Baked corn casserole is a family favorite at our house for the holidays and beyond! Sweet corn baked into a hearty casserole is perfect for Thanksgiving, Christmas, or just a family dinner!
A Favorite Family Recipe
Every family has their food must haves for the holidays. For Thanksgiving, it’s mashed potatoes. For Christmas, it’s my grandmother’s butter cookies. And for New Year’s Eve, we make a bunch of finger foods like this taco cheese ball and these chicken meatballs.
Christmas isn’t Christmas without my grandmother’s sticky buns for breakfast on Christmas morning, Santa leaving presents in wooden train cars made by my grandfather instead of stockings, and this baked corn.
In fact, we love this baked corn casserole so much that its been getting dished up at every family dinner for as long as I can remember.
It’s that good.
Baked Creamy Corn
I’m not sure how to describe this recipe other than a mix between creamy creamed corn and a corn casserole but the flavor is insane and everyone loves it. Even our picky eater has at least two helpings of this whenever the entire family gets together for dinner.
Whenever we have a big family dinner then, naturally, we have to serve this baked corn casserole, too. It just wouldn’t be family dinner in our house without it.
And while we do serve this pretty much whenever we’re all in the same house it’s definitely a holiday must-have.
Can you make baked corn casserole in the slow cooker?
I tried making it in the crockpot one year and it just. Just no. It lost that crunchy crust and didn’t hold together like it does when you bake it so it was running all over the place.
No one was a big fan. The flavors were there but the texture was all wrong and we just couldn’t wrap our minds around it. I guess we’re particular that way.
So while you technically CAN make this in the slow cooker I definitely recommend making space in your oven. The texture and consistency will be so much better!
Can you make this baked corn casserole without eggs?
I’ve gotten quite a few questions asking me if you can make this without eggs and my answer is…I have no idea!
You need the eggs in this recipe to bind everything together but if you have an egg allergy you might be able to try using a flaxseed egg as a substitute instead. That should provide the binding agent that you need without altering the flavor or texture.
And if you do try substituting with flax seed eggs please come back and let us know how it worked!
Can you make it with Jiffy mix or cornbread mix?
Yes, you can. My recipe is made entirely from scratch, with flour, sugar, butter, milk, and eggs. This recipe is how my grandmother made it and our family adores the smooth texture of the casserole. Jiffy mix has a rougher texture – cornbread is gritty like that. Some people make a similar dish and call it “corny cornbread” or “corn pudding casserole” or “corn bake.”
If you want to save a little time, use a box of Jiffy mix instead. The Jiffy website has a recipe that you can follow – it has sour cream in it and no added sugar. So the flavor will be more savory than sweet.
So if you need a new side dish for a family dinner this year then try my grandmother’s baked corn casserole and you won’t be disappointed!
Need more holiday side dish recipe ideas? Here are some of my favorites:
Ok so these aren’t technically what you’d normally see on a holiday table but they are a fantastic leftover recipe!
So if you made too many mashed potatoes this year and you can’t eat one more spoonful then I highly recommend you give this recipe a go. It does involve a little bit of frying but frying makes everything better. AmIright?
All the mac and cheese!! My PA Dutch family looks down their nose at mac and cheese on a holiday table but I love the stuff. My southern roots shine here.
And this simple, creamy mac and cheese mimics my favorite mac ever. It comes in a little red box from the freezer aisle, it’s creamy and cheesy and I don’t care how many preservatives it has. Same goes for this recipe. It’s not the healthiest thing you’ll ever put in your mouth but it’s the best stovetop mac and cheese I’ve ever had.
Enjoy and happy holidays!

Baked Corn Casserole
Ingredients
- 1 can creamed corn
- 1 can corn, drained
- 3 Tbs flour
- 3 Tbs sugar
- 2 eggs
- 1/2 cup milk
- 2 Tbs butter, cut into 20 equal pieces
Instructions
- In a medium sized bowl beat eggs then add sugar and flour and mix well.
- Stir in creamed corn and drained corn then carefully mix in milk until well blended.
- Pour into a buttered 2 qt casserole dish and dot top with cut butter.
- Bake at 350 degrees for 75 minutes or until casserole is set.
- Allow to cool for 5 minutes before serving.
April Karaki
Monday 14th of April 2025
What size corn can do you use 16oz or 8 0z. Thanks
Meaghan
Monday 14th of April 2025
The standard size cans in my pantry are 15.25oz so go with the 16oz if that's what you have in your area :)
Jo Burchett
Thursday 19th of December 2024
Hi, if I double this will I need a bigger casserole dish ?
Meaghan
Monday 23rd of December 2024
Yes you will :)
Ruth
Saturday 30th of November 2024
I can't wait to try this. This Christmas I have the honor of making this dish for everyone! It sounds like my own grandmother's recipe! Thank you for posting.
kimmarie olson
Sunday 24th of November 2024
I need to triple this recipe Meaghan for our entire family 30 plus! Can you give me the best way to do this when I have to bake it at home and travel 2 hours * then microwave it a bit at a time, cause all the ovens are used! thank you⚘
Meaghan
Monday 25th of November 2024
I've never tripled this recipe in one dish before and I would probably recommend making it 3 times in 3 different dishes, especially if you plan on microwaving it to reheat. So mix together everything for one recipe in a bowl, pour into your baking dish, repeat twice more with two more dishes. Then you can bake them all at once. When it comes to transporting them, I would recommend waiting for them to cool down before covering so you don't get any condensation that might water it down. I know from enjoying leftovers that microwaving does change the texture slightly but it doesn't ruin the flavor. It would also reheat well in a toaster oven if you have access to one.
Judith Daly
Wednesday 20th of November 2024
I must cook the dish the day before serving. Unfortunately, neither my oven nor micro has a "reheat" function. Could you please tell me what oven temperature and how long to reheat to serving temp for the casserole size you recommend? Or the temperature to which I should bring it before serving? Thanks for the help and your good recipe.
Meaghan
Monday 25th of November 2024
You can reheat it at 350F for about 30-40 minutes or until warmed through. If you want to heat it faster, bump the temp up to 375F for about 20-25 minutes and cover with foil so the top doesn't burn.