Corn casserole
Votes: 1
Time: 1 hour 5 minutes
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Nutritional value per serving:
Calories 237, total fat 15 G., saturated fats 8 G., proteins 7 G., carbohydrates 22 G., fiber 2 G., cholesterol 87 mg, sodium 325 mg, sugar 5 G.
Calories 237, total fat 15 G., saturated fats 8 G., proteins 7 G., carbohydrates 22 G., fiber 2 G., cholesterol 87 mg, sodium 325 mg, sugar 5 G.
This simple casserole is made with frozen corn kernels and cream, resulting in a tender and creamy crust topped with a crispy crust of buttery crackers and white cheddar. A perfect combination of contrasting textures and flavors!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 tablespoons unsalted butter
- 3 large eggs
- 1.5 cups of 10% cream
- 1 tbsp. sugar
- 2 packages of frozen corn (400g each) (about 5 cups), thawed
- 1 1/2 cups broken butter crackers, such as Ritz or Toll House
- 1 cup grated white cheddar (about 60 g)
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Recipes with similar ingredients: corn, crackers, cheddar cheese, eggs, cream
Cooking the dish according to the recipe:
- Position a rack in the upper third of the oven and preheat the oven to 325°F (160°C). Grease a 2-quart oval baking dish with 1 tablespoon of butter.
- In a large bowl, whisk together the eggs and cream. Add the sugar, corn, 1/2 cup crushed crackers, 1/2 cup cheddar, and 1 teaspoon salt. Spoon into a baking dish, spreading the mixture into an even layer.
- Bake, uncovered, until the edges are set but the center is still moist, about 35 minutes. Meanwhile, melt the remaining 3 tablespoons butter in a small bowl in the microwave for about 30 seconds. Mix the butter with the remaining 1 cup crushed graham crackers to evenly moisten.
- Sprinkle the casserole with the remaining 1/2 cup shredded cheddar and buttered crackers. Bake until the edges and top are golden brown, another 20-25 minutes. Remove from the oven and let the casserole rest for 5 minutes before serving.
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