You can’t beat the down home good taste of Corn Casserole. Served hot with a bubbling buttery top, it makes a perfect accompaniment to a holiday meal!
For more delicious side dishes, our readers love this easy Green Bean Casserole Recipe. And of course, in our house it’s not a holiday without Hashbrown Casserole and Sweet Potato Casserole!
Why this Recipe Works
Corn Casserole is a staple of American cuisine. Made with inexpensive ingredients, it’s filled with sweet corn flavor and topped with butter.
This recipe for corn casserole is hands down my family’s favorite.
- Easy and impressive. It only takes a few minutes to assemble this casserole, but the flavor is worthy of a special occasion!
- Easy clean up. Just mix is all in the baking dish. No extra bowls to dirty up!
- Just six ingredients. You can find these ingredients at any grocery store, and probably in your pantry already!
- Made with real creamed corn. Instead of a cornbread mix base, this casserole is made with saltine crackers and creamed corn for better flavor and perfect slightly creamy consistency.
For a different twist, try our Jiffy corn casserole recipe next. With it’s cornbread texture, you’ll love the classic comfort food.
Ingredient Notes
Here’s what you’ll need to make the best ever baked creamed corn dish.
- Cream corn. You’ll need two cans.
- Evaporated milk. Make sure to use evaporated, not sweetened condensed.
- Egg
- Saltine Crackers
- Black pepper
- Butter– salted or unsalted is fine.
Serving Suggestions
Corn Casserole goes well with just about every main course! It’s a staple side dish for every kind of holiday at our house. We love it served piping hot garnished with parsley for a touch of freshness.
Serve with your Easter ham or Thanksgiving turkey. It’s also a perfect accompaniment to Garlic Herb Roasted Chicken or this Mississippi Pot Roast.
This recipe is easy enough to make any night of the week, so don’t feel like you need to save it for a special occasion. Try it with some Sloppy Joes or Meatloaf.
After you’ve cleared every crumb of corn casserole off your plate, serve up slices of Kentucky Butter Cake or Pecan Pie for dessert!
Tips and Tricks
- How to crush crackers. Place whole Saltines in a plastic bag with a zip top. Use a mallet or rolling pin to break the saltines into pieces. They don’t need to be crumbs. Just small enough to fold into the corn casserole.
- Add butter at the end. For this recipe, I dab the butter on top of the casserole instead of mixing it in with the creamed corn and egg. This creates a golden brown layer on top that bubbles as it bakes! When you take a bite of the finished dish, the butter flavor is undeniable.
- Storing leftovers. Keep leftover casserole tightly covered in the refrigerator.
Recipe FAQs
Yes, you can substitute the canned corn for 3.5 cups of homemade cream corn.
Corn Pudding and corn casserole are similar dishes with slight differences. Corn pudding tends to have a softer more custard-like texture. The casserole bakes up with a firm center and contains more whole pieces of corn. The crispy crackers in this recipe solidify it as a casserole for me!
Yes, you can freeze this if you bake it in a freezer safe pan. Double wrap the pan of cooled casserole in plastic wrap, then foil. It can be stored in the freezer for up to 3 months. Let thaw in the refrigerator and reheat before serving.
Stored covered, this side dish keeps for 3 -4 days in the refrigerator. Reheat in the oven or in the microwave.
More Easy Side Dishes
- Coleslaw Recipe
- Orzo Salad
- Slow Cooker Green Bean Casserole
- Macaroni Salad
- Mexican Street Corn
- German Potato Salad
- Instant Pot Corn on the Cob
- Macaroni and Cheese
Corn Casserole Recipe
Ingredients
- 2 cans cream corn 14.75 oz each
- ¼ cup evaporated milk
- 1 large egg
- 1 sleeve saltine crackers crushed (about 40 crackers)
- ¾ teaspoon black pepper
- 3 Tablespoons butter cubed
Instructions
- In a 2 qt baking dish (or 13×9 dish), combine cream corn with milk and egg. Fold in crushed crackers.
- Add black pepper to the top of the dish and lay butter cubes all over.
- Bake uncovered in a 350 degree oven for about 30 minutes, until brown and bubbly. Serve hot.
- Garnish with parsley if desired.
Notes
- How to crush crackers. Place whole Saltines in a plastic bag with a zip top. Use a mallet or rolling pin to break the saltines into pieces. They don’t need to be crumbs. Just small enough to fold into the corn casserole.
- Add butter at the end. For this recipe, I dab the butter on top of the casserole instead of mixing it in with the creamed corn and egg. This creates a golden brown layer on top that bubbles as it bakes! When you take a bite of the finished dish, the butter flavor is undeniable.
- Storing leftovers. Keep leftover casserole tightly covered in the refrigerator.
Nutrition
Family Favorite Side Dishes
See all Side Dishes recipes
Learn how to make Corn Casserole and you’ll never be more than 30 minutes from a delicious side dish. You’ll come back to this easy corn recipe over and over again!
I can’t get over how delicious this casserole it. It’s a perfect comfort food dish that could also be made in warmer months when corn is in season. Loved it.
This casserole was hearty and delicious, also just super buttery!! The whole family adored it!
I hadn’t tried this until recently. I am so sad that I waited so long. It is delicious!! Loved everything about it!