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Amish Baked Corn Recipe
This Amish Baked Corn recipe is a comforting, easy-to-make side dish that's perfect for any meal. With a creamy texture and a hint of sweetness, it’s sure to become a family favorite at your next dinner gathering.
Amish Baked Corn is a classic, hearty side dish that combines both whole-kernel and creamed corn for the perfect balance of texture and flavor. The creamy, slightly sweet filling is made with simple ingredients like eggs, butter, and half and half, making it an easy and delicious addition to any meal. Whether you’re serving it for a family dinner or a special occasion, this baked corn is a crowd-pleaser that’s both satisfying and full of flavor.
Making Amish Baked Corn is quick and straightforward. Start by mixing together flour and sugar in a bowl, then add in the remaining ingredients, including the corn, eggs, butter, and seasonings. Once everything is combined, pour the mixture into a buttered baking dish and bake it until it’s set and lightly golden on top. The dish will need about 45 minutes in the oven, and then you can let it rest for a few minutes before serving. It’s the perfect side dish to pair with any main course!
Pictured above is a piece of Amish Baked Corn served on a white plate. Photo Courtesy of Amish-Heritage.org
Ingredients:
2 tablespoons all-purpose flour
1 tablespoon sugar
1 can (approx. 15 oz.) whole-kernel corn, drained
1 can (approx. 15 oz.) creamed corn
3 tablespoons butter, melted
2 large eggs, beaten
¾ cup half and half (or whole milk)
½ teaspoon black pepper
½ teaspoon salt
¼ teaspoon paprika (optional)
Instructions:
Preheat the oven to 350℉.
In a large mixing bowl, combine the flour and sugar.
Add the whole-kernel corn, creamed corn, melted butter, beaten eggs, half and half, black pepper, salt, and paprika (if using). Mix everything well.
Pour the mixture into a buttered 8 or 9-inch square baking dish.
Bake uncovered for approximately 45 minutes, or until the casserole is set and lightly golden on top.
Let the casserole rest for at least 5 minutes before serving.
Popular Substitutions & Additions:
Use cornstarch instead of flour for a gluten-free version.
Substitute the half and half with whole milk for a lighter option.
Add a bit of shredded cheddar cheese on top for an extra cheesy flavor.
You can also add a little chopped onion or bell pepper for added flavor and texture.
If you want a spicier version, try adding a pinch of cayenne pepper or some diced jalapeños.
For a richer dish, substitute the butter with heavy cream.
Storing Leftovers: Store any leftover Amish Baked Corn in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in the microwave or in the oven until heated through. This dish also freezes well—just let it cool completely, then transfer to a freezer-safe container and store for up to 3 months. Thaw overnight in the fridge before reheating.
FAQ’s: Can I make this dish ahead of time? Yes! You can prepare Amish Baked Corn the day before, then refrigerate it until you’re ready to bake. Just add an extra 10 minutes to the baking time if you're starting from cold.
Can I use frozen corn instead of canned? Yes, you can use frozen corn, but make sure to thaw and drain it before adding it to the casserole.
Can I use a different type of milk? You can substitute the half and half with any type of milk, such as skim, almond milk, or oat milk, depending on your dietary preferences.
Is there a way to make this dish spicier? Absolutely! You can add a pinch of cayenne pepper or some diced green chilies to give the casserole a spicy kick.
Amish Baked Corn is a simple, comforting dish that’s full of flavor and perfect for any meal. It’s an easy side that can be prepped ahead of time and is sure to be a hit at the table. Whether you're serving it for a casual dinner or a special occasion, this recipe will quickly become a family favorite. Enjoy!
