Easy Crunchy Creamy Baked Corn

By Amanda Paa – Updated November 12, 2023
5 from 6 votes
This creamy baked corn is the most delicious side dish, with a crunchy cornflake topping, savory notes from garlic and green onions, and lightly sweetened with a bit of honey. Inspired by classic cheesy potatoes, but no canned ingredients! So easy to make, with a base of cream cheese and milk.
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baked corn casserole in pan with gold spoon

Why I Love This Recipe

If it were up to me I would do just side dishes for most holidays. Give me allllllll the au gratin potatoes, butternut squash wild rice salad, sourdough dinner rolls, dilly green beans, and stuffing.

And now enter CORN + CORNFLAKES.

This incredible creamy baked corn with crunchy cornflake topping (inspiration from the classic cheesy hashbrowns that is on every Midwestern table!), has savory notes from garlic and green onions, is lightly sweetened with a bit of honey, and flaky salt to finish. I promise you won’t miss the canned creamed corn or jiffy cornbread mix.

Many pans of baked corn came out of my oven to land on this recipe, and I had many volunteers who tested it for me too, making sure it hit all the right notes and was easy to put together. I’m so excited to share it with you!

cream cheese baked corn in a casserole dish with gold spoon

Ingredients for Creamy Baked Corn Casserole

  • frozen sweet corn
  • butter
  • cream cheese
  • milk
  • green onions
  • garlic
  • egg
  • cornflakes

The flavor of corn is truly the star! Rather than using a flour-based roux for thickening (which can subdue the corn’s subtle sweetness), this recipe uses natural starches from the corn and the richness of dairy to bring the ingredients together. It also keeps this dish gluten-free.

How To Make Creamy Baked Corn:

  • Preheat oven to 375 degrees F. Melt butter in a medium size saucepan over medium low heat. Add onions and garlic, stirring to coat with butter, and cook until softened.
  • Add cream cheese and stir to help the cream cheese start to melt, for about a minute. Then add milk, honey, remaining 3/4 teaspoon salt, and pepper. Turn heat up to medium, stirring to combine and continue melting the cream cheese. Bring ingredients to a soft simmer (not a boil) for about 3 to 4 minutes, until sauce is smooth and looks a bit thickened.
  • Add frozen corn and remove from heat. Stir to coat corn. Then stir in egg. Put mixture into a greased 7×10 inch baking pan (or baking pan of similar size). Top with cornflakes.
  • Bake for 25 minutes, then broil for 2 to 3 minutes to crisp up the cornflakes. Let sit 5 minutes before eating (so it can set a bit). Top with flaky salt and minced green onion tops.

Using Frozen Corn vs. Canned Corn

I really prefer cooking with frozen sweet corn because it retains its crisp crunch, which canned corn does not. I also think the flavor is muted because of the heat processing needed for canning. Frozen corn is also easy to find affordable, organic options and is frozen at peak freshness.

creamy baked corn in a casserole dish with gold spoon on the right side
baked corn in an oval dish with blue linen on left side
baked corn casserole in baking dish

More Holiday Side Dish Recipes:

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baked corn in a baking dish with gold spoon

Easy Crunchy Creamy Baked Corn

This baked corn casserole is deliciously creamy with a crunchy cornflake topping, has savory notes from garlic and green onions, and lightly sweetened with a bit of honey. It's balanced with cream cheese and flaky salt. Uses frozen sweet corn, no canned ingredients!
5 from 6 votes
Prep Time :10 minutes
Cook Time :25 minutes
Yield: 8 servings
Author: Amanda Paa

SCALE:

Ingredients

  • 2 tablespoons butter
  • 5 green onions, white and light green parts finely chopped (keep dark green tops for finishing)
  • 3 cloves garlic, minced
  • 8 ounces softened cream cheese, cut into 8 chunks (full fat)
  • 3/4 cup whole milk (must be whole milk)
  • 3 tablespoons runny honey
  • 1 teaspoon kosher salt
  • 12 cracks fresh ground pepper
  • 1/4 teaspoon crushed red pepper flakes (can increase to 1/2 teaspoon if you like a little more spice)
  • 1 large egg, thoroughly whisked
  • 20 ounces frozen sweet corn (I prefer to use organic)
  • Topping: 1 1/4 cups finely crushed corn flakes (measured after crushing) + 2 tablespoons melted butter. Mix these together.
  • Flaky salt

Instructions 

  • Preheat oven to 375 degrees F. Melt butter in a medium size saucepan over medium low heat. Add onions and garlic, stirring to coat with butter. Add 1/4 teaspoon kosher salt, and cook for 4 to 5 minutes until softened.
  • Add cream cheese and stir to help the cream cheese start to melt, for about a minute. Then add milk, honey, remaining 3/4 teaspoon salt, and pepper, red pepper flakes. Turn heat up to medium, stirring to combine and continue melting the cream cheese. Bring ingredients to a soft simmer (not a boil) for about 3 to 4 minutes, until sauce is smooth and looks a bit thickened.
  • Add frozen corn to sauce and remove from heat. Stir to coat corn. Then stir in egg. Put mixture into a greased 7×10 inch baking pan (or baking pan of similar size). Top with cornflakes.
  • Bake for 25 minutes, then broil for 2 to 3 minutes to crisp up the cornflakes. Let sit 5 to 10 minutes before eating (so it can set a bit). Top with flaky salt and minced green onion tops.
  • *You can make the corn mixture a full day ahead, remove from fridge and top with the cornflakes right before baking.

Did you make this?

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November 10, 2023

COMMENT & RATE

I look forward to your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings help people discover my recipes. Your support means a lot; thank you for being a part of the Heartbeet Kitchen community.

Amanda

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13 comments

  1. Lou

    5 stars
    I made a big casserole for Easter with 4 4 1/2 c. Of creamed corn; everything was great- but I forgot the egg! It was still a good consistency. Lived the flavors- esp. the cream cheese!! Thanks!!

  2. Stephanie

    Our new corn dish. Simple to make but lots of flavor and texture. My favorite left over too! I even added some more corn flakes when devouring leftovers. Interesting but mild enough for picky eaters.

    • Amanda Paa

      I’m so glad you all enjoyed! And it pleased the picky eaters. :)

  3. Pat Hittle

    5 stars
    Tried this for the first time on Thanksgiving. Our family gave it all thumbs up. Easy to make, tasted amazing. Will definitely make again.

    • Amanda Paa

      Yay, so glad it will be on the regular for you!

  4. Bari Jo

    5 stars
    This was fabulous! Easy to make and so good! The frozen corn made it taste so fresh. A new family fave from now on for our Thanksgiving dinners! It will be on repeat through the year, though. It’s too good to just only have once a year!

    • Amanda Paa

      So great to hear! And you’re so right, it will be on rotation for us as a side dish, not just thanksgiving!

  5. Teri

    5 stars
    This will be the new corn dish at our family Thanksgiving dinner . Did a test run before Thanksgiving, easy to put together, flavor is so good !! We even ate next day cold and it was delicious !!! Will be making year round. Thank You

    • Amanda Paa

      yay, i’m so glad it was enjoyed! and the test run is something i do too before thanksgiving. :) thanks for making the recipe!

  6. Tina Fredgren

    5 stars
    This was SO good and easy to make! Sure didn’t miss the Jiffy mix. Thank u for a great recipe!

    • Amanda Paa

      Yay, so glad you enjoyed it Tina! Thanks for making the recipe!

  7. Melissa Hall

    Excited to try this! Can I use fresh corn cut off the cob? Or is frozen the way to go? Thank you!

    • Amanda Paa

      fresh corn off the cob would be great! just pat it dry a bit before adding to sauce.