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.

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