Mimi's Baked Corn Casserole

Mimi's Baked Corn Casserole Recipe

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Bobbi Bilnoski


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!


★★★★★ 1 vote

20 Min
45 Min


Add to Grocery List

  • 1
  • 1 can(s)
    cream style corn
  • 1 c
    grated cheddar cheese
  • 1 Tbsp
  • 1/2 tsp
  • 2 Tbsp
  • 2 Tbsp
    eagle brand milk
  • 30
    waverly wafers, crushed
  • 1/4
    butter, melted

How to Make Mimi's Baked Corn Casserole


  1. Mix ingredients together (except cracker crumbs and butter).
  2. Put into a well-greased baking dish. Like a one quart casserole, something deep.
  3. Mix cracker crumbs and butter and sprinkle on top.
  4. Bake at 350 degrees for 45 minutes, until crumbs are golden brown.
  5. This recipe can be doubled easily, bake a little longer.

Printable Recipe Card

About Mimi's Baked Corn Casserole

Course/Dish: Vegetables, Crackers
Other Tag: Quick & Easy
Hashtags: #cheese, #corn

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