Baked Corn Casserole

baked corn casserole

Diana Rattray

Ratings (6)
  • Total: 55 mins
  • Prep: 25 mins
  • Cook: 30 mins
  • Yield: 1 casserole (9 servings)
Nutritional Guidelines (per serving)
171 Calories
8g Fat
20g Carbs
6g Protein
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Nutrition Facts
Servings: 1 casserole (9 servings)
Amount per serving
Calories 171
% Daily Value*
Total Fat 8g 10%
Saturated Fat 4g 19%
Cholesterol 61mg 20%
Sodium 206mg 9%
Total Carbohydrate 20g 7%
Dietary Fiber 1g 3%
Protein 6g
Calcium 104mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Somewhere between corn pudding and cornbread, you'll find corn casserole, a flavorful yet indulgent side dish that's just at home on a holiday dinner table as it is during the weeknight dinner rush. This simple recipe is just a foundation for building your own masterpiece; welcome additions might include bacon, cheese, or any type of fresh herb.

Ingredients

  • 2 tablespoons butter
  • 1 1/2 tablespoons flour
  • 1 cup milk
  • 2 cups whole-kernel corn
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 eggs

Steps to Make It

  1. Preheat the oven to 350 degrees F. Prepare a 9-inch square baking dish by spraying it lightly with pan spray or greasing it with butter.

  2. In a medium-sized saucepan over low heat, melt the butter.

  3. Add flour and whisk to create a roux. Slowly pour in the milk, stirring continually to incorporate the liquid.

  4. Add corn, sugar, salt, and pepper. Mix well, and cook for 5 minutes.

  5. Crack the eggs into a small bowl and whisk until they're well-beaten.

  6. Remove the pan containing the corn mixture from heat and add the beaten eggs. Pour into the prepared baking dish.

  7. Cook for 25 minutes, or until the center of the casserole is firm.

Tips

  • You can use fresh corn that's been cut off the cob, frozen corn that's been thawed, or canned corn that's been drained in this recipe—whichever is most convenient for you will work just fine.
  • Sprinkle the top of the casserole with chopped parsley or chives as it comes out of the oven to give it a little pop of color.
  • To freeze the casserole, cover it well and put in the freezer for up to two months. However, it will taste best when freshly made.
  • Make the casserole up to two days ahead of time and keep it in the fridge, covered, until ready to serve. Reheat the casserole in a 350-degree F oven until warmed through.
  • Serve the casserole alongside any type of meat, such as roast chicken, pot roast, or pork chops, and a simple green salad for a well-rounded dinner.

Recipe Variations

  • Easy Jiffy Mix Cheddar Version Grease a 9-inch square baking pan and heat the oven to 350 degrees F. In a bowl, beat 2 large eggs. Stir in one can of cream-style corn, one of whole-kernel corn and stir to combine 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. 
  • Southwest corn casserole: Dice one white yellow and one bell pepper and saute them in 1 tablespoon butter before beginning the remainder of the recipe. Set aside and add at the same time as the corn, along with a 4-ounce can of diced green chilies. Top the casserole with 1 cup of shredded Monterey Jack cheese.