Baked Corn Casserole

Summertime in the South comes with a huge variety of fresh produce. Okra, peas of all varieties, butter beans, tomatoes, cucumbers, squash, and maybe best of all corn. I’ve had a passion for fresh corn since I was a child. So much so that I can remember stuffing myself with it at the dinner table until my Daddy felt compelled to point out that it is the choice of farmers for fattening pigs.

I did know that but I thanked him for reminding me.

Corn will be ready very soon here in north Georgia. It’s already time for corn down in the southern part of the state. I know because my sister, Miss P, was putting some in the freezer just last week. She and Uncle J went to the corn field after dinner one night to get “a few ears” and by the time they left she had more than she knew what to do with. She worked on it until late into the night and still had a crisper drawer full to process the next day. Lucky girl!

There are loads of recipes for using fresh corn and this Baked Corn Casserole  is one of our favorites. I would actually call this a savory custard because of the texture it gets from the milk and eggs. You can also vary this recipe by adding some well drained canned chilies and some cheddar cheese. Those are very good additions and give a quite different taste to the dish.

4 cups (6-8 ears) corn, shucked, cut from cob
1 cup milk
4 tblsp. melted butter
1 1/2 tsp. salt
1/2 tsp. pepper
1 egg, plus 1 egg white, lightly beaten

Preheat the oven to 375 degrees.

Start by shucking and removing the silks from the corn. Over a large bowl or pan, cut off the top half of the corn kernels. Then go back over the cob with the flat side of a knife and scrape all the milky liquid into the bowl with the kernels. Or you can save yourself the agony pleasure of this step and purchase some of the very fine pre-prepared corn in your grocery’s freezer case.

Baked Corn Casserole ingredients

Combine the corn, milk, melted butter, eggs, salt and pepper. Stir everything together until well mixed.

Baked Corn Casserole ready for oven

Pour the mixture into a greased 8×8 pan. Cook for 45 minutes to 1 hour or until a knife inserted near the center comes out clean.


Baked Corn Casserole
Prep time
Total time
Summer fresh corn cut off the cob and cooked in a savory custard.
  • 4 cups (6-8 ears) corn, shucked, cut from cob
  • 1 cup milk
  • 4 tblsp. melted butter
  • 1 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 egg, plus 1 egg white, lightly beaten
  1. Preheat the oven to 375 degrees. Combine all ingredients and mix well. Pour into a greased 8x8 pan. Cook for 45 minutes to 1 hour or until a knife inserted near the center comes out clean.
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  1. says

    this is a bit different for me, egg for binding with the starch of the corn… no flour or other thickener but then at 375 for an hour – much like fried corn… this sounds just great, nothing better than fresh corn and yes, I too love it, oink, oink…you sure that’s enough butter??

    • says

      I guess it is a little different, Drick. Actually, my mom doesn’t use the eggs in hers but then it has a completely different texture. I like the custardy texture the eggs give. And you could put just as much butter as your little heart desires in there :-)

  2. Miss P says

    Looks wonderful. Fresh corn is the bomb! We have enjoyed & enjoyed & enjoyed …. And, look forward to more when it’s winter time and we pull out those “few ears” out of the freezer.

    Have a great week.

    Miss P

  3. lindaraxa says

    Can’t wait to try this. You must let me know where to buy the best local corn. I bought some last weekend and it was a disaster!

    • says

      lindaraxa – I’ve had a really difficult time finding local produce since we moved to this area. I’m pretty much limited to the grocery store. But I do want to try the Hall County Farmers Market this weekend. I’ll let you know what I find there!

  4. says

    This looks great! There’s something about corn that makes it such comfort food. You wouldn’t believe how expensive fresh corn is here, though.

  5. says

    Oooh yum! I’ve seen a few similar dishes and now I know I MUST make a corn pie/casserole this summer. This one looks just lovely :)

  6. says

    Hi Lana!
    We love sweet corn. Can’t even think about turning on the oven during this heatwave (don’t have a/c) but as soon as I can I’ll be making this.
    I love delicious and easy and this sounds like both!

  7. says

    This looks so good – I love, love, love fresh corn anything. When I lived in California, I’d hit the farmstands early on Saturday when the corn had just been picked and have been known to have 2 or 3 ears of corn on the cob for an entire meal. (oink oink indeed)

    • says

      I love it when it’s fresh from the field, too. Silver Queen is my favorite. I could (and have) eaten it raw straight off the cob.

  8. Miss M says

    I tried this tonight with some modifications, and it came out well. I didn’t have fresh corn, but I had a bag of frozen kernel corn that came out to about 5 cups. I defrosted and warmed it in the microwave. I used three whole beaten eggs, 1 1/3 cups milk, and a stick of butter (because of the increase in corn). I nixed the salt because I doubled the butter (salted butter) and my uncle’s on a reduced-salt diet. I used about 2 teaspoons of coarse fresh ground pepper. I added a dash of sugar. I baked it for about an hour in an 8″ x 11 1/2″ glass dish.

    It came out very nicely. Next time I think I will season it a bit more, and put in some chopped onion. :) Thank you for this recipe!

    • says

      Hi Jake and thanks for the comment! I just had a quick look at your products and wow do they look good. Any time popcorn is involved, I’m in!!


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