Creamy Corn Casserole

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Sandy Finley’s grandmother, who hailed from a Midwest farm, taught her to make this creamy dish. It was a favorite in the early fall, when fresh corn was abundant. Finley recommends pairing the casserole with a spinach salad topped with sweet balsamic vinaigrette.

  • 4Servings


  • 2 large eggs
  • 1/4 cup milk or soymilk
  • 2 1/2 cups fresh breadcrumbs
  • 1 Tbs. margarine, melted
  • 1 Tbs. sugar
  • 2 15-oz. cans cream-style corn


1. Preheat oven to 375F. Lightly coat 9x9-inch baking dish with cooking spray, and set aside.

2. Beat together eggs and milk; fold in breadcrumbs, margarine and sugar. Fold in corn. Season with salt and pepper.

3. Pour into prepared baking dish, and bake 35 to 40 minutes, or until firm and set. Serve.

Nutrition Information

  • Calories: 326
  • Carbohydrate Content: 55 g
  • Cholesterol Content: 108 mg
  • Fat Content: 7 g
  • Fiber Content: 3 g
  • Protein Content: 9 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 427 mg
  • Sugar Content: 23 g