Day 245–End of Summer Baked Corn Casserole

In preparation for the winter, I’ve been blanching and freezing corn. A LOT of corn. I do believe we have enough frozen corn to last us clear to next June! It’s so good in soups, stews and casseroles that I am confident we will be able to use it all up. But last night I found myself with some extra ears of corn, but lacking the will power to blanch them. So, I made a casserole to welcome fall instead. This is a bit hilarious since “fall” in North Carolina is still about 8 weeks away and all week our temperatures are in the 90s. But still, we made it work!

This recipe is a weird but wonderful combination of creamed corn and corn pudding. It is very rich and creamy and definitely a repeat in our house. In the future, I will probably add some chopped chili peppers. You could also use a milder cheese like Gruyère and sprinkle the top with nutmeg and I think that would also be pretty super. 

Baked Corn Casserole

  • Corn kernels from 6-8 ears of corn (about 6 cups)
  • 1/4 cup butter
  • 4 oz. cream cheese
  • 1/4 c. whole milk or half and half
  • 1 cup shredded cheese (we used leftover pepper jack)
  • 1/2 cup bread crumbs
  • Salt and pepper
  1. Preheat oven to 400 degrees. Lightly grease a small casserole dish or 8 x 8 baking dish.
  2. Over medium heat, melt putter and cream cheese in a saucepan.
  3. Mix in the corn, cream, salt and pepper.
  4. Remove from heat and stir in the cheese.
  5. Pour mixture into prepared dish and smooth the top.
  6. Sprinkle with bread crumbs.
  7. Cook for about 30 minutes, until top is lightly browned.
  8. Let cool slightly and serve.
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