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!
- 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
- 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.