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4.72 from 7 votes

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.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Side Dish
Cuisine: American
Keyword: Baked creamed corn
Servings: 8
Calories: 134kcal
Author: Rachael Yerkes


  • 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. 


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. 


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