Baked Creamy Corn With Cracker Topping Recipes

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CORN CASSEROLE WITH CRACKERS



Corn Casserole with Crackers image

This corn casserole is a Thanksgiving tradition at our family table every year. A little bit of sweet and savory in one dish!

Provided by HJP

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h25m

Yield 12

Number Of Ingredients 12

1 tablespoon vegetable oil
½ large onion, chopped
2 ribs celery, chopped
1 pinch salt and ground black pepper to taste
3 (15.25 ounce) cans sweet whole-kernel corn, drained
2 (15 ounce) cans creamed corn
1 (4 ounce) packet saltine crackers, crushed
2 eggs
2 tablespoons milk
4 tablespoons melted butter
¼ teaspoon ground black pepper
salt to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Heat oil in a skillet over medium heat; stir in onion and celery. Saute until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper, if desired. Transfer to a large bowl with whole-kernel corn, creamed corn, and crushed crackers.
  • Whisk together eggs and milk in a small bowl and add to the corn mixture. Add butter, pepper, and salt; mix until all ingredients are incorporated. Pour into the prepared baking dish.
  • Bake in the preheated oven until edges are golden brown, 45 to 60 minutes. Let cool for 5 to 10 minutes before serving.

Nutrition Facts : Calories 252.9 calories, Carbohydrate 43.8 g, Cholesterol 37.7 mg, Fat 8.4 g, Fiber 3.6 g, Protein 6.5 g, SaturatedFat 3.3 g, Sodium 741.8 mg, Sugar 6.5 g

BAKED CREAMY CORN WITH CRACKER TOPPING



Baked Creamy Corn With Cracker Topping image

this is a must at you holiday table! ---adjust the amount of sugar to suit taste, canned corn amount equivilent to the two packages of frozen corn may be used, make certain to thaw the frozen corn firstly --- this is rich so a small serving goes a long way! :)

Provided by Kittencalrecipezazz

Categories     Corn

Time 40m

Yield 10-12 serving(s)

Number Of Ingredients 8

1/2 cup butter
1 -2 tablespoon sugar (or adjust amount to taste)
2 tablespoons heavy whipping cream
2 (16 ounce) packages frozen corn kernels, thawed
1 (8 ounce) package cream cheese, softened (for a less richer flavor you may reduce to 3/4 package)
fresh ground white pepper (to taste) or black pepper (to taste)
3/4-1 cup crushed butter flavored cracker (such as Ritz Crackers)
3 tablespoons butter, finely diced

Steps:

  • Set oven to 350 degrees F.
  • Grease a 13 x 9-inch baking dish.
  • In a large saucepan melt butter over low heat.
  • Add in whipping cream and sugar; stir until dissolved and blended.
  • Mix in the corn and stir to coat, then stir in the cream cheese and cook stirring over low heat until melted and well blended.
  • Season with white or black pepper to taste if desired.
  • Transfer to prepared baking dish.
  • Sprinkle the crushed butter crackers over the top then dot with butter.
  • Bake for about 20-30 minutes or until lightly browned.

BAKED CREAM CORN



Baked Cream Corn image

Learned from my godmother who was a chef, this recipe brings back a special Southern nostalgia. Simple yet flavorful, a wonderful side dish for any meal. Play with the spice and sugar measurements to suit your own taste.

Provided by TAMARA HERSOM

Categories     Side Dish     Casseroles     Corn Casserole Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

2 eggs
2 tablespoons milk
2 (14.75 ounce) cans creamed corn
2 tablespoons butter, diced
1 tablespoon all-purpose flour
1 tablespoon white sugar
½ teaspoon black pepper
½ teaspoon celery salt
½ teaspoon onion powder
¼ teaspoon garlic powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl beat eggs with milk. Blend in the corn and butter. Stir in flour, sugar, black pepper, celery salt, onion powder and garlic powder. Transfer to a glass pie plate.
  • Bake in preheated oven for 45 minutes to 1 hour, or until top is golden and bubbly.
  • Allow to cool for 10 minutes before serving.

Nutrition Facts : Calories 130.4 calories, Carbohydrate 21.6 g, Cholesterol 54.4 mg, Fat 4.7 g, Fiber 1.3 g, Protein 3.7 g, SaturatedFat 2.3 g, Sodium 426.7 mg, Sugar 5.2 g

MISSISSIPPI CORN PUDDING



Mississippi Corn Pudding image

This savory side is great hot out of the oven, or even cold for a quick midday snack.

Provided by Elle Simone Scott

Categories     Side     Cornmeal     Milk/Cream     Sour Cream     Cheese     Thanksgiving     Backyard BBQ     Juneteenth     Bake     Soy Free     Vegetarian     Corn

Yield 12 servings

Number Of Ingredients 17

5 tablespoons unsalted butter, melted and cooled slightly, plus more for greasing
2 large eggs, beaten
⅓ cup sugar
½ cup whole milk
¼ cup heavy cream
¾ cup sour cream
½ cup all-purpose flour
½ cup coarse yellow cornmeal
1 teaspoon kosher salt
⅛ teaspoon white pepper
⅛ teaspoon paprika
⅛ teaspoon baking soda
¼ cup chopped yellow onion
½ cup chopped celery
1 pound fresh corn kernels, cut from 4 cobs
1 cup shredded cheddar cheese
1 cup butter cracker crumbs, such as Ritz

Steps:

  • Set a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9 by 13-inch casserole dish with butter, making sure to get in all the corners and sides of the dish.
  • In a medium bowl, whisk together the eggs and sugar until well combined. Add the melted butter, milk, heavy cream, and sour cream and whisk to incorporate.
  • In a large bowl, whisk together the flour, cornmeal, salt, pepper, paprika, and baking soda.
  • Using a spatula, fold the wet ingredients, 1 cup at a time, into the dry ingredients until well combined.
  • Fold in the onion, celery, corn, and cheese.
  • Pour the batter into the prepared baking dish and sprinkle the cracker crumbs on top. Bake the pudding for 30 to 40 minutes, rotating halfway through, until lightly browned on top and the tip of a knife inserted in the center comes out clean.

CREAMY BAKED CORN



Creamy Baked Corn image

"This is an old recipe handed down from my mother-in-law and is an especially good accompaniment to roast beef," Nancy Collins relates from Clearfield, Pennsylvania. The corn is moist and creamy with a souffle-like topping.

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 2 servings.

Number Of Ingredients 7

1 can (8-1/4 ounces) cream-style corn
8 saltines, crushed
1 tablespoon butter, melted
1/8 teaspoon salt
1/8 teaspoon pepper
1 egg
1/4 cup 2% milk

Steps:

  • In a small bowl, combine the corn, saltines, butter, salt and pepper. Transfer to a shallow 2-cup baking dish coated with cooking spray. , In a small bowl, whisk egg and milk; pour over corn mixture. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 187 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 759mg sodium, Carbohydrate 33g carbohydrate (6g sugars, Fiber 2g fiber), Protein 8g protein.

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