Holiday Corn Casserole!

This "Holiday Corn Casserole" is sort of a corn pudding or the texture is like a corn pudding.  However, it's much lighter and less involved than most true southern corn pudding recipes that call for dozens of eggs and gallons of cream....that's an exaggeration by the way!   If you have ever made traditional corn pudding, you do know what I mean though. 

This is easy and the results are wonderful.   It is an excellent side dish for the holidays!  If you are hosting a large group, you might want to double this recipe.  

 Here is what you will need:

1 (15 oz.) can of cream style corn (can use 2 cups of fresh corn kernels)
1/4 cup carrots, grated
1/4 cup onion, grated
1 Tbs. celery, grated (or a 1/4 tsp. celery salt)
2 eggs, beaten
1/4 cup butter, melted
1/4 cup half and half cream
1/2 cup soda cracker crumbs
1 tsp. sugar
1/2 tsp. salt

1 cup shredded cheddar cheese
1 cup Ritz cracker crumbs
1 Tbs. melted butter

Combine all of the first ten casserole ingredients.  Mix well and pour into a greased casserole dish.  Top  with the shredded cheese.   Mix the Ritz cracker crumbs and butter.  Sprinkle evenly over the top.   Bake at 350 degrees for 30 minutes.  The top should just be starting to brown. 


  1. What an interesting recipe, Kathy. I love that all that goodness goes into one crispy looking casserole!

    Thank you so much for sharing...

  2. I do it the easy way... my family loves it! The Ritz crackers sound like a good addition:)

    Corn Pudding

    1 can cream style corn, 1 can whole kernel corn (any size can)
    1 stick butter, melted
    1 box cornbread mix
    2 eggs (beaten)
    1 8 oz container sour cream

    Mix all ingredients, pour into greased casserole dish, bake at 350 for 45 mins.

    Option: Sprinkle with cheddar cheese and return to oven until melted.

    1. That recipe is on the site. It's the one I make most of the time basically.



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