My Mother'S Baked Corn
A creamy, sweet baked corn dish with a tender custard-like texture, perfect as a comforting side for family dinners or holiday gatherings.
Ingredients
Instructions
- Beat the sugar with the egg yolks.
- Beat the egg whites separately until stiff peaks form.
- Mix the cream-style corn, milk, flour, salt, and melted butter in a bowl.
- Fold in the beaten egg whites to the mixture.
- Pour the mixture into a greased baking dish.
- Bake at 350°F (175°C) for 30 minutes, or until set and lightly golden.
Tips & Substitutions
For a creamier texture, consider adding a bit more milk or incorporating some shredded cheese. If you're out of cream-style corn, you can blend regular corn with cream or milk to achieve a similar consistency. Adjust the sugar based on your preference; if you like it less sweet, reduce it to 2 tablespoons. This recipe can easily be adapted into a savory dish by adding herbs or spices.
Serving Suggestions
Serve this baked corn as a delightful side dish at your next family gathering or potluck. It pairs beautifully with grilled meats or a fresh salad. Consider serving it alongside dishes like the Golden Carrot Souffle for a colorful, comforting meal. For a complete vegetarian feast, add a side of roasted vegetables.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the dish in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions for a quick snack.
Nutrition & Diet Analysis (per serving)
Each serving of My Mother'S Baked Corn contains roughly 365 calories, with 6g protein, 64g carbohydrates, and 10g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1071mg per serving (47% 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 cream-style corn?
Yes, you can use frozen corn by blending it with some cream or milk to achieve a similar texture to cream-style corn. You may need to adjust the amount of milk in the recipe to accommodate the added moisture from the corn.
What's the best way to ensure my baked corn sets properly?
Make sure to beat the egg whites until stiff peaks form, as this will help the dish rise and set properly during baking. Additionally, do not overmix after folding in the egg whites, as this can deflate them and affect the texture.
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 remember to give it a good stir before pouring it into the baking dish and baking it. This can save you time when hosting or preparing for a meal.
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).