Southern church suppers thickened this with crushed oyster crackers instead of flour, a Depression-era trick that still beats any binder today.
Corn Casserole
A creamy and savory corn casserole topped with cheese and paprika.
Prep
0
min
Cook
45
min
Serves
4
people
Level
intermediate
The Story
This custardy corn pudding traces back to 1860s Southern American kitchens, where enslaved cooks and plantation families alike stretched late-summer corn harvests into something richer, borrowing French custard technique and British cracker-based puddings to create a dish that's essentially New Orleans meets Yorkshire, thickened with eggs instead of flour, and finished with cheddar that no self-respecting Frenchman would ever allow near a quenelle.
Regional Twist
Down in Charleston's Lowcountry, cooks swap the cheddar for sharp white Vermont-style cheese and stir in a spoonful of bacon fat alongside the melted butter, turning this corn casserole into something closer to a savory Southern bread pudding that pairs shamelessly with fried catfish.
📝 Ingredients
🥬Fresh Produce(1)
- 6 ears corn kernels removed about 5 cups
🥩Meat & Seafood(1)
- 1 cup crushed oyster crackers
🥛Dairy & Eggs(3)
- 4 tablespoons butter melted divided
- 1 c cheddar grated
- 1 c half and half
🧂Spices & Seasonings(3)
- Paprika
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
📦Other(1)
- 2 eggs
Nutrition (per serving)
Calories
343
Protein
12g
Carbs
26g
Fat
22g
👨🍳 Instructions
- 1
In a large bowl, whisk the eggs, half and half, salt, and white pepper.
- 2
Stir in the corn, half of the crackers, and 2 tablespoons of melted butter.
- 3
Pour into a prepared 9x9 baking dish.
- 4
Mix the remaining crackers with the remaining butter and sprinkle over the top.
- 5
Sprinkle the cheese over the crackers and dust with paprika.
- 6
Bake at 375°F for 35-45 minutes. The edges should be firm and the middle a bit loose.
💡 Pro Tips
- ✓Blanch fresh corn kernels for 2-3 minutes before adding to the custard base to denature enzymes that break down sugars during the 35-45 minute bake, preserving sweetness and preventing a mealy texture.technique2-3 minutes blanch time
- ✓Temper your eggs by slowly whisking 1/4 cup of the warm half-and-half into beaten eggs before combining with the remaining liquid; this prevents curdling from the 1:1 egg-to-dairy ratio and ensures a creamy custard rather than scrambled texture.technique1:1 egg-to-dairy ratio
- ✓Bake at 375°F for exactly 32-38 minutes, checking at 30 minutes—the casserole is done when the outer 1.5 inches are set but the center 2-inch radius jiggles slightly when gently shaken, indicating carryover cooking will reach 160°F internally.timing32-38 minutes, 160°F internal temp
- ✓Toss oyster crackers with melted butter at a 3:1 ratio (3 tablespoons butter per 1 cup crushed crackers) and let sit 5 minutes before topping so they absorb fat and crisp evenly rather than turning soggy or burning.ingredient3:1 butter-to-cracker ratio
- ✓Add cheddar (1 cup) in two stages: reserve 1/3 cup to sprinkle on top after the cracker layer so it stays vibrant and melts surface-side, while mixing 2/3 cup into the base for emulsification and flavor distribution throughout.technique2/3 cup mixed in base, 1/3 cup on top
Share this recipe
Prep
0
min
Cook
45
min
Serves
4
people
Level
intermediate
Share this recipe
Southern church suppers thickened this with crushed oyster crackers instead of flour, a Depression-era trick that still beats any binder today.
Corn Casserole
A creamy and savory corn casserole topped with cheese and paprika.
The Story
This custardy corn pudding traces back to 1860s Southern American kitchens, where enslaved cooks and plantation families alike stretched late-summer corn harvests into something richer, borrowing French custard technique and British cracker-based puddings to create a dish that's essentially New Orleans meets Yorkshire, thickened with eggs instead of flour, and finished with cheddar that no self-respecting Frenchman would ever allow near a quenelle.
Regional Twist
Down in Charleston's Lowcountry, cooks swap the cheddar for sharp white Vermont-style cheese and stir in a spoonful of bacon fat alongside the melted butter, turning this corn casserole into something closer to a savory Southern bread pudding that pairs shamelessly with fried catfish.
📝 Ingredients
🥬Fresh Produce(1)
- 6 ears corn kernels removed about 5 cups
🥩Meat & Seafood(1)
- 1 cup crushed oyster crackers
🥛Dairy & Eggs(3)
- 4 tablespoons butter melted divided
- 1 c cheddar grated
- 1 c half and half
🧂Spices & Seasonings(3)
- Paprika
- 1/2 teaspoon salt
- 1/8 teaspoon white pepper
📦Other(1)
- 2 eggs
Nutrition (per serving)
Calories
343
Protein
12g
Carbs
26g
Fat
22g
👨🍳 Instructions
- 1
In a large bowl, whisk the eggs, half and half, salt, and white pepper.
- 2
Stir in the corn, half of the crackers, and 2 tablespoons of melted butter.
- 3
Pour into a prepared 9x9 baking dish.
- 4
Mix the remaining crackers with the remaining butter and sprinkle over the top.
- 5
Sprinkle the cheese over the crackers and dust with paprika.
- 6
Bake at 375°F for 35-45 minutes. The edges should be firm and the middle a bit loose.
💡 Pro Tips
- ✓Blanch fresh corn kernels for 2-3 minutes before adding to the custard base to denature enzymes that break down sugars during the 35-45 minute bake, preserving sweetness and preventing a mealy texture.technique2-3 minutes blanch time
- ✓Temper your eggs by slowly whisking 1/4 cup of the warm half-and-half into beaten eggs before combining with the remaining liquid; this prevents curdling from the 1:1 egg-to-dairy ratio and ensures a creamy custard rather than scrambled texture.technique1:1 egg-to-dairy ratio
- ✓Bake at 375°F for exactly 32-38 minutes, checking at 30 minutes—the casserole is done when the outer 1.5 inches are set but the center 2-inch radius jiggles slightly when gently shaken, indicating carryover cooking will reach 160°F internally.timing32-38 minutes, 160°F internal temp
- ✓Toss oyster crackers with melted butter at a 3:1 ratio (3 tablespoons butter per 1 cup crushed crackers) and let sit 5 minutes before topping so they absorb fat and crisp evenly rather than turning soggy or burning.ingredient3:1 butter-to-cracker ratio
- ✓Add cheddar (1 cup) in two stages: reserve 1/3 cup to sprinkle on top after the cracker layer so it stays vibrant and melts surface-side, while mixing 2/3 cup into the base for emulsification and flavor distribution throughout.technique2/3 cup mixed in base, 1/3 cup on top