Cracker-Crusted Baked Corn Pudding
Recipe - Lyndale Liquor
Cracker-Crusted Baked Corn Pudding
Prep Time10 Minutes
Servings1
Cook Time50 Minutes
Ingredients
6 tbsp butter
1 3/4 cups crushed Ritz crackers, divided
1 medium onion, finely chopped
2 (15 oz.) cans cream-style corn
1 cup frozen corn kernels
2 large eggs
1 cup heavy cream
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne
Directions
- Preheat oven to 350°F. Grease a 2-quart baking dish.
- In a medium skillet, heat the butter over medium until melted. Pour half into a medium bowl and mix with 3/4 cup crushed crackers. Set aside for the topping.
- In the skillet with the butter, add the onion and cook, stirring, over medium heat. Mix onion with corn, 1 cup crushed crackers, eggs, cream, salt, pepper, and cayenne. Pour into the prepared baking dish and top with buttered cracker crumbs. Bake for 40-50 minutes, or until the top is golden brown.
10 minutes
Prep Time
50 minutes
Cook Time
1
Servings
Shop Ingredients
Makes 1 servings
Directions
- Preheat oven to 350°F. Grease a 2-quart baking dish.
- In a medium skillet, heat the butter over medium until melted. Pour half into a medium bowl and mix with 3/4 cup crushed crackers. Set aside for the topping.
- In the skillet with the butter, add the onion and cook, stirring, over medium heat. Mix onion with corn, 1 cup crushed crackers, eggs, cream, salt, pepper, and cayenne. Pour into the prepared baking dish and top with buttered cracker crumbs. Bake for 40-50 minutes, or until the top is golden brown.