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Buttery Corn Casserole

Lisa Whitehead from Caraway, Arkansas sends this comforting side dish her daughter (pictured) prepares. "Megan is an excellent cook and baker," Lisa writes. "She has won several top prizes for her cooking and baking skills."
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    6 servings


  • 2 large eggs, lightly beaten
  • 1 can (5 ounces) evaporated milk
  • 3 tablespoons butter, melted, divided
  • 2 cans (15-1/4 ounces each) whole kernel corn, drained
  • 2 cups shredded cheddar cheese
  • 1 cup crushed butter-flavored crackers (about 24 crackers), divided


  • In a large bowl, combine the eggs, milk, 2 tablespoons butter, corn, cheese and 1/2 cup cracker crumbs. Spoon into a greased 11x7-in. baking dish. Toss the remaining crumbs and butter; sprinkle over corn mixture.
  • Bake, uncovered, at 350° for 25-30 minutes or until edges are bubbly.

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Average Rating:
  • Ndobbins58
    Dec 31, 2013

    It trust it's very good if my friend Lisa Whitehead has recommended it to her daughter. Thanks Lisa. Nancy Dobbins

  • Barenakedchef
    Apr 10, 2012

    Yummy corn casserole with a crispy top. I felt like the middle could have been a tad creamier, but still a yummy casserole.

  • jenilovesdaisies
    Nov 17, 2011

    Our family loves this casserole! I use Club crackers, and regular milk instead of buying evaporated. It's even good leftover!

  • Joleen018
    Apr 11, 2010

    No comment left