Cheesy Corn Casserole With Crunchy Cracker Topping
4.6(9)
This Mississippi corn pudding (a.k.a. corn casserole) is packed with whole corn kernels, sour cream, and cheddar, and gets a buttery Ritz cracker topping.
In a medium bowl, whisk together the eggs and sugar until well combined. Add the melted butter, milk, heavy cream, and sour cream and whisk to incorporate.
03In a large bowl, whisk together the flour, cornmeal, salt, pepper, paprika, and baking soda.
04Using a spatula, fold the wet ingredients, 1 cup at a time, into the dry ingredients until well combined.
05Fold in the onion, celery, corn, and cheese.
06Pour the batter into the prepared baking dish and sprinkle the cracker crumbs on top. Bake the pudding for 30 to 40 minutes, rotating halfway through, until lightly browned on top and the tip of a knife inserted in the center comes out clean.
Make Ahead: Corn casserole can be baked up to three days ahead of time. Let cool and refrigerate. Reheat, covered, in a 350°F oven until warmed through, about 15 minutes, remove cover and bake another 5 minutes to re-crisp topping.
Editor’s note: This recipe was originally published in ‘Tasty Pride’ and first appeared on Epicurious in June 2020. For more of our favorite Thanksgiving potluck recipes, head this way →