Baked Corn is another Corn Casserole from my delightful collection of corn recipes. This one is different from most corn casserole recipes since it doesn’t use Jiffy Corn Muffin Mix. After all, why collect corn recipes that are all the same, right? This one uses creamed corn in the base, is topped with cheddar cheese and then uses sautéed saltine crackers on top. It’s really quick, easy and an economical way to make corn. It’s a great holiday or company recipe, too.
I got the recipe from Elizabeth Jones when I worked at Colonial Hills Baptist Church for a couple of months during 1999. She had brought it to some kind of senior adult luncheon and the staff were allowed to go and eat when everyone else was finished. I tasted this recipe and had to have it! The recipe is also included in the Colonial Hills church cookbook I purchased during the short time I worked there.
If you’re looking for a quick and easy corn recipe for holidays, company gatherings, or just family dinners, Baked Corn is a good recipe to get you started. I served this countless times for company over the years and everyone always enjoys it. Try it yourself and you’ll see what I mean.
When I first made this recipe and posted it in September 2012, I didn’t have a clue about taking decent pictures. Plus, I had a poor quality iPhone 3 for my camera. The pictures were dark, blurry, grainy, and extremely unappealing.
But since this is one of our favorite casserole recipes for the holidays I decided to remake this recipe last week (October 2014), for friends who had just had a baby and retook the pictures. I think you will find these pictures much clearer and more delectable than the first ones. After all, 2 1/2 years of food blogging does teach one a few new tricks! 🙂 Enjoy.
Baked Corn is a scrumptious casserole–especially during the holidays!
Baked Corn is a quick and easy side dish that’s a good choice to prepare for company.
Every forkful of Baked Corn is delectable.
Here’s what I did.
I used these ingredients to make Baked Corn.
Beat eggs in mixing bowl with whisk. Add sugar, flour, milk, and corn.
Stir ingredients together.
Spray a pyrex baking dish with cooking spray. Add corn mixture to sprayed dish. Sprinkle with cheddar cheese.
For the topping melt a stick of butter over medium heat in skillet. Crush saltine crackers (I just use my hands) and add to melted butter in skillet and sauté.
Turn frequently with fork or spatula so that the crackers don’t burn.
Sprinkle buttered cracker crumbs over top of the casserole.
Bake at 350, uncovered, for about an hour or so, then serve.
Baked Corn is so quick and easy. It’s easy enough for regular dinner meals, but elegant enough for company.
This cheesy corn dish has delicious flavor and texture.
Every bite of Baked Corn is mouthwatering.
Here’s the recipe.
(Recipe adapted from Elizabeth Jones, when I worked at Colonial Hills Baptist Church, Cedar Hill, TX)
- 2 cans cream-style corn
- 2 beaten eggs
- 4 heaping tbsp. sugar
- 4 heaping tbsp. flour
- 1/3 cup milk
- 1 stick butter
- ¼ lb. saltine crackers, crushed (1 wrapped package)
- 1 heaping cup grated Cheddar cheese (or more if desired)
- Melt butter in skillet.
- Add crushed crackers and saute until lightly brown.
- (I just crush them in my hands and drop them in the skillet.)
- Meanwhile, in large bowl, mix cream-style corn, sugar, flour, eggs and milk.
- Spray a 9×13” baking dish with cooking spray.
- Pour corn mixture into prepared dish.
- Top with cheese, then sautéed cracker crumbs.
- Bake at 350° for 1 hour or a little over.
- Do not cover while baking.
Baked Corn is one of our family’s favorite casseroles for potlucks, family gatherings and special occasions.
Baked Corn is a tasty and mouthwatering side dish that everyone enjoys!
Baked Corn is the perfect side dish for Thanksgiving or Christmas.