Baked Creamed Corn
This old fashioned, Baked Creamed Corn casserole is creamy, buttery, and the perfect side dish for your dinner table. It is like grandma used to make it with some modern twists.
This recipe combines all the classic elements of creamed corn: heavy cream, butter, and corn, and mixes in delicious spices and salty parmesan cheese for an out of this world side, that might just steal the show.
While we love a good Thanksgiving turkey, and want everyone to know how to cook a turkey the right way, when it comes to our Thanksgiving table, the sides tend to steal the show. And this classic creamed corn recipe is no exception.
But what I love most about it, besides the amazing flavor, is that it is easy and quick. Which means not only do I appreciate that while trying to put together a Thanksgiving dinner, but also end up using it as a side on many busy week nights because it is just that good! And that easy.
What you need to make creamed corn
This is a no “cream of anything” recipe, it is a scratch made creamed corn, but with canned corn. The main ingredients are eggs, cream, corn, and butter. Then you add flour to thicken, and spices to give it just the right flavor.
- Eggs: These are a staple in most house, and act as the binder to hold this creamed corn together in a casserole like consistency.
- Heavy cream: has a creamy, rich flavor that gives this side dish a decadent indulgent flavor.
- Creamed corn: A can of creamed corn is the base for this recipe, but when combined with the other ingredients it is elevated.
- Whole kernel corn: Drained
- Butter: I use unsalted because I add salt to the recipe, so taste as you go so you don’t over-salt it.
- All-purpose flour: A great thickener in this corn casserole.
- Parmesan cheese: Freshly grated parmesan is best and adds so much flavor.
- Black pepper: A small kick but a nice added seasoning.
- Onion powder: A hint of onions in your corn dish.
- Garlic powder: Garlic taste added in the corn, but subtle enough to let the corn shine.
- Salt: Adjust to your preference.
What corn do I use for creamed corn casserole?
You can use whatever variety you want:
- Frozen corn- you do not need to thaw.
- Canned corn- It will take about 2 cans of corn at 15 ounces size cans.
- Corn on the cob- shuck the corn. Then cut the corn off the cob.
But the real trick to this recipe is the variation in texture between the whole kernel corn and the creamed style corn. I personally use canned corn, as it is the most convenient for me. And it tastes awesome!
Note: It will take about 8 ears of corn if you are using fresh corn. If using fresh corn, I’d use 8 ears or so. If using canned corn, 2 cans (15 fluid ounce) whatever’s closest to the frozen corn amount. Be sure to drain the cans well. a
Variations for Creamed Corn Casserole
- Spice it up: To add a little heat, try adding cayenne pepper. Just a pinch is all you need and gives you a little extra kick. A jalapeño will also do the trick!
- Customize Spices: If you are not a fan of garlic powder you can omit it.
- Sweeten: You can add in some extra sugar. This will bring out more sweetness in the corn. You will only need a teaspoon to make it a little sweeter, feel free to do so.
- Cheese: I love the parmesan, but this creamed corn casserole is also great with cheddar or even other types of cheese, so feel free to mix it up.
- Peppers: give it some flare and some heat with jalapenos, green chilies, or less heat but some fun color and flavor with red or green bell peppers.
What to serve with creamed corn casserole
Perfect for Thanksgiving along with:
- Green Bean Casserole Recipe
- Easy Sweet Potato Casserole
- Cranberry Orange sauce
- Homemade Dinner Rolls
- Easy Stuffing
- Roasted Turkey Breast
- With dessert of: Classic Pumpkin Pie, or Easy Sweet Potato Pie
Want it on a weeknight?
Serve creamed corn with any mild-flavored chicken dish that will not overwhelm the delicate flavor of creamed corn such as baked chicken wings, fried chicken, grilled chicken and air fryer chicken tenders.
With its hearty and filling qualities, creamed corn can stand alone with many dishes.
More Corn Recipes
There are several easy ways to make corn as a side dish. Try these favorites of ours!
How to Make Baked Creamed Corn Video:
Baked creamed corn
- 2 eggs
- 2 tablespoons heavy cream
- 14.75 ounces creamed corn
- 14.75 ounces whole kernel corn drained
- 1 tablespoons butter diced
- 4 tablespoons all-purpose flour
- 1 tablespoon parmesan cheese
- 1/4 teaspoon black pepper
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- ¼ teapoon salt
- Preheat oven to 350 degrees F (175 degrees C). And spray a glass pie plate with non-stick spray. Set aside
- In a large mixing bowl beat eggs with heavy cream using a hand mixer.
- Once eggs and cream are frothy, stir in the creamed corn, drained whole kernel corn, and butter.
- Gradually stir in flour, parmesan cheese, black pepper, salt, onion powder and garlic powder.
- Once combined, transfer to the prepared glass pie plate.
- Bake in preheated oven for 45 minutes to 1 hour, or until top is golden and bubbly.
- When edges are golden brown, and top is bubbly, remove from oven and allow to cool for 10 minutes before serving.
- Garnish with green onion or fresh parsley if desired.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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