Corn Casserole

This recipe is another family favorite, especially my dad.  He is lactose intolerant so I'm able to make it with lactose free milk.  It is a great family gathering dish and reheats for great leftovers.

3 cans cream corn  
6 eggs  
2 1/4 c. milk  
1 1/2 c. sugar  
1 tsp. salt  
2 1/2 sleeves of Saltines, crushed
Mix all ingredients together in a large bowl.  Coat a 9x13 dish with non-stick spray.  Pour corn mix into pan. Top with slices of butter (about a 1/2 stick cut into pads) and pepper.  Bake at 400 degrees for 40-45 minutes.  Casserole will brown and puff.  Travels well in an insulated carrier if you are going to a gathering or event away from home.

Source: a family recipe from my mom 

1 comment:

  1. This is Savannah, again. I wondered after looking over your recipes if you'd like to join me next week for a recipe series that I am doing. The Garden's Bounty will run Monday - Friday and we are featuring recipes that use vegetables/fruits from the summer season. Many of your recipes would work well in this series. If you'd like more information please send me an email -


Thank you for leaving a comment, I appreciate you taking the time, and read every one!