Dutch Baked Corn
A comforting Dutch baked corn casserole with creamy corn, sweet seasonings, and fluffy egg whites, perfect for family dinners or potlucks craving savory, hearty flavors.
Ingredients
Instructions
- Melt butter with flour; gradually pour in milk, stirring constantly to prevent lumps.
- Bring the mixture to a boil; add the can of corn, salt, pepper, sugar, and the well-beaten egg yolks.
- Fold in the stiffly beaten egg whites gently into the corn mixture.
- Pour the mixture into a buttered, greased casserole dish and bake at 350°F (175°C) for 30 minutes until golden and set.
Tips & Substitutions
For a richer flavor, consider using fresh sweet corn instead of canned. If you're looking for a gluten-free option, substitute the flour with cornstarch or a gluten-free flour blend. To enhance the dish, you could add some grated cheese or herbs like thyme or chives. Don't skip the step of folding in the egg whites gently, as this will ensure a light and airy texture.
Serving Suggestions
This Dutch Baked Corn makes a delightful side dish for hearty meals, such as roasted chicken or grilled meats. It pairs beautifully with Southern Ice Cream-Grits for a comforting Southern-inspired feast. For a vegetarian option, serve it alongside a fresh salad or with Layered Stuffed Cabbage to create a well-rounded meal.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Dutch Baked Corn contains roughly 351 calories, with 9g protein, 91g carbohydrates, and 7g fat. It is an excellent source of dietary fiber (192% of the Daily Value), iron (25% of the Daily Value), and vitamin C (24% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 460mg per serving (20% 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, frozen corn can be used as a substitute for canned corn. Just thaw and drain it before adding to the mixture. This substitution may provide a fresher taste and slightly firmer texture in the final dish.
How do I know when the casserole is done baking?
The casserole is done when it is golden brown on top and has set in the middle. You can gently shake the dish; if it jiggles slightly, it needs more time. A toothpick inserted in the center should come out clean when fully cooked.
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 pour it into the casserole dish and bake it when you're ready to serve. This makes it a convenient option for gatherings or busy weeknights.
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).