Corn Bake – A No Fuss, Easy and Delicious Side Dish Recipe

There are side dishes . . . and then there are effortless side dishes that instantly become family favorites. This no fuss corn bake is the latter!

If you’re searching for a quick, simple, and utterly delicious addition to your dinner table, look no further. This corn bake recipe strikes the perfect balance between sweet and savory, offering a unique twist on standard creamed corn. It bakes up into a wonderful, firmer cream texture—almost like a custard or pudding—that holds its shape beautifully and melts in your mouth.

Requiring just five staple ingredients and minimal prep time, it’s the ideal recipe choice for busy weeknight to holiday dinners (it’s a Thanksgiving and Christmas champion)! Then again, it’s the simple solution when you need a comforting, easy-to-make side. Get ready to bake a dish that everyone will be asking you to make again and again!

Ingredients

1 (15-ounce) can whole kernel corn, drained
1 large egg, lightly beaten
½ tablespoons sugar
½ teaspoons salt
1 cup milk (whole milk is recommended for the richest flavor)

Instructions

1. Preheat the oven to 350-degrees.
2. Lightly grease a small casserole dish (a 1-quart or 8×8 inch dish works well).
   In a mixing bowl, combine the drained corn, beaten egg, sugar, salt, and milk. Stir until everything is well mixed.
3. Pour the mixture into the prepared casserole dish.
4. Bake uncovered for approximately 45 minutes. The corn bake is ready when the center is set and firms to the touch, and a knife or toothpick inserted comes out clean without sticking. Remove from the casserole the oven, let cool for a few minutes, and ENJOY!

Helpful Tips and Troubleshooting

For a Savory Dish

If you want a more savory corn bake, simply omit the sugar and add a pinch of black pepper, or try incorporating a couple of tablespoons of melted butter or a small amount of all-purpose flour into the mixture for a richer, denser texture.

Check for Doneness

The bake is done when the edges look set and the center barely jiggles. If the top begins to brown too quickly before the center is cooked, loosely cover the dish with foil for the remainder of the baking time.

The Right Dish

While an 8 x 8 inch dish is ideal, any equivalent 1-quart casserole dish will work. Using a larger dish will result in a thinner bake that cooks faster, so adjust your timing accordingly.

Variations and Mix-Ins

Want to take your recipe up a notch? Try one of these delicious mix-ins before baking:

Cheesy Corn Bake

Stir in 1/2 cup of shredded cheddar or Monterey Jack cheese.

Spicy Kick

Add 1/4 cup of diced green chilies or jalapeno peppers or a pinch of cayenne pepper.

Herb Mix

Mix in one teaspoon of dried chives, parsley or a small amount of fresh, chopped thyme or sage. You can also use onion or garlic powder.

Serving and Storage Suggestions

Serving

This sweet and firm corn casserole makes a perfect side dish for holiday meals alongside turkey or ham, or a fantastic compliment to barbecued chicken, pork, or beef.

Storage

Store any leftovers in an airtight container in the refrigerator for up to three or four days.

Reheating

To reheat, slice the chilled corn bake and warm it in the oven at 350-degrees or until
heated through. You can also pop individual slices in the microwave for a minute or two.

I hope you give this tasty side dish a try. Please also share it with your family and friends and do come back to my blog for more!

More Corn Related Recipes My Family Insists Upon!

Here are just a few great recipes that my family loves. Find lots more through my search box.

Best Extra Cheesy Mexican Cornbread

Easy and Cheesy Creamy Chicken and Cornbread

Homemade Corn Chowder

This corn bake recipe strikes the perfect balance between sweet and savory, offering a unique twist on standard creamed corn. It bakes up into a wonderful, firmer cream texture—almost like a custard or pudding—that holds its shape beautifully and melts in your mouth.

Course:

Side Dish

Cuisine:

American

Keyword:

corn bake, sweet corn casserole, vegetable recipes

Servings: 6

Author: Mary Balandiat

• 1
  15-ounce can whole kernel corn, drained
• 1
  large egg
  lightly beaten
• ½
  tablespoons
  sugar
• ½
  teaspoons
  salt
• 1
  cup
  milk
  whole milk is recommended for the richest flavor

1. Preheat the oven to 350-degrees.

2. Lightly grease a small casserole dish (a 1-quart or 8×8 inch dish works well).

3. In a mixing bowl, combine the drained corn, beaten egg, sugar, salt, and milk. Stir until everything is well mixed.

4. Pour the mixture into the prepared casserole dish.

5. Bake uncovered for approximately 45 minutes. The corn bake is ready when the center is set and firms to the touch, and a knife or toothpick inserted comes out clean without sticking.

6. Remove from the casserole the oven, let cool for a few minutes, and ENJOY!