Amish Farmhouse Corn Casserole

By Kevin Williams

Corn dishes are very popular on Amish Thanksgiving tables.  Corn adds color and depth to the variety of foods served and, man, count me as a corn fan.  Corn bulked up with cracker crumbs and flavored with butter and salt....heaven...and this corn casserole fits that bill.   And, for me, it does one better..it uses "creamed corn."  I don't think I've eaten creamed corn in 30 years.  My grandmother would always buy cans of it for me when I was a kid because she knew I liked it. Just for nostalgia's sake I may have to get some someday. So if you are looking for a popular, easy side dish for your Thanksgiving table, look no further.  And, of course, if you want a vegetarian version of this, just leave out the bacon. Reader Barbara tested this for us and here it is:

Assembling the ingredients...

The corn casserole is coming together before putting into the oven

Corn casserole ready to eat. Sorry for the blurry image,but I wanted to at least give you a visual taste. Enjoy! 

Amish Farmhouse Creamed Corn Casserole

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Ingredients

  

• 2 can s
• creamed corn
• 3 can s
• whole kernel corn drained
• 2
• eggs
• 1
• sleeve saltine crackers crushed
• 1 tablespoon
• sugar
• salt
• & pepper to taste
• 2 - 3 tablespoon
• butter cut into slices
• handful
• real bacon bits or bacon crumbled

Instructions

 

• Preheat oven to 375 degree F.
• In a 3 quart casserole; add the corn, saltines, sugar, salt & pepper.
• Mix eggs and add to casserole. Stir all well.
• Lay butter pats evenly over casserole and sprinkle with bacon.
• Bake 1 hour 15 - 30 minutes. If the corn starts drying too much on top, add some foil and finish baking.

Tried this recipe?Let us know how it was!