Description

A creamy, sweet, and savory side dish featuring canned corn and cheddar cheese, topped with a crunchy, buttery cracker crust. This easy 3-ingredient base recipe is perfect for potlucks and weeknight dinners.

Ingredients

Scale

15 ounces creamed corn
15 ounces whole kernel corn, drained and rinsed
2 cups shredded cheddar cheese
1/4 cup butter, melted
1 large egg
1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup buttery crackers (such as Ritz), crushed
2 tablespoons butter, melted (for topping)

Instructions

Preheat oven to 350°F (175°C). Grease a 9×9 inch baking dish with butter or cooking spray.
In a large mixing bowl, combine the drained whole kernel corn, creamed corn, shredded cheddar cheese, 1/4 cup melted butter, egg, salt, and pepper. Stir until well combined.
Transfer the corn mixture to the prepared baking dish and spread it out evenly.
In a small bowl, mix the crushed buttery crackers with the 2 tablespoons of melted butter until the crackers are evenly coated.
Sprinkle the cracker mixture evenly over the top of the corn casserole and press down gently.
Bake for 40-45 minutes, or until the topping is golden brown and the edges are bubbling. If the topping browns too quickly, cover loosely with foil.
Remove from oven and let cool for 5-10 minutes before serving to allow the casserole to set.

Notes

Drain the whole kernel corn thoroughly to prevent a watery casserole. Grate your own cheese instead of using pre-shredded to avoid grainy texture. The topping can be toasted under the broiler for the last 2 minutes for extra crispiness. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Side Dish
Cuisine: American

Nutrition

Serving Size: 1/8 of the casserole
Calories: 280
Sugar: 6
Sodium: 450
Fat: 14
Saturated Fat: 7
Carbohydrates: 32
Fiber: 2
Protein: 10

Keywords: corn casserole, cheesy corn, side dish, easy recipe, cracker topping, holiday dinner, potluck recipe, comfort food