Creamy, delicious and one of the easy Baked Corn recipe I’ve ever made. This classic side dish is simple, quick and easy to make. Back in December 19, 2010, a magazine article from Sunday Dinner featured this easy Baked Corn recipe. The article was written by a Suspense Novelist, Dean Koontz and he was telling the story about how he fell in love with his wife Gerda and her baked corn. When they met he was invited by Gerda to a family dinner where she prepared this corn side dish. David was enchanted by Gerda’s baked corn that he can’t forget about it. When they got married he decided to share the recipe with the world.
This baked corn recipe is delectable and a crowd-pleaser. Thanksgiving and Christmas are around the corner and this is one easy side dish to add to your spread. What’s so great is you can make this a day ahead of your gathering. As much as possible, if I can make everything in advance I would prefer that. It is nice to be able to relax on the day of the party and just enjoy it with family and friends.
I make it a point to bake extra servings so we can have it the following day. Nope, we always end up serving it. It is that good.
When I make this Baked Corn I am so lucky that it bakes evenly. I’ve added bacon bits, French onions and cilantro as toppings and it was decadent. These toppings go well with the light creaminess of the corn. Be creative and add whatever topping that sounds good to you.
One thing you should take note – know your oven. The recipe calls for an hour in the oven. Mine took about 50 minutes. If I left it longer I’ll end up with a burnt top – who likes that? So stand next to your oven once its been baking for 45 minutes.
How to Make This Easy Baked Corn Recipe
I tweaked this recipe just a bit. Instead of using 15 oz whole corn I used 15.25 oz and I added ½ a cup of cream style sweet corn. Mix the whole corn and cream style together. I added 1 ¼ cup of milk instead of 1 cup. When you combine and boil the milk, sugar and butter as soon as it boils lower the heat and slowly pour the milk and flour mixture while stirring constantly until well blended. Turn off heat. Sauce should not be thick. You can pour this on the baking dish even though it is still hot.
The next time I make this I will experiment and maybe add ¼ cup condensed milk. I think I will end up with a more creamier consistency.
If you and your family love corn try this recipe.
- 1 1/4 cup milk
- 2 tablespoons butter
- 1 tablespoons sugar
- 2 tablespoons flour
- 1 15.25- oz can of whole corn drained
- ½ cup cream style sweet corn
- 2 eggs well beaten
Combine and boil 1 cup milk with butter and sugar.
Dissolve flour in ¼ cup milk.
Slowly pour flour mixture into milk mixture and make a thin white sauce.
Use an 8 x 8 pyrex or a 1- to 1.5-quart Pyrex loaf pan. Pour the whole and cream style corn. Mix well.
Pour milk mixture even though hot. Blend well.
Stir-in eggs until blended.
Bake 50 to 60 minutes at 400°F.