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1946-1969 - Midwestern home cooks and family kitchens
Corn casserole is a comforting baked dish combining whole kernel and creamed corn with a custard base, popular in the Midwest and Great Plains from the postwar era through the 1960s.
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Difficulty
Easy
Prep time
15 minutes
Cook time
45 minutes
Total time
1 hour
Servings
8
Region
Midwest, Great Plains
Era introduced
1946-1969
Introduced by
Midwestern home cooks and family kitchens
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Corn casserole became a mid-20th century staple rooted in Midwestern culinary traditions where casseroles and hotdishes offered practical, filling meals for growing families. Utilizing canned corn and simple dairy products, this recipe exemplifies postwar convenience and creativity in home cooking. It reflects regional preferences for creamy textures and subtle sweetness balanced with the earthiness of cornmeal, common in the Great Plains area between 1946 and 1969.
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