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Corn Casserole

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“This dish comes together quickly and it is so yummy. I often serve it during the holidays. I generally use frozen whole kernel corn instead of canned. You can use any kind of crackers for the topping that you like, I usually use a club style cracker. Sometimes I even mix the ingredients in the casserole dish, although that can be messy if you are not careful. I hope you enjoy this recipe, we sure do! *If you are making this dish ahead of time, it can be assembled except for the crushed crackers and set in the refrigerator until ready to cook.”
READY IN:
1hr 5mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

  • 1 (16 ounce) can cream-style corn
  • 1 (16 ounce) can whole kernel corn, drained
  • 13 cup sour cream
  • 12 cup milk
  • 2 eggs, beaten
  • 13 cup flour
  • 12 medium onion, chopped
  • salt and pepper (some cayenne pepper is pretty in this dish)
  • 12 cup Club crackers, crushed
  • 1 tablespoon butter, melted

Directions

  1. 1) mix all ingredients together except crackers and butter.
  2. 2) place into a baking dish
  3. 3) top with crushed crackers and drizzle melted butter over the top.
  4. 4) bake at 350 for an hour.

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