Creamed Corn Casserole

Photo by Darwin Bell

This is a quick twist on the classic American creamed corn recipe. It makes a great side dish for the Thanksgiving table.

  • 2 bags (1 lb) of frozen corn
  • 1 cup of milk or water
  • 1 pint heavy cream
  • 1/4 cup margerine, melted (1/2 stick)
  • 2 eggs
  • 1 package (1 tube) of Ritz crackers, crumbled
  • Salt, to taste
  • Shredded cheddar cheese, to taste
  1. Put half the corn in a blender, along with either milk or water, and blend until creamy.
  2. Add eggs, margerine and heavy cream, then blend.
  3. Pour the mixture into an oven-safe container and mix in the Ritz cracker crumbs, along with the rest of the corn.
  4. Sprinkle with shredded cheese and bake covered at 375 degrees F for 40 minutes.

Leave a Comment


Powered by WordPress | Copyright 2011