Corn Casserole Recipe
User Reviews
5
6 reviews
Excellent
Corn Casserole Recipe
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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!
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Ingredients
- 2 cans cream corn 14.75 oz each
- ¼ cup evaporated milk
- 1 egg large
- 1 leeve 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
Show Details
Calories
68kcal
(3%)
Carbohydrates
5g
(2%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Cholesterol
30mg
(10%)
Sodium
44mg
(2%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 68 kcal
% Daily Value*
| Calories | 68kcal | 3% |
| Carbohydrates | 5g | 2% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 30mg | 10% |
| Sodium | 44mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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