Corn Casserole
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.
  • 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
  1. 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.
  2. Enjoy!
Recipe by Cosmopolitan Cornbread at