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Easy Homemade Creamy Corn Casserole (No Box Mix)

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This creamy corn casserole from scratch is the kind of dish that makes people close their eyes after the first bite. No boxed mix, no shortcuts, just honest ingredients that come together in something truly special.

Ingredients

Scale
  • 6 cups fresh or frozen corn kernels (about 6–7 ears fresh corn, or two 16-ounce bags frozen)
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 3 large eggs, lightly beaten
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon paprika
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons unsalted butter, melted (for topping)
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position a rack in the center of the oven. Grease your 9×13-inch baking dish with butter or non-stick spray.
  2. Prepare the corn. If using fresh corn, cut the kernels off the cob. If using frozen corn, thaw it completely and drain off any excess liquid. Pat it dry with paper towels if needed.
  3. Mix the wet ingredients. In your large mixing bowl, whisk together the heavy cream, whole milk, beaten eggs, and melted butter until everything is smooth and well combined.
  4. Add the seasonings. Stir in the sugar, salt, black pepper, and paprika. Whisk again until fully incorporated.
  5. Fold in the corn and cheese. Add the corn kernels to the bowl, along with the shredded cheddar and grated parmesan. Use your rubber spatula to fold everything together gently but thoroughly.
  6. Pour into the baking dish. Transfer the mixture to your prepared dish and spread it into an even layer. Give the dish a gentle tap on the counter to settle everything and release any air bubbles.
  7. Prepare the topping. In a small bowl, combine the panko breadcrumbs with the 2 tablespoons of melted butter. Stir until every crumb is coated. Sprinkle this mixture evenly over the top of the casserole.
  8. Bake for 40-45 minutes. Place the dish on the center rack and bake until the edges are golden brown and bubbly, and the center is set but still slightly jiggly. If the topping is browning too quickly, tent the dish loosely with foil for the last 10 minutes.
  9. Let it rest. Remove the casserole from the oven and let it sit for 10-15 minutes before serving.
  10. Garnish and serve. Sprinkle with fresh parsley if desired, and serve warm.

Notes

For an extra golden top, switch the oven to broil for the last 2-3 minutes of baking. Keep a close eye on it. This casserole can be assembled the night before and baked when ready. For a gluten-free version, use gluten-free panko or crushed pork rinds for the topping. For a dairy-free version, substitute heavy cream with full-fat coconut milk, use vegan butter, and replace cheeses with nutritional yeast and dairy-free shredded cheese.

Nutrition

Keywords: corn casserole, creamy corn casserole, no box mix, homemade corn casserole, side dish, holiday side dish, comfort food

Find it online: https://evabake.com/easy-homemade-creamy-corn-casserole-no-box-mix/