Old-Fashioned Baked Corn

Simple, creamy, buttery, warm, and custardy. This delicious, old-fashioned baked corn is a timeless, crowd-pleasing side dish that is perfect for family dinners and holidays!

Old Fashioned Baked Corn - A Traditional, Pennsylvania Dutch Side Dish

In the plain community of the Amish and Mennonites, baked corn is one of the most popular, traditional side dishes. Often, it is served for Sunday dinners and family gatherings. And it is a staple side dish for all major holidays such as Thanksgiving, Christmas, and Easter. Baked corn is a side that, as a child, I always looked forward to eating.

Growing your own food, harvesting, canning, and freezing are skills that have been lost to modern convenience for many. However, these skills are still thriving in the Amish and Mennonite communities. Just for example, the corn used for this dish would be homegrown. The whole family works together to plant and tend to the garden. Then, when the corn was ready to be harvested, the process became a community event.

In my experience, the corn would be picked early in the morning. Then, extended family (grandma, aunts, and cousins) would work together to husk the corn, and cook it in a large, outdoor pot. The cooked corn-on-the cob would be strained from the boiling water and put in a kiddie pool full of cool water to cool it down. Then, it would be cut and creamed, and put into freezer bags. The bags would, then, be divided up for all the families that had participated.

It was a hard work, but it really made us appreciate the finished product so much more!

Amish/Mennonite Baked Corn vs. Southern Corn Pudding

While this baked corn is a traditional dish in Amish and Mennonite cooking, it is not exclusive to their communities. A similar side dish is also quite popular in Southern cooking, as well! Although, in the south it is referred to as corn pudding instead of baked corn.

From what I understand, some recipes for southern corn pudding are made almost identically to traditional Amish/Mennonite baked corn. However, some traditional, southern corn pudding recipes use store-bought cornbread mix to thicken the dish. I'm sure it just depends on how "grandma used to make it" as to what one considers the best way to make it!

Amish/Mennonite baked corn uses simple ingredients such as milk, butter, flour, and eggs, making it easy to whip together. And, of course, the main ingredient in baked corn is corn. For best flavor, if it is at all possible, I highly recommend using homegrown, creamed and frozen sweet corn. The flavor is far better than that of store bought canned or frozen sweet corn.

However, if you do not have homegrown, freezer corn, you can definitely go with a store-bought variety. Just try to carefully select a quality brand you can feel confident in its flavor.

Looking for other delicious recipes? Try one of these!

• Amish Honey Wheat Bread
• Ground Beef, Potato, and Green Bean Casserole
• Chocolate Whoopie Pies With Peanut Butter Icing

Ingredients

2 c. Corn, fresh or homegrown frozen is best. If not available, use a 50/50 blend of whole kernel and creamed corn (frozen or canned.)

¼ c. Butter, melted

2 Tbsp. Flour

1 Tbsp. Sugar

½ Tbsp. Salt

¼ tsp. Pepper

1 c. Milk

2 Eggs, beaten

Directions: How to Make Old-Fashioned Baked Corn

In a medium sized bowl, mix together corn, melted butter, flour, salt and pepper.

Separately, beat the eggs, then mix with the milk. Pour over the corn and stir until well combined.

Next, pour the mixture into a greased 9-inch square baking dish (or any baking dish that holds a similar amount.) Bake uncovered at 350 degrees Fahrenheit for about 35 minutes.

Enjoy!

Serving Suggestions: What to Serve with Baked Corn

Baked corn is a delightful dish that beautifully complements a variety of main courses, making it a versatile addition to your menu. Whether you're preparing it for a family dinner or a special occasion, here are some serving suggestions to enhance the experience:

• Traditional Pairing: Serve your delicious, old-fashioned baked corn alongside classic Mennonite and Amish dishes such as poor man’s steak, BBQ meatballs, and hamloaf (or hamballs). The creamy and slightly sweet flavor of the corn pudding is an excellent counterpart to savory mains. It is perfect to serve along with sides such as mashed potatoes, cheesy cheddar potatoes, or Amish brown butter noodles!
• Barbecue Bliss: Baked corn is a fantastic side dish for barbecue gatherings. It pairs exceptionally well with grilled meats like ribs, pulled pork, or smoked brisket. The sweet and savory notes of the corn provide a tasty contrast to the smoky flavors of barbecue.
• Holiday Feast: Include baked corn in your holiday feasts, like Thanksgiving, Christmas. It adds an extra touch of traditional comfort food to your fantastic spread and pairs wonderfully with turkey, ham, or other festive dishes.
• Potluck Pleaser: Bring baked corn to potluck gatherings or picnics. Its creamy texture and sweet undertones will be a favorite with everyone.

Remember, baked corn is a comforting and versatile side dish that can be enjoyed year-round and with a wide range of meals. Experiment with these serving suggestions to find your favorite pairings and create memorable dining experiences for your family and guests. Enjoy!

Storage Suggestions: Keep It Fresh

Properly storing your yummy, old-fashioned baked corn is essential to maintain its flavor, texture, and overall quality. Whether you have leftovers or want to prepare it in advance, here are some storage suggestions to ensure your baked corn stays fresh:

• Refrigeration: If you have leftover baked corn, refrigeration is the way to go. Allow the dish to cool to room temperature before transferring it to an airtight container. Make sure the container is sealed well to prevent moisture loss and the absorption of odors from the fridge. Baked corn typically stays fresh in the refrigerator for 5 to 6 days.
• Avoid Freezing: While baked corn can be refrigerated, freezing is not recommended. The texture of the dish may change when it's frozen, resulting in a less desirable consistency when thawed.
• Reheating: When reheating baked corn, do so in the oven or microwave. To reheat in the oven, cover the dish with foil to prevent it from drying out and heat it at a low temperature, around 300-325 degrees Fahrenheit.

By following these storage suggestions, you can make the most of your baked corn and continue to savor its delicious flavors even after the initial serving. Properly stored, your baked corn will make delicious leftovers!

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