Baked Corn(An Amish Recipe)
A creamy, savory baked corn dish with buttery crumbs, perfect for family dinners or potlucks, offering comforting flavors and a tender, firm texture.
Ingredients
Instructions
- Melt butter and add the flour to it.
- Gradually add milk, stirring constantly, and bring to boiling point.
- Add canned corn, sugar, salt, and pepper to the mixture, stirring well.
- Remove from heat and stir in the beaten eggs.
- Pour the mixture into a greased baking dish.
- Sprinkle with buttered bread crumbs on top.
- Bake at 350°F for 35 minutes or until the corn is firm.
Tips & Substitutions
For a richer flavor, consider using fresh corn if it's in season. If you're out of butter, Crisco oil works as a great substitute, providing a similar texture. To make this dish gluten-free, substitute the flour with cornstarch or a gluten-free flour blend. Adjust the sugar to taste if you prefer a less sweet version. This dish can be served warm or at room temperature, making it versatile for gatherings.
Serving Suggestions
Baked corn is a delightful side dish and pairs beautifully with roasted meats or grilled vegetables. It complements dishes like Mom's Wheat Rolls perfectly, adding a touch of sweetness and creaminess to your meal. For a complete dinner, serve it alongside a fresh salad or a bowl of soup. This dish is great for potlucks and family gatherings too.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the baked corn in the oven at 350°F for about 15-20 minutes until heated through. You can also microwave individual portions for a quick snack, making sure to cover the dish to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Corn(An Amish Recipe) contains roughly 796 calories, with 15g protein, 163g carbohydrates, and 31g fat. It is an excellent source of dietary fiber (342% of the Daily Value), protein (31% of the Daily Value), and iron (29% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 1948mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of canned corn?
Yes, you can definitely use frozen corn! Just thaw it and drain any excess moisture before adding it to the mixture. This will help maintain the right consistency and flavor in the baked corn.
Is there a vegetarian option for this recipe?
This recipe is already vegetarian-friendly, but to enhance the flavor, consider adding sautéed onions or bell peppers. They will add depth and make the dish even more delicious without compromising the original recipe.
How can I make this dish spicier?
To add some heat, consider mixing in a pinch of cayenne pepper or some diced jalapeños. You can also top it with a sprinkle of crushed red pepper flakes before baking to give it an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).