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"He that but looketh on a plate of ham and eggs to lust after it hath already committed breakfast in his heart."--C. S. Lewis

CORN CASSEROLE Recipe

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This recipe for CORN CASSEROLE is from Dixie Mom's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 - 17oz can Creamed Style corn
1 can Eagle Brand condensed milk
¼ cup finely chopped onion
1 beaten egg
3 Tbsp chopped pimentos (one small,tiny jar)
¼ tsp salt & pepper each (more pepper if you like but wait on the salt)
1 cup crushed saltine crackers, split 2/3 and 1/3
1 Tbsp butter, melted
Directions:
Directions:
• Preheat oven to 350
• To a casserole dish (usually 10 x 6 oval, about 2” deep only since the deeper it is, the longer it will take to cook), add the corn, condensed milk, onion and mix.
• Add the beaten egg and continue to mix until well blended.
• Add the pimentos, 1/3 of the crackers and the spices and mix again.
• Cook in oven about 45-50 min, or until it’s no longer liquid and is firm (use a knife to insert).
• A few minutes before, melt the butter in a small bowl and put the remaining 2/3 of the crackers into it and toss to coat.
• Sprinkle the crackers on the corn casserole and place back in the over for 10-15 minutes or until crackers are browned.

*** If you have a large crowd, double everything except the Eagle milk…use 1 can Eagle and ½ cup regular milk. Also, use a bigger dish where you can keep the corn no deeper than 2” to minimize cook time.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 min prep; 1 hr 10 min cook
Personal Notes:
Personal Notes:
This yummy dish has been served at the holidays for as long as Wendi can remember and is one of her favorites. It's still served in her family today and the grandkids love it too!

 

 

 

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