baked cream corn recipe

Written ByJenny Smyth Posted on
baked cream corn recipe
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The Best baked cream corn recipe

I’ve been making this baked cream corn recipe for years, and it’s always a hit with my family. I think it’s because it’s so easy to make and yet it’s still a bit special.

The best part is that it’s incredibly versatile – you can serve it as a side dish, or add some cooked chicken or bacon to make it a main course. My kids love it because they can help with the assembly, which makes them feel involved in the cooking process.

I’ve even served it at family gatherings and parties, and everyone always raves about how delicious it is. I think part of the reason it’s so popular is that it’s just so comforting – there’s something about the combination of cream, cheese, and corn that feels like a warm hug in a bowl.

Plus, it’s actually pretty good for you too – the corn is high in fiber and the cream adds a bit of healthy fat. Of course, you can always adjust the amount of cream and cheese to suit your tastes, but I find that using full-fat cream gives the best flavor and texture.

As for where this recipe comes from, I’m not entirely sure – I think I might have gotten it from a cookbook or online recipe site years ago. But regardless of its origins, I know that this recipe has been a staple in our household for years now.

Creamy Baked Corn Casserole

Creamy Baked Corn Casserole

4.5 from 1116 votes

This baked cream corn recipe transforms sweet corn kernels into a rich, custard-like side dish with a golden, buttery top. It is a comforting classic that pairs well with roasted meats or holiday dinners.

Prep Time10 mins
Cook Time35 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Casserole

4 cups frozen corn kernels, thawed
1 cup heavy cream
1/2 cup whole milk
2 large eggs, beaten
3 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup shredded cheddar cheese (optional)

For the Topping

1/2 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
1/4 cup grated Parmesan cheese

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Grease a 9×9 inch baking dish with butter or nonstick spray to prevent sticking.
3In a large mixing bowl, whisk together the heavy cream, milk, beaten eggs, melted butter, flour, sugar, salt, and black pepper until smooth.
4The mixture should be well combined and slightly thickened.
5Stir in the thawed corn kernels and shredded cheddar cheese if using, ensuring the corn is evenly coated with the cream mixture.
6Pour the mixture into the prepared baking dish and spread it out evenly.
7In a small bowl, combine the panko breadcrumbs, melted butter, and Parmesan cheese.
8Mix until the crumbs are moistened, then sprinkle the topping evenly over the corn mixture.
9Bake in the preheated oven for 30 to 35 minutes, or until the edges are bubbly and the top is golden brown.
10The center should be set but still slightly jiggly when gently shaken.
11Remove from the oven and let it rest for 5 minutes before serving.
12The casserole will continue to set as it cools, making it easier to slice and serve.

🔧Equipment

9×9 inch baking dish
Mixing bowl
Whisk
Small bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 95mg🧂Sodium: 480mg🌾Total Carbs: 32g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 8g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream and reduce the butter in the topping. You can also add diced jalapeños or crispy bacon for extra flavor.

Watch Video Of How Creamy Baked Corn Casserole Works

One thing I love about this baked cream corn recipe is how easy it is to reheat – just pop it back into the oven until warmed through and serve immediately. It also freezes beautifully if you want to save some for later – just thaw overnight in the fridge before reheating as needed.

In terms of serving ideas, we often serve ours alongside roasted meats like chicken or beef for a hearty meal. Alternatively, you could serve it as a side dish at family gatherings or potlucks – everyone will love how creamy and comforting it is.

❓ Frequently Asked Questions About Creamy Baked Corn Casserole

Q: What type of corn should I use for this recipe?

A: You can use either fresh or frozen corn kernels for this recipe, but I find that fresh corn works best if you can get your hands on it. If you’re using frozen corn, just thaw it out first before proceeding with the recipe.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time by assembling all the ingredients and storing them in an airtight container in the fridge overnight. Then just bake it off in the morning when you’re ready.

Q: How do I ensure that my baked cream corn doesn’t burn?

A: To avoid burning your baked cream corn, just keep an eye on it while it’s baking – you want to make sure the top is lightly browned but not burnt. Also, consider using a silicone baking mat or parchment paper to prevent sticking.

Q: Can I add other ingredients to this recipe?

A: Absolutely! Some ideas include diced bell peppers or jalapeños for added flavor and spice, chopped cooked bacon or pancetta for extra smokiness, or even some grated cheddar cheese on top for extra richness.

Q: Is this recipe suitable for vegetarians?

A: Yes, this recipe is vegetarian-friendly as long as you skip any optional additions like cooked bacon or pancetta.

Q: How long does baked cream corn keep in the fridge?

A: Baked cream corn will keep in the fridge for up to three days when stored in an airtight container.

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