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.
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.
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.
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. (saltines)
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.”
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.
More Favorite Casserole Recipes:
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- 2 eggs, beaten
- 1 ¼ c milk
- 2 cans (14 oz. each) 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.
Amount Per Serving: Calories: 163 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 54mg Sodium: 465mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 6g