Baked Cream Corn
Creamed corn baked to perfection with whipped egg whites, seasoned with salt, white pepper, and optional parsley, creating a light, savory side dish suitable for family dinners.
Ingredients
Instructions
- Chop up the can of corn and add to a mixture of whipping cream, 3 unbeaten egg whites, salt, and white pepper.
- Butter a casserole dish and sprinkle with parsley, if desired.
- Pour the corn mixture into the prepared casserole dish.
- Bake at 350°F (175°C) for 25 minutes or until the dish is set.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of whipping cream. If you're looking for a lighter version, you can substitute egg whites with a flaxseed mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water). To enhance the flavor, try adding a pinch of smoked paprika or some grated cheese. This dish is a great side for grilled meats or pairs beautifully with Warm Sue Bee Brownies(Honey Blonde Brownies) for dessert.
Serving Suggestions
Serve the baked cream corn warm as a comforting side dish alongside roasted chicken or a hearty salad. It complements grilled vegetables beautifully and can be garnished with fresh herbs for added color. For a complete meal, consider pairing it with American recipes like barbecued ribs or creamy coleslaw to enhance your dining experience.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave individual portions in 30-second intervals until warm, but the oven method helps maintain the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Cream Corn contains roughly 373 calories, with 24g protein, 108g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (311% of the Daily Value), protein (48% of the Daily Value), and iron (41% of the Daily Value), and a good source of calcium. At about 373 calories per serving, it is a lighter, protein-rich choice.
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 use frozen corn! Just make sure to thaw and drain it before mixing with the cream and other ingredients. Using frozen corn can give you a fresher taste and texture, making this baked cream corn even more delightful.
How can I make this recipe gluten-free?
This baked cream corn recipe is naturally gluten-free as it does not contain any wheat or gluten-based ingredients. Just ensure that all your products, especially canned corn and whipping cream, are labeled gluten-free to avoid any cross-contamination.
Can I add other vegetables to the cream corn mixture?
Absolutely! You can incorporate finely chopped bell peppers, diced jalapeños for a kick, or even sautéed onions for added flavor. Just be mindful of the moisture content of the vegetables to maintain the dish's consistency.
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).