This is one of those recipes that I’m almost embarrassed to share,
but it’s so easy and so good I don’t think you’ll care!
We had this for Thanksgiving and it was a big hit with all ages
Corn, eggs, butter, salt, pepper and Ritz crackers, that’s it!
Crush the crackers
You can do this while they are still in their sleeves
by smashing them with a rolling pin
Butter your baking dish and then beat the eggs right in the dish,
saving a step of washing a mixing bowl
Melt half of the butter and put it in the baking dish
along with the corn and half of the crushed crackers
Add a dash of salt and pepper
Melt remaining 1/4 cup butter,
add the rest of the cracker crumbs to it and mix well
Place evenly on top of the casserole
Dish may be covered and refrigerated at the point
for baking up to 24 hours later, if desired
Bake uncovered at 350 degrees 30-40 minutes until bubbling
Serve and enjoy!
Ritzy Creamed Corn Casserole
Ingredients
- 2 cans, 14.75 oz. Cream Style Corn
- 1 can, 15.25 oz. Whole Kernel Corn drained
- 2 large eggs
- 1 1/2 sleeves Ritz Crackers crushed about 42 crackers
- 1/2 cup Butter divided
- Salt and pepper
Instructions
- Preheat oven to 350.
- Butter baking dish.
- Break eggs into the baking dish and beat
- Melt 1/4 butter in microwave
- Combine corn, eggs, melted butter, salt and pepper to taste, and 1/2 of the crushed crackers.
- Mix until blended.
- Melt remaining 1/4 cup butter and combine with remaining crushed crackers
- Mix until blended.
- Sprinkle over top of corn mixture*
- Bake 30-40 minutes, until top is browned and corn is bubbling around sides.
Notes
This would be delicious paired with a holiday ham
or summer time BBQ chicken or ribs
Enjoy!
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