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If you’re in need of a simple but delicious side dish this holiday season, you need to make this creamy corn casserole! Made with simple everyday ingredients, this corn casserole is a family favorite. You will love how it comes together quickly and easily without any stress. Made from scratch, everyone will as you for this recipe!
You will love how delicious this Creamed Corn Casserole made without cornbread mix is! It’s made with a handful of simple ingredients that you might already have on hand. Super cheesy and creamy, this casserole is a perfect side dish for holiday dinners.
If you’re looking for other delicious sides to add to the menu, also try my Roasted Brussel Sprouts or my Easy Mashed Sweet Potatoes! These recipes make for a wonderful addition to your holiday spread!
Why You’ll Love This Baked Creamed Corn
- It’s simple. It’s super easy to make as you simply simmer the corn then combine it with a roux. Once it’s combined, bake it in the oven with some cheese and you’re done! It’s easy as pie.
- Made with pantry staples. I almost always have all of these ingredients in my kitchen so it’s perfect if last-minute guests come over for the holidays and I need to make an extra side to feed everyone.
- It’s super tasty. My kids love this cheesy corn casserole as it’s super tasty and they love the layer of cheese. Everyone will want more.
Creamy Corn Casserole Ingredients
- Frozen sweet corn: for ease, I use frozen sweet corn. It’s easily found in stores and can be bought ahead of time and left in the freezer until ready for use.
- Dairy: you need both heavy whipping cream and whole milk.
- Unsalted butter: use unsalted butter as the cream corn casserole already has salt added to it.
- Garlic: I like using freshly minced garlic over pre-minced garlic.
- All-purpose flour: you need just a bit of all-purpose flour to make the roux.
- Sugar: you need a bit of sugar to add some sweetness to the creamy casserole.
- Italian seasonings: if you do not have Italian seasoning, you can make your own with dried herbs in your pantry.
- Salt and pepper: adjust to taste according.
- Parmesan cheese: I recommend grating your own parmesan cheese.
- Crushed red chili flakes: you just need a pinch!
- Chopped parsley: to garnish.
How To Make Creamed Corn Casserole Recipe
- Simmer the corn: In a medium heavy-bottom pot add sweet corn, whipping cream, and milk and bring them to boil. Let it simmer for 5 minutes.
- Make the roux: Prepare the roux in a separate pan by combining butter and garlic. Cook for a minute until the butter is melted and the garlic is roasted. Sprinkle flour and stir it to form a smooth and thick mixture.
- Combine the roux and corn: Add the roux to the pot of simmering corn. Allow the corn to cook further for 3 to 5 minutes until everything comes together thick and creamy. Stir in the sugar, Italian seasonings, black pepper, and salt.
- Broil the casserole: Transfer the prepared corn mixture to a casserole dish. Top with parmesan cheese and red peppers flakes. Bake for 10 minutes on 400 F. Then broil the casserole on top until the cheese is melted with some brown spots. Keep a good eye on it.
- Garnish and serve: Sprinkle some freshly chopped parsley on top of the corn casserole and serve immediately.
Tips to Make Cheesy Baked Creamed Corn
- Make sure when you simmer the corn in the dairy, try to stir frequently so you don’t get any dairy burnt on the bottom of the pot or the film over top.
- If you only have salted butter, skip adding the additional salt.
- For some extra heat, add some diced jalapenos to the casserole dish before topping with cheese.
- You can use cream in place of milk in this recipe if desired.
- There’s no need to thaw the corn before using it. It’ll essentially thaw immediately once it’s added to the dairy on the stovetop.
- Keep a close eye on the dish as it broils in the oven, it’s easy to go from melted golden cheese to burnt cheese.
Frequently Asked Questions
If you have leftover corn, transfer to an airtight container or cover with the baking dish with plastic wrap and refrigerate for up to 3 days. You can reheat the casserole in the oven when ready to enjoy.
I don’t recommend freezing this corn casserole as the texture may change once it has thawed and reheated. Luckily, it’s easy enough to make when you need it!
You sure can! Instead of parmesan, you can use mozzarella, cheddar, provolone, Gruyere, or Monterey Jack cheese. Feel free to change things around to suit your tastes. You can use a combination of cheese as well.
Prepare the recipe as directed, pour it into the baking dish, cover with foil wrap wrap, and store in the fridge until you’re ready to use. When you’re ready to bake, preheat the oven and bake the casserole as directed.
In a small jar, combine 1 tablespoon dried oregano, 2 teaspoons dried basil, 2 teaspoons dried thyme, 1 teaspoon dried sage, and 1 teaspoon dried rosemary. Use in place of Italian seasoning.
What to Serve with Creamed Corn?
Need some ideas of what to serve with this creamed corn casserole? Try these recipes:
- Roasted Boneless Turkey Breast
- Oven Roasted Spatchcock Chicken
- Oven Baked Roasted Whole Chicken
- Chicken Taco Casserole
I hope you enjoy all the recipes I share with you, including this delicious Creamed Corn Casserole recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on Instagram so I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.
Baked Creamed Corn Casserole
Ingredients
- 1 lb. frozen sweet corn
- 1 cup heavy whipping cream
- ½ cup whole milk
- 2 tbsps. unsalted butter
- 1 tsps. garlic, minced
- 2 tbsps. all-purpose flour
- 2 tbsps. sugar
- 1 tsp. Italian seasonings
- ¾ tsp. black pepper, fresh ground
- ⅓ cup parmesan cheese, grated
- ½ tsp. crushed red chili flakes
- ¾ tsp. Salt , to taste
- Chopped parsley, to garnish
Instructions
- In a medium heavy bottom pot add sweet corn, whipping cream and milk and bring them to boil. Let it simmer for 5 minutes.
- Meanwhile prepare the roux by heating a separate pan with butter and garlic. Cook for a minute until the butter is melted and the garlic is roasted. Sprinkle flour and stir it to form a smooth and thick mixture.
- Add the roux to the corn simmering pot. Allow the corn to cook further for 3-5 minutes until everything comes together thick and creamy.
- Stir in the sugar, Italian seasonings, black pepper and salt.
- Transfer the prepared corn mixture to a casserole dish. Sprinkle the parmesan cheese evenly and crushed red peppers on top.
- Place the casserole dish in the oven under the broiler for 3-5 minutes until the cheese is melted with some brown spots.
- Once done, sprinkle some freshly chopped parsley and serve immediately.
Notes
- Make sure when you simmer the corn in the dairy, try to stir frequently so you don’t get any dairy burnt on the bottom of the pot or the film over top.
- If you only have salted butter, skip adding the additional salt.
- For some extra heat, add some diced jalapenos to the casserole dish before topping with cheese.
- You can use cream in place of milk in this recipe if desired.
- There’s no need to thaw the corn before using it. It’ll essentially thaw immediately once it’s added to the dairy on the stovetop.
- Keep a close eye on the dish as it broils in the oven, it’s easy to go from melted golden cheese to burnt cheese.
What if you don’t have Italian dressing
I believe you mean Italian seasoning. I included how to make it in the FAQ section. Here it is. In a small jar, combine 1 tablespoon dried oregano, 2 teaspoons dried basil, 2 teaspoons dried thyme, 1 teaspoon dried sage, and 1 teaspoon dried rosemary. After mixing, use the measurement required.
Wow I took a chance with this recipe since it had zero ratings and all I can say is WOW! It’s delicious, quick, easy and everyone LOVED it! The only thing I changed was using 1 tablespoon of sugar instead of 2, as we don’t like things too sweet. Thanks for knocking this one out of the park!
Happy to hear you enjoyed the recipe Shane! Thanks for the review.