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Home » Collections » Baked Creamed Corn
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Baked Creamed Corn

By Rachael | Updated on October 1, 2019

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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.

Make this a complete holiday meal with some Thanksgiving Yams, Air Fryer Turkey Legs, and Mom’s Dinner Rolls with a family favorite Pecan Pie Recipe to end the evening.

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!

  • Easy Corn Casserole
  • Corn Dip
  • Mexican Corn Salad
  • Crockpot Creamed Corn
  • Cheddar Bacon Florida Sweet Corn

How to Make Baked Creamed Corn Video:

Baked creamed corn

A delicious creamed corn casserole, that is baked into a dish, and topped with parmesan cheese. This buttery, delicious baked creamed corn makes an excellent side dish.
4.72 from 7 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Baked creamed corn
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8
Calories: 134kcal
Author: Rachael Yerkes

Ingredients

  • 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

Instructions

  • 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. 

Notes

Taste as you go adjusting spices. 
At 45 minutes cook time, check baked creamed corn for doneness. If it is golden brown, it is done. For a "creamier" consistency, bake for less time. 

Nutrition

Calories: 134kcal | Carbohydrates: 20g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 274mg | Potassium: 146mg | Fiber: 1g | Sugar: 2g | Vitamin A: 197IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 1mg

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.

Tried this recipe?Mention @ezpzmealz or tag #ezpzmealz!
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Pin to your Thanksgiving Sides board:

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Related

Related categories:
Collections Holiday Sides Thanksgiving Thanksgivingbaked creamed corn baked creamed corn casserole corn corn side dish creamed corn creamed corn casserole parmesan side dish

Reader Interactions

Comments

  1. Sara says

    October 2, 2019 at 8:49 am

    This is comfort food at it's finest. Perfect for the cold weather we are getting.
    Reply
  2. Betsy says

    October 2, 2019 at 9:25 am

    I love that you added parmesan cheese into your baked cream corn recipe! What a delightful extra layer of flavor! I've had this dish a number of times over the years, but never before with parmesan cheese in it! Yum!
    Reply
  3. Katerina @ diethood .com says

    October 2, 2019 at 10:06 am

    Such a fantastic side dish! I can't wait to try this!
    Reply
  4. Trang says

    October 2, 2019 at 10:22 am

    I love your take on this classic dish by adding in parmesan cheese!
    Reply
  5. Melissa says

    October 2, 2019 at 11:30 am

    Great dish - I love cream corn! Added to the Thanksgiving list!
    Reply
  6. Gila Rutta says

    April 25, 2020 at 9:11 am

    Looks delicious. Can you substitute almond milk ?
    Reply
    • Rachael says

      April 27, 2020 at 8:45 am

      I haven't tried it. But let me know if it turns out.
      Reply
  7. Don Brackenreg says

    September 10, 2020 at 3:13 pm

    Can you use corn flour instead of wheat flour? If so, would I use the same amount?
    Reply
    • Rachael says

      September 11, 2020 at 3:08 pm

      I have not tried that, but you can certainly try.
      Reply

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