Creamed Corn Casserole with sweet corn, milk, cream, Asiago cheese, eggs, and a pinch of sugar—rich, cheesy, and holiday-table ready.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
You ever have one of those “Oh no… I’ve got people coming over in an hour and nothing to make” moments? Yeah, that’s how this Creamed Corn Casserole became a thing in my kitchen. I remember it so clearly—rainy Saturday, grocery stores were packed (you know the kind of pre-holiday chaos where people panic-buy enough canned cranberry sauce to last until next Easter). I looked in my pantry, saw an embarrassing number of canned corn tins, some half-used cream in the fridge, and just… went for it.
The first time, it was kind of a gamble. I wasn’t sure if it would be too sweet, too bland, too… corn-y? But halfway through dinner, my brother—who usually treats side dishes like optional accessories—leaned over and whispered, “This… is stupid good.” Now, it’s become one of those recipes that follows me around to family gatherings, like my aunt’s potato salad or the infamous green bean casserole from 1998 that no one talks about anymore.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Creamed Corn Casserole Recipe?
Here’s the thing—Creamed Corn Casserole isn’t trying to be fancy, but it ends up stealing the show anyway. It’s creamy in that comfort-food way, but not so heavy you regret the second helping (or third). The Asiago adds this sharp, nutty kick that makes it feel like you tried harder than you actually did. And it works everywhere—Thanksgiving, Sunday dinner, or just a Tuesday when you’re in the mood for something that feels like a hug from your favorite aunt.
Ingredient Notes:
Look, I know casseroles can feel “dump it all in a dish and pray,” but here’s why each ingredient matters:
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Corn kernels – Canned, frozen, fresh—whatever’s easiest. Fresh in summer is unbeatable, but in December? Cans are your friend.
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Eggs – They’re the glue that keeps everything together. Skip them and you’re left with corn soup.
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Milk + heavy cream – The duo that makes the magic happen. Milk for body, cream for richness.
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Flour – The thickener. It’s the quiet helper that makes sure your sauce hugs the corn instead of pooling at the bottom.
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Sugar – Not dessert-level sweet, just a little something to bring out the corn’s natural flavor.
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Salt – You’ll notice when it’s missing.
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Asiago cheese – The secret upgrade. Cheddar is fine, but Asiago makes people ask, “What’s that flavor?”
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Chives – Optional, but sprinkle them on and suddenly it’s Instagram-worthy.
How To Make Creamed Corn Casserole?
Step 1: Warm up the stage
Move that oven rack to the middle, preheat to 400°F, and give your baking dish a quick spray. I once forgot the spray—let’s just say my “casserole” turned into corn-flavored chisel practice.
Step 2: The creamy base
In a saucepan, stir together the milk, cream, sugar, and butter. Medium heat, nothing crazy—just keep an eye on it so it doesn’t turn into a sticky science experiment.
Step 3: The magic paste
Whisk the flour with a splash of milk until smooth. Beat the eggs lightly in another bowl. Yes, it’s a couple of extra dishes. Yes, it’s worth it.
Step 4: Thick and silky
Once the cream mix is bubbling, whisk in the flour paste. Stir until it coats the back of your spoon like a good Alfredo.
Step 5: Corn joins the party
Remove from the heat, stir in the corn and salt, then slowly drizzle in the eggs while whisking so you don’t end up with scrambled bits.
Step 6: Bake to glory
Pour into your dish, top with Asiago, and bake for 30 minutes until puffed and golden. Let it rest for 15 minutes before serving—this part’s torture, but it sets beautifully.
Want To Save This Recipe?
Storage Options:
Leftovers (if you’re lucky) will keep in the fridge for about 4 days. Warm it in the oven if you can—it brings back the puffiness. The microwave works too, but it’s more of a “just feed me” situation than a presentation moment.
Variations and Substitutions:
Because casseroles are basically blank canvases:
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Cheese swap – Cheddar, Gruyère, or even smoked gouda.
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Add-ins – Bacon, jalapeños, caramelized onions… live a little.
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Dairy-free – Coconut cream + almond milk works surprisingly well.
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Sweet version – More sugar, no salt, a dash of cinnamon. Trust me.
What to Serve with Creamed Corn Casserole?
This casserole is the kind of friend who gets along with everyone:
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Roast chicken or turkey—classic.
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BBQ ribs or pulled pork—sweet meets smoky.
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Crisp green beans or roasted asparagus—for balance (and because your mom said to eat something green).
Frequently Asked Questions:
Can I make Creamed Corn Casserole ahead?
Yep—assemble it, cover, and chill for up to 24 hours. Just tack on 5–10 extra minutes of baking time if it’s cold.
Can I freeze it?
You can, but the texture gets softer. Still tasty, just not quite the same puff.
Fresh corn or canned?
Fresh is amazing in summer. Canned is perfect for winter. Frozen’s the middle child—it works, but you forget it’s in the freezer until July.
I’m telling you, once you make this, it’s going to be your “unexpected hit” recipe—the one people start requesting for every gathering. And you’ll smile and say, “Oh, it’s just a little something I threw together,” while secretly feeling like a kitchen rockstar.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamed Corn Casserole
Ingredients
- 5 cups corn kernels approximately five cans
- 2 large eggs
- ½ cup whole milk
- ½ cup heavy cream
- 2 tablespoons all-purpose flour
- 1 ½ tablespoons granulated sugar
- 1 teaspoon salt
- ½ cup Asiago cheese grated
- Chopped chives for garnish
- 2 tablespoons unsalted butter
Instructions
Prepare the oven and baking dish
- Adjust the oven rack to the middle position and preheat the oven to 400°F (200°C). Lightly grease a 2-quart baking dish with nonstick cooking spray or butter.
Create the cream base
- In a large saucepan, combine the heavy cream, milk, granulated sugar, and butter. Set over medium heat and stir occasionally until the mixture begins to heat through.
Mix the thickening paste and eggs
- In a small bowl, whisk the flour with a small amount of milk until smooth and free of lumps. In a separate bowl, lightly beat the eggs with a fork.
Thicken the sauce
- When the cream mixture reaches a gentle boil, whisk in the flour paste. Continue stirring until the mixture thickens to a sauce-like consistency.
Incorporate the corn and seasonings
- Remove the saucepan from the heat. Stir in the corn kernels and salt until evenly combined.
Add the eggs
- Slowly pour the beaten eggs into the hot mixture, whisking continuously to prevent curdling.
Assemble and bake
- Transfer the mixture to the prepared baking dish. Sprinkle the grated Asiago cheese evenly over the top. Bake for 30 minutes, or until the casserole is puffed and lightly golden on top.
Rest before serving
- Remove from the oven and allow the casserole to rest for 15 minutes to set. Garnish with chopped chives before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
