This recipe comes from my Aunt Sue. She got it from an old Church Cookbook, and she’s been making it for as long as I can remember. We have it every year for Thanksgiving, and usually for other holidays as well. It’s a family tradition.
Everyone in our family loves it, too. We usually have to make a double (or triple) batch depending on how many people are coming.
Since we moved to New Jersey, we haven’t been able to get home for many holidays. So, I’ve started making this. The kid LOVES it. So, sometimes I make it just because I can, just as a side dish on a regular evening.
In the cookbook, it’s called ‘escalloped corn.’ We’ve always just called it ‘baked corn’ though. So, that’s the name I shall attach to it.
Go make this now. You won’t regret it.
I should also mentioned that my friend made an allergen free version of this recipe. Her son has a lot of food allergies, including gluten, eggs, and milk. If you’re interested in the changes she made, check it out over here.
20 Ounces Frozen Corn
1/2 Cup Milk
1/4 Cup Butter
1 Egg, Beaten
1 1/2 Cups Ritz Cracker Crumbs (About 30 Crackers)
2 Tbsp Minced Onions
3 Tbsp Brown Sugar
Salt and Pepper, To Taste
Combine the corn, butter, milk, salt, and pepper in a saucepan. Bring to a simmer and cook until tender.
Stir in the eggs, cracker crumbs, onion, and brown sugar.
Pour into a sprayed casserole dish.
Bake at 350F for about 30 minutes, until it is golden brown.
Super easy and super delicious!