A classic corn casserole made with frozen and creamed corn, cracker crumbs, pimentos, eggs, milk and butter.
Classic Corn Casserole
Corn casseroles seem to have an identity crisis going on in this day and age.There doesn't seem to be a division anymore between what folks define as corn casseroles, corn spoon bread and corn pudding, so much so, that what once made each of these dishes unique from the other, has been completely lost.
Because this dish is heavy in corn, but lighter in binders and eggs, I consider it to be a corn casserole. You may know it as something different, but there is one thing for sure. It gets gobbled up.
Here's how to make my Classic Corn Casserole.
Preheat oven to 350 degrees and butter a 2-1/2 quart baking dish; set aside. Beat together milk, eggs and melted butter.
Add corn, cracker crumbs, sugar, onion, pimentos, salt, pepper, Cajun seasoning and 1/2 of the paprika.
Mix well and pour into prepared casserole dish.
Sprinkle top with remaining paprika, and a dusting of additional Cajun seasoning, if desired.
Bake, uncovered at 350 degrees F for about 40 to 45 minutes or until firmed up in the center. That's it folks - easy and delicious!
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