There’s something about the simplicity and warmth of comfort food that makes it deeply satisfying. And one dish that tops my list of comfort food is Baked Corn. This dish, though simple, packs a punch of flavor and creaminess that is hard to resist. Originating from the American Midwest, Baked Corn is a staple in many homes and is often served during family gatherings and holidays. The beauty of this recipe lies in its simplicity. Basic ingredients like corn, milk, flour, and eggs come together to create a dish that’s more than the sum of its parts. When baked, the corn becomes incredibly tender, while the sugar and salt bring out its natural sweetness. The eggs add a certain richness that makes this dish notably satisfying. As a cooking tip, I suggest using fresh corn when it’s in season for a naturally sweet and juicy flavor. But canned corn works just as well. The key is to cook the dish until it develops a beautiful golden-brown crust which not only adds a delightful crunch but also enhances the overall flavor. I love this recipe because it’s a testament to how simple ingredients can create the most comforting and delicious dishes. It’s a dish that reminds me of home and brings a sense of nostalgia. So, if you’re looking for a comforting and hearty dish, give this Baked Corn recipe a try!
Ingredients
- 2 Tbsp. Crisco
- 1 1/2 Tbsp. flour
- 1 c. milk
- 2 c. cooked or canned corn
- 1 Tbsp. sugar
- 1 tsp. salt
- 1/8 tsp. pepper
- 2 eggs
Baking Instructions
- Melt Crisco; add flour and mix well.
- Add milk gradually and bring to the boiling point, stirring constantly.
- Add corn, sugar, salt and pepper and heat thoroughly.
- Remove from fire; add well beaten eggs and pour into a greased baking dish.
- Bake in oven at 350° for 25 minutes, or until corn is firm.
Calorie: 250
Total cooking time: 35 minutes
Difficulty level: Easy
The Great Baked Corn Caper
Well, folks, here we are again! Today, we’re tackling a recipe that is the stuff of legends – Baked Corn. Now, I know what you’re thinking: “Baked corn? That’s not exactly a culinary Everest to climb.” But oh, my friends, do not underestimate the humble kernel.
The Ingredient Assembly
Let me tell you, there’s something oddly satisfying about rounding up your ingredients for a recipe. It’s like a mini scavenger hunt in your own kitchen. So, we’re starting with 2 Tbsp. of our dear friend Crisco, 1 1/2 Tbsp. of flour (just plain old flour, no fancy stuff), 1 c. of milk, 2 c. of cooked or canned corn (I won’t judge), 1 Tbsp. of sugar, 1 tsp. of salt, a teensy 1/8 tsp. of pepper, and lastly, 2 eggs.
Take a moment to admire your ingredient lineup. They’re like your loyal soldiers, ready to march into the battle of baking. The Crisco is your general, the flour is his right-hand man, and the corn? Well, it’s the star of the show. The sugar, salt, and pepper are like the seasoning cheerleaders, and the eggs? They’re the magic glue that keeps this team together.
The Melting Madness
First step, melt that Crisco. Now, if you’ve never melted Crisco before, let me warn you – it’s not like melting butter. It doesn’t gently dissolve into a golden pool. No, Crisco is a bit of a drama queen; it clings to the spoon, it sticks to the pan, and then, all of a sudden, it’s liquid.
Next, we’re adding the flour and mixing it well. And when I say “well,” I mean “until your arm feels like it’s going to fall off.” But think of it as a free mini-workout.
The Milk Maneuver
With your arm still attached (hopefully), it’s time to add the milk. Now here, my friends, is where you need patience. Add that milk gradually and bring it to boiling, stirring constantly. It’s like watching paint dry, but at least it smells better.
The Corn Commotion
Here comes our star – the corn, along with its cheerleaders – sugar, salt, and pepper. Stir them in and heat thoroughly. The energy in your kitchen will start to rise now, the suspense building as we near the end of our recipe journey.
The Egg Extravaganza
Once everything is off the fire, it’s time to add your well-beaten eggs. Now, if you’re like me and tend to get a little carried away when beating eggs, you may have to remind yourself that this isn’t an episode of Whack-A-Mole.
Pour your mixture into a greased baking dish, slide it into the oven set at 350°, and set your timer for 25 minutes.
The Final Act
As you wait for the corn to firm up, take a moment to reflect on your culinary journey. You braved the Crisco, you tamed the flour, you stirred the milk into submission, you cheered on the corn, and you whacked the eggs. You, my friend, are a kitchen hero.
When the timer dings, take a moment to admire your masterpiece. You’ve just created baked corn magic. And remember, no matter how your Baked Corn turns out, it’s not just about the destination, but also the journey. And the journey, my friends, was delicious!
