Saltine Cracker Creamed Corn Casserole: Family Favorite Recipe
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This saltine cracker creamed corn casserole is a family favorite dish made with layers of creamy corn and buttery saltine crackers. Easy, cozy, and perfect for holiday meals!
It just isn’t the holiday season in our house without creamed corn casserole.
I grew up eating (and making) this dish every Thanksgiving and Christmas, and now it’s the one I’m always asked to bring to family gatherings.
It’s simple and comforting with a combination of sweet corn, creamy layers, and a buttery saltine topping.
In fact, it’s so easy to make, I’ve never actually followed a recipe!
This creamed corn casserole is one of those dishes that you learn by heart after watching it come out of the oven year after year.
But since it’s a family favorite, I thought it was time to finally write the recipe down and share it here.
If you’re looking for a great side dish that’s always a crowd-pleaser and guaranteed to taste like comfort, this saltine cracker creamed corn casserole is it.
It’s been part of our family’s holiday table for as long as I can remember, and I have a feeling it might just earn a permanent spot on yours too.
What You’ll Love About This Easy Creamed Corn Recipe
Ingredients You’ll Need
Here are the simple ingredients you’ll need to make one of our family’s favorite casserole dishes…
tools you’ll need
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I’m Heidi, the heart and hands behind Eleanor Rose Home.
I’ll show you that your home can become a place of warmth, comfort, and style with practical tips, creative ideas, and my own journey to help you create a space that feels like you…welcoming, personal, and full of charm.
How to Make This Homemade Creamed Corn Recipe
Making this corn casserole couldn’t be easier, here’s the easy step-by-step instructions…
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01
Preheat Oven & Prepare the Cracker Topping
Preheat oven to 375 degrees. Melt a stick of butter in a saucepan over medium-low heat
then stir in the finely crushed saltine crackers until evenly coated.
02
Layer the Ingredients
In a 3-quart rectangular casserole dish spread one bag of frozen corn, pour can of creamed corn over top, sprinkle half the buttered saltine mixture, add small pats of butter and season with salt and pepper. Repeat the layers with the remaining corn, creamed corn, buttered crackers, butter, and seasonings.
03
Bake Until Golden Brown
Cover the dish with aluminum foil and bake for 30–35 minutes, until you see the creamed corn bubbling on the edges. Remove the foil and continue baking another 10 minutes, until the top is lightly browned and crisp.
04
Rest & Serve
Let the casserole sit for about 5 minutes before serving. Enjoy!
Helpful Tips
- Crush the saltines finely. This gives you an even, buttery layer without large chunks.
- You can replace the frozen corn with about 6–7 cups of fresh corn kernels.
- Assemble the casserole the day before and refrigerate. Bring to room temperature before baking.
- Let the dish sit for about 5 minutes after baking so it can set slightly.
What to Serve With Creamed Corn
This is one of those versatile side dishes that goes well with just about anything.
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Here are some delicious ideas whether you’re planning a holiday meal or a simple weeknight dinner.
- Roast Turkey or Glazed Ham: A classic pairing for Thanksgiving or Christmas.
- Meatloaf or Pot Roast: Comfort food meets comfort food.
- Baked or Fried Chicken: Serve alongside crispy chicken.
- Pork Chops: The creamy texture of the corn complements juicy, pan-seared or baked pork chops.
How To Store Leftovers
- Refrigerate: Let the casserole cool completely, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freeze: Wrap tightly in foil or place in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
COZY TIP: Warm individual servings in the microwave, or reheat the entire casserole (covered with foil) in a 375 degree oven for about 20–25 minutes, until heated through.
Creamed Corn Casserole Frequently Asked Questions
Can I use fresh corn instead of frozen?
Yes! You’ll need about 6–7 cups of fresh corn kernels.
Can I use canned corn instead of frozen corn?
You can. You’ll want to drain the canned whole kernel corn well before layering it in the casserole. Keep in mind that the flavor and texture will be slightly softer than frozen corn.
Can I make this creamed corn casserole ahead of time?
Definitely. I like to assemble the casserole a day in advance, cover with aluminum foil, and refrigerate. When I’m ready to bake, I let it sit at room temperature for about 30 minutes, then bake as directed.
Can I use Ritz crackers instead of saltines?
You can, but the flavor and texture will be a little different. Saltines give the casserole that signature old-fashioned taste and light, buttery crunch.
How do I keep the saltine topping crispy?
Uncover the casserole for the last 10 minutes of baking, and if needed, you can broil for 1–2 minutes for extra color and crunch.
Can I double this corn casserole recipe for a crowd?
Absolutely! Double all the ingredients and bake in a large 9×13-inch, adding 10–15 minutes to the bake time.
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Creamed Corn Casserole
Ingredients
- 2 16 oz bags Frozen Corn
- 2 14.75 oz cans of Cream Style Sweet Corn
- 1 1/2 sleeves Saltine Crackers crushed finely
- 1 1/4 sticks Unsalted Butter
- Salt & Black Pepper to taste
Instructions
- Melt 1 stick of butter in a small saucepan over medium heat. Stir in the finely crushed saltine crackers until they’re evenly coated with butter.
- In a 3-quart rectangular casserole dish, spread one bag of frozen corn in an even layer.
- Spoon one can of creamed corn over the frozen corn and spread evenly to cover.
- Sprinkle half of the buttered cracker mixture over the top, then add small pats of butter and season with salt and black pepper.
- Repeat the layers with the remaining frozen corn, creamed corn, buttered crackers, pats of butter, and seasonings.
- Cover the dish with aluminum foil and bake at 375 degrees for 30–35 minutes, or until the creamed corn begins bubbling around the edges.
- Remove the foil and continue baking for 10 minutes, just until the top is golden brown.
- Let the casserole rest for about 5 minutes before serving.
Notes
- Crush the saltines finely. This gives you an even, buttery layer without large chunks.
- You can replace the frozen corn with about 6–7 cups of fresh kernels.
- Assemble the casserole the day before and refrigerate. Bring to room temperature before baking.
- Let the dish sit for about 5 minutes after baking so it can set slightly.
Nutrition
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