Baked cream corn casserole is a staple, whether you are preparing it as a side dish for Thanksgiving or you're just craving some comfort food. It's super easy to make as it only requires a couple of ingredients and three steps - stir it, bake it, eat it. You can also prepare it beforehand or freeze any leftovers.
Learn to make this simple yet heartwarming dish by following our creamed corn casserole recipe.
You have two options on how to prepare your casserole beforehand:
Prepare and bake later: Make cornbread casserole mixture by following the recipe below. Cover it tightly with a plastic wrap and keep it in the fridge overnight, or for up to 24 hours. We recommend this method if you want all the flavours to really blend well. Once you are ready to bake, take the prepared mixture out and leave it for 30min to come to room temperature. Bake it in the oven preheated to 350°F.
Bake first and enjoy later: Alternatively, you can bake your corn casserole first. Then cover it tightly with a plastic wrap and keep in the fridge for up to 48 hours. Take it before you are ready to serve and warm it in the oven preheated to 300°F for 10-20min.
Yes, you can easily freeze creamy baked corn casserole leftovers. Let it cool first, preferably in the fridge, either for a couple of hours or overnight. Don't leave it at room temperature for too long as we don't want any harmful bacteria building up.
You can freeze it in a casserole dish if it's freezer-safe, no need to transfer it to other containers. Wrap it tightly with a plastic wrap and then foil. Put it in a freezer and keep it for up to four months. To reheat it, thaw it in the fridge overnight. Then warm it in the oven preheated to 300°F for 10-20min.