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!
Ingredients
- 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
Instructions
- In a 2 qt baking dish (or 13x9 dish), combine cream corn with milk and egg. Fold in crushed crackers.
- Add black pepper to the top of the dish and lay butter cubes all over.
- Bake uncovered in a 350 degree oven for about 30 minutes, until brown and bubbly. Serve hot.
- Garnish with parsley if desired.
Notes
- 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:
Yield:
10Serving Size:
1Amount 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.