Baked Corn Casserole
Baked Corn Casserole uses summer fresh corn to create a savory, custard-like casserole. It's a family favorite for southern summer suppers!
Equipment
- 8x8 baking dish
Ingredients
- 5 cups corn about 10 ears, shucked, cleaned and cut from the cob (or 40 ounces frozen creamed corn)
- 1 cup whole milk
- 4 tablespoons butter melted
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 egg egg lightly beaten
Instructions
- Preheat the oven to 375 degrees. Generously butter or grease an 8x8 baking dish.
- Shuck and remove the silks from the corn. Over a large bowl or pan, use a sharp knife to cut down the length of the cob removing the top half of the corn kernels. Then go back over the cob with the flat side of a knife and scrape all the milky liquid into the bowl with the kernels.
- In a medium bowl, combine all ingredients, mixing well.
- Pour into the prepared baking dish.
- Cook in the preheated oven for 45 minutes to 1 hour or until a knife inserted near the center comes out clean and the edges start to turn golden brown.
Notes
If using frozen corn, remove the corn from the freezer about 30 minutes before mixing to allow it to partially thaw. This recipe may be made a day ahead and reheated gently (200-degree oven) before serving. To store, place leftovers in an airtight container and refrigerate for up to three days.
Nutrition
Serving: 1sliceCalories: 225kcalCarbohydrates: 29gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 52mgSodium: 281mgPotassium: 355mgFiber: 3gSugar: 8gVitamin A: 677IUVitamin C: 7mgCalcium: 61mgIron: 1mg
Tried this recipe?Let us know how it was!