CORN BAKE
My family has served this corn bake – or corn pudding as I grew up calling it, with grilled meats, roasts and at every holiday season for as long as I can remember. Today it’s still one of my favorite side dishes. It’s ridiculously easy to make with only a handful of ingredients and one bowl. Use fresh sweet corn off the cob, canned or frozen corn. The recipe can easily be doubled or tripled for large crowds. It can be prepared a day ahead and left at room temperature for 30 minutes before baking but might take longer to cook than I’ve suggested. In some countries the can size may vary from 14oz (398ml/400ml), 14.5oz or 15oz - any of these sizes are perfectly fine to use.
Servings: 6
Calories: 174kcal
Ingredients
- 15 oz can corn kernels, drained or 1 1/2 cups frozen corn kernels, thawed*
- 15 oz can creamed corn
- 1 large egg
- 1/2 cup sour cream full fat
- 1/2 cup panko breadcrumbs, plus 2 tablespoons extra for sprinkling on top or cornflake crumbs
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 375°F (190°C). Grease a 4-cup baking dish.
- Combine all the ingredients together in a medium bowl. Scrape the mixture into the prepared baking dish. Partially smooth the top. Sprinkle with the extra 3 tablespoons of breadcrumbs. Bake for 45 minutes until the top is browned and the corn bake has set. Serves 4 to 6.
Notes
*You can also use fresh corn for this recipe, it does involve another step first – you’ll have to cook the corn. To use fresh kernels: cook corn on the cob (boil, steam or microwave) until tender. Let cool enough to handle then stand the corn cobs on their ends and run a knife down to remove the kernels.
Nutrition
Calories: 174kcal | Carbohydrates: 30g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 37mg | Sodium: 590mg | Potassium: 240mg | Fiber: 2g | Sugar: 5g | Vitamin A: 243IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg