Tag: creamed corn

The Easiest Corn Pudding You’ll Make This Season
A cozy, creamy classic that belongs on every Thanksgiving table, this corn pudding comes together with simple pantry staples. It bakes up sweet, soft, and full of warm corn flavor, making it an easy side everyone loves.
Flavor: Sweet corn flavor in every bite with a buttery, light topping.

Skill Level: Very easy! Just whisk, pour, and bake!

Texture: This dish is different from cornbread casserole, which has a more bread-like texture. It’s a smooth, spoonable custard base with bits of tender corn throughout.

Serving Suggestions: Corn pudding is a delicious side for Thanksgiving dinner, or next to a Sunday ham.
Ingredient
- Corn: Cream-style corn gives this recipe just the right consistency; use canned or try a homemade creamed corn recipe. Whole kernel corn adds little bursts of sweetness and texture in every bite; use canned, frozen, or fresh corn on the cob.
- Eggs: The eggs are the base that creates the puddings custard-like texture. Bring the eggs to room temperature for the smoothest mix.
- Dairy: Milk and butter add creaminess to this dish. Use cream in place of milk for a richer, silkier finish. If using salted butter, adjust the salt as needed.
- Brown Sugar: Adds a touch of sweetness and a warm, cozy flavor to corn pudding.
- Cornstarch: Cornstarch helps the pudding set as it bakes without becoming firm like cornbread.
Easy Add-Ins
- Veggies: Add finely diced jalapenos or mild green chilis. Swap out the chives for minced white onion.
- Cheese: Add 1 cup of shredded cheddar or pepper jack cheese for some savory flavor.
- Bacon: You can’t go wrong with bacon, so try sprinkling the top with ¼ cup of crumbled bacon before baking.
How to Make Corn Pudding
1. Combine all ingredients in a large bowl (full recipe below).
2. Pour into a casserole dish and bake.
3. Cool slightly before serving.
Combine all ingredients in a bowl and refrigerate for up to 48 hours.

Before baking, stir well and pour into the prepared baking dish. Bake as directed.

If the ingredients are really cold from being refrigerated, you may need to add about 10 minutes of cooking time.
Save it For Later

Leftovers will keep in the refrigerator for up to 4 days. Reheat in the microwave or bake, covered, at 300°F until warmed through.

This casserole freezes well and stays soft and creamy! Freeze individual portions for up to two months. Thaw in the refrigerator overnight and reheat as desired.

More Holiday Side Dishes

Did you enjoy this Homemade Corn Pudding? Leave a rating and comment below!
Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Preheat oven to 400°F. Grease a 2-QT baking dish.

In a large mixing bowl, add eggs and whisk.

Whisk cornstarch and cold milk separately, then add to egg mixture. Add melted butter and brown sugar.

Stir in creamed corn, drained corn kernels, & chives.

Pour mixture into casserole dish and bake for 1 hour or until set.

You can use cream in place of milk in this recipe.

Use salted or unsalted butter, and adjust the salt in the recipe as needed.

This side dish is a pudding and has a moist custard-like texture, it is not expected to have a crumb similar to cornbread casserole.

Make Ahead: Combine all ingredients in a bowl and refrigerate for up to 48 hours. Stir before pouring into a baking dish (the cornstarch will settle). Bake as directed, adding about 10 minutes to the baking time.
Leftovers: Store leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for up to two months.

Serving: 0.5cups | Calories: 138 | Carbohydrates: 8g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 114mg | Sodium: 44mg | Potassium: 65mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 395IU | Vitamin C: 0.2mg | Calcium: 38mg | Iron: 0.5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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November 20, 2025
The Creamed Corn Recipe Everyone Begs Me to Bring to Dinner
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This easy creamed corn recipe takes simple corn and turns it into a sweet, creamy, and irresistible side dish. Perfect alongside roast chicken, prime rib, or your favorite weeknight meals, it’s packed with flavor and ready in minutes.

With butter, cream, and just the right seasoning, this creamed corn recipe is a classic that your whole family will love.

If you think creamed corn is just okay, wait until you try my version. It’s buttery and full of flavor, almost like a corn chowder turned into a side dish. I thought it might be just “pretty good,” but it’s actually amazing.

One of my favorite things about this season is taking a moment to reflect on the birth, life, and resurrection of Christ. As a member of the Church of Jesus Christ of Latter-day Saints, I believe He came to Earth with a real purpose, lived perfectly, and made the ultimate sacrifice because of His love for each of us. This knowledge makes everyday moments, and even something as simple as sharing a meal, feel meaningful and full of joy.

Ingredients For Creamed Corn

Creamed corn is simple, comforting, and full of flavor, and it starts with a few key ingredients that make all the difference. Here’s what you’ll need to create this amazing side dish:
- Butter: For cooking and adding richness.
- Flour: Thickens the cream sauce for a silky texture.
- Cream Cheese: Adds extra creaminess.
- Heavy Cream: Makes the corn luscious and smooth.
- Sugar: Balances the natural sweetness of the corn.
- Salt: Season to taste.
- Parmesan Cheese: Optional, for a savory kick.
- Frozen Corn: The star of the dish! You could also use fresh corn, but I would advise against canned corn.
- Black Pepper: To taste.
- Bacon: Cooked and crumbled, for a salty, crunchy topping.
With these simple ingredients, you’re just a few steps away from dreamy corn that will steal the show at any meal. It’s easy and always a crowd-pleaser.

Variations

You can easily switch things up with this recipe. Try using whole milk instead of heavy cream in the milk mixture for a lighter version, though the sauce will be a bit thinner. For a little heat, add diced jalapenos or a pinch of cayenne pepper to give the creamed corn a spicy kick.

How to Make This Creamed Corn Recipe

Making this creamed corn recipe is seriously satisfying. Follow these simple steps to get flavorful corn every time:
1. Melt: On the stove, add butter to a saucepan over medium-high heat until the butter melts.
2. Whisk: Add the flour and whisk for 20 seconds to create a roux. While whisking, add the cream cheese and stir until it clumps together.
3. Add Cream: Pour in the heavy cream and continue whisking until smooth.
4. Season: Stir in the sugar, salt, and optional Parmesan cheese.
5. Add Corn: Mix in the corn kernels and reduce the heat to low. Cook until the corn is heated through.
6. Finish: Taste and adjust seasoning with pepper. Serve warm, topped with crumbled bacon.
This creamed corn is guaranteed to be a hit whether it’s a weeknight side or a holiday favorite.

Storage and Reheating

Leftover creamed corn keeps beautifully in the fridge in an airtight container for up to 4 days. To reheat, simply warm it in a saucepan over medium-low heat, stirring occasionally, or microwave in a covered dish until hot. Add a splash of cream or milk if it needs a little extra creaminess. This easy creamed corn recipe reheats perfectly and tastes just as delicious the next day, making it a stress-free side for busy weeknights or holiday leftovers.

What Goes Well with This Cream-Style Corn Recipe

This buttery corn pairs beautifully with classic comfort foods. Serve it alongside a hearty meatloaf, a pan of roasted chicken, or tender pork chops for a meal that feels cozy and satisfying. It also works well with simple weeknight favorites like baked ham, grilled burgers, or even a roast for special occasions. The sweet flavor of the corn complements almost any main dish and makes every bite feel indulgent.

If you’ve never made homemade creamed corn before, this is your sign. It’s rich, buttery, and so much better than anything that comes in a can. Whether it’s on your holiday table or a random Tuesday night, this recipe brings all the coziness you want in a side dish. Once you try it, you’ll wonder why you ever settled for the store-bought stuff.

More CORN RECIPES You Are Sure to Love:

Learn How To Make This Creamed Corn in the Video Below
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In a medium saucepan over medium heat, add the butter and melt.

3 Tablespoons Butter

Whisk in the flour for 20 seconds and while still whisking add the cream cheese and stir until it all clumps together.

1 Tablespoon Flour, 1 oz Cream Cheese

Continue to whisk and add the heavy cream.

1 ½ Cups Heavy Cream

Add the sugar, salt, and cheese.

2 teaspoons Sugar, 1 teaspoon Salt, ¼ Cup Parmesan Cheese

Turn down to low and allow to cook until the corn is hot.

4 Cups Corn

Season to taste with pepper and serve with crumbled bacon on top!

Pepper, 3 Pieces Bacon

Calories: 439kcal, Carbohydrates: 26g, Protein: 9g, Fat: 36g, Saturated Fat: 21g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.2g, Cholesterol: 97mg, Sodium: 604mg, Potassium: 315mg, Fiber: 2g, Sugar: 8g, Vitamin A: 1420IU, Vitamin C: 6mg, Calcium: 99mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.
Sweet Basil

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November 13, 2025
Crock Pot Corn Casserole
This easy recipe uses a Jiffy cornbread mix and lots of tender, sweet corn! Best of all, it’s made in the crockpot so the oven is free for the main dish or other sides.

An Easy Holiday Side Dish
- The crockpot is a ‘set it and forget it’ version of our favorite corn casserole recipe.
- It’s a crowd-pleasing, budget-friendly side dish that goes with everything from a holiday ham to a roast turkey!
- Use different mix-ins to make corn casserole a new recipe every time.
Ingredients and Variations

Cornbread Mix- This recipe uses two 8.5oz boxes of Jiffy Cornbread mix which has flour and cornmeal for a fluffy base.

Corn – Frozen corn provides texture, while creamed corn adds sweetness. Replace frozen with drained canned corn.

Dairy – Butter adds a rich flavor while sour cream adds extra moisture.

Variations – Feel free to add flavor boosters like cheddar cheese (about a cup or so), diced jalapenos, bacon bits, or crumbled sausage.

How to Make Crockpot Corn Casserole

Just mix, pour, and cook!
1. Mix: Combine all ingredients in a large bowl per the full recipe below.
2. Pour: Spread in a prepared crockpot.
3. Cook: Cover and cook until set.
Holiday Must-Haves

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5 from 4 votes↑ Click stars to rate now!
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Crock Pot Corn Casserole

This crockpot corn casserole is an easy set-it-and-forget-it side dish, perfect for a holiday meal.

Prep Time 15 minutes

Cook Time 2 hours

Total Time 2 hours 15 minutes

Author Holly Nilsson

Grease a 6qt slow cooker.

In a large bowl, combine melted butter, eggs, corn muffin mix, corn kernels, creamed corn, sour cream, and onion.

Spread into the prepared slow cooker and cook on high for 2 to 3 hours or on low for 4 to 5 hours or until set.

This recipe is designed for a 6qt slow cooker.
Optional Additions:
¼ cup finely diced jalapeno.
crumbled bacon or bacon bits
1 ½ cups sharp cheddar cheese

Calories: 395 | Carbohydrates: 52g | Protein: 7g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 595mg | Potassium: 312mg | Fiber: 5g | Sugar: 12g | Vitamin A: 555IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Side Dish, Slow Cooker

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

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November 19, 2023
Easy Corn Casserole
This Corn Casserole is really fast to make with cornbread mix, creamed corn, and of course, butter.

Serve this side dish at any holiday table, it’s perfect for Thanksgiving, Easter, or for Sunday supper!

An Easy Side Dish

If you haven’t had cream corn casserole before, it’s a must-try. There’s a good reason it makes an appearance at every Easter, Thanksgiving, and Christmas dinner!
- Needs just a few ingredients and 5 minutes to prepare.
- Can be made ahead of time in just one bowl.
- Doubles well to feed a crowd.
Corn Pudding is similar to this corn casserole recipe, but it has a more custard-like texture. This dish is slightly softer than a cornbread.

Ingredients for Corn Casserole

This Jiffy corn casserole recipe is an easy holiday favorite, simply stir and bake.

Cornbread Mix – A box of Jiffy corn muffin mix is the perfect base for a fluffy easy corn casserole. You’ll need an 8.5 oz box for this recipe. Replace a box of Jiffy Mix with homemade jiffy mix.

Butter & Sour Cream – Melted butter adds richness and flavor, while sour cream is added for moisture.

Corn – Cream-style corn adds sweetness, while whole kernel corn adds texture. Canned, fresh, or frozen corn kernels will work.

Eggs – Eggs help hold it all together.

Variations

There are lots of different add-ins that can be added to this Jiffy corn casserole recipe, try the following:
- Onions (or green onions)
- Jalapenos
- Cheddar cheese
- Bacon
- Fresh herbs
How to Make Corn Casserole (overview)
1. Whisk the ingredients in a medium bowl (per the recipe below).
2. Pour into a baking dish.
3. Bake it for about 45-55 minutes or until golden brown (this recipe can be baked in a toaster oven as well).
I like to add a little butter on top as it comes out of the oven.

To Make Ahead

This easy corn casserole recipe is great for busy holidays as it can be made ahead of time and heated just before serving.

Make Ahead – To make ahead, bake as directed and cool completely. Cover with plastic wrap and refrigerate for up to 2 days.

Reheat Before Serving – To reheat, allow the casserole dish to sit at room temperature for 30-60 minutes. Bake at 350°F for 15-20 minutes or until heated through.

To Freeze – Bake the casserole as directed and cool completely. Wrap tightly and freeze for up to 3 months. Thaw in the fridge overnight and warm in the oven before serving.

Store leftovers in an airtight container in the fridge for up to 3 days.

More Holiday Sides

This is the perfect side along with stuffing, mashed potatoes, and green bean casserole.

Did you enjoy this Corn Casserole? Be sure to leave a comment and a rating below!
4.96 from 172 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Corn Casserole

Jiffy Corn Casserole is a simple side with a sweet corn flavor.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Preheat oven to 350°F. Grease a 2 qt casserole dish and set aside.

In a medium bowl, combine melted butter, eggs, corn muffin mix, corn kernels, creamed corn, and sour cream. Stir to combine.

Spread the batter in the prepared baking dish.

Bake 45-55 minutes or until golden brown.

Optional Additions:

2 tablespoons minced onion, green onion, or Jalapeno.

crumbled bacon or bacon bits

1 cup sharp cheddar cheese

Make Ahead – After baking and cooling, cover with plastic wrap and refrigerate for up to 2 days.
Reheat Before Serving – When you’re ready to serve, let the casserole sit at room temperature for 30-60 minutes. Then, bake at 350°F for 15-20 minutes or until it’s heated through.

Calories: 371 | Carbohydrates: 41g | Protein: 6g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 550mg | Potassium: 250mg | Fiber: 4g | Sugar: 11g | Vitamin A: 744IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Casserole, Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Holly Nilsson

Source link
November 10, 2023