COOK WITH MEG: Baked Corn Casserole
This custardy baked creamy corn casserole will soon become a dinner time staple! Serve with a BBQ or make your holiday dinner table complete. Enjoy!Created by Meg Tucker for From Yolk to Table: Cook With Meg presented by Egg Farmers of New Brunswick
Equipment
- 8x8 OR 9x9 baking dish + non stick spray (A larger dish will help this cook faster)
- Whisk + bowl + spatula
Ingredients
CORN CASSEROLE BASE
- ½ cup butter, melted
- ¼ cup all purpose flour
- ¼ cup granulated white sugar
- 2 eggs, whisked
- 1 cup milk
- 1 341ml can whole kernel sweet corn, drained (roughly 1 ½ cups)
- 1 398ml can creamed-style sweet corn (roughly 1 ⅔ cups)
- ½ tsp. salt
- ½ tsp. ground black pepper
TOPPER
- 1 cup crushed Ritz crackers or Panko bread crumbs
- 2 Tbsp. melted butter
Instructions
MAKE YOUR BASE
- Preheat the oven to 350 F.
- In a large bowl, add your melted butter.
- Whisk in your flour, then whisk in sugar and get to a nice creamy state.
- Crack and add your eggs, one at a time, then whisk some more.
- Time to add the milk, be careful not to “slosh” the liquid out of the bowl.
- Next let’s switch to a spatula and add in our corn niblets and cream style corn.
- Season with ½ teaspoon of salt and a few cracks/pinches of pepper.
- Pour this mixture into a greased 8x8" baking dish.
MAKE THE TOPPER
- Add your melted butter to panko bread crumbs or Ritz crackers and really mix to combine. (*Note: If you’re using Ritz crackers, crush them down to a nice small crumb.)
- Top your casserole with your topper and bake uncovered at 350 F for 45 minutes to an hour - checking at the 45 minute mark.
ENJOY!
- Ultimately we want the centre to be set and the casserole to be golden brown and caramelized on top. This can take UP to 1 hour 15 mins, depending on your pan size. Just give it time and give it little “jiggles” to see how set the centre is.
- Let stand for 5 minutes, serve warm.
Notes
Grab your ingredients and watch the From Yolk to Table: Cook With Meg guide video here!
