Easy Creamed Corn Casserole from Scratch


This creamed corn casserole recipe my mom got from Ann Heath, and it is a family favorite at Thanksgiving.

Prep Time:
10 mins
Cook Time:
1 hrs
Total Time:
1 hrs 10 mins
1 casserole


  • 6 tablespoons butter

  • ¼ cup all-purpose flour

  • 1 tablespoon white sugar

  • 4 eggs, beaten

  • 2 (14.75 ounce) cans creamed corn

  • 1 (15.25 ounce) can whole kernel corn, drained


  1. Preheat the oven to 350 degrees F (175 degrees C).

  2. Melt butter in a 2-quart baking dish.

  3. Mix flour and sugar together in a bowl; add beaten eggs and beat using an electric mixer until smooth. Stir in creamed corn and whole corn. Pour mixture into melted butter in the baking dish; do not stir.

  4. Bake in the preheated oven until top is browned, about 1 hour.

Nutrition Facts (per serving)

250 Calories
12g Fat
34g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 250
% Daily Value *
Total Fat 12g 16%
Saturated Fat 6g 32%
Cholesterol 116mg 39%
Sodium 550mg 24%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 9%
Total Sugars 7g
Protein 7g
Vitamin C 5mg 26%
Calcium 22mg 2%
Iron 1mg 8%
Potassium 251mg 5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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