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Amish Baked Corn

Amish baked corn combines whole kernel and cream-style corn in a creamy casserole with a buttery saltine cracker topping. It bakes until golden on top, with a set center that reaches at least 160°F.
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Prep Time 15 minutes
Cook Time 1 hour
Resting time 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 1 tsp nonstick cooking spray
  • 2 can (15.25 oz) whole kernel corn drained
  • 1 can (14.75 oz) cream-style corn
  • 2 eggs large
  • 1 cup whole milk
  • 0.5 cup saltine cracker crumbs crushed
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the topping
  • 0.5 cup saltine cracker crumbs crushed
  • 2 tbsp unsalted butter melted

Equipment

  • 1 9x13-inch baking dish
  • 1 instant-read thermometer

Method
 

Prepare the casserole
  1. Heat the oven to 350°F.
  2. Coat a 9x13-inch baking dish with the cooking spray.
  3. In a large bowl, whisk the eggs and milk.
  4. Stir in the whole kernel corn, cream-style corn, 1/2 cup cracker crumbs, salt, and pepper.
  5. Pour the corn mixture into the prepared baking dish.
Add the topping and bake
  1. Stir the remaining cracker crumbs with the melted butter.
  2. Scatter the buttered crumbs evenly over the casserole.
  3. Bake for 50 to 60 minutes, until the top is golden and the center is set and registers at least 160°F on an instant-read thermometer.
  4. Let the casserole rest for 10 minutes before serving.

Notes

For the best texture, check the center with an instant-read thermometer and make sure it registers at least 160°F. Refrigerate leftovers for up to 3 days; freezer: yes, for up to 2 months. For a gluten-free variation, use gluten-free cracker crumbs.