Baked Corn Casserole Recipe

baked corn casserole
Photo: Diana Rattray
  • 55 mins
  • Prep: 25 mins,
  • Cook: 30 mins
  • Yield: 1 casserole (9 servings)
Ratings (4)

A seasoned white sauce and eggs make up this tasty homemade corn casserole. I like to add a little onion powder to the seasoning in this recipe. 

Use fresh or frozen cooked corn or use drained corn from a can. Sauteed onions and green bell peppers would make an excellent addition to this casserole. Top it with some shredded cheddar cheese shortly before it's done if you'd like.

See Also
Beaumont Inn Corn Pudding Recipe
Layered Southwestern Corn Casserole​​

What You'll Need

  • 2 tablespoons butter
  • 1 1/2 tablespoons flour
  • 1 cup milk
  • 2 cups corn (drained if using canned)
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 eggs (well beaten)

How to Make It

  1. Melt butter over low heat; add flour and mix well. Add milk gradually.
  2. Stirring constantly, bring mixture to the boiling point.
  3. Add corn, sugar, salt, and pepper; heat through.
  4. Remove from heat and add the beaten eggs; pour into a greased baking dish.
  5. Bake at 350 F for 25 minutes, or until firm.

Expert Tips

  • Easy Jiffy Mix Cheddar Version Grease a 9-inch square baking pan and heat the oven to 350 F. IN a bowl, beat 2 large eggs; stir in 1 can (12 to 15 ounces) of cream-style corn, 1 can (12 ounces) kernel corn to blend thoroughly. Stir in 1 box of Jiffy cornbread mix,1/2  teaspoon of salt, 1/3 cup of melted butter, and 1 cup of shredded cheddar cheese. Bake in the preheated oven for 25 to 30 minutes, or until the casserole is set and browned. 

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    Nutritional Guidelines (per serving)
    Calories 171
    Total Fat 8 g
    Saturated Fat 4 g
    Unsaturated Fat 3 g
    Cholesterol 61 mg
    Sodium 206 mg
    Carbohydrates 20 g
    Dietary Fiber 1 g
    Protein 6 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)