Creamed Corn Casserole


5 cups of corn kernels ( this would equal out to be almost five cans)

2 large eggs

½ cup milk

½ cup heavy cream

2 tbsp flour

1 ½ tbsp granulated sugar

1 tsp salt

½ cup Asiago cheese

Chopped chives for garnish


Step 1:

Place the oven rack in the middle of the oven

Preheat the oven to 400*

Step 2:

Lightly spray a 2 quart baking dish

In a large saucepan, mix together the cream, milk, granulated sugar and the butter

Step 3:

Bring to a boil

Make a type of flour paste by mixing the flour and some milk together. Use a whisk to beat it well and remove the lumps

Beat the eggs using a fork

Step 4:

Once the milk is boiling, add in the flour and milk mix whisking very well. Continue to whisk until the sauce begins to thicken

Remove from the heat and add in the corn and the salt

Step 5:

Slowly add the eggs into the mix, stirring the entire time to prevent the eggs from curdling.

Pour into the prepared baking dish

Step 6:

Bake for 30 minutes, or until the top is puffy and lightly browned

Remove from the oven and let sit for 15 minutes so it can set firmly


Nutrition Information:


Amount Per Serving:


Frequently Asked Questions:

Can I use frozen corn instead of fresh corn kernels?

Yes, you can substitute frozen corn for fresh corn kernels in this recipe.

Just make sure to thaw the frozen corn before using it.

What can I use as a substitute for Asiago cheese?

If you don’t have Asiago cheese, you can use other varieties such as Parmesan, cheddar, or Monterey Jack cheese.

Choose a cheese with a similar flavor profile and melting properties.

Can I make this recipe ahead of time and reheat it later?

Yes, you can prepare the casserole ahead of time and refrigerate it before baking.

Simply cover the baking dish tightly with plastic wrap or foil and store it in the refrigerator.

When ready to bake, remove it from the refrigerator and let it come to room temperature before baking as directed.

I’m lactose intolerant. Can I use dairy-free milk and cream in this recipe?

Yes, you can use dairy-free alternatives such as almond milk or coconut milk for the milk and cream in this recipe.

You may need to adjust the consistency and flavor slightly based on your preferences.

Can I add other ingredients to this casserole, like bacon or diced bell peppers?

Certainly! This recipe is quite versatile, and you can customize it by adding ingredients like cooked bacon, diced bell peppers, jalapeños, or even diced onions for extra flavor and texture.

What size baking dish should I use for this recipe?

A 2-quart baking dish is recommended for this recipe. It should be large enough to hold the mixture without overflowing during baking.

Is it necessary to let the casserole sit for 15 minutes after baking?

Allowing the casserole to sit for 15 minutes after baking helps it to set and firm up, making it easier to slice and serve.

Plus, it allows the flavors to meld together.

I don’t have heavy cream. Can I use all milk instead?

Yes, you can use all milk instead of a combination of milk and heavy cream.

The texture may be slightly lighter, but it will still be delicious.

What can I serve alongside this Creamed Corn Casserole?

This casserole pairs well with a variety of main dishes such as roasted chicken, grilled steak, or baked fish.

It also complements holiday meals like Thanksgiving dinner.

Can I freeze leftovers of this casserole?

Yes, you can freeze leftovers of this casserole for up to 3 months.

Make sure to cool the casserole completely before transferring it to an airtight container or freezer-safe bag.

I prefer a sweeter flavor. Can I increase the amount of sugar in the recipe?

Yes, you can adjust the amount of sugar to suit your taste preferences.

You can increase or decrease the sugar according to how sweet you like your corn casserole.

Can I use gluten-free flour in this recipe?

Yes, you can use gluten-free flour as a substitute for regular flour in this recipe.

Just make sure it’s a blend that’s suitable for baking.

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