Corn Baked Bailey
A creamy, sweet corn baked custard blending fresh or canned corn with vanilla and a hint of sugar, perfect for brunch or a comforting dessert treat.
Ingredients
Instructions
- Warm the corn, milk, and butter until scalding. Separate egg whites and beat until stiff.
- Add vanilla and salt to the egg whites and set aside.
- Beat egg yolks and add to the warm milk mixture with sugar and cornstarch, stirring frequently.
- Gently fold in the whipped egg whites into the corn mixture.
- Pour the mixture into a buttered 2-quart casserole dish.
- Bake for 1 hour at 325°F until set and lightly golden.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you're short on time, canned corn can be used as a substitute for fresh or frozen corn. Make sure to fold the egg whites gently to retain their volume, which is key for a light and airy dish. For added flavor, you can sprinkle some cheese on top before baking.
Serving Suggestions
Serve Corn Baked Bailey as a delightful side dish with grilled meats or as a hearty brunch option alongside a fresh salad. It pairs beautifully with Lazy Fruit Pie for dessert, creating a balanced meal. This dish also works well with a dollop of sour cream or a sprinkle of chives for an added touch.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the casserole in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. Avoid microwaving as it may alter the texture.
Nutrition & Diet Analysis (per serving)
Each serving of Corn Baked Bailey contains roughly 343 calories, with 8g protein, 86g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (179% of the Daily Value), vitamin C (28% of the Daily Value), and iron (20% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1060mg per serving (46% 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 make Corn Baked Bailey ahead of time?
Yes, you can prepare the mixture a day in advance and refrigerate it. Just remember to fold in the egg whites right before baking to maintain the fluffiness. Allow it to come to room temperature before baking for even cooking.
What can I use instead of eggs in this recipe?
If you need an egg substitute, you can use flaxseed meal or chia seeds mixed with water. Use 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water for each egg. This may alter the texture slightly but will still result in a delicious dish.
Is this recipe suitable for vegetarians?
Yes, Corn Baked Bailey is a vegetarian recipe, as it contains no meat or fish. However, if you're catering to vegans, consider using plant-based milk and the aforementioned egg substitutes to create a fully vegan version.
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).