Save Recipe Print
Total:
1 hr
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F. Butter a 9-by-12-inch casserole dish and set aside.

Spread the cubed bread on a baking sheet and toast until golden, about 8 minutes. Transfer the bread to the prepared casserole dish.

Meanwhile, heat the butter in a large skillet over medium heat. Add the celery, leeks and some salt and pepper and cook until softened, 5 to 8 minutes. Stir in the creamed corn and sour cream, then lower the heat to medium low. Stir in the eggs 1 at a time.

Pour the creamed corn mixture over the bread. Bake until puffed and cooked through, about 30 minutes.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Banana Pudding

Recipe courtesy of Sandra Lee

Orange Marmalade Bread Pudding

Recipe courtesy of Gale Gand

French Toast Bread Pudding

Recipe courtesy of Ina Garten

Corned Beef

Recipe courtesy of Alton Brown

Cheesy Garlic Monkey Bread

Recipe courtesy of Food Network Kitchen

Fish and Corn Chowder

Recipe courtesy of Rachael Ray

Choco-Chunky Banana Bread

Recipe courtesy of Food Network Kitchen

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.