Recipe Background
Chicago might be what everyone knows about Illinois, but the inland Empire State also has some fabulous cooking to make it stand out in the U.S. of A! Take the Illinois Corn Casserole for instance: a unique spin on classic creamed corn that is sure to make your eyes pop and your tastebuds holler! The filling is rich and summery with natural corn sweetness. It has tender pieces of bread and savory onions to up the heartiness. Then it's covered in a buttery, crunchy cereal crust that brings the noise and the joy! Illinois Corn Casserole does the Land of Lincoln proud, and it will do the same for everyone at your table!
Chicago might be what everyone knows about Illinois, but the inland Empire State also has some fabulous cooking to make it stand out in the U.S. of A! Take the Illinois Corn Casserole for instance: a unique spin on classic creamed corn that is sure to make your eyes pop and your tastebuds holler! The filling is rich and summery with natural corn sweetness. It has tender pieces of bread and savory onions to up the heartiness. Then it's covered in a buttery, crunchy cereal crust that brings the noise and the joy! Illinois Corn Casserole does the Land of Lincoln proud, and it will do the same for everyone at your table!
Ingredients
- 4 teaspoons cornstarch
- 2/3 cup water
- 1/4 cup butter cubed
- 3 cups fresh or frozen corn
- 1 (5-ounce) can evaporated milk
- 3/4 teaspoon plus 1 1/2 teaspoons sugar divided
- 1/2 teaspoon plus 3/4 teaspoon salt divided
- 3 large eggs
- 3/4 cup 2% milk
- 1/4 teaspoon pepper
- 3 cups bread cubed
- 1 small onion chopped
- 1 cup rice crisp cereal slightly crushed
- 3 tablespoons butter melted
Directions
- Preheat the oven to 350 degrees F.
- Grease an 8-inch square baking dish or a 1 1/2-quart baking dish.
- In a small bowl, mix the cornstarch and the water together until smooth.
- In a large saucepan, heat 1/4 cup of the cubed butter over medium heat.
- Stir the corn, the evaporated milk, 3/4 teaspoon of the sugar, and 1/2 teaspoon of the salt into the butter mixture.
- Bring the mixture to just a boil.
- Stir the cornstarch mixture into the butter mixture and return to a boil, stirring constantly.
- Cook and stir the butter mixture until thickened, about 1-2 minutes.
- Allow the mixture to cool slightly.
- In a large bowl, whisk in the eggs, the milk, the pepper, the remaining sugar, and the remaining salt until blended.
- Stir the bread, the onion, and the corn mixture into the milk mixture.
- Transfer the mixture to the prepared baking dish.
- Bake, uncovered, for 40 minutes.
- In a small bowl, toss the rice crisp cereal with the remaining melted butter.
- Sprinkle the Rice Krispies™ mixture over the casserole.
- Bake until golden brown, about 10-15 minutes.
- Serve.
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