Upgrade your holiday table with this irresistible Creamed Corn Casserole. It’s easy, delicious, and guaranteed to have your guests coming back for more!
This Creamed Corn Casserole is a warm, comforting side dish that’s rich, creamy, and packed with sweet corn flavor in every bite. Made with tender corn kernels, creamy corn, and a soft, custard-like base, it bakes up golden on top with a buttery Ritz cracker topping. Easy to mix together and always a crowd favorite, this cozy casserole is a staple for holiday dinners or any time of year!
Casseroles are some of our go-to dishes for get-togethers, family functions, and holiday meals. Be sure to check out some of our other classic casserole dish like my green bean casserole, Candied Yams, and ham and potato casserole.
Table of Contents
Why We Love Corn Casserole
- Creamed Corn Casserole recipe is super easy to follow, perfect for busy days.
- This dish is the ultimate comfort food – a perfect mix of creamy, savory, and slightly sweet.
- Creamed Corn Casserole is a holiday staple, making it a perfect addition to your Christmas and Thanksgiving side dishes.
Recipe Ingredients
- Fresh Corn: Sweet corn flavor brings a natural sweetness and satisfying crunch to the casserole.
- Half and Half: Makes everything super creamy and balances the corn’s sweetness with a smooth richness.
- Ritz Crackers: These add a buttery, crunchy topping to the casserole.
See the recipe card for full information on ingredients and quantities.
Variations
- Mexican Corn Casserole: You can also change up the flavors by making a Mexican version. Just add some chopped green chiles and shredded cheddar cheese to the mix before topping and baking.
- Ritz Crackers Alternative: If you want to change things up, try using corn flakes instead of Ritz crackers for the topping. Corn flakes add a lovely crunch and a hint of sweetness. You can also use panko crumbs or regular bread crumbs as a substitute.
How to Make Creamed Corn Casserole
Step 1: Preheat oven to 425°F (220°C). Butter an 8×8-inch or 9×6-inch baking dish, set aside.
Step 2: In a large skillet or saucepan set over medium heat, add corn, butter, half & half, salt, pepper, and paprika. Bring the mixture to a boil, then reduce heat, cover, and simmer for 30 minutes or until the corn is tender.
Step 3: In a food processor, add 1 heaping cup of the cooked corn. Pulse until smooth, about 2 minutes. Return the mixture to the pan and whisk to combine. Cook for an additional 5 minutes, then transfer to the prepared dish.
Step 4: In a food processor (or Ziplock bag with a rolling pin), add crackers and melted butter. Pulse (or crush) until the mixture is coarse, not fine, about 10-12 pulses. Sprinkle over the top of the corn.
Step 5: Place in the oven and bake for 10 minutes or until the crackers begin to turn golden brown. Remove and serve immediately.
Expert Tips
- Proper Corn Cutting: When cutting corn off the cob, use a sharp knife and cut close to the cob to capture the sweetest kernels and their juices.
- Simmer Gently: Keep the heat low when simmering the corn mixture and stir occasionally to prevent the milk from scorching and sticking.
FAQs
Fresh corn kernels are preferred for the best flavor and texture. But if not available, you can use whole corn kernel from a can or frozen corn. Just make sure to thaw and drain the frozen corn well before adding it to the recipe.
Absolutely! You can add diced bell peppers, onions, or even jalapenos for an extra kick. Just make sure to sauté them before adding to the corn mixture to ensure they are fully cooked.
Storage Info
STORE Creamed Corn Casserole leftovers in an airtight container in the refrigerator for up to 3 days. To FREEZE, wrap it tightly in aluminum foil and place it in a freezer-safe container for up to 2 months.
To REHEAT, take the casserole out of the fridge and bring it to room temperature (it will reheat quicker). Keep it covered and put it in a 300°F (150°C) oven for about 30 minutes. It may take a little longer depending on how hot your oven gets. You can also microwave individual portions on high for 1-2 minutes.
More Casseroles to Try
Creamed Corn Casserole Recipe
Ingredients
- 7 ears fresh corn - husks & silk (strings) removed, corn cut from the cobs
- 2 tbsp unsalted butter
- 1 cup half and half
- 1/2 tsp kosher sea salt
- 1/8 tsp ground black pepper
- 1/8 tsp paprika
For the Topping
- 9 Ritz crackers
- 2 tbsp unsalted butter - melted
Instructions
- Preheat oven to 425°F (220°C). Butter an 8×8-inch or 9×6-inch baking dish, set aside.
- In a large skillet or saucepan set over medium heat, add corn, butter, half & half, salt, pepper, and paprika. Bring the mixture to a boil, then reduce heat, cover, and simmer for 30 minutes or until the corn is tender.
- In a food processor, add 1 heaping cup of the cooked corn. Pulse until smooth, about 2 minutes. Return the mixture to the pan and whisk to combine. Cook for an additional 5 minutes, then transfer to the prepared dish.
- In a food processor (or Ziplock bag with a rolling pin), add crackers and melted butter. Pulse (or crush) until the mixture is coarse, not fine, about 10-12 pulses. Sprinkle over the top of the corn.
- Place in the oven and bake for 10 minutes or until the crackers begin to turn golden brown. Remove and serve immediately.
NOTES
- This recipe can be easily doubled. Bake in a 9×13-inch dish.
This creamy corn casserole came out so good! It truly is the perfect cozy side dish.
What a delicious side for any meal or holiday! I love the crunch from the crackers!
This is the perfect side dish to any meal. So creamy and delicious!