Baked Creamy Corn Casserole
Creamy, Cheesy, and pairs perfectly with any holiday or dinner meal! Soft and fluffy with hints of Asiago cheese. Your family will love it!
This dish is one my Mom didn’t make often as I can only recall it a few times her making it but when she did make it I went nuts over it.
Her recipe was pretty basic and it didn’t call for heavy cream – she used condensed milk and onions. Now I’ve grown to appreciate them and even love them in some dishes but not in this. No, not in this. Well due to her not making it that often I honestly forgot about it.
It wasn’t until a month or so ago I saw on Pinterest something similar to what Mom used to make by Chef-In-Training (love her site btw!) Immediately all those childhood memories came back and I had to make it. I looked through my old family recipes and found Mom’s and went to town.
The only real difference between my sweet corn casserole was one used all milk and the other used condensed milk. This type of casserole is pretty universal and standard – 2 eggs, 1 cup liquid, flour to make the slurry, and butter. The change-up comes with the add-ins meaning corn, seasoning, cheese, crispy bacon, and so forth.
Using milk vs cream vs half and half
This Corn Casserole is one to keep in your recipe files as you can go nuts with it on the variations you can make with it. Since I wanted that creamy texture I opted for half cream and half milk
Using all heavy cream made it too heavy and rich. However, if you wanted to, you could most certainly go with all half and half. This keeps it light enough but has enough cream to make it decadent.
I tried it with all milk but it was too runny and didn’t have that creamy consistency I prefer in my souffle-type casseroles.
Fresh vs Frozen vs Canned Corn
As for the corn Mom only ever used fresh corn off the cob. Now she has used canned before but I can taste the difference. I like canned corn but nothing, nothing beats the taste of corn off the cob!
Baked Creamy Corn Casserole
Whether it’s a side dish or a main dish, this Baked Creamy Cheesy Corn Casserole is a huge family favorite!
- 1/2 cup milk, divided
- 1/2 cup heavy cream
- 2 Tbl butter, unsalted
- 1 1/2 Tbl sugar
- 2 Tbl flour
- 1 tsp salt
- 4–5 cups corn kernels, fresh or frozen (thawed) – well drained
- 2 large eggs
- 1/4–1/2 cup shredded Asiago (optional)
- Chives for garnish
Preheat oven to 400F, rack in the middle. Lightly spray a 2 quart baking dish.
In a medium-to-large saucepan over medium heat add in the cream, 1/4 cup milk, sugar and butter. Bring to a boil. While the cream mixture is heating up make a slurry of the flour and remaining 1/4 cup milk by whisking together until well combined.
Whisk together the eggs until well beaten. Once the milk comes to a boil, add in the flour slurry and whisk until thickened slightly – ~30 seconds to a minute. Remove from the heat and add in the corn and salt mixing to combine. Slowly add in the eggs while mixing the entire time – you do not want the eggs to curdle. Pour the mixture into the prepared baking dish.
Bake for 30 minutes or until the top is puffy and golden brown. *See note if using cheese
Remove from the oven and allow to cool for 10-15 minutes before serving so it can firm up and set.
If you’re topping it with cheese remove the dish 25 minutes after baking. Sprinkle the cheese on and then return to the oven for another 5 minutes.