Creamed Corn Casserole is a delicious side dish that is super easy to make and can be made from scratch at home. This casserole dish is the ultimate comfort food that you will love.
About This Recipe
Also known as Corn Casserole, Corn Pudding Casserole, and Cornbread Casserole, Creamed Corn Casserole is an easy side dish where corn kernel is mixed with colored bell pepper, cheesy sauce, and is topped with parmesan cheese. It is then baked to perfection.
When you are pressed for time, this Creamy Corn Casserole comes to the rescue and makes for a great weekday dinner. You can serve it for a light meal or serve it as a side dish.
No matter what it is called, at the end of the day it is very delicious. It is very easy to make and also prepared with fewer everyday ingredients. This dish just takes 10 minutes to combine and 35 to 40 minutes to bake.
SO if you have corn stored in your fridge and want to make something easy and delicious, do give this Cream Corn Casserole a try.
This Creamed Corn Casserole is,
- Made from scratch
- Perfect for weekday meals
For the Sauce – A creamy sauce is prepared for the casserole which adds a creamy cheesy texture in this dish. To make the sauce, we will use cream cheese, butter, milk, and parmesan cheese.
Use full fat or whole milk for the best and creamy texture.
Corn – If you have fresh corn available, use the same. If not you can use frozen corn too. If using frozen corn, add them in a bowl of warm water for 5 minutes, discard the water and it will be ready to use.
Bell Peppers – I have used a combination of red and yellow bell pepper, but you can add green bell pepper too.
Jalapeno – Add some Jalapeno for the much needed spiciness.
Cheddar Cheese – The addition of cheddar cheese adds a strong and pungent flavor in the casserole, which is hard to miss.
You can also sprinkle some chives on top with cheese.
Salt & Pepper – To add a little more flavor add in salt and pepper. You can even add some red chili flakes if you like it to be extra spicy.
Step By Step Recipe
Preheat the oven to 350 Degrees F (180 Degree C). Heat cream cheese, butter, milk, and parmesan cheese in a pan until everything melts and comes together.
Mix corn, bell peppers, jalapeño, salt, and pepper in a bowl.
Pour the cream cheese mixture in the bowl and mix well.
Transfer the mixture into a baking dish. Spread evenly.
Sprinkle cheddar cheese on top and bake for 35-40 minutes until the cheese brown from top.
Remove the pan from heat and let it sit for 5 minutes. Serve hot.
Frequently Asked Questions
You can add sour cream in place of cream cheese and milk. No need to heat. Just mix everything else with sour cream in a big bowl.
Pour the mix in the baking dish. Bake for 35-40 minutes until the cheese browns. Remove the pan from the oven and let it sit for 5 minutes. Serve hot.
Yes, you can call this corn casserole as corn pudding too. This casserole has a creamy texture from cheese, sour cream, and butter just like pudding.
Yes, add the ingredients in the crock pot instead of baking dish and cook the same on low for about 4 hours and on high for about 2-½ hours.
Yes, you can definitely make it ahead of time. Just add in the corn mixture in the baking dish, but instead of baking the same, cover with foil and store it in the fridge overnight.
When you need to bake it, let it come to the room temperature, grate some cheddar cheese and bake it.
To make Corn Casserole With Eggs, add 2 eggs in the corn mixture and then bake the dish. Make sure that the eggs are at room temperature. Cold eggs don’t mix well as well as the room temperature ones.
Eggs help to bind the casserole together, so you can add it for a better texture.
This casserole tastes the best when made fresh. It is not advisable to freeze cream corn casserole for long, but if you want to freeze it, then let it cool completely after baking.
Once cold, wrap it with aluminum foil tightly, and freeze up to one month.
To reheat, you will need to bake it covered at 350 degrees for 40-45 minutes. Then uncover and bake again for 20 minutes. Remove the pan from the oven and let it sit for 5 minutes. Serve hot.
You can also prepare the batter and refrigerate it covered and bake it the next day following the same recipe. It might just take a few extra minutes to cook as the casserole was refrigerated.
You might also like
Creamed Corn Casserole Recipe
- 200 g Cream Cheese
- ¼ cup Butter
- ¼ cup Milk
- ¼ cup Parmesan Cheese (Shredded)
- 500 g Frozen Corn
- ½ cup Red & Yellow Bell Pepper (Cubed)
- 2 tablespoon Pickled Jalapeno (Chopped)
- Salt & Pepper
- 1 cup Sharp Cheddar (Shredded)
- Pre heat the oven to 350 Degrees F (180 Degree C).
- Heat cream cheese, butter, milk and parmesan cheese in a pan until everything melts and come together.
- Mix corn, bell peppers, jalapeño, salt and pepper in a bowl.
- Pour the cream cheese mixture in the bowl and mix well.
- Transfer the mixture in a baking dish.
- Spread evenly.
- Sprinkle cheddar cheese on top and bake for 35-40 minutes until the cheese brown from top.
- Remove the pan from heat and let it sit for 5 minutes.
- Serve hot.