If you love simple and delicious recipes then you have to try this Amish baked corn. It is a wonderful way to dress up a Sunday dinner or a great addition to a Thanksgiving or holiday dinner!
This Amish baked corn is such a wonderful side dish to a big main dish like this crockpot lemon and garlic whole chicken or this Amish chicken. I also LOVE to serve this with our Thanksgiving dinner alongside another Amish favorite, this Amish fruit salad.
The original recipe that I adapted this recipe from calls for fresh corn but I’ve found that frozen corn also works as well. This recipe is very simple but it is absolutely delicious.
For this baked corn recipe, you will need:
- Corn: You can use fresh or frozen corn.
- Flour: You will need one tablespoons of all purpose flour.
- Sugar: To sweeten the corn. If your corn is already sweet then you can add a little less.
- Egg: You’ll need one large egg.
- Milk: Anything from 1% to whole milk will work. Non-fat milk may not yield the best results.
- Butter: I used unsalted but whatever you have on hand will work.
- Salt and pepper: I usually recommend doing salt and pepper to taste.
You will need a two quart casserole dish.
Begin by preheating your oven to 375 degrees and greasing your baking dish.
Melt your butter (make sure it is cool enough to not scramble your egg).
Mix your wet ingredients together (milk, egg, and butter).
Add the wet ingredients to a large bowl with the corn then add the dry ingredients. Stir well.
Pour into a 2 quart baking dish. Bake for 30 to 45 minutes or until done.
- Add a diced jalapeño without seeds if you want to make this a spicy dish.
- Add more or less sugar depending on your personal taste.
How to store leftovers
Cover and store any leftovers in your fridge. This casserole will be good for up to four days after making. I recommend reheating leftovers in your oven for 10 to 15 minutes.
Other Amish recipes:
Amish Baked Corn
- 2 quart casserole dish greased
- 2 ½ cups corn fresh or frozen
- 1 tablespoon flour
- 3 tablespoons sugar or you can use less if your corn is sweet
- 1 cup milk
- 1 large egg
- ¼ cup butter melted
- salt and pepper to taste
- Begin by preheating your oven to 375 degrees and greasing your baking dish.
- Melt your butter (make sure it is cool enough to not scramble your egg).
- Mix your wet ingredients together (milk, egg, and butter).
- Add the wet ingredients to a large bowl with the corn then add the dry ingredients. Stir well.
- Pour into a 2 quart baking dish. Bake for 30 to 45 minutes or until done.
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