Friday, January 8, 2016

Classic Corn Casserole

A classic corn casserole made with frozen and creamed corn, cracker crumbs, pimentos, eggs, milk and butter.

Classic Corn Casserole

Corn casseroles seem to have an identity crisis going on in this day and age. There doesn't seem to be a division anymore between what folks define as corn casseroles, corn spoon bread and corn pudding, so much so, that what once made each of these dishes unique from the other, has been completely lost.

Because this dish is heavy in corn, but lighter in binders and eggs, I consider it to be a corn casserole. You may know it as something different, but there is one thing for sure. It gets gobbled up.

Here's how to make it.

Preheat oven to 350 degrees and butter a 2-1/2 quart baking dish; set aside. Beat together milk, eggs and melted butter; add corn, cracker crumbs, sugar, onion, pimentos, salt, pepper, Cajun seasoning and 1/2 of the paprika.


Mix well and pour into prepared casserole dish; sprinkle top with remaining paprika, and a dusting of additional Cajun seasoning, if desired. Bake, uncovered at 350 degrees F for about 40 to 45 minutes or until firmed up in the center.


That's it folks - easy and delicious!



Recipe: Classic Corn Casserole

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 45 min | Yield: About 4 to 6 servings

Ingredients
  • 1 cup whole milk
  • 2 large eggs
  • 3 tablespoons unsalted butter, melted
  • 3 cups frozen corn, thawed
  • 1 (15 ounce) can creamed corn
  • 1 cup crushed saltine crackers
  • 1/2 tablespoon granulated sugar
  • 1/4 cup finely minced onion
  • 1 (2 ounce) jar chopped pimentos, drained
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon Cajun seasoning
  • 1/2 teaspoon paprika, divided
Instructions

Preheat oven to 350 degrees and butter a 2-1/2 quart baking dish; set aside. Beat together milk, eggs and melted butter; add corn, cracker crumbs, sugar, onion, pimentos, salt, pepper, Cajun seasoning and 1/2 of the paprika. Mix well and pour into prepared casserole dish; sprinkle top with remaining paprika, and a dusting of additional Cajun seasoning, if desired. Bake, uncovered at 350 degrees F for about 40 to 45 minutes or until firmed up in the center.

Cook's Notes:
I use unsalted butter, but add classic saltine crackers and Cajun seasoning, both of which include salt. If you make adjustments to the recipe, you may need to increase the added salt.

Source: http://deepsouthdish.com

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Check These Recipes Out Too Y’all!

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Posted by on January 8, 2016
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8 comments:

  1. THANK YOU, THANK YOU for this and the other two recipes today. The corn casserole is so similar to my Mom's/Grandma's -that I lost- so will make this weekend. I've tried on my own for years and see what I missed in other attempts. Many thanks for a taste of the past.

    ReplyDelete
    Replies
    1. Oh my goodness - you're welcome! I hope that it turns out to be everything you expected!!

      Delete
  2. Adding that can of creamed corn is the key. I also add 1 tbl of sugar but that is as far as I want to mess with this good recipe.

    ReplyDelete
    Replies
    1. I can't see that a little bit more sugar would hurt Pat!

      Delete
  3. Love corn in anything and I've been looking for a recipe like this. I like the corn spoon bread but I think I would like this better. Will be trying this recipe soon.

    ReplyDelete
  4. So glad to find this recipe that doesn't use a jiffy box mix! Thanks!

    ReplyDelete
    Replies
    1. You're welcome Kat! It's a delicious recipe & I hope that you give it a try sometime. Just for full disclosure - I have no objection to shortcuts, including using Jiffy in a recipe like this. I'm not so fond of it as a cornbread side, but there's a classic spoonbread recipe that I use it in that is well loved by many of the readers here - pinned more than 14k times! The scratch recipe for that is good, of course, but for me, the Jiffy version is the best!

      Delete

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