This corn casserole is perfect when you’re in the mood for something comforting but don’t want something laden with pre-made ingredients that are going to leave you feeling bloated and unsatisfied. That’s right, there are no nasty ingredients in this casserole yet it’s still incredibly easy to whip up and best of all tastes incredible!
I hope you enjoy my slightly more elevated take on corn casserole—corn’s sweet flavor is so delicate and delicious, I just couldn’t bear to cover it up with a gloopy can of soup. A dash of flour provides a little body, while eggs bake into a soft custard that highlights the corn’s flavor.
What you need to make this recipe
Corn – I use fresh corn but you can use fresh, canned, or frozen to make this casserole. If using canned or frozen make sure to pat it dry before using it because it’ll have much more moisture than fresh.
Cheese – Gruyere is such a beautiful cheese it’s slightly nutty and melts beautifully without losing any strength in flavor. I love adding it to this casserole but if you can’t get it then another Swiss cheese or sharp cheddar will do.
Honey – You’ll notice that the honey is optional; it’s great to include it if you’re using frozen or out-of-season corn to capture that summery sweetness.
How to Make Corn Casserole
1. First, add butter to a Dutch oven and toast the corn, once toasted transfer to a plate.
2. Add more butter the Dutch oven and saute the garlic and onion until soft.
3. Melt a little more butter then add the flour.
4. Stir the butter and flour into the onion and cook for a few minutes.
5. Whisk in the milk then remove from the heat.
6. Add the corn, cheese, thyme, honey, salt and pepper and let cool for 10 minutes.
7. Stir in beaten eggs.
8. Transfer to a prepared casserole dish, sprinkle with more cheese and bake until golden.
Tips and ideas for making this recipe
- If you don’t want to splurge on Gruyere, Swiss cheese is a perfectly delicious stand-in.
- Fresh corn is best for this recipe, but frozen corn will work, too! Just be sure to thaw it and pat 2 cups dry before you toast it to reduce spattering and to hasten browning.
- Not a fan to thyme? Try any soft herb, such as parsley, dill, or basil.
- You can make this casserole a day ahead of time. Cover it tightly with plastic wrap, and refrigerate until ready to bake. Let come to room temperature for 30 minutes before baking.
Frequently Asked Questions
Looking for a Substitute for Creamed Corn?
If you’re looking for a substitute to creamed corn then you’ve come to the right place because there’s no creamed corn in this casserole.
Instead, this corn casserole is made completely from scratch but is still creamy, sweet, and super comforting.
Should you use fresh or frozen corn?
Like most things when they’re made with fresh ingredients they almost always taste better and that goes for this corn casserole too!
It’s still absolutely delicious if you use frozen or canned corn and it also means you can make this all year round but I’ve got a tip that you’ll need to bear in mind if you don’t use fresh;
Pro Tip: Frozen and canned corn will be wetter than fresh so make sure to pat it dry before using especially after thawing frozen corn.
Can you make this ahead of time?
Yes, you can prep this whole casserole a day in advance and keep it in the fridge until you are ready to bake.
If you’ve already baked the corn casserole then you can keep it in the fridge for up to 3 days before reheating. Because this is an egg-based casserole it needs to be refrigerated and is best served fresh.
What to serve with this?
This casserole is an incredible side dish and it’s always a huge hit served with roast meats such as roast chicken, beef, or ham.
It’s also perfect for serving at Thanksgiving alongside your roast turkey and other must-have sides like this green bean casserole!
Can I freeze this?
Yes, leftovers or pre-made corn casserole can be frozen for up to 3 months. Make sure to cover the baking dish in plastic wrap and aluminum foil before freezing and thaw it completely before reheating.
If you love this recipe try these out!
If you’ve tried this Corn Casserole recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!
Corn Casserole
Ingredients
- 6 Tbsp. butter divided
- 5 cups corn divided
- 1 ½ cups chopped yellow onion 1 medium
- 2 cloves garlic minced
- 2 Tbsp. all-purpose flour
- 3 cups milk
- 2 Tbsp. fresh thyme leaves plus additional, for garnish
- 1 Tbsp. honey optional
- 2 tsp. kosher salt divided
- 1 tsp. pepper
- 1 1/2 cups grated gruyere or Swiss cheese divided
- 8 eggs lightly beaten
Instructions
- Preheat oven to 350°F.
- Melt 2 tablespoons butter in a Dutch oven over medium heat.
- Add 2 cups corn; cook, without stirring much, until toasted, about 8 minutes.
- Transfer toasted corn to a plate; return pan to heat.
- Add another 2 tablespoons butter to pan, along with onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes.
- Add remaining 2 tablespoons butter to pan; let melt. Stir flour into butter and onions. Cook, stirring, 2 minutes.
- Whisk in milk until combined. Remove from heat.
- Stir in all corn, thyme, honey (if using), salt, and pepper, and cheese. Let cool 10 minutes.
- Stir in beaten eggs; transfer to a 13x9-inch casserole dish. Sprinkle remaining ½ cup cheese over casserole.
- Bake until golden brown and set, about 45 minutes.
Video
Notes
- If you don’t want to splurge on Gruyere, Swiss cheese is a perfectly delicious stand in.
- Fresh corn is best for this recipe, but frozen corn will work, too! Just be sure to thaw it and pat 2 cups dry before you toast it to reduce spattering and to hasten browning.
- Not a fan to thyme? Try any soft herb, such as parsley, dill, or basil.
- You can make this casserole a day ahead of time. Cover it tightly with plastic wrap, and refrigerate until ready to bake. Let come to room temperature for 30 minutes before baking.
