Ingredients
Equipment
Method
- Set your oven to preheat at 350°F (175°C) and lightly grease a 9×13-inch baking dish or a deep casserole dish.
- Combine the drained whole kernel corn, both cans of creamed corn, melted butter, beaten eggs, evaporated milk, cornstarch, sugar, salt, and pepper in a large bowl.
- Mix everything together thoroughly so the ingredients are evenly incorporated and the mixture is smooth.
- Transfer the batter to the prepared baking dish, spreading it evenly.
- Place the dish in the oven and bake until the casserole is set and the top is golden, about 50 to 60 minutes.
- Remove the casserole from the oven and allow it to cool for about 10 to 15 minutes before serving to help the custard firm up.
- Serve warm for the best flavor and texture.
Nutrition
Notes
For best results, drain the whole kernel corn thoroughly to prevent a watery casserole and fully dissolve the cornstarch in the wet ingredients before baking. The casserole can be assembled up to a day ahead, refrigerated, and baked when needed—just let it sit at room temperature before baking and expect a slightly longer bake time. Leftovers keep up to four days in the refrigerator and reheat well in the oven or microwave. Freezing is possible but may affect the custard texture. Try pairing this side with roasted turkey, glazed ham, barbecue, or simply cooked green vegetables for balance.