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Cheesy Corn Casserole With Crunchy Cracker Topping
This Mississippi corn pudding (a.k.a. corn casserole) is packed with whole corn kernels, sour cream, and cheddar, and gets a buttery Ritz cracker topping.
👥 12 Servings👤 Elle Simone Scott📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●casserole dish
- ●bowl
- ●whisk
- ●spatula
- ●baking dish
- ●knife
📝 Preparation Steps
1
Set a rack in the lower third of the oven. Preheat the oven to 350°F. Grease a 9x13" casserole dish with butter, making sure to get in all the corners and sides of the dish.
2
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.
large eggs, beaten2
3
In a large bowl, whisk together the flour, cornmeal, salt, pepper, paprika, and baking soda.
4
Using a spatula, fold the wet ingredients, 1 cup at a time, into the dry ingredients until well combined.
5
Fold in the onion, celery, corn, and cheese.
6
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. Make Ahead: Corn casserole can be baked up to three days ahead of time. Let cool and refrigerate. Reheat, covered, in a 350°F oven until warmed through, about ⏱️ 15 minutes, remove cover and bake another ⏱️ 5 minutes to re-crisp topping. Editor’s note: This recipe was originally published in ‘Tasty Pride’ and first appeared on Epicurious in June 2020. For more of our favorite Thanksgiving potluck recipes, head this way →
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