Betty's Creamed Corn with Fried Sage Leaves -- Thanksgiving

Bettyskitchen's picture

Nov. 19, 2015

Betty demonstrates how to make Creamed Corn with Fried Sage Leaves. This is a great holiday casserole that consists of corn, milk, eggs, butter, and flavorings. It is garnished with Fried Sage Leaves.


Melted butter 3/4 Cup (12 tbs) , separated
Shallot 1 , mince
All purpose flour
Fresh sage 2 Tablespoon , finely chopped
Salt 1/2 Teaspoon
Milk 2 Cup (32 tbs)
Whole kernel corn 32 Ounce
Saltine crackers 40
Eggs 2 , beaten
Sugar 2 Tablespoon
Cooking oil spray 2 Dash



In a large pot, place ¼ cup melted butter over medium heat. 

Add minced shallot and sauté for about 1 minute. 

Stir in flour, sage, salt, and milk. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in corn. Place crackers in a gallon-sized Zip-Lock bag and crush finely. Add half of the crushed crackers to corn mixture. 

Stir beaten eggs, sugar, and ¼ cup melted butter into corn mixture. 

Pour into a 2-quart baking dish that has been sprayed with cooking oil spray. 

Bake, covered, at 350 degrees (F) for 35 minutes. Add the final ¼ cup of melted butter to the Zip-Lock bag containing the remainder of the crushed saltine crackers. Use your fingers on the outside of the bag to distribute the butter evenly through the cracker crumbs. 

Top casserole with buttered cracker crumbs, return to a 350 degree oven, and bake, uncovered, for 10 to 15 minutes, until top is beginning to brown. 


Garnish top with Fried Sage Leaves and serve immediately while hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 50 Minutes
Ready In: 50 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2948Calories from Fat 1535

 % Daily Value*

Total Fat 174 g267.7%

Saturated Fat 94 g470%

Trans Fat 0 g


Sodium 4486 mg186.92%

Total Carbohydrates 277 g92.3%

Dietary Fiber 7 g28%

Sugars 66 g

Protein 73 g146%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet