mimi's baked corn casserole
(1 RATING)
We originally called this Jim’s Corn because my brother Jim could literally eat his weight in it! But it is my mother (Mimi), Neda Faye Cantwell, who gets the credit. She was published as the author of this recipe in the Texas Wesleyan College Womans Club Cook Book in 1979. You will get lots of request for this recipe so just go ahead and print a few extra copies right now and have them ready to hand out!
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prep time
20 Min
cook time
45 Min
method
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yield
6 serving(s)
Ingredients
- 1 - egg
- 1 can cream style corn
- 1 cup grated cheddar cheese
- 1 tablespoon flour
- 1/2 teaspoon salt
- 2 tablespoons sugar
- 2 tablespoons eagle brand milk
- 30 - waverly wafers, crushed
- 1/4 - butter, melted
How To Make mimi's baked corn casserole
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Step 1Mix ingredients together (except cracker crumbs and butter).
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Step 2Put into a well-greased baking dish. Like a one quart casserole, something deep.
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Step 3Mix cracker crumbs and butter and sprinkle on top.
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Step 4Bake at 350 degrees for 45 minutes, until crumbs are golden brown.
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Step 5This recipe can be doubled easily, bake a little longer.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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