Creamed Corn Casserole Recipe
Ditch the canned stuff and use fresh corn in this creamy corn casserole. This easy, delicious recipe will have your guests wanting seconds and thirds!
Servings: 6 servings
- 7 ears fresh corn husks & silk (strings) removed, corn cut from the cobs
- 2 tbsp unsalted butter
- 1 cup half and half
- 1/2 tsp kosher sea salt
- 1/8 tsp ground black pepper
- 1/8 tsp paprika
For the Topping
- 9 Ritz crackers
- 2 tbsp unsalted butter melted
Preheat oven to 425 degrees. Butter an 8x8-inch or 9x6-inch baking dish, set aside.
In a large skillets or saucepan set over medium heat, add corn, butter, half & half, salt, pepper and paprika. Bring mixture to a boil, then reduce heat, cover and simmer for 30 minutes or until the corn is tender.
In a food processor, add 1 heaping cup of the cooked corn. Pulse until smooth, about 2 minutes. Return the mixture to the pan and whisk to combine. Cook for an additional 5 minutes, then transfer to the prepared dish.
In a food processor (or ziplock bag with a rolling pin), add crackers and melted butter. Pulse (or crush) until mixture is coarse, not fine, about 10-12 pulses. Sprinkle over top of corn.
Place in the oven and bake for 10 minutes or until the crackers begin to brown. Remove and serve immediately.
- This recipe can be easily doubled. Bake in a 9x13-inch dish.
Serving: 6g | Calories: 233kcal | Carbohydrates: 24g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 35mg | Sodium: 267mg | Potassium: 336mg | Fiber: 2g | Sugar: 7g | Vitamin A: 599IU | Vitamin C: 8mg | Calcium: 51mg | Iron: 1mg