Cook Time: 1 hour, 30 minutes
Total Time: 1 hour, 30 minutes
Ingredients:
- 4 cups fresh corn kernels (about 6 ears)
- 4 eggs
- 1 1/4 cups milk
- 6 slices white bread, cut in cubes
- 2 cups shredded Cheddar cheese
- 1/2 cup chopped green onion
- 1/4 cup finely chopped onion
- 1/4 cup fresh chopped parsley
- 1 teaspoon granulated sugar, optional
- 3/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preparation:
Uncover casserole and place the dish inside a larger baking pan. Add hot water to a depth of about 1 1/2 inches, or about halfway up the sides of the casserole. Bake at 325° for about 1 1/2 hours, or until set. A knife inserted into center should come out clean.
Makes about 6 servings.
More Corn Recipes
Skillet Corn with Peppers
Recipe for Corn and Chives
Corn Casserole with Bacon
Corn Casserole with Tomatoes
Stewed Corn and Tomatoes
Creole Corn Casserole
Scrambled Corn
Fried Corn
Southwestern Corn Bake
Corn Chowder
Kim's Corn Pudding
Corn Oysters
Corn Relish Recipe
Corn Fritters
Corn Fritters II
Chile Corn Custard
Corn Custard with Jalapeno Peppers
Corn Pudding Casserole
Corn and Shrimp Soup
Corn Casserole
Scalloped Corn and Tomatoes
Cheddar Corn Casserole
Corn and Bean Salad
Corn with Green Beans
Creole Corn and Egg Scramble
Turkey Corn Fajitas
Crockpot Corn Chowder with Beef
Corn Recipe Index
Side Dish Casseroles
Vegetable Dishes
Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter
