Creamy Baked Corn
Creamy Baked Corn offers a rich, comforting side with sweet corn, savory eggs, and a hint of paprika, perfect for family dinners and holiday gatherings.
Ingredients
Instructions
- Melt oleo in a saucepan.
- Add flour and stir until smooth, stirring constantly.
- Gradually add milk until the mixture thickens and becomes bubbly. Remove from heat.
- Add the whole kernel corn, beaten eggs, salt, white pepper, and chopped pimentos to the sauce.
- Spoon the mixture into a coated baking dish.
- Sprinkle with paprika.
- Bake at 350°F for 35 minutes.
Tips & Substitutions
For a richer flavor, consider adding shredded cheese or substituting the oleo with butter. You can also adjust the seasoning by adding garlic powder or onion powder for extra depth. If you're looking for a healthier alternative, use low-fat milk and egg whites. This creamy baked corn can be served as a delightful side dish or a vegetarian entrée, complementing any meal beautifully.
Serving Suggestions
Creamy baked corn pairs wonderfully with grilled meats or as part of a holiday spread. Serve it alongside a fresh salad or cornbread for a comforting meal. This dish is also a great addition to potlucks, and if you're looking for dessert ideas, consider finishing the meal with Shelia'S Cookies for a sweet touch.
Storage & Reheating
Store any leftover creamy baked corn in an airtight container in the refrigerator for up to three days. To reheat, place it in a preheated oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave individual portions, but be cautious not to overheat as it may dry out.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Baked Corn contains roughly 208 calories, with 7g protein, 44g carbohydrates, and 2g fat. It is an excellent source of dietary fiber (43% of the Daily Value) and iron (40% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1175mg per serving (51% 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 instead of canned. Just make sure to thaw and drain it before adding it to the mixture. This will give you a fresher taste and a slightly different texture in the final dish.
Can I make this dish ahead of time?
Absolutely! You can prepare the mixture a day in advance and store it in the refrigerator. Just before baking, give it a good stir, sprinkle with paprika, and pop it in the oven. This is a great time-saver for busy weeknights or special occasions.
What can I substitute for pimentos?
If you don't have pimentos on hand, you can substitute them with roasted red peppers or even diced jalapeños for a bit of heat. If you're looking to keep it mild, finely chopped bell peppers work well too for added color and flavor.
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).