It’s time for a culinary trip down memory lane! This week, I am sharing a family favorite. I grew up having this dish at every major holiday. 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. This dish immediately takes me to my childhood. This recipe originally came from my Oma Engels.
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. 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. 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.
Add in 2 – 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.
Next, you’ll finely dice 1/2 cup of celery and about 1/4 cup of onion.
Add those in, along with 3/4 cup of shredded cheddar cheese.
Then you’ll stir in 2 1/4 cup of soda cracker crumbs.
Stir them all together.
Stir in a pinch of ground black pepper, a teaspoon of salt, and 1/4 teaspoon of paprika.
And finally, stir in 2 tablespoons of melted butter.
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.
Pop it in the oven, and bake it for about 1 hour, or until the middle is no longer “jiggly” …unlike my middle. Who said that?! ANYways…after it has baked, let it sit for just a couple minutes, and enjoy! By the way… ‘member how I said people sneak into it before I am ready for them to? Notice I didn’t photograph the WHOLE dish? Take a guess as to why.
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.
- 2 eggs, beaten
- 1 ¼ c milk
- 2 – 14 oz cans Creamed Corn
- 2 ¼ c crushed soda crackers
- ½ c celery, finely diced
- ¼ c onion, finely diced
- ¾ c grated cheddar cheese
- 1 tsp salt
- pinch black pepper
- 2 Tb melted butter
- ½ tsp paprika, divided
- 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.