Tuesday, November 6, 2012

Corn Casserole {Recipe}


This past weekend, J & I stayed home for once, and he was in charge of preparing dinner. I cringe (LOL) because this means that the kitchen looks like a F3 tornado has hit it. A plethora of bowls and utensils fill the sink and cabinets. Ingredients drip onto the granite and onto the floor. When I cook, I prefer to clean as I go; J, not so much! And of course, I did not take a picture.

On Saturday evening, J prepared steak bites and a delicious corn casserole. I featured the blue cheese-onion steak bites earlier this year: click HERE


Today, I’d like to share with you the corn casserole. The recipe is from the January 3, 2008 Atlanta Journal Constitution’s Food & Drink section. It was shared with the AJC by the owners of the Oakwood Cafe in Forest Park, a suburb of Atlanta. I have never been to this restaurant, but I love the corn casserole.


Oakwood Cafe: click HERE

Please accept my apologies for the presentation in the pics. My dear J had no idea I would feature this in an upcoming blog. The dish is kind of “messy”. Gotta love him.


Corn casserole is the perfect Southern comfort food.

Corn Casserole

Hand on: 10 minutes

Total time: 45 minutes

Servings: 18

  • 2 (8 ounce) packages of cream cheese, room temperature
  • 1 cup (2 sticks) plus 3 tablespoons butter, room temperature
  • 1/4 cup whole milk
  • 2 pounds frozen shoepeg corn, thawed
  • salt and pepper to taste
  • 1 sleeve Ritz crackers, crushed (about 1 cup)

Preheat oven to 350 degrees. Grease a 9 x 13-inch baking dish.

In a bowl, beat cream cheese, 1 cup butter and milk; stir in the corn and add salt and pepper to taste. Melt the remaining 3 tablespoons butter. In a small bowl, combine the crackers and melted butter. Sprinkle evenly over the corn mixture. Bake until bubbly, about 30 minutes.


No wonder this casserole is so tasty- how could you go wrong with corn, cream cheese, and butter? If you’re not feeding a crowd, cut the recipe in half and bake it in a 9-inch pan instead.

Do not forget to VOTE today. I am voting before I go to work.


I think Mrs. Paula Deen would find this a delicious recipe. Have you commented on my Deen Team “audition” post? Click HERE to do so now.

Tasty corn casserole, y’all!


  1. I love corn casserole and always welcome another recipe for one. I especially love shoe peg corn. This recipe is just in time for Thanksgiving--this will be one of my side dishes. Of course, I might have to cut out some of the fat and calories by using lowfat cream cheese and light butter. I'm sure, though, that Paula would fix it just like the recipe! Thanks for sharing! Have a great day! :)

  2. Yum. You are not a great cook if you don't make a mess. LOL. I cannot wait to make this. xo, Jill

  3. This sounds great, will have to try when I have company soon. Now I am off to vote!

  4. Oh my...this sounds yummy! Our deal...hubs cooks...I clean and let me tell you...he is one messy cook and I'm getting fat...but such is love!

  5. I have not had corn casserole in about 100 years - more or less- I am going to make this recipe...YUM...xo Diana

  6. It looks so yummy.....I will have to try it :o)

  7. It looks so yummy....I will have to try it :o)

  8. I was just bragging about my corn casserole on your brisket post, and when I read your recipe, it's one and the same!


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