Baked Corn Casserole
Updated Nov. 29, 2022
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 17.5-ounce package John Cope's Toasted Dried Sweet Corn
- 5cups milk
- 3½tablespoons melted butter, plus additional for the baking dish
- 1teaspoon salt or to taste
- 1tablespoon sugar
- 4eggs, beaten until well blended
Nutritional analysis per serving (8 servings)
197 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 11 grams sugars; 8 grams protein; 392 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Preheat oven to 375 degrees. Using a blender or food processor, chop the dried corn until finely ground.
- Step 2
In a large mixing bowl, combine the ground corn, milk, butter, salt, sugar and eggs. Mix well.
- Step 3
Butter a shallow 2-quart baking dish. Pour in the corn mixture. Bake until set and golden brown on top, about 1 hour. Serve hot.
Private Notes
Comments
I'm from Pennsylvania Dutch country. My family has been using Cope's corn for a long time. I particularly like this savory pudding-like casserole. This recipe is right off the package and I make it just that way. You can buy Cope's Corn on the internet. If you like corn, you should try this.
I've made this about a dozen times, and dressed it up by adding 2 large sliced, sauteed jalapenos, use 2TB sugar (package calls for 3); if I have leftover fresh niblets from another use char them in pan in butter. Add the jalapenos and niblets halfway through after a stir. Still really simple, and elevated. Sprinkle on fresh chopped parsley after baking.
I'm from Pennsylvania Dutch country. My family has been using Cope's corn for a long time. I particularly like this savory pudding-like casserole. This recipe is right off the package and I make it just that way. You can buy Cope's Corn on the internet. If you like corn, you should try this.
This is far simpler than the recipe on the packet which calls for separating egg yolks and reintroducing hot mixtures, etc. Is there a big difference? I’m going to try this one today (I’ve only ever had the creamed or stewed methods in the past). Dried corn has always been my absolute favorite holiday side dish (thanks Bernice Bolman!)
I have been making this dish several times a year my entire adult life. My family likes it sweet so I use the full 3 Tb sugar. Also, I stir it just enough to break up the top halfway through cooking. This redistributes the corn granules more evenly throughout the baked pudding.