Angel Corn Casserole

November 19th, 2019

IMG_9158

Family traditions play a big part in most get togethers over the Thanksgiving holiday.  The same dishes are served year after year.  I remember that no one could make better dressing than my Mother. It was a classic bread dressing with basic ingredients and loved by all.  I blogged about it here.   But this year I am sharing a recipe that is not one of my family’s traditions.  Rather, it comes from Cory Baldwin; a  food writer and contributor to the Food52 website.  This Angel Corn Casserole is a part of her family heritage, passed down from her Grandmother.  It is indeed delicious and worthy of the holiday.

IMG_9155

I tried to research the term “angel” in describing this dish, but found no explanation.  I am going to assume that family members thought that the taste was heavenly.  That is not hard to believe after tasting it.  The corn is combined with crushed Ritz crackers, heavy cream, eggs, brown sugar, butter and nutmeg.

IMG_9151

I plan to make this again for our Thanksgiving with the extended family.  It calls for frozen corn kernels.  I have decided to use a different frozen corn this time.  I am going to look for small white shoe peg corn.  Since we are traveling, I appreciate that the Angel Corn Casserole can be made ahead.  Hopefully, it will become a part of our family traditions also.  Happy Thanksgiving everyone.

ANGEL CORN CASSEROLE ( From Cory Baldwin via Food52 )

  • (16-ounce) bags frozen corn (or about 4 1/2 to 5 cups fresh corn kernels)
  • large eggs
  • 2 cups heavy cream
  • 2 tablespoons brown sugar
  • 2 tablespoons snipped fresh chives, plus more for optional garnish
  • 1/4 teaspoon freshly grated nutmeg
  • 8 tablespoons (1 stick) unsalted butter, melted
  • 1 cup plus a heaping 1/3 cup crumbled Ritz crackers, divided
  • Salt and lots of freshly ground black pepper, to taste
  1. Preheat oven to 350°F. Lightly butter a large 9×13-inch casserole dish.
  2. If using frozen corn, steam and drain the kernels. If using fresh, scrape kernels off the cob.
  3. Beat the eggs, cream, and brown sugar in a large bowl until just blended. Stir in chives and nutmeg. Season to taste with salt and pepper. Stir in corn kernels.
  4. Combine 1 cup of the crumbled Ritz crackers with 6 tablespoons of the melted butter. Add to the corn mixture. Stir until combined. Pour into the casserole dish.
  5. Toss remaining cracker crumbs with the remaining 2 tablespoons melted butter. Sprinkle buttered crumbs over the top of the pudding.
  6. Bake uncovered until golden brown and slightly firm to the touch, about 45 minutes.
  7. Optional: Garnish with more snipped fresh chives.

Printable Recipe

12 responses to “Angel Corn Casserole”

  1. Penny at Enjoying The Simple Things says:

    That sounds yummy! Happy Thanksgiving!

  2. Karen Krohne Slusher says:

    Hi Penny,
    My Mom used to make this recipe for many family dinners and always at Thanksgiving. Mom probably used spring onions instead of chives!!
    I enjoy your blog. I think of you and those fun high school days. Life in Oregon is great and we have been blessed with great health and family.
    Happy Thanksgiving to you and David.

    • Penny says:

      Hi Karen! So good to hear from you here. There are so many great memories of our high school days; you were always one of my best buddies. I’m glad life is treating you well. You have a beautiful family. It makes me happy that this was one of your Mom’s favorite recipes. I admired her so much. She put up with a lot from our gang. Happy Thanksgiving!

  3. Darla says:

    Can’t wait to try it and see you and David!

  4. mimi rippee says:

    I like this! It’s too late to incorporate into my Thanksgiving menu, but I’m definitely printing the recipe. I like that although it has cream in it, it’s not heavily white-sauced, or cheesy. Not that I’m against those, but they’re the first ones I put on menus!!!

    • Penny says:

      I agree Mimi. The corn flavor comes out well without the inclusion of cheese. The bit of brown sugar adds to the sweetness of the corn. Happy Thanksgiving!

  5. Susan says:

    This sounds delicious, Penny! It’s just going to be four adults at our table this year but I hope to try this next Thanksgiving when we have our whole family plus grandkids! I’m sure they will love it!

  6. Lisa says:

    How far in advance will you make it, and do you bake and reheat, or wait to bake on Turkey day? Thanks in advance. Sounds great!

    • Penny says:

      Hi Lisa, I made the casserole and baked it yesterday (Tuesday). I baked it for 35 minutes instead of 45. Cooled and put it in fridge. Will put it in a cooler today (Wednesday) to travel. Refrigerate when we get there. On Thanksgiving I will reheat in oven until heated through. Not sure how long that will take. Happy Thanksgiving.

Leave a Reply

Your email address will not be published.

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.