Baked Dried Corn
Creamy baked dried corn with a hint of sweetness and richness, perfect for comforting meals or side dishes that appeal to both family and guests.
Ingredients
Instructions
- Grind the dried corn in a blender.
- Combine the ground corn with hot milk and let stand for 1 hour.
- Add the beaten eggs, milk, butter, sugar, and salt to the corn mixture.
- Pour the mixture into a casserole dish.
- Bake at 350°F for about 1 hour until set and golden.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of regular milk. If you prefer a sweeter dish, adjust the sugar to taste. If dried corn is unavailable, you can substitute with cornmeal; however, reduce the milk slightly as cornmeal absorbs more liquid. For added flavor, stir in a pinch of nutmeg or cinnamon before baking. This dish pairs beautifully with Cheese-Garlic Rolls.
Serving Suggestions
Serve warm, as a hearty side dish for grilled meats or roasted vegetables. It also makes a delightful breakfast option topped with fresh fruit or a drizzle of honey. For a complete meal, consider pairing it with a refreshing Vegetable Potato Salad or enjoying it alongside a slice of Double Crust Apple Pie for dessert.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes or until warmed through. You can also microwave individual portions, adding a splash of milk to maintain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Dried Corn contains roughly 459 calories, with 11g protein, 104g carbohydrates, and 12g fat. It is an excellent source of dietary fiber (188% of the Daily Value), vitamin C (49% of the Daily Value), and protein (22% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 600mg per serving (26% 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 dried corn?
Using frozen corn isn't recommended for this recipe, as it has a different texture and moisture content. Dried corn is essential for the dish's unique consistency. If you want to use fresh corn, make sure to dry it properly and grind it before mixing with milk.
Is this recipe suitable for a vegetarian diet?
Yes, this recipe is suitable for vegetarian diets as it contains no meat products. It does include eggs and dairy, so it is not vegan. If you're looking for a vegan alternative, consider using flax eggs and plant-based milk substitutes.
How can I make this dish gluten-free?
This recipe is naturally gluten-free as it only uses corn and dairy products. However, always check labels for any additives in your corn or milk products to ensure they meet gluten-free standards. This dish can be safely enjoyed by those with gluten sensitivities.
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).