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Creamy Corn Casserole | lifemadesimplebakes.com
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5 from 2 votes

Creamed Corn Casserole Recipe

Ditch the canned stuff and use fresh corn in this creamy corn casserole. This easy, delicious recipe will have your guests wanting seconds and thirds!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Servings: 6 servings
Calories: 233kcal
Author: Natalie


  • 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


  • Preheat oven to 425 degrees. Butter an 8x8-inch or 9x6-inch baking dish, set aside.
  • In a large skillets or saucepan set over medium heat, add corn, butter, half & half, salt, pepper and paprika. Bring 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 mixture is coarse, not fine, about 10-12 pulses. Sprinkle over top of corn.
  • Place in the oven and bake for 10 minutes or until the crackers begin to brown. Remove and serve immediately.


  • This recipe can be easily doubled. Bake in a 9x13-inch dish.


Serving: 6g | Calories: 233kcal | Carbohydrates: 24g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 267mg | Potassium: 336mg | Fiber: 2g | Sugar: 7g | Vitamin A: 599IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 1mg