Corn Bake
Creamy and cheesy, this corn bake combines sweet corn with a tender cornbread topping, making it a comforting side dish perfect for family dinners or potlucks. Its rich flavor and satisfying texture appeal to all ages and pair well with grilled meats or salads.
Ingredients
Instructions
- Preheat oven to 400°F (200°C).
- Spray a 9 x 13-inch baking dish with Pam.
- Combine all ingredients in the prepared dish.
- Mix well until thoroughly blended.
- Bake for 45 minutes or until golden brown on top.
Tips & Substitutions
To enhance the flavor, consider adding diced green chilies or shredded cheddar cheese to the mixture before baking. If you're out of Jiffy cornbread mix, a homemade cornbread mix can be made with equal parts cornmeal and flour, along with baking powder and salt. For a vegetarian twist, ensure that the margarine is plant-based. This dish is similar to other American recipes like Corny Squares.
Serving Suggestions
Serve the corn bake warm as a side dish to grilled meats or alongside a fresh salad. It pairs beautifully with Apricot Jello Salad for a delightful contrast in flavors. You can also serve it with chili for a hearty meal, or enjoy it as a vegetarian main dish with a side of sautéed vegetables.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through, or microwave in individual portions until hot. This will help maintain its texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Bake contains roughly 155 calories, with 5g protein, 41g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (84% of the Daily Value), and a good source of protein. It also contributes 24g of dietary fiber toward your daily target.
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 fresh corn instead of canned or frozen corn?
Yes, you can use fresh corn! About 4 cups of fresh corn kernels will work well. Just blanch them in boiling water for a few minutes before mixing with the other ingredients to ensure they cook evenly in the bake.
What can I substitute for sour cream?
If you need a substitute for sour cream, plain Greek yogurt works well and adds a similar tangy flavor. Alternatively, you can use buttermilk or a non-dairy yogurt for a dairy-free option, keeping the overall consistency in mind.
How can I make this dish spicier?
To add some heat, consider mixing in diced jalapeños or a dash of cayenne pepper. You could also sprinkle some crushed red pepper flakes on the top before baking to give it a spicy kick that complements the sweetness of the corn.
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).