Ground Beef and Sweet Corn Cream Bake Recipe

There’s something undeniably comforting about a warm, creamy casserole fresh from the oven. This Ground Beef and Sweet Corn Cream Bake captures all that’s wonderful about home-cooked comfort food—hearty, satisfying, and perfect for sharing. Whether you’re gathering around the table on a chilly evening or bringing a dish to a potluck, this recipe delivers a crowd-pleasing blend of tender ground beef, sweet corn, and a velvety, cheesy cream sauce baked to golden perfection.

Inspired by classic American casseroles that have graced family dinners for generations, this dish combines the heartiness of beef with the natural sweetness of corn for a balanced flavor that both kids and adults love. It’s easy to make, budget-friendly, and versatile enough to serve on busy weeknights or during cozy weekend gatherings. Each bite delivers warmth, nostalgia, and that irresistible creamy richness that turns simple ingredients into something unforgettable.

Why You’ll Love This Ground Beef and Sweet Corn Cream Bake

This dish has everything you want in a comfort meal—texture, flavor, and a deliciously creamy finish. Here’s why it deserves a permanent spot in your dinner rotation:

• Hearty and Filling: With ground beef and creamy corn, it’s a complete meal on its own.

• Family-Friendly: Even picky eaters love the combination of savory beef and sweet corn.

• Quick to Assemble: You can have it in the oven in less than 20 minutes.

• Customizable: Add your favorite veggies, spices, or cheese to make it your own.

• Perfect for Leftovers: It reheats beautifully, making it a great make-ahead option.

Whether you’re feeding a hungry family or meal-prepping for the week, this bake is as convenient as it is comforting.

Ingredients

To create the perfect balance of creaminess, sweetness, and savory flavor, you’ll need a handful of everyday ingredients.

For the Ground Beef Mixture:

• 1 pound (450 g) ground beef

• 1 tablespoon olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon paprika

• ½ teaspoon dried thyme or Italian seasoning

For the Creamy Corn Layer:

• 2 cups sweet corn kernels (fresh, frozen, or canned)

• 1 cup heavy cream or half-and-half

• 1 cup shredded cheddar cheese (or mozzarella for a milder taste)

• 1 tablespoon butter

• 1 tablespoon flour (for thickening)

• ½ teaspoon salt

• ¼ teaspoon garlic powder

For Assembly:

• 1 cup cooked rice or small pasta (optional for extra heartiness)

• ½ cup breadcrumbs or crushed crackers (for topping)

• 2 tablespoons melted butter

• Extra shredded cheese for topping (optional)

Directions

1. Cook the Ground Beef
Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.

Add the ground beef to the pan and break it apart with a spatula as it cooks. Continue stirring until the beef is browned and no longer pink. Drain any excess fat, then season with salt, pepper, paprika, and thyme. Set aside to cool slightly while preparing the creamy corn mixture.

2. Make the Creamy Corn Sauce
In a medium saucepan, melt butter over low heat. Add flour and whisk for 1 minute to form a roux. Gradually pour in the heavy cream while whisking continuously to avoid lumps. Once the mixture begins to thicken, stir in the sweet corn, salt, and garlic powder.

Cook the sauce for 3–5 minutes until it becomes rich and creamy. Remove from heat, then stir in the shredded cheese until melted and smooth. Taste and adjust seasoning if necessary.

3. Combine the Layers
Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish (about 9×9 inches).

Spread the cooked ground beef evenly across the bottom of the dish. If you’re using rice or pasta, add it over the beef layer. Pour the creamy corn mixture over the top, spreading it out evenly to cover the beef completely.

4. Add the Topping
In a small bowl, combine breadcrumbs with melted butter. Sprinkle the mixture evenly over the top of the casserole. For an extra-cheesy crust, sprinkle an additional handful of shredded cheese before baking.

5. Bake to Golden Perfection
Bake uncovered for 25–30 minutes, or until the top is bubbly and golden brown. Allow the casserole to rest for 5–10 minutes before serving—this helps the layers set and makes it easier to slice.

6. Serve and Enjoy
Scoop generous portions onto plates and serve warm. It pairs beautifully with a crisp green salad, roasted vegetables, or even a slice of crusty bread for a wholesome and satisfying meal.

Tips for the Best Ground Beef and Sweet Corn Cream Bake

• Use lean ground beef (85–90%) for the best texture and flavor without too much grease.

• Don’t skip the roux—it’s what gives the cream sauce its smooth, velvety body.

• Mix up the cheese: Try Monterey Jack for a mild flavor or sharp cheddar for a bolder kick.

• Add veggies: Diced bell peppers, mushrooms, or spinach add both flavor and color.

• Spice it up: Add a pinch of chili flakes or a teaspoon of taco seasoning for a little heat.

• Make it gluten-free: Substitute cornstarch for the flour and use gluten-free breadcrumbs.

Serving Suggestions

This Ground Beef and Sweet Corn Cream Bake is a versatile dish that can be served in many ways depending on the occasion:

• Family Dinner: Serve it with a side of steamed green beans or roasted carrots.

• Potluck or Gathering: Scoop it into a serving tray and keep warm in a low oven—it holds well and stays creamy.

• Meal Prep: Portion leftovers into containers for quick weekday lunches. It reheats easily in the microwave or oven.

• Comfort Night: Pair it with mashed potatoes or a buttery biscuit for the ultimate comfort combo.

Make-Ahead and Storage Instructions

To Make Ahead:
Assemble the casserole up to the point before baking. Cover tightly with plastic wrap or foil and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 15 minutes, then bake as directed.

To Freeze:
This casserole freezes beautifully. Wrap the unbaked dish tightly with two layers of foil and freeze for up to 2 months. When you’re ready to enjoy it, thaw in the refrigerator overnight and bake until bubbly and heated through.

To Store Leftovers:
Cool completely, then store in airtight containers in the refrigerator for up to 4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F (175°C) until warmed through.

Variations to Try

1. Tex-Mex Style:
Add black beans, diced tomatoes, and taco seasoning to the beef mixture. Top with a blend of cheddar and pepper jack cheese for a southwestern flair.

2. Creamy Mushroom Bake:
Sauté sliced mushrooms with the onions before adding the beef. Replace half of the corn with mushrooms for a deeper, earthy flavor.

3. Cheesy Potato Twist:
Add a thin layer of mashed potatoes between the beef and corn layers for a hearty, layered bake that feels like a cross between a shepherd’s pie and a casserole.

4. Spicy Jalapeño Kick:
Stir finely chopped jalapeños into the corn mixture for a subtle heat that cuts through the creaminess.

5. Veggie Boost:
Mix in chopped spinach, zucchini, or peas for a balanced, veggie-packed meal.

Nutritional Benefits

This dish isn’t just tasty—it’s nourishing and balanced, too. The ground beef provides high-quality protein, essential for building muscle and keeping you full longer. Sweet corn adds natural sweetness, fiber, and antioxidants, while the creamy sauce contributes calcium and healthy fats when made with fresh cream and cheese.

You can make it even lighter by:

• Using ground turkey or chicken instead of beef.

• Substituting half the cream with milk.

• Using reduced-fat cheese or skipping the topping for fewer calories.

These simple swaps maintain the delicious flavor while making the dish a bit lighter and easier on your calorie count.

Frequently Asked Questions

1. Can I use canned cream-style corn instead of whole kernels?
Yes, you can absolutely use canned cream-style corn in place of whole corn kernels. In fact, cream-style corn will make the dish even creamier and give it a richer, more comforting texture. It blends perfectly with the ground beef and cheese, creating a velvety consistency that’s especially enjoyable during the colder months. However, since cream-style corn already contains liquid and starches, it’s important to make a small adjustment to keep your casserole from becoming too loose or watery. Reduce the amount of heavy cream or milk in the recipe by about half, and if the mixture still seems thin, you can thicken it slightly with an extra teaspoon of flour or cornstarch before baking. This ensures your bake holds its shape while staying luscious and creamy.

2. What’s the best cheese to use for this recipe?
Cheese plays a major role in creating the smooth, gooey layer that binds everything together. Cheddar is a top choice for its rich, sharp flavor and beautiful golden color when baked. If you prefer a milder taste, mozzarella or Monterey Jack are excellent options that melt seamlessly and add a lovely stretchiness. Colby cheese, on the other hand, provides a slightly sweet and creamy profile that pairs nicely with the corn’s natural sweetness. For a more dynamic flavor, try using a blend—half sharp cheddar for punch and half mozzarella for smoothness. If you’re feeling creative, you can even sprinkle Parmesan on top for a touch of saltiness and a perfectly crisp crust.

3. Can I make this without dairy?
Definitely! You can easily prepare a dairy-free version of this dish without sacrificing its comforting creaminess. Substitute the butter with plant-based margarine or olive oil, and replace heavy cream with unsweetened almond milk, oat milk, or coconut milk (though the latter will add a subtle sweetness). For the cheese, opt for a dairy-free alternative such as vegan mozzarella or cheddar-style shreds. Many modern vegan cheeses melt beautifully, creating the same creamy texture you’d get with traditional dairy. With these swaps, your casserole will still have that rich, satisfying flavor—just with a lighter, plant-based twist.

4. How do I prevent the casserole from being too watery?
A common issue with creamy casseroles is excess moisture, but it’s easy to avoid with a few simple tricks. If you’re using frozen corn, make sure it’s fully thawed and drained before mixing—it can release a lot of water while baking. When using canned ingredients, drain off any liquid as well. Another tip is to let the baked casserole rest for 10 minutes before serving; this allows the sauce to thicken naturally as it cools slightly, ensuring each slice holds together perfectly.

Ground Beef and Sweet Corn Cream Bake Recipe

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• Author: Michelle Davis
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This comforting casserole brings together the rich flavors of seasoned ground beef, tender sweet corn, and a smooth, cheesy cream sauce baked to golden perfection. Ideal for weeknight dinners or potluck gatherings, this hearty dish combines simplicity and flavor in every creamy bite.

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Ingredients

Scale 1x2x3x

• 1 lb (450 g) ground beef

• 1 tbsp olive oil

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp paprika

• ½ tsp dried thyme or Italian seasoning

• 2 cups sweet corn kernels (fresh, frozen, or canned)

• 1 cup heavy cream or half-and-half

• 1 cup shredded cheddar cheese (or mozzarella)

• 1 tbsp butter

• 1 tbsp flour

• ½ tsp salt

• ¼ tsp garlic powder

• 1 cup cooked rice or small pasta (optional)

• ½ cup breadcrumbs or crushed crackers

• 2 tbsp melted butter

• Extra shredded cheese for topping (optional)

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Instructions

• Heat olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 minutes until softened. Stir in minced garlic and cook for another 30 seconds.

• Add the ground beef to the skillet and cook, breaking it apart with a spatula, until browned and no longer pink. Drain excess fat. Season with salt, pepper, paprika, and thyme. Remove from heat and set aside.

• In a saucepan, melt butter over low heat. Stir in flour and cook for 1 minute to form a roux. Gradually whisk in heavy cream until smooth and slightly thickened.

• Add the sweet corn, salt, and garlic powder to the sauce. Stir well and cook for 3–5 minutes until creamy. Remove from heat and stir in the shredded cheese until melted.

• Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish. Spread the cooked beef evenly across the bottom. If using rice or pasta, layer it over the beef.

• Pour the creamy corn mixture evenly over the beef layer.

• Combine breadcrumbs with melted butter in a small bowl. Sprinkle the mixture evenly over the top, and add extra cheese if desired.

• Bake uncovered for 25–30 minutes, or until the top is bubbly and golden brown.

• Let the casserole rest for 5–10 minutes before serving to allow the layers to set. Serve warm.

Notes

• Use lean ground beef to reduce excess grease and ensure a smooth texture.

• Substitute cheddar with Monterey Jack or Colby cheese for a milder flavor.

• For extra crunch, add crushed cornflakes instead of breadcrumbs on top.

• Allow the dish to rest before serving to help the sauce set and prevent excess moisture.

• Leftovers can be stored in the fridge for up to 4 days or frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Michelle Davis