Prep 10 mins
Cook 1 hr
This is a 1940's recipe my mother always cooked. Yes-another corn recipe, but my favorite corn casserole.
- 1 (14 3/4 ounce) can creamed corn
- 1 (14 3/4 ounce) can whole kernel corn
- 1⁄2 cup chopped green bell pepper
- 2⁄3 cup milk
- 1 egg, well beaten
- 1 cup saltine crumbs
- 1 cup grated cheddar cheese
- 4 tablespoons melted butter
- 2 tablespoons granulated sugar
- 1⁄4 teaspoon black pepper
- Combine the 2 cans of corn in a large bowl; add the green pepper, milk, and 1 beaten egg.
- Next put the cracker crumbs, melted butter, sugar, and pepper into the corn mixture; mix well and put into a 2-quart buttered casserole.
- Bake at 350 degrees for 1 hour.
Needed an extra dish to fix for the 4th so I made this one. I got lots of compliments on it. I used a little less sugar than it called for. I will make this again. Thanks!
This is a wonderful flavorful recipe. I substituted a sweet onion for the green pepper because my DS doesn't like them. I used 8 oz of extra sharp cheddar. The recipe didn't say whether to drain the whole kernal corn or not so I didn't. I think it would be a little firmer in texture if it was drained. However this was the best tasting corn casserole I have ever tasted, and I will make it again! Thanks for sharing your family recipe Sharon!