to the side dish.
If you cannot find canned cream corn or would like to use fresh ingredients, there are many recipes for making your own creamed corn. (I like this one from Martha Stewart.) With the homemade version, you may need to use a little more milk or heavy cream to get the right texture.
IS THIS A RECIPE THAT CAN BE MADE WITHOUT EGGS?
The flour and eggs in this recipe are what thickens the filling to a custard texture. I don’t recommend using something other than eggs.
CAN YOU USE _____ INSTEAD OF_____?
This is an old recipe that has been passed through the family. It has always been prepared just as it is written. I understand that some people may need a gluten-free, egg-free, or milk-free version, but I can’t confirm any changes to the ingredients listed here will allow the baked corn to turn out the way it should.
HOW DO YOU KNOW WHEN THE BAKED CORN CASSEROLE IS DONE?
You will know that it is time to remove the baked creamed corn from the oven when the center is set and the edges are golden brown. The middle may still wiggle thanks to the custard, but it should not be runny.
WHY IS MY BAKED CREAM CORN SO RUNNY?
If you aren’t seeing the center of the custard set up, it just isn’t ready to come out of the oven yet.
Cooking time can vary by oven and the baking dish that you choose. Larger, more shallow dishes will cook faster than smaller, deeper versions.
Be sure to preheat your oven well in advance of cooking, too. If you have an oven thermometer, check to make sure that the oven is at the right temperature before putting your corn inside.
If you need your corn to be done (i.e., the meat is cooked and the guests are hungry), a few minutes in the microwave should finish baking the corn.
CAN YOU MAKE BAKED CORN IN THE SLOW COOKER?
Although you probably could use a crockpot to prepare baked creamed corn, I wouldn’t recommend it. The texture is not going to be the same and it likely won’t firm up like it will in the oven. The flavor may be there, but the consistency will not.
CAN THIS BAKED CREAMED CORN BE REHEATED?
This corn casserole is just as good days after you serve it for dinner! Simply store it in an airtight container in the refrigerator for up to three days.
To reheat the baked creamed corn, place it in a 350 degree oven for 10 to 15 minutes or until it is warmed through.
IS IT POSSIBLE TO PREPARE THIS CORN CASSEROLE SIDE DISH THE DAY BEFORE?
Absolutely! There is limited space in an oven, so anything that you can do the day before makes the holidays easier. Here are some suggestions:
- Prepare and bake the casserole a day or two before. Then allow it to cool completely before covering it to store in the fridge overnight. Place it into a 350-degree oven for 10 to 15 minutes to heat it through. If your oven needs to be hotter than that, simply cover the top to keep it from getting too brown.
- You can also mix up the ingredients into the baking dish the evening before so that all you’ll need to do is place it into the oven the next day. After giving it a good stir, put it into the oven to bake when you’re ready. You’ll have to increase the baking time, though, since it is being baked cold rather than closer to room temperature.
Just remember if you are preparing this side dish ahead of time, especially if you are pre-baking it, that it will make it hard to store and reheat leftovers later on.
I HAVE A CROWD TO FEED FOR THE HOLIDAYS. CAN THIS RECIPE BE DOUBLED?
It is just as easy to make a double or triple batch of this recipe if you are serving it for Thanksgiving or taking the baked cream corn to a potluck. You just have to use a bigger baking dish and adjust the cooking time.
For a double recipe, it is advised to use a 9x13 baking dish and bake it for an additional 10 to 15 minutes until the center of your custard filling looks firm.
A double batch will likely serve between 12 to 16 people.
CAN YOU FREEZE THE CORN CASSEROLE AFTER BAKING?
Baked creamed corn can be froze, but it will change the texture. Fresh is always best and the custard will likely separate in the freezer.
If you’d like to try it anyways or would like to freeze the leftovers for later, wrap the casserole tightly after it is completely cool and freeze it for up to one month. When you are ready to use it, let it thaw overnight in the refrigerator and then bake covered for 40 minutes in a 350 degree oven, then uncover for an additional 20 minutes.
Whether for a big party or just an intimate Sunday dinner, this baked cream corn casserole is sure to be a hit transforming a basic vegetable into an easy mouth-watering side dish. It just might be your new holiday favorite.
These are some of my favorites:
Need More Holiday Side Dish Recipes?
- BACON GREEN BEANS - Everything is better with bacon!
- CRANBERRY APPLE JELLO SALAD - Another family recipe that makes an appearance at every Thanksgiving and Christmas celebration.
- GREEN BEAN CASSEROLE - Sharing a few of my secrets behind making a green bean casserole that everyone will love.
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A FEW MORE CHRISTMAS SIDE DISH RECIPES FOR YOUR HOLIDAY DINNER
If you need a few more recipes to finish off your holiday menu, have a glance at these Christmas side dishes from my blogging friends. This is the last Tastes of the Season post for the year hosted by Kristen from Ella Claire & Co .
Garlic and Herb Smashed Potatoes by Ella Claire & Co. || Savory Herb and Cheese Bread by French Country Cottage || Oven Baked Corn by anderson + grant
Loaded Mashed Potatoes by Handmade Farmhouse || Roasted Brussel Sprouts with Cranberries by Fruetcake || Waldorf Salad by Inspired By Charm
Click here to see all of the Tastes of the Season recipes I've shared in the past.
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