Description
A creamy, cheesy Corn Casserole with a buttery cracker topping — baked until golden and perfect for holidays, potlucks or weeknight dinners.
Ingredients
Scale
- 1 cup creamed corn
- 1 cup sour cream
- 1/2 cup melted butter
- 2 cups whole kernel corn (fresh, frozen, or canned, drained)
- 1 cup shredded cheddar cheese
- 1 cup crushed buttery crackers
- 1/2 cup milk
- 2 large eggs
- 1 tablespoon sugar
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x9-inch baking dish.
- In a large mixing bowl, whisk together the eggs, milk, sour cream, and melted butter until smooth.
- Add the whole kernel corn, creamed corn, cheddar cheese, sugar, salt, pepper, paprika, and garlic powder; stir until fully combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- Sprinkle the crushed buttery crackers over the top.
- Bake for 40–45 minutes, or until the top is golden brown and the center is set.
- Let cool 5–10 minutes before serving.
Notes
- Drain canned corn thoroughly to avoid excess moisture.
- For extra cheesiness, fold in a bit more shredded cheese.
- Let the casserole rest after baking to help it firm up for slicing.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg