Yield: 10 servings

Corn Casserole Recipe

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

You can't beat the down home good taste of Corn Casserole. Served hot with a bubbling buttery top, it makes a perfect accompaniment to a holiday meal!


  • 2 cans (14.75 oz each) cream corn
  • ¼ cup evaporated milk
  • 1 large egg
  • 1 sleeve saltine crackers, crushed (about 40 crackers)
  • ¾ teaspoon black pepper
  • 3 Tablespoons butter, cubed


  1. In a 2 qt baking dish (or 13x9 dish), combine cream corn with milk and egg. Fold in crushed crackers.
  2. Add black pepper to the top of the dish and lay butter cubes all over.
  3. Bake uncovered in a 350 degree oven for about 30 minutes, until brown and bubbly. Serve hot.
  4. Garnish with parsley if desired.


  • How to crush crackers. Place whole Saltines in a plastic bag with a zip top. Use a mallet or rolling pin to break the saltines into pieces. They don't need to be crumbs. Just small enough to fold into the corn casserole.
  • Add butter at the end. For this recipe, I dab the butter on top of the casserole instead of mixing it in with the creamed corn and egg. This creates a golden brown layer on top that bubbles as it bakes! When you take a bite of the finished dish, the butter flavor is undeniable.
  • Storing leftovers. Keep leftover casserole tightly covered in the refrigerator.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 68Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 30mgSodium: 44mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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