Corn Casserole

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Creamy and comforting Corn Casserole is our family’s favorite side dish of all time.

This recipe is very similar to what they would call a “corn pudding” here in the South. But this recipe originates from my mid-western childhood.

A Family Favorite - Corn Casserole | Cosmopolitan Cornbread

To some, Thanksgiving smells like turkey – for me, it is the smell of Corn Casserole.

For some, Christmas smells like a goose or ham baking. For me, it is…Corn Casserole.

We all have certain foods whose smells instantly take up to our childhoods. This dish immediately takes me to mine. The fragrance of the ingredients mixing in the bowl is all it takes. And once it bakes? I’m a kid again.

This recipe originally came from my Oma Engels.

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She made it, my mother made it, and now I make it for my family…a family who literally fights over who gets the last of it.

A family who sneaks into the kitchen when they think no one is looking and “taste tests” it while I am setting the table.

A family who has a fit when the last of it is gone…prompting me to make TWO of these every holiday. Yep, it’s a hit to say the least.

How to Make Corn Casserole

To begin, preheat your oven to 325 degrees. Grease a 2-quart baking dish or shallow casserole dish and set it aside. You’ll start by beating two eggs in a mixing bowl and pouring in 1 1/4 c milk.

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Add in two 14 oz cans of creamed corn. I have tried make this with homemade creamed corn, and while you might like it, it is simply not the dish I grew up with. I can’t do it. Has to be the canned stuff.

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Next, you’ll finely dice 1/2 cup of celery and about 1/4 cup of onion.

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Add those in, along with 3/4 cup of shredded cheddar cheese.

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Then you’ll stir in 2 1/4 cup of soda cracker crumbs. (saltines)

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Stir them all together.

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Stir in a pinch of ground black pepper, a teaspoon of salt, and 1/4 teaspoon of paprika.

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And finally, stir in 2 tablespoons of melted butter.

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Goodness, this already smells like home to me and it isn’t even baking yet! Pour it all into your baking dish.

Finish it off by sprinkling a little more paprika over the top.

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Pop it in the oven and bake it for about 1 hour, or until the middle is no longer “jiggly.”

A Family Favorite - Corn Casserole | Cosmopolitan Cornbread

Corn Casserole means HOME to me. The smells, the flavor. I am immediately a kid again, sitting at my mom’s or Oma’s table.

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Enjoy!

A Family Favorite - Corn Casserole | Cosmopolitan Cornbread

More Favorite Casserole Recipes:

A Family Favorite - Corn Casserole | Cosmopolitan Cornbread
A Family Favorite - Corn Casserole | Cosmopolitan Cornbread

Corn Casserole

Constance Smith – Cosmopolitan Cornbread
Creamy and comforting Corn Casserole is our family's favorite side dish of all time.
4.75 from 12 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dishes
Cuisine American
Servings 10 servings
Calories 163 kcal

Ingredients
  

  • 2 eggs, beaten
  • 1 ¼ c milk
  • 28 oz creamed corn, 2 cans
  • 2 ¼ c crushed soda crackers
  • ½ c celery, finely diced
  • ¼ c onion, finely diced
  • ¾ c grated cheddar cheese
  • 1 teaspoon salt
  • 1 pinch black pepper
  • 2 Tb melted butter
  • ½ teaspoon paprika, divided

Instructions
 

  • To begin, preheat your oven to 325 degrees.
  • Grease a 2-quart baking dish or shallow casserole dish and set it aside.
  • In a mixing bowl, combine all of the ingredients, reserving half of the paprika.
  • Pour all of it into the baking dish.
  • Sprinkle the remaining paprika over the top.
  • Bake for about 1 hour, or until golden on top and the center is firm, no longer jiggly.
  • Enjoy!

Nutrition

Serving: 1cCalories: 163kcalCarbohydrates: 17gProtein: 6gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 3gCholesterol: 54mgSodium: 465mgFiber: 1gSugar: 2g

If nutritional values are provided for this recipe, they are an estimate and will vary depending on the brands of ingredients you use. The values do not include optional ingredients or when ingredients are added to taste or for serving. If nutritional values are very important to you, I suggest using your favorite nutritional calculating tool with the brands you use.

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4.75 from 12 votes (11 ratings without comment)

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9 thoughts on “Corn Casserole”

  1. Love Love Corn Casserole. I used 1 can creamed corn, 1 can whole corn – make excellent combination. THX for this “always good” recipe !!

    Reply
  2. I believe I’m going to try this – maybe for Sunday dinner next week to go with all the leftovers. I’m not a huge fan of the more popular one as it’s too sweet. The crackers will cut down on the sweetness as the jiffy mix just adds more..
    Happy Thanksgiving to you and your family!

    Reply
  3. This looks so good. I do have a question. How many will this serve? Thanks for any help you can give me. Have a wonderful and blessed day. :)

    Reply
  4. NC GIRL IN NEW ROCHELLE NY . MOVING BACK SOON. DREW UP EATING THIS STUFF EVERY SUNDAY. THANKS FOR YOUR RECIPE IT LOOKS SO GOOD .WHAT SIZE DISH DO YOU USE . BE BLESSED . LIZ

    Reply