5-Ingredient Corn Casserole

5-Ingredient Corn Casserole

Frozen whole-kernel corn bakes in heavy cream and butter until the edges bubble and the top turns lightly golden. The kernels stay distinct in a creamy base, so serve this savory side in soft scoops rather than slices.

Baking it uncovered in an 8-inch square dish gives the cream room to thicken without spreading the corn too thin. Start checking at 30 minutes: this version has no eggs or dry thickener, and a longer bake can leave it dry or greasy.

Ingredients for 5-Ingredient Corn Casserole

• 2 pounds frozen whole-kernel corn (32 ounces; about 900g), used directly from frozen
• 1 cup heavy cream (about 240g)
• 1/2 cup unsalted butter (1 stick; about 115g), melted
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

Use whole-kernel corn, not cream-style corn, which would change the liquid balance and texture. Heavy cream is important here; lower-fat milk is likely to make the casserole thinner. If using salted butter, reduce the added salt.

How to Bake Corn Casserole

1. Preheat the oven: Place a rack in the center and heat the oven to 350°F (175°C). Set out an 8-inch square, approximately 2-quart ceramic or glass baking dish.
2. Combine the ingredients: Stir the frozen corn, heavy cream, melted butter, salt, and pepper in a large bowl until the kernels are evenly coated. Transfer to the baking dish and spread into an even layer. Do not add extra liquid; the corn releases moisture as it heats.
3. Bake uncovered: Bake for 30 to 35 minutes, starting to check at 30 minutes. The edges should be bubbling, the top lightly golden in spots, and the center creamy but visibly thickened rather than thin or soupy. Remove it before the top becomes deeply browned.
4. Rest and serve: Let stand for 5 to 10 minutes so the bubbling cream settles and thickens slightly. Serve warm in soft scoops from the baking dish.

Why Is This Corn Casserole Scoopable?

With no eggs, corn muffin mix, or other dry thickener, this casserole stays creamy around the whole kernels rather than setting like a corn pudding. It will hold together softly on a serving spoon but will not cut into squares. Longer bake times used for firmer corn puddings do not apply to this cream-based version.

The 8-inch square dish keeps the mixture deep enough to remain moist. A much wider pan spreads it thin and can cause the cream to reduce too quickly.

Serving and Variations

Serve with roast chicken, turkey, ham, or pork chops. For a holiday meal, pair it with Classic Green Bean Casserole with Crispy Onions and Soft Garlic Butter Dinner Rolls.

For an optional six-ingredient variation, scatter 1/2 cup shredded cheddar or finely grated Parmesan over the top before baking. To make a larger batch, double all five main ingredients and use a 9-by-13-inch baking dish. Begin checking near the original bake window, but allow extra time if needed for bubbling edges and a thickened center.

Make-Ahead, Storage, and Reheating

To make it ahead, assemble the casserole in its baking dish, cover, and refrigerate for up to 24 hours. Bake uncovered at 350°F. A cold casserole may need a few extra minutes; use the bubbling edges and thickened center to judge when it is ready.

Cool leftovers, cover, and refrigerate for up to 3 days. Reheat at 325°F (165°C) until warmed through, covering loosely if the top browns before the center is warm.

Nutrition

Approximate nutrition per serving, based on 6 side-dish servings: 405 calories, 6g protein, 32g fat, and 30g carbohydrates. Per 100g: approximately 190 calories, 3g protein, 15g fat, and 14g carbohydrates. Values vary by ingredient brand and portion size.