- 1 can (8-1/4 ounces) cream-style corn
- 8 saltines, crushed
- 1 tablespoon butter, melted
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 egg
- 1/4 cup 2% milk
- In a small bowl, combine the corn, saltines, butter, salt and pepper. Transfer to a shallow 2-cup baking dish coated with cooking spray.
- In a small bowl, whisk egg and milk; pour over corn mixture. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.
Reviews for Creamy Baked Corn
"Kinda seemed like something was missing...maybe I'll try again and see what I can add to it to give it more taste..."
"This tasted like canned cream corn w/ scrambled eggs on top. Horrible..nobody liked it. We much prefer corn casserole w/ the corn muffin mix and sour cream etc."
"I think it would be even better if minced onion would be added."
"Oh, this is so good. I have even made it with fresh lump crab meat, or leftover boiled crawfish tails. Talk about y-u-m-m-m-m-m-y!"
"i, too, grew up making baked (scalloped) corn. but we mixed it all together. then sprinkled the top with cracker crumbs and dotted it with butter before baking. (i now use squeeze butter instead)"
"The first time I'd ever had baked corn was at my son and daughter-in-law's home last Thanksgiving. Absolutely wonderful!!"
"I can vouch for this recipe being delicous . I grew up on this recipe except that we called it Scalloped Corn. It is great."