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Pimiento Corn and Cracker Casserole
Melissa Hart

Pimiento Corn and Cracker Casserole

This isn't another spoon-bread variation. Saltine crumbs give the corn custard a sturdier, savory body, and pimiento brings the little red flecks every 1970s buffet seemed to have. Let the top get truly brown before pulling it.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 3 cups frozen corn thawed and patted dry
  • 3 large eggs
  • 1 1/2 cups whole milk
  • 1 jar 4 oz diced pimientos, drained
  • 1 cup shredded cheddar cheese
  • 1 cup crushed saltine crackers divided
  • 4 tbsp unsalted butter melted
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 350°F and butter a 2-quart baking dish with 1 teaspoon of the melted butter.
  2. Whisk the eggs, milk, salt and pepper until no streaks of egg white remain.
  3. Stir in the corn, pimientos, cheddar, 3/4 cup cracker crumbs and 2 tablespoons melted butter.
  4. Pour the mixture into the dish and combine the remaining 1/4 cup crumbs with the remaining melted butter.
  5. Scatter the buttered crumbs over the top and bake for 35 to 40 minutes, until browned and 160°F at the center.
  6. Rest for 10 minutes so the custard firms enough to spoon neatly.