West Virginia Corn Bake
A hearty West Virginia comfort dish combining creamy corn, ground beef, and flavorful vegetables, baked to perfection—ideal for family dinners and casual gatherings.
Ingredients
Instructions
- Brown ground beef in fat in a skillet.
- Add chopped onion and sweet pepper to the beef and cook until tender.
- Remove from heat and combine with the creamed corn, cornmeal, milk, egg, catsup, chili powder, and salt.
- Pour the mixture into a 1 1/2-quart baking or casserole dish.
- Bake at 350°F for 1 hour until set and golden.
Tips & Substitutions
For added flavor, consider using ground turkey or chicken instead of beef. You can also substitute the yellow creamed corn with a can of regular corn mixed with cream or sour cream for a different texture. If you like a bit of heat, try adding diced jalapeños or a splash of hot sauce to the mixture. Be sure to check the consistency of the batter; it should be thick but pourable.
Serving Suggestions
This West Virginia Corn Bake pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. You can also serve it alongside cornbread or biscuits to soak up the delicious flavors. Consider topping with shredded cheese or a dollop of sour cream for extra richness. For a heartier option, serve with a side of All Saints Sloppy Joes.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F and cover the dish with foil to prevent drying out. Bake for about 20-25 minutes until heated through. Alternatively, you can microwave individual servings for a quick meal, ensuring they are heated evenly.
Nutrition & Diet Analysis (per serving)
Each serving of West Virginia Corn Bake contains roughly 707 calories, with 13g protein, 110g carbohydrates, and 25g fat. It is an excellent source of iron (42% of the Daily Value), calcium (28% of the Daily Value), and vitamin A (27% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1115mg per serving (48% 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 creamed corn?
Yes, you can use frozen corn; just cook it down with some cream or milk to mimic the texture of creamed corn. This will add a nice freshness to the dish. Be sure to drain any excess liquid before adding it to the mixture.
How can I make this dish vegetarian?
To make a vegetarian version, substitute the ground beef with a plant-based meat alternative or cooked lentils. You can also add more vegetables like zucchini or mushrooms to enhance the flavor and texture. Ensure the creamed corn is vegetarian-friendly as well.
Can I prepare this ahead of time?
Absolutely! You can prepare the mixture a day ahead and store it in the refrigerator. Just pour it into the baking 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).