Abby's Recipe Kitchen of Free and Easy Recipes
Corn Casserole Recipe | Corn
Casserole
Copyright © 2008 by Abby's Kitchen
Corn Souffle
2 c. fresh
corn cut from cob
1 c. milk
2 tbsp. Butter
2 tbsp. Flour
1 tsp. Salt
1 tbsp. Sugar
Pepper
3 eggs
Cut corn from cob, add milk, butter, flour
and seasoning. Stir in eggs, which have been
beaten until light. Pour into buttered 4 cup
baking dish and bake in 350 degree oven for
50 to 60 minutes or until firm like a
custard. Serves 6 people.
Scalloped Corn
30 saltine crackers
1 c. milk
2 tbsp. finely chopped onion
Dash pepper
1 (16 oz.) can cream style corn
1 beaten egg
1/4 tsp. salt
1 tbsp. butter
Preheat oven to 350 degrees. Put crackers in
plastic bag. Coarsely crush with rolling pin
to make 1 1/2 cups. Combine corn and milk in
baking dish. Stir in egg. Add 1 cup of the
crushed crackers, chopped onion, salt and
pepper. In a skillet melt the butter over
low heat. Watch carefully so it does not
burn. Combine remaining 1/2 cup cracker
crumb with butter. Sprinkle butter and crumb
mixture over top of the casserole. Bake at
350 degrees for 30 to 35 minutes. Remove
baking dish with potholders.
Crockpot Scalloped Corn
3 large eggs
1 cup half and half
1 Tablespoon sugar
1/4 teaspoon salt
1/4 teaspoon pepper
3 to 4 tablespoons minced onion
2 cups frozen creamed corn, thawed
1 cup coarsely crushed cracker crumbs
With a whisk mix milk and eggs together. Mix
in remaining ingredients. Pour into lightly
buttered casserole which will fit in the
slow crock-pot. Cover and cook on high for
2-1/2 hours, or until knife inserted in
center comes out clean. Serves 6.
Karen TX
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