Description
This creamy corn casserole is a delicious and easy side dish that is perfect for any gathering.
Ingredients
Scale
- 2 cans (15 ounces each) cream-style corn
- 1 can (15 ounces) whole kernel sweet corn, (drained)
- 3 large eggs, (beaten)
- 1 ½ cups (78 g) crushed Ritz crackers, (divided)
- ½ cup (1 stick / 113 g) unsalted butter, (melted, divided)
- ½ teaspoon paprika
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- parsley, (chopped for garnish)
Instructions
- Preheat the oven to 350° F. Spray a 9×9-inch baking dish with nonstick cooking spray.
- In a large mixing bowl, combine cream-style corn, drained corn kernels, beaten eggs, ¾ cup of the crushed crackers, and half of the melted butter. Stir until fully combined.
- Pour the corn mixture into the prepared baking dish, spreading it evenly.
- In a small bowl, combine the remaining ¾ cup crushed crackers, remaining melted butter, paprika, salt, and pepper. Stir until the mixture is evenly moistened and the crackers are coated with butter.
- Sprinkle the seasoned cracker topping evenly over the corn mixture in the baking dish.
- Bake for 30 to 40 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
- Let rest for 5 to 10 minutes before garnishing with parsley and serving.
Notes
- This casserole pairs well with grilled meats or as a standalone vegetarian dish.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 100mg