I LOVE corn bakes. They’re such great comfort food. Buttery corny goodness. Mmmm.
I found this recipe in my church’s cookbook. This one uses Swiss cheese. It was submitted by a great lady named Marlene who sadly passed away a few years ago.
It’s super simple:
1 can corn, drained, reserving 1/4 cup
1 can cream style corn
2 eggs, slightly beaten
Onion to taste
4 Tbsp. butter, melted
1 tsp. salt
1/2 tsp. pepper
2 cups crushed Ritz crackers (I use Aldi’s Savoritz crackers)
12 oz. shredded Swiss cheese (I only used 8 oz.)
1. Mix 1/4 cup liquid from corn, beaten eggs, onions, salt, pepper, corn, and about 1/2 the cheese.
2. Mix melted butter with remaining cheese and Ritz crackers. Sprinkle on top.
3. Put in a 2 qt. baking dish and bake 1 to 1-1/2 hours at 325 degrees. Serves 10.
*Variation: Can just mix everything together in one step.