Creamed Corn Casserole
Sweetcorn baked with eggs and milk into a soft savoury pudding with a browned top.
🇨🇦Canada· Ontario
- Prep
- 15 min
- Cook
- 50 min
- Total
- 65 min
- Servings
- 8
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Baking dish
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 11 g
- carbs
- 32 g
- protein
- 8 g
- calories
- 260
Instructions
- 1
Whisk the eggs with the milk, melted butter, flour, sugar and salt.
- 2
Stir in both kinds of corn.
- 3
Pour into a buttered dish.
- 4
Bake at 175C for 45-50 minutes until set at the edges and just firm in the centre.
- 5
Rest 10 minutes before serving.
- 6
Serve warm as a side dish.
Chef's tips
Take it out while the middle still trembles slightly; it firms as it stands.
Ingredient substitutions
- creamed corn → blended sweetcorn with a splash of cream
Storage
Keeps 3 days refrigerated.
Common mistakes to avoid
- •Overbaking to a rubbery pudding
Serving suggestions
Serve with roast turkey or ham
Cooked Creamed Corn Casserole?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
