"This is my Grandmother's recipe that I'm always asked to bring to dinners. If I'm going to a picnic I just put everything into a crock pot and 4 hours later it is ready to go." — KSELLERS
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1 (16 ounce) package
frozen corn kernels, thawed and drained
salt and pepper to taste
I have to agree with sunnnij, this recipe really highlights the flavor of the corn. There seem to be three categories of this type of recipe: cakey, custardy, or soufflé-like, and varying degress of sweetness. This results in more of a custard, with the perfect balance of sweetness to my taste. Of course, I realize that that is a strictly personal preference, and preferences vary. I used to use a recipe that my Mom gave me which is quite similar, but had less corn, more milk, and twice the sugar, flour and eggs. Since I prefer canned corn, to preserve the exact proportion of corn as specified in the recipe, I used kitchen scales to weigh out 16 oz of canned Niblets corn from two 11 oz cans, which left 3.5 oz of corn leftover from the second can... I expect just using the two 11 oz cans would work fine. The texture was more custard like, which I really liked. To prevent excessive clumps that other reviewers mentioned, I put the flour and sugar into the mixing bowl, then added the 3/4 cup of cold milk and whisked vigorously, then added the egg and whisked again. (Never try to add flour to any liquid that is not really cold, as the flour will immediately create lumps that will be impossible to eliminate without a sieve). Then I nuked it for 20 seconds or so to warm it to about room temperature before adding the melted butter and corn. Baked as specified and it came out perfect. This is *definitely* replacing the recipe my Mom gave me (sorry, Mom!).
It was a bit sweet for a side dish. I would probably omit the sugar next time.
For a last minute dish, I used the crock pot method for a company pot luck. Now I'm asked to bring it every time. Since I double the receipe, I cook on the high setting. Delicious!
I quadrupled the recipe for my church picnic, and people just ate it up! It is so easy to make, and you can do it all in one bowl and one casserole dish! The color is wonderful when baked, as it turns a nice orange on top and is very attractive. It is important to defrost and drain the corn of any extra water before using it, as the final product is a wonderful consistency when done. Thank you for the recipe!
I probably didn't make it right the first time. My first time using a crock pot and it wasn't specified whether
the crock pot should be on high or low. I tried it low for an hour. It wasn't doing much so I switched it to high for the
last three hours. It tasted pretty good. I also tried cutting a corner. I threw the corn in frozen instead of thawing and drying it.
The corn was sweet in a mushy mixture. Maybe if I would have thawed and dried the corn it would have come out better.
Just super. I love corn any old way, but this gave the corn an extra flair for my big dinner party. Thanks so much, Karen! I sprinkled a bit of Parmesan on top just for a garnish and when it melted in to the dish...wow!
Thanks so much Karen====Everyone loves this recipe,myself included:)I make a lot, and use a 13x9 pan.I didnt change anything on the recipe. Its great-----
I love this! I've made it several times and am always asked for the recipe. It's simple and delicious, a real winner in my book. A new family favorite!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Corn II
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 131
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