Learn how to easily make creamed corn casserole completely from scratch with real ingredients you probably have hanging around your pantry and refrigerator! This covered dish recipe requires just 10 minutes of hands-on prep – it’s as easy as measure, dump, mix and bake!! Featuring luscious cream-style corn, juicy sweet corn, a 4-ingredient homemade jiffy mix and plenty of cheese, this ultra-moist and fluffy creamy corn casserole is oh-so-delicious and ALWAYS a huge crowd-pleaser!
Continue to read on for comprehensive tips on preparing, serving, storing and making this creamy corn casserole in advance! Plus, easy ways to customize this recipe! And, don’t miss the in-depth step by step photos showing you exactly how quick and easy this dish is to make!
Hi, friends! Say hello to your new favorite side dish!
This golden, creamy, sweet cornbread-esque beauty isn’t just limited to the holidays! This casserole will be the star of every show – from Thanksgiving and Christmas to cozy weeknight dinners! (Psst, this casserole is amazing with everything from roasted turkey and holiday ham to chili, stews, pot roasts, ribs and more!)
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Creamed Corn Casserole: recipe overview
Featuring a super-simple light and wonderfully grainy homemade cornbread mix, luscious cream-style corn and juicy sweet corn, plus plenty of cheese and aromatic seasonings – this corn casserole is savory, sweet, cheesy and undeniably delicious!
This casserole is not like those loose, pudding-like creamed corn casserole, nor is it dry like typical cornbread. Instead, it’s fluffy, soft and ultra-moist with a custard like creamy texture – meaning you can scoop or slice (or shovel!) depending upon your predilection! Essentially, it’s heaven… with an abundance of corn and cheese for good measure!
Also, this creamy corn situation could not be any easier to throw together – and there’s none of that Jiffy box-mix business happening here! This recipe uses a super quick and easy 4-ingredient homemade cornbread mix! And, the entire casserole (homemade jiffy included) takes just 10 minutes to throw together! Seriously, all you have to do is measure, dump, mix and bake – it’s as easy as that!
Why you’ll love this recipe
- Real ingredients! No box-mix or artificial ingredients here – just real ingredients and really delicious flavor! (Note: you CAN use a box of jiffy if you prefer!)
- Simple and fast to make! This creamy corn casserole recipe is straightforward, fool-proof and incredibly easy to make, with just 10 minutes of just hands on preparation!
- Creamy texture! There’s nothing worse than a dry casserole! This recipe produces an ultra-moist and fluffy casserole your family is sure to love!
- Flavor! This recipe uses simple pantry seasonings to jazz up typically bland corn casserole!
- Customizable! You can customize this flexible recipe to suit your specific taste and needs! Feel free to add bacon, jalapeños, or simply pile on more cheese!
- Make-ahead! You can easily prepare and bake this casserole in advance! When you are ready to serve it, simply reheat and eat!
- Family Favorite! Everyone loves this comforting casserole and it’s always a hit during the holidays!
What is corn casserole?
Corn casserole is a casserole consisting of corn muffin mix (homemade or store-bought), creamed corn, corn kernels, and additional flavoring ingredients, such as eggs, butter, and milk. Creamed corn casserole is extremely popular in the Southern United States. It’s typically served as a side dish and makes an excellent side during the holidays!
What’s the difference between corn casserole and corn pudding?
Corn casserole and corn pudding are extremely similar, and they both use cornbread as a base ingredient; however, they aren’t the same thing!
As the name suggests, corn pudding is made cornbread along with a custard base to create a gelatinous dish. The custard ingredients make corn pudding slightly looser in texture and cause the pudding to fall apart or lose its shape once scooped and served. Corn casserole, on the other hand, is made with far less eggs and has a texture closer to moist and super-creamy cornbread. Also, a corn casserole will hold its shape once cut and served.
What do I need to make corn casserole?
This recipe uses simple, easy to find ingredients! Chances are you already have most of the ingredients for this creamy corn casserole right in your pantry and refrigerator!
Ingredients in this recipe
- Homemade Jiffy Corn Muffin Mix: A simple combination of all-purpose flour, cornmeal, sugar, and baking powder creates an easy homemade Jiffy Mix – minus the lard, preservatives, and additives! (See below for a full description of copycat cornbread mix!)
- Seasonings: A combination of onion powder, smoked paprika, cayenne, kosher salt and ground black pepper all provide robust, yet subtle flavor!
- Butter: Unsalted butter provides moisture and fat which creates a tender texture and rich, buttery flavor!
- Eggs: Two large plus one large egg yolk bind everything together and provide structure so the casserole holds its shape once baked. The extra yolk gives this corn casserole a silkier, moister, and richer texture than traditional casseroles!
- Sour Cream: Sour cream provides a deliciously tangy flavor which perfectly balances the sweet cornbread! It also adds even more moisture which helps give the casserole a fluffy, light mouthfeel!
- Whole Kernel Sweet Corn: Kernels of sweet corn add plenty of texture along with a touch of sweet taste! You can use canned or frozen kernels of corn depending upon your preference!
- Cream-Style Sweet Corn: You can’t have creamed corn casserole without a can of creamed corn! This ingredient gives the casserole its signature creamy, ultra-moist texture!
Homemade Jiffy Cornbread Mix
This four-ingredient homemade Jiffy baking mix comes together in mere minutes! This mix just requires measuring and mixing – honestly, it’s so easy to make you are going to wonder why you ever used the box mix!
Ingredients in Homemade Jiffy Mix
- Flour: All-purpose flour provides the foundation for cornbread (or corn muffins) and helps the batter remain sturdy and thick.
- Cornmeal: Yellow cornmeal gives cornbread a deliciously grainy, hearty texture as well as its signature golden color.
- Sugar: A touch of sugar helps bring out all the flavors while providing a subtle sweetness.
- Baking Powder: This leavening agent helps the batter rise and expand as it bakes.
Please note, store-bought Jiffy cornbread also includes lard (shortening), additives, and preservatives. This homemade version eliminates all additives and preservatives. It also swaps the lard (shortening) out and uses an extra egg yolk in the casserole instead, which provides plenty of richness and fat.
This southern casserole recipe is somewhat flexible! Please feel free to use any of the substitutions below if needed!
- Homemade Jiffy Mix: You can use an 8.5-ounce box of Jiffy Corn Muffin or Cornbread mix instead of making your own!
- Gluten-free: If you’re looking to make a gluten-free corn casserole, swap out the all-purpose flour for gluten-free flour – just make sure to use a brand that can be substituted in a 1:1 ratio! Also, please be sure to use a certified gluten-free brand of cornmeal!
- Sour Cream: If you are looking for a healthy swap, you can use whole mix Greek yogurt instead of sour cream!
Do you want to make a few additions to this recipe? Go for it! I encourage you to get creative in the kitchen and create a creamy corn casserole that’s perfect for you and your family!
- Cheese: I typically use white sharp cheddar cheese; however, you can use whatever variety of cheese you love, such as, yellow cheddar, Colby Jack, Fontina, Gouda, Gruyere, Jarlsberg, Mozzarella, Pepper Jack and even Provolone! Basically, any decent melting cheese will work well!
- Jalapeños: If you like a little heat, finely dice up a jalapeño or two and add it to the casserole “batter” when you add the corn and cheese (Step 5)!
- Green Chiles: A can of green chiles adds the perfect amount of mild smoky, spicy flavor! I recommend using a (7-ounce) can for this recipe – be sure to drain the chiles before using!
- Bacon: Everything is better with bacon! Cook the bacon until crispy, crumble and stir it into the casserole “batter” when you add the corn and cheese (Step 5)!
- Seasonings: You can absolutely play with the spices and seasonings to shake things up! If you are a fan of Tex-Mex, try adding a bit of cumin and coriander! If you like things pungent, throw in some garlic powder or minced roasted garlic!
- More butter: If you want a truly decadent, buttery, rich corn casserole, I highly recommend brushing the top of the casserole with a bit of melted butter when it is fresh out of the oven! You don’t need a ton of butter to make a big impact – just a tablespoon of melted butter will do!
- Honey: If you prefer a sweet creamed corn dish, try drizzling or brushing the top of the casserole with a bit of honey when the casserole is fresh out of the oven! (Or you can mix a little honey with a bit of melted butter for a seriously swoon-worthy combo!)
How to make creamed corn casserole without Jiffy?
This sweet corn casserole recipe is simple, totally fool-proof and only requires 5 minutes of hands-on preparation! Literally, all you need to do is measure, dump, stir and bake – it’s as easy as that!!
- Preheat oven to 350-degrees F (or 325-degrees convection). Lightly grease an 9×9-inch or 8×10-inch baking dish (2 ½ quart) with non-stick cooking spray.
- Dry ingredients: In a small mixing bowl, combine all the dry ingredients and whisk well until combined. Set the bowl aside.
- Wet ingredients: In a large mixing bowl, whisk together the butter, eggs, and sour cream until well combined and creamy.
- Add dry to wet ingredients: Add the dry ingredients to the bowl. Whisk together until thick and smooth.
- Stir in corn and cheese: Add both types of corn and the cheese to the bowl. Use a spatula to gently fold the ingredients together until just combined – do not over mix!
- Transfer to baking dish: Pour the corn mixture into the prepared baking dish.
- Bake for 40-50 minutes, or until the casserole is just set in the center – the casserole should be golden brown and barely jiggly in the center. A toothpick inserted into the center of the casserole should come out relatively clean with a few moist crumbs.
- Cool: Remove from the oven and place the casserole dish on a cooling rack. Let the corn casserole rest for 5-10 minutes to properly set.
- Serve: Garnish with herbs and parmesan cheese if using. Serve warm and enjoy!
What kitchen tools do I need?
This easy casserole with corn requires very minimal, basic kitchen equipment!
- Measuring cups and spoons
- Rubber spatula
- Small and Large Mixing Bowl
- 9×9-inch or 8×10-inch baking dish
Expert tips for the best creamy corn casserole
Follow the expert tips below for baking up the best creamed corn casserole every single time!
- Measure properly! Please make sure you are measuring your ingredients properly, this is especially true for the all-purpose flour. When measuring flour, use a spoon or fork to fluff the flour in its container before measuring! Once you are ready to measure, use a large spoon to scoop the flour from the container into your measuring cup – making sure the flour is lightly overflowing the cup. Next, use the back, straightedge of a knife to level off the flour.
- Make it your own! I encourage you to make this recipe your own! Add some crispy bacon and/or jalapeños, swap out the white cheddar for your favorite melty cheese – please feel free to give the dish your loving touch! (Scroll up for a list of substitutions and variations for this recipe!)
- Don’t over-mix! Don’t over mix the dry and wet ingredients together – there should be some lumps!
- Use a good baking pan! Not all baking vessels are created equal! Please do not use an aluminum tray or glass baking dish for this recipe. Those disposable trays aren’t a good conductor of heat. Likewise, the glass baking dishes don’t heat evenly.
- Don’t over-bake! Please avoid over-baking your casserole as it will go from creamy and moist to dry and crumbly! I advise you check the casserole for doneness at the 40 minute mark.
- Brush it with butter! If you want a truly decadent, buttery, rich corn casserole, I recommend brushing the top with a bit of melted butter when it is fresh out of the oven – before resting and garnishing!
How to make corn casserole from scratch step-by-step photos
(Don’t forget to scroll down for the detailed instructions in the complete printable recipe at the bottom of the page.)
FAQs: creamed corn casserole
What type of corn to use when making this casserole?
For the best creamy, ultra-moist texture, you need to use both cream-style corn and sweet whole kernel corn!
You need one (roughly 15-ounce) can of cream-style corn gives corn casserole its signature ultra-creamy texture, so make sure you do NOT drain this corn before using.
In addition, you need one (roughly 15-ounce) can or a bag (3 cups) of frozen sweet corn. If using a can of corn, please be sure to thoroughly drain the corn before using, otherwise your casserole will be too wet. If using a frozen bag of corn, please thaw it before preparing the casserole.
What is a good substitute for creamed corn?
Unfortunately, there is no good substitute for a can of creamed corn; however, you can easily make it yourself! You will need a can of sweet corn kernels, milk, and cornstarch.
How to make creamed corn from scratch
- Drain and rinse: Open the can of sweet corn kernels and dump the contents into a fine-mesh colander. Drain and rinse the corn to remove excess salt.
- Puree half: Transfer half the kernels of corn and 1/3 cup of milk to a food processor (or blender) and puree. Transfer the corn puree to a small saucepan.
- Pulse half: Transfer the remaining kernels to the food processor (or blender) and pulse until coarsely chopped. Transfer the kernels to the saucepan.
- Simmer: Bring the corn to a gentle simmer.
- Add cornstarch: In a small bowl, combine 1 teaspoon of cornstarch with 1 tablespoon of water. Add the cornstarch mixture to the corn.
- Stir constantly: Continue to gently simmer, stirring constantly, until the corn is thickened, about 1-2 minutes.
How long to bake creamy corn casserole?
This casserole bakes in an oven preheated to 350-degrees Fahrenheit for 40-50 minutes. The precise amount of time to bake corn casserole will depend upon the strength and proper calibration of your oven. You can tell cornbread casserole is done baking when the mixture is set, and a toothpick inserted into the center comes out relatively clean (a few moist crumbs are fine!).
Can I make this casserole in a crockpot?
You can easily make sweet corn casserole in a crockpot or slow cooker instead of baking it in the oven!
To prepare crockpot corn casserole
- Mix ingredients: Combine the ingredients following the recipe instructions.
- Transfer to crockpot: Lightly grease a 4 to 6-quart crockpot with non-stick cooking spray. Gently pour the “batter” into the crockpot.
- Cook: Cover the crockpot and cook on HIGH for 2 ½ to 3 hours or LOW for 4-5 hours.
- Keep warm: Turn the crockpot setting to WARM and keep covered until ready to serve!
Tips for using the crockpot
- All crockpots and slow cookers heat differently, so please check on the casserole as it nears the end of the cook time. If your crockpot runs hot, it may need less time than stated above!
- If you double the recipe, you will need a larger (10-quart) crockpot and you will need to increase the cook time.
Can I double this recipe?
You can easily double this recipe if you are feeding a large crowd!
When doubling the recipe, you will need to use a 9×13-inch baking pan (instead of a 9×9-inch pan). Also, you will need to increase the baking time slightly. Your casserole may take 5 to 15 minutes longer to fully cook, depending upon the strength and calibration of your oven, as well as the depth and precise measurements of your baking dish. Creamed corn casserole is fully cooked when the center is just set (barely jiggly) and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Can I make creamed corn casserole in advance?
You can absolutely make this creamy corn casserole one day ahead of time! The best way to make this casserole in advance is to completely prepare and bake it according to the recipe instructions. Let the casserole cool completely and then cover it tightly with plastic wrap before storing in the refrigerator. When you are ready to serve, remove the casserole from the refrigerator and set it on the counter for 30-40 minutes to remove the chill. Then, reheat the casserole in the oven and enjoy! (See below for precise reheating instructions!)
I do not recommend assembling the casserole and storing it in the refrigerator to bake later as the leavening agent (baking powder) will lose some of its effectiveness.
Are you looking for delicious, exciting ways to serve your southern corn casserole!? Below are some of my family’s favorite ways to enjoy this recipe!
What to serve with creamy corn casserole?
This casserole is an incredibly versatile side dish! You can serve it with anything from hearty soups/stews or roast, grilled or fried chicken to meatloaf or holiday ham! Or try pilling it high with pulled pork and plenty of barbecue sauce to create a delicious dinner!
12 scrumptious sides to pair with corn casserole
- Hearty Salads: Salads make a wonderful light pairing option for this casserole! A Southern Cobb salad, Mexican salad, or any chopped salad are all great side selections!
- Soups and Stews: Anything from a brothy Mexican chicken soup to a hearty Texas chili will pair perfectly with this southern classic!
- Broccoli Casserole: A holiday dynamic dream team – broccoli casserole and corn casserole!
- Green Beans: Simple, yet delicious crisp green beans with butter and garlic work well with this casserole!
- Carrots: Sweet glazed carrots are always a winning side dish!
- Brussels Sprouts: Crispy brussels sprouts with bacon is a classic combination that pairs brilliantly with this dish!
- Mac n’ Cheese: Double up on the creamy sides by pairing this casserole with traditional or healthy mac n’ cheese!
- Spinach Casserole: Creamy spinach is a great way to add some greens to your meal!
- Potatoes: Any type of potato side dish, from au gratin or scalloped to baked or creamy mash potatoes!
- Mushrooms: Earthy mushrooms (roast or sauté) nicely complement this corn casserole!
- Dirty Rice: The classic New Orleans dish, dirty rice, pairs so well this ultra-creamy, cornbread-like casserole!
- Holiday Sides: If you’re serving this for the holidays, pair it with more swoon-worthy sides, like these Easy Dinner Rolls, Orange Cranberry Relish, and Amazing Kale Salad.
13 delicious mains to serve
- Chicken: Roast, grilled or smoked chicken goes great with this side!
- BBQ Chicken: Juicy, shredded chicken slathered in barbecue sauce is delicious over creamed corn casserole!
- Turkey: A golden-brown whole roast turkey or turkey roulade is a must if you are planning to serve corn casserole at Thanksgiving!
- Ribs: Fall-apart ribs make a comforting, filling main dish option!
- Pork: Personally, I love to pile pulled pork on top of corn casserole for messy, yet hearty all-in-one meal!
- Pork Chops: Glazed pork chops make a wonderful quick and easy weeknight main dish option!
- Pot Roast: For simple, yet cozy Sunday dinner serve this casserole with a tender pot roast!
- Brisket: Tender brisket is another winning cozy main!
- Meatloaf: A southern classic – mom’s meatloaf and creamy cornbread casserole!
- Chicken Fried Steak: Another soul-warming southern classic – don’t forget plenty of gravy!
- Holiday Ham: A sticky, succulent spiral ham and a side of creamy corn is perfect for Easter!
- Lamb: A herb encrusted rack of lamb tastes terrific with this corn side dish!
- Roast Beef: My favorite Christmas dinner includes a beautiful roast along with this casserole!
How to properly store, freeze and reheat casserole
Food safety is of the utmost importance! Please follow the simple tips below to ensure you are properly storing and reheating your casserole!
How long will corn casserole last?
Leftover creamy corn casserole stays moist and delicious for up to week, making it perfect for easy heat-and-eat dinners!
To properly store leftovers, first allow the casserole to cool completely to room temperature; however, do not leave the dish out for more than 2 hours at room temperature! Once cool, cover the casserole dish with two layers of plastic wrap to completely seal or transfer the leftovers to an airtight container. Store the leftovers in the refrigerator for 5 to 7 days.
How to reheat this casserole?
You can reheat corn casserole in the oven or in the microwave, depending upon your preference! If you are making the casserole in advance and reheating it before serving, I strongly recommend baking the dish to reheat it! Microwaving works fine; however, I recommend that method for quick heat-and-eat lunch and dinner scenarios (versus entertaining!)
How to reheat corn casserole in the oven
For the best results, I recommend using the oven to reheat your casserole!
Reheating the entire casserole (if you make it in advance)
- Remove chill: Remove the casserole from the refrigerator and allow it to sit at room temperature for 30-40 minutes to remove the chill.
- Preheat oven to 350-degrees Fahrenheit. While the oven preheats, melt one tablespoon of butter.
- Brush with butter: Gently brush the top of the casserole with melted butter – this will ensure your corn casserole stays moist during reheating!
- Cover and bake: Cover the casserole dish with aluminum foil and bake for 15 minutes.
- Uncover and bake: Remove from the oven and uncover the casserole dish. Return to the oven and continue to bake for 10-15 minutes, or until the casserole is heated through.
- Serve: Garnish with desired toppings, serve and enjoy!
Reheating individual servings
- Wrap in foil: Gently wrap the individual serving-size portion of casserole in aluminum foil
- Bake at 350-degrees Fahrenheit for 10-15 minutes, or until warm throughout.
How to reheat casserole in the microwave
For quick heat-and-eat meals, the microwave works fine for reheating leftovers!
- Add to bowl: Place an individual serving of casserole in a microwave-safe bowl.
- Cover with damp towel: Dampen a paper towel and gently lay the towel over the bowl (this will prevent the casserole from drying out).
- Reheat on 50-60% power for 60 seconds. Continue to microwave at 30-second intervals until warm throughout.
Can I freeze leftovers?
For best results, I don’t recommend making corn casserole in advance and freezing it to reheat and enjoy later. However, leftovers do freeze well!
To freeze creamed corn casserole
- Cool: Allow the casserole to cool completely to room temperature.
- Portion: Cut the casserole into individual serving size squares. Transfer the squares to a freezer-safe airtight container or zip-closure bag. If you are stacking the squares, use a piece of parchment paper between the squares to prevent them from sticking together during storage.
- Freeze: Store in the freezer for up to 1 month.
- To use: When ready to enjoy, thaw in the refrigerator overnight and then reheat according to the instructions above.
Expert Tip 1: Freezing in individual serving-size portions makes quick and easy work out of heat-and-eat leftovers!
Tip 2: If you plan on reheating serving-size portions in the oven, wrap the small portion of casserole in aluminum foil and bake at 350-degrees Fahrenheit for 10-15 minutes, or until warm throughout.
More easy holiday casserole recipes!
If you are searching for more delicious side dishes – perfect for both weeknight dinners and holidays – check out these fan favorites:
How to make the best creamed corn casserole without jiffy👇
Creamed Corn Casserole (without Jiffy)
- Mixing Bowls
- 9x9 or 8x10-inch baking dish
- 9 TBS Yellow Cornmeal – spooned & leveled (67 grams) (= 1/2 cup + 1 TBS)
- ½ Cup All Purpose Flour – spooned & leveled (60 grams)
- 3 TBS Granulated Sugar – or more to taste (35 grams)
- 1 TBS Baking Powder (11 grams)
- 1 tsp Onion Powder
- ¼ heaping tsp Smoked Paprika
- 1/8 tsp Cayenne Pepper
- Kosher Salt & Ground Black Pepper
- ½ Cup Unsalted Butter – melted & cooled (1 stick)
- 2 Large Eggs + 1 Egg Yolk - at room temperature; beaten
- 1 Cup Sour Cream (8 ounces)
- 1 (15.25-ounce) Can Whole Kernel Sweet Corn - drained
- 1 (14.75-ounce) Can Cream-Style Sweet Corn – DO NOT drain
- 1 Cup White Cheddar Cheese – freshly shredded (4 ounces) (SEE NOTES)
- Optional for Serving: Melted Butter, Scallions, Chives or Parsley & Freshly Grated Parmesan
- Preheat oven to 350 degrees F (or 325-degrees convection). Lightly grease an 9x9-inch or 8x10-inch baking dish (2 ½ quart) with non-stick cooking spray. (SEE NOTES about baking pans)
- Dry ingredients: In a small mixing bowl, combine all the dry ingredients along with 1 teaspoon salt and heaping ¼ teaspoon pepper. Whisk well until combined and set aside.
- Wet ingredients: In a large mixing bowl, whisk together the melted butter, eggs, and sour cream until well combined and thick/creamy.
- Add dry to wet ingredients: Add the dry ingredients to the bowl. Whisk together until just combined and thick. (The mixture should be a bit lumpy)
- Stir in corn + cheese: Add both types of corn and the cheese to the bowl. Use a spatula to fold the ingredients until just combined – do not over mix!
- Transfer to baking dish: Pour the corn mixture into the prepared baking dish.
- Bake for 40-50 minutes, or until the casserole is just set in the center – the casserole should be deeply golden brown and every barely jiggly in the center. A toothpick inserted into the center of the casserole should come out relatively clean with a few moist crumbs.
- Cool: Remove from the oven and place on a wire cooling rack. Let the casserole rest for 5-10 minutes to properly set. OPTIONAL: Brush the casserole with a bit of melted butter when it's fresh out of the oven for a truly buttery, decadent side dish!
- Serve: Garnish with herbs and parmesan cheese if using. Serve warm and enjoy!
- Measure properly! Please make sure you are measuring your ingredients properly, this is especially true for the all-purpose flour. When measuring flour, use a spoon or fork to fluff the flour in its container before measuring! Once you are ready to measure, use a large spoon to scoop the flour from the container into your measuring cup - making sure the flour is lightly overflowing the cup. Next, use the back, straightedge of a knife to level off the flour.
- Cheese: You can use whatever variety of melting cheese you love - yellow cheddar, Colby Jack, Fontina, Gouda, Gruyere, Jarlsberg, Mozzarella, Pepper Jack and even Provolone - all work well!
- Make it your own! I encourage you to make this recipe your own! Add some crispy bacon and/or jalapeños, swap out the white cheddar for your favorite melty cheese - please feel free to give the dish your loving touch! (See the post above for a list of substitutions and variations for this recipe!)
- Don't over-mix! Don't over mix the dry and wet ingredients together - there should be some lumps!
- Use a good baking pan! Not all baking vessels are created equal! Do not use an aluminum tray or a glass baking dish for this recipe. Those disposable aluminum trays don’t conduct heat well and glass baking dishes heat very unevenly. You can use an 8x8-inch (2 quart) baking dish instead; however, you may need to add a few minutes to the cook time (since your casserole will be deeper vs. shallower).
- Don't over-bake! Please avoid over-baking your casserole as it will go from creamy and moist to dry and crumbly! I advise you check the casserole for doneness at the 40 minute mark.
- Brush it with butter! If you want a truly decadent, buttery, rich corn casserole, I recommend brushing the top with a bit of melted butter when it is fresh out of the oven - before resting and garnishing!
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