The Ultimate Corn Casserole

The Ultimate Corn Casserole – I could make a meal out of this yummy casserole! Corn baked in a quick homemade white sauce and topped with cheese. Milk, heavy cream, corn, sugar, mozzarella, and parmesan cheese. Can make in advance and refrigerate until ready to serve. Great for potlucks, picnics, and holiday meals!

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Easy Side Dish Recipe

Corn is one of my all-time favorite vegetables. I am always looking for new ways to prepare it, so I was thrilled when a Plain Chicken reader sent me this recipe. It sounded amazing! Corn, heavy cream, green onions, and cheese! I added it to our menu ASAP. OMG! I am so glad I did. This corn casserole is AMAZING! I could have made a meal out of this yummy casserole.

How to Make Corn Casserole without Muffin Mix

The Ultimate Corn Casserole is surprisingly easy to make. Start with making a quick white sauce. Melt some butter in a saucepan. Add some flour and cook until it starts to brown. Whisk in some milk and heavy cream and bring just to a boil. Reduce heat and cook until the sauce starts to thicken. Stir in corn, sugar, salt, pepper, and green onion. Pour the corn mixture into a baking dish. Top with mozzarella and parmesan cheese. Pop in the oven and get ready to be wowed!

Can I Freeze Corn Casserole?

You can make this corn casserole ahead of time and bake the next day. If you are baking the casserole straight from the refrigerator, you may need to add a few minutes to the cooking time. You can also freeze the casserole for later. To bake after freezing, thaw completely and bake as directed below. To reheat the casserole after freezing, thaw completely in the refrigerator overnight. Cover the casserole with aluminum foil and bake at 350ºF for 30 to 40 minutes.

What to Serve with Corn Casserole

The Ultimate Corn Casserole is a favorite at our house. We make it all the time. It goes great with just about anything – grilled chicken, pork, burgers, steaks. This makes a lot of corn, so it is perfect for a crowd at potlucks and cookouts. Here are a few of our favorite recipes from the blog that go great with The Ultimate Corn Casserole:

Spicy Honey Lime Chicken

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the ultimate corn casserole

Ultimate Corn Casserole

Yield: 8 people
Prep Time 10 mins
The Ultimate Corn Casserole – I could make a meal out of this yummy casserole! Corn baked in a quick homemade white sauce and topped with cheese. Milk, heavy cream, corn, sugar, mozzarella, and parmesan cheese. Can make in advance and refrigerate until ready to serve. Great for potlucks, picnics, and holiday meals!

Ingredients:

  • 1 ½ cup milk
  • 1 ½ cup heavy cream
  • 6 cups white shoepeg corn
  • Tbsp sugar
  • 3 Tbsp unsalted butter
  • 1 ½ Tbsp self-rising flour
  • salt to taste
  • white pepper to taste
  • 1 cup mozzarella cheese
  • 1 cup shredded parmesan cheese

Instructions:

  • Preheat oven to 375ºF. Lightly spray a 9×13-inch baking dish with cooking spary.
  • In a saucepan bring milk & cream to a boil. Add corn, sugar, salt & pepper. Cook just until it comes back to a boil.
  • In another small sauce pan melt butter. Gradually add in flour & stir with a whisk until four is starting to turn golden brown.
  • Add butter/ flour mixture to corn mixture and cook over medium heat, stirring constantly, until mixture is uniform. Add salt and pepper to taste.
  • Transfer corn mixture into the casserole dish. Top casserole with cheese.
  • Bake for 45 minutes or until golden brown and bubbly. Serve immediately or cover and keep warm until you want to serve it.

Notes:

This casseorole can be made a day ahead and cooked when you are ready for it.

Steph

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Comments

  1. I would like to prepare this corn casserole tonight but I don’t have heavy cream. Can I use sour cream instead?

  2. Shoepeg corn is a common corn , evidently you don’t do use much corn. It’s no difference between fresh,frozen or canned corn.

  3. It’s sweeter, white corn. Sometimes you can find it Frozen, but it is usually hard to find. Just use whatever you can find that is fresh or frozen that says “sweet” on it!

  4. Well I’m almost 62 yrs old and I’ve never heard of white shoepeg corn?? Recipe doesn’t say if corn is fresh and uncooked or is it canned??? Can any corn be used ?

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