Escalloped Corn Casserole

November 30th, 2005

Escalloped Corn Casserole Recipe

2 cans creamed corn
2 cans of whole kern corn drained (use fresh sweet corn, if in season)
2 whole eggs
8 tablespoons butter
1 sleeve of crackers*, crumbled or crushed fine
1 cup milk
1/2 medium sized onion, chopped fine
Kosher salt, to season
Fresh ground pepper, to season

*If you use buttery round crackers like Ritz, taper the butter. If you are using saltine crackers, be careful there is no need for the salt.

Making Escalloped Corn Casserole

  1. Mix all ingredients well in a casserole dish.
  2. Bake in the oven 350⁰F for 1 to 1 ½ hours. Internal temperature should reach minimum of 160 degrees. The finished product should have the consistency of lumpy oatmeal.

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