Mouthwatering Baked Corn Recipe for Food Lovers
Welcome to my kitchen! I have a recipe that will transport your taste buds straight to the heart of the American South: Southern Baked Corn. If you’re a fan of creamy corn casseroles and puddings, then you’ll love this dish. It’s rich, buttery, and has a touch of sweetness from the fresh corn. And best of all, it’s incredibly easy to make!
This classic Southern comfort food is a staple at holiday meals and potlucks in the region. Any Southerner worth their salt knows that no gathering is complete without some baked corn. It’s a crowd-pleaser that can hold its own alongside hams, turkeys, and other hearty Southern fare. In fact, you may find yourself wanting to make it year-round once you taste it.
But before we get started, let me tell you a little bit about what makes this recipe special. We use whole kernel corn for texture and flavor, and it gets mixed with rich buttermilk, heavy cream, butter, bacon fat (yes, really!), and sour cream to create a decadent base. Then we bake it in the oven until golden brown and bubbling hot. The result? A dish that’s comforting yet indulgent all at once.
So grab an apron and let’s get started on making some mouth-watering Southern Baked Corn!
Why You’ll Love This Recipe
Are you looking for a dish that will make your tastebuds dance with joy? This Southern Baked Corn recipe is just what you need. As a chef specialized in southern-style cuisine, I assure you that this dish will absolutely blow your mind.
First, let’s talk ingredients. With fresh corn as the shining star, mixed with buttermilk, heavy cream, and bacon fat, you’re guaranteed a heavenly taste experience. Plus, the addition of Jiffy Corn muffin mix gives it the perfect amount of sweetness without being overpowering.
But wait, there’s more! This recipe is so versatile that it can be served as a side dish or even as a main course. It’s perfect for any occasion from fancy dinner parties to casual get-togethers with friends.
But don’t just take my word for it. This recipe has been tried and tested by some of the most discerning palates out there. People like Paula Deen have raved about this Southern Baked Corn recipe, calling it “one of the best corn dishes” they’ve ever tasted.
So go ahead and give this Southern Baked Corn recipe a try. It’s sure to become one of your go-to recipes for years to come.
Ingredient List
Before diving into the recipe, let’s make sure we have all the necessary ingredients. For this Southern Baked Corn recipe, you will need:
- 2 cups of fresh or frozen sweet corn (thawed if frozen)
- 1 can (15 oz) of whole kernel corn, drained
- 1 can (15 oz) of creamed corn
- ½ cup of butter
- 1 cup of sour cream
- 2 large eggs, beaten
- 1 box of Jiffy corn muffin mix
- 1 cup of all-purpose flour
- 2 tablespoons of granulated sugar
- 1 teaspoon of baking powder
- 1 teaspoon of salt
- 3 tablespoons of bacon fat or additional butter (optional)
- Cooking spray
- Additional butter or bacon fat for greasing the baking dish
It is important to use high-quality and fresh ingredients for the best results. You can also experiment with different types of corn such as whole kernel, creamed, or southern-style corn depending on your preference.
The Recipe How-To
Now that we’ve covered what makes this Southern Baked Corn recipe so special, it’s time to get cooking. Follow these easy steps to create a corn casserole that will have everyone asking for seconds.
Ingredients:
- 15 ounces can cream-style corn
- 15 ounces can whole kernel corn (drained)
- 1/2 cup butter, melted
- 1 cup sour cream
- 1 box (8.5 oz) Jiffy Corn Muffin Mix
- 2 large eggs, beaten
Directions:
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Preheat your oven to 350°F (175°C).
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In a large bowl, combine the cream-style corn and drained whole kernel corn.
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Add in the melted butter, sour cream, Jiffy Corn Muffin Mix, and beaten eggs. Stir until all ingredients are combined.
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Pour mixture into a greased casserole dish.
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Bake for around 55 minutes or until golden brown on top and set in the middle.
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Remove the casserole from the oven and allow it to cool for a few minutes before serving.
That’s it! Only six simple steps stand between you and this delicious Southern Baked Corn recipe. Serve as a side dish alongside some juicy grilled chicken or enjoy it as a vegetarian main course with a simple mixed greens salad on the side.
Substitutions and Variations
Southern Baked Corn is a delicious and versatile dish, and there are many substitutions and variations you can use to make it your own. Here are some ideas to try:
– Buttermilk: If you don’t have buttermilk on hand, you can substitute it with an equal amount of regular milk. You could also use heavy cream or sour cream for a richer flavor.
– Fresh Corn: While fresh corn is ideal for this recipe, you can still make it with frozen or canned corn. Simply thawed frozen corn or drain canned corn well before using.
– Bacon Fat: If you don’t have bacon fat on hand, you can use butter or vegetable oil instead.
– Corn Pudding and Casserole Ingredients: There are many variations of corn pudding and casserole recipes that you can use as inspiration. Add cream cheese to the mixture to make it creamier, or top the dish with crumbled bacon for extra crunch.
– Jiffy Mix: This recipe can be made with Jiffy cornbread mix instead of flour. You will need 1 box (8.5 ounces) of Jiffy corn muffin mix, 1/2 cup of butter, 1/4 cup of granulated sugar, 2 eggs, 1 cup of whole milk, and 15 ounces of canned or fresh corn kernels.
– Vegan Corn: For a vegan version, replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water), omit the butter and replace with vegan substitutes.
– Sweet Cornbread: To give the Southern baked corn a sweeter taste add some sugar depending on how sweet you like your food.
– Corn Souffle / bread pudding: For a lighter texture that resembles a souffle add beaten egg whites to the base mixture before baking.
Remember that even small substitutions can change the flavor and texture of the dish, so have fun experimenting with different ingredients to find the perfect variation for you.
Serving and Pairing
When it comes to serving Southern Baked Corn, the possibilities are endless. This creamy and savory dish is perfect as a side for any meal, but it can also be enjoyed as a main course or a snack. The rich flavors of buttery corn pudding and whole kernel corn pair perfectly with the subtle tartness of buttermilk and the smokiness of bacon fat, making this dish not only delicious but also versatile.
To serve, scoop out heaping spoonfuls onto plates or bowls and garnish with chopped bacon bits or minced chives for extra flavor and texture. You can also drizzle some hot sauce or honey on top, depending on your preference.
Pairing Southern Baked Corn with other dishes is a breeze, as it goes well with almost anything. Whether you’re grilling some juicy steak or frying some crispy chicken, this Southern classic provides the perfect balance of creamy and hearty flavors to complement your meat dishes. If you’re looking for a vegetarian option, pairing this Baked Corn recipe with some roasted vegetables or fresh salads will bring out the sweetness of the corn while keeping things light and refreshing.
Another great thing about this Baked Corn recipe is that it can be served both hot or cold. So if you want to enjoy it as a snack or appetizer, simply let it cool down and cut into bite-sized pieces. It’s perfect for potlucks, parties, or picnic gatherings.
In conclusion, serving and pairing Southern Baked Corn is easy and fun. With its versatile flavor profile and creamy texture, you’ll never run out of ideas on how to enjoy this delicious dish!
Make-Ahead, Storing and Reheating
One of the best things about this Southern Baked Corn recipe is that it can easily be made ahead of time, stored, and reheated when needed. If you’re planning a big family gathering or hosting a dinner party, take advantage of this handy feature by preparing the baked corn casserole in advance.
To make this recipe ahead of time, follow the instructions as written and prepare the casserole up until the point just before baking. Once you’ve assembled your corn pudding or casserole ingredients in your favorite baking dish, cover it tightly with aluminum foil or plastic wrap and store it in the fridge for up to two days.
When ready to bake, simply preheat your oven to 350°F (175°C) and place the corn casserole (covered with foil) in the oven for 30-35 minutes. Remove from oven, uncover and bake an additional 5-10 minutes until golden brown on top.
Storing leftovers is easy too. Simply transfer any remaining baked corn to an airtight container and store in the fridge for up to five days. Leftovers can be reheated in a 350°F (175°C) oven for 10-15 minutes or on the stove-top over low heat until heated through.
For longer storage or future meals, consider freezing your baked corn. After baking, allow it to cool down at room temperature before transferring it to a freezer-safe container. To reheat frozen baked corn, thaw overnight in the fridge or microwave, then reheat following the previously mentioned reheating instructions.
With these make-ahead and storage tips, you’ll love how easy it is to enjoy Southern Baked Corn again and again!
Tips for Perfect Results
To ensure the best possible outcome for your southern baked corn, here are some tips that will elevate your dish and impress your guests:
First and foremost, I recommend using fresh corn on the cob. It may take a little longer to prepare, but the sweet crunch of fresh corn is unmatched. If you are unable to find fresh corn, frozen sweet corn is an excellent substitute.
The key to achieving the perfect consistency for this recipe is striking a balance between creamy texture and whole-kernel corn. Use a mixture of creamed and whole kernel corn to achieve this balance.
To make the southern baked corn more decadent, add 2 cups of heavy cream or buttermilk in addition to 1 cup of milk. This will result in a creamier dish that’s sure to satisfy your comfort food cravings.
To add extra flavor to your baked corn, use bacon fat instead of just butter. It adds a savory element that really makes this dish pop!
Variations on this recipe exist, such as adding jiffy mix or cream cheese. Some people even make this dish vegan by using non-dairy milk and butter substitutes.
Lastly, don’t be afraid to experiment with different herbs and seasonings such as thyme or paprika. They can add some depth of flavor and really take the dish up a notch.
With these tips, you’ll be able to create a mouth-watering southern baked corn that your guests will be raving about long after the meal is over.
Bottom Line
your southern-style culinary journey with the perfect treat – Southern Baked Corn! With this recipe, you’ll be able to create a sweet, savory and creamy dish that your family and friends will love. I hope this article has given you all the tips, tricks and substitutions you need to make the best possible baked corn. Remember, using fresh corn is always preferable if you can get your hands on it, but if not, canned or frozen will do just fine too.
You’ll have the perfect texture when you follow the recipe instructions precisely, and feel free to experiment with different variations such as adding bacon or switching up the cheese. Once you’ve made the Southern Baked Corn, you can pair it with any of your favorite proteins or use it as a side dish.
Don’t forget about leftovers either! You can easily store them in an airtight container in the fridge and reheat them in the oven. This dish is also suitable for make-ahead meals if you’re planning for a big event or trying out meal prep.
This classic southern dish may seem basic at first glance but trust me; it’s anything but! Southern Baked Corn is a delicious fusion of flavors that will keep you coming back to it again and again. With this recipe at your fingertips, whipping up southern-style cuisine has never been easier. So go ahead and indulge yourself in some creamy sweet corn delight!
Southern Baked Corn Recipe
Ingredients
- 2 tablespoons bacon fat
- 2 tablespoons butter
- 10 ears fresh corn
- 1/8 1/8 cup heavy cream or 1/8 cup milk
- salt & pepper
Instructions
- Clean corn - shuck, remove silk.
- With a paring knife, run down all the kernels to the cob. Do this over a bowl as you want to keep the milk.
- Using a mandolin w/grater blade (cheese grater will work if you don't have a mandolin), grate corn into same bowl with the corn milk. Did I mention messy? One pass won't do. Grate until you've gotten all you can from the corn. This can be done a day ahead.
- OK, now the hard and time consuming part is done! Yeah!
- In an iron skillet, heat bacon fat and then add butter. Don't want to get too hot here, don't want to burn the butter.
- Mix hard-earned corn with dairy, salt & pepper.
- Add to skillet.
- Cook on stove top (low to medium-low) for about 20 minutes, stirring from time to time.
- Put skillet in a 350 oven for 25/30 minutes.
- Remove from oven and let set. Serve and enjoy.
- I have no knowledge of how this will turn out using something other than an iron skillet.