This custard-style corn casserole is sweet and creamy. It's made from scratch with no cornbread mix. #corncasserole #Thanksgiving #sidedish #recipe

Creamy Corn Casserole

  • Author: Lily Ernst
  • Prep Time: 10 min
  • Cook Time: 45 min
  • Total Time: 55 minutes
  • Yield: 6


This creamy corn casserole is filled with naturally sweet corn, cheese and jalapenos, all baked in a silky custard. It’s made from scratch with no cornbread mix.


  • 1 cup (250ml) milk
  • 3 large eggs
  • 1 tbsp granulated sugar
  • 1/2 tsp salt
  • 2 tbsp all-purpose flour
  • 116oz pkg frozen corn, thawed and drained
  • 3oz (about 1 cup) shredded cheese of choice (I used cheddar, crumbled Feta works too)
  • 1 small jalapeno pepper, diced very small


  1. Preheat oven to 350F. Butter or spray an 8×8″ baking dish with non-stick cooking spray. Set aside.
  2. In a large bowl, add the milk, eggs, sugar and salt. While whisking vigorously, slowly add in the flour.
  3. Stir in the corn, cheese and jalapeno pepper. Pour into prepared baking dish.
  4. Bake for 45-60 minutes or until set. Serve warm.


You can double this recipe for a 9×13 dish. Bake for about 1 hr and 30 min. Tent with foil if needed to prevent overbrowning.

  • Category: side
  • Method: bake
  • Cuisine: American

Keywords: creamy corn casserole, corn casserole without Jiffy, corn pudding