Crispy Corn cooked with Milk and Butter

Recipe by
Total Time:
1 Hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 2 slices bread, cubed
  • 100 gm - whole kernel corn, drained
  • 200 gm (or 1 can) - cream style corn
  • 1/3 cup - chopped onion
  • 1 cup - crisp rice cereal
  • 2 tbsp - butter, melted
  • 1/2 cup - milk
  • 1 tsp - sugar
  • 1 tsp - salt
  • 1 pinch ground black pepper

How to Make Crispy Corn cooked with Milk and Butter

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a large bowl, combine the bread cubes and onion.
  • Pour in the whole kernel corn, cream style corn and milk.
  • Season with sugar, salt and pepper and stir to blend everything evenly.
  • Transfer to a greased two-quart casserole dish.
  • In a separate bowl, toss together the rice cereal and melted butter.
  • Sprinkle over the top of the casserole.
  • Bake uncovered for 45 minutes in the preheated oven, or until the top is toasted and the corn is heated through.