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Recipe for Corn Fremont (Casserole)

This is a recipe that was given to my family years ago by my
Aunt Veda. It was such a popular side dish that it became a
tradition in our family. Every time we had a family reunion
or the family got together during a holiday, someone always
made Corn Fremont.

Corn Fremont is so easy to make that even my brother who can
literally burn water can create it.This side dish is so good that
we have never had to throw away any leftovers. It is as tasty
the next day as the day it was made. Corn Fremont goes great
with a main course of fish, meat or fowl.

My wife likes to add oysters to this Casserole but since that
wasn’t part of our traditional family recipe she only does this
when we have no family members around to eat it. However,
I will admit that oysters do go well in this dish.

Ingrediants:

  • 2 cups cream style corn

  • 1 cup rolled cracker crumbs

  • 1/2 cup chopped celery

  • 1/4 cup chopped onion

  • 1 tsp. salt

  • 1 tsp. paprika

  • 2 eggs, beaten

  • 1-1/2 cups milk

  • 2 tbsp. butter, melted

  • 2/3 cup cheddar cheese, finely grated


    • Baking Directions:

  • Preheat oven to 350 degrees


  • Melt the butter is a large casserole dish in the microwave
    over or in a pot on the stove.


  • In a seperate bowl beat the eggs until frothy.

  • Combine and mix all ingredients together in the casserole dish.

  • Bake uncovered at 350 degrees for 1 hour or until mixture is firm through out.

    • You can top with grated chees if desired.

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    This entry was posted on Tuesday, July 7th, 2009 at 10:36 pm and is filed under Colorado Country Cooking. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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