Making Oven Baked Corn

December 3, 2013

One of my favorite side dish recipes is for baked corn.  It has a pudding like texture when it is done and is a good old-fashioned recipe.  Plus, it's a breeze to create and can be made using just one dish!

Normally this side dish is made in a large baking dish and all the ingredients can be mixed right into that dish.  I wanted to do something a little special, though, and decided to bake the corn in individual ramekins.  They turned out perfectly and the only change I made was that I mixed the ingredients in a separate bowl and poured the mix into the ramekins.



  • 1 can cream style corn
  • 4 egg yolks
  • 2 Tablespoons sugar
  • 1 Tablespoon melted butter
  • 1 cup milk
  • 2 Tablespoons flour
  • 1/4 teaspoon salt
  • 4 beaten egg whites

How to Make Oven Baked Corn

Combine all the ingredients except for the egg whites.

Fold the beaten egg whites into the rest of the ingredients.

If you are making the corn in ramekins, pour the ingredients into the individual dishes.  They could have actually been filled a little more than I did in the picture above.  The corn will puff up a bit as it bakes, though, so don't fill it to the top of the dish.

Bake the corn in the oven at 300 degrees for one hour.  Oddly enough, the baking time was the same for the ramekins as it was for the large baking dish.  When the baked corn is done, it will be firm in the center and will start to pull away from the edges of the dish.

Serve the baked corn straight from the oven.  It can also be reheated in the oven or microwave.

So what do you think?  Will you try this for your Christmas dinner this year?


Join the Anderson + Grant Mailing List

Sign up to receive my tips + inspiration for creating a home you love delivered directly to your inbox.