This Baked Creamed Corn is super easy to make and goes with any protein. It's easy enough to make on a weeknight and makes a great holiday side dish, too!
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Two Bite Tested
This creamed corn casserole is popular because:
- It uses common pantry staples and refrigerator ingredients.
- It bakes in a casserole dish with minimal hands-on time.
- It's great for holidays.
This recipe includes:
- Detailed ingredient notes
- Answers to frequently asked questions
- Serving and storage suggestions
- A recipe card with times, yield, and notes
A Note From My Kitchen
Creamed corn is a bit of an enigma. I mean, it's corn, which is all good and fine, but it's a bit...odd, don't you think?
Like, I've never met anyone who eats creamed corn right out of the can. Have you? It's a bit watery and more like a soup than a side. But not a very good soup. A watery, bland, weird soup.
That's why I have always felt like canned creamed corn is more of an ingredient, rather than a stand-alone star.
Until now.
This creamed corn casserole without cornbread mix is all about making that can of corn shine! I added some onions to pair with the sweet corn, some eggs and flour to beef up the texture (bye bye corn soup), and some cheese because, duh, cheese. The result is a rich, yet light corn side dish will pair nicely with your meatloaf on a weeknight or your turkey on Thanksgiving!
Happy cooking,
Ingredient Notes
- Cream-style corn: Use canned cream-style corn, not drained.
- Eggs: Use large eggs.
- Butter: Use any standard butter; melt and cook the onion in the skillet as written.
- Onion: A small onion is best; dice it so it cooks quickly and evenly.
- All-purpose flour: Standard all-purpose flour works best for this recipe.
- Salt: Use fine table salt or fine sea salt.
- Cheddar cheese: Shred sharp cheddar cheese or medium cheddar cheese from a block for easier mixing or try parmesan or pepper jack as a swap.
Frequently Asked Questions
How do you make baked creamed corn?
Baked Creamed Corn is made by combining canned creamed corn, eggs, flour, onion, and cheese in a baking dish. It is baked in the oven in a casserole dish until done. For detailed recipe instructions, see below.What is the texture of baked creamed corn?
The texture of Baked Creamed Corn is soft and delicate, not thick and dense. It could be described as a bit mushy, with a pudding-like texture. It is a light and filling side dish and one of my favorite versatile casserole recipes!
Two Bite Take
"Yes it was really easy, I added added 2-cups of whole fiesta corn and jalapeƱo to add a little more flavor and it was so flavorful. Try this one!"
- A Pinterest User
Serving Suggestions
What to Serve With Creamy Corn Casserole
This Baked Creamed Corn side dish is the perfect accompaniment for so many different things! Try serving it with meatloaf, fried chicken, steak, pork chops, barbecue ribs, or any protein you like. This corn pudding casseole is also a great addition to your holiday menu on Thanksgiving, Easter, or Christmas.Baked Cream Corn Casserole Recipe Variations
Try one of these tasty additions to jazz up your corn casserole:- Add crumbled bacon or sausage.
- Use fiesta corn for a Mexican twist.
- Use fresh herbs like basil or thyme.
- Add chopped green onions or chives.
Got Leftovers?
What To Do With Leftover Baked Creamed Corn
Leftover baked creamed corn works well as a mix-in or topping once it has already been cooked.- Spoon it over baked potatoes as a warm topping.
- Stir it into cooked rice for a quick side variation.
- Use it as a filling layer in a breakfast burrito with scrambled eggs.
- Add it to a quesadilla with shredded cheese.
- Fold it into a pot of chili as a finished-dish add-in.
How To Store Baked Creamed Corn
Cover and store baked creamed corn in an airtight container in the refrigerator for up to five days.
Baked Creamed Corn
Yield: 6 servings
Prep Time: 10 minutes
Cook time: 60 minutes
Total time: 70 minutes
Prep Time: 10 minutes
Cook time: 60 minutes
Total time: 70 minutes
This Baked Creamed Corn is super easy to make and goes with any protein. It's easy enough to make on a weeknight and makes a great holiday side dish, too!
INGREDIENTS
2 cans cream-style corn
2 eggs
2 tablespoons butter
1/2 small onion, diced
1/4 cup all-purpose flour
1 teaspoon salt
1/2 cup cheddar cheese, shredded
2 cans cream-style corn
2 eggs
2 tablespoons butter
1/2 small onion, diced
1/4 cup all-purpose flour
1 teaspoon salt
1/2 cup cheddar cheese, shredded
INSTRUCTIONS
- Preheat the oven to 350°F.
- Cook the onion in the butter in a small skillet over medium-high heat until the onions are soft and translucent.
- In a bowl, stir together the creamed corn, flour, eggs, salt, and onions until well combined. Stir in the shredded cheddar cheese.
- Pour the corn mixture into a greased 2-quart casserole dish. Bake in the preheated oven for 60 minutes.
NOTES
The cheddar cheese can be substituted for any other cheese you have on hand. Try parmesan or even pepper jack for a little kick!
Author: Becky Tarala
The cheddar cheese can be substituted for any other cheese you have on hand. Try parmesan or even pepper jack for a little kick!
Author: Becky Tarala
Behind the Bites
Hi, I’m Becky, the creator of The Two Bite Club, where good food starts with two bites.
I’ve been cooking and sharing recipes here for years,
sharing the kinds of easy, dependable dishes that tend to become family favorites.
These are the recipes I make in my own kitchen, and I hope you enjoy them as much as we do.
You can read more about me and The Two Bite Club here!
I’ve been cooking and sharing recipes here for years,
sharing the kinds of easy, dependable dishes that tend to become family favorites.
These are the recipes I make in my own kitchen, and I hope you enjoy them as much as we do.
You can read more about me and The Two Bite Club here!
