The Best Baked Corn Recipe I’ve Tried

Best Baked CornInteresting what a smidge of sugar does for a savory corn recipe. This was published a few Christmases ago in Parade magazine. I LOVED the short list of staple ingredients. Now, I will readily admit that when someone refers to a recipe as “Best,” that doesn’t mean much. But when Larry goes back for seconds, whoa… yes, I’d say this really is a Best!

This tidy recipe is from suspense novelist Dean Koontz. Or rather, from his wife.  The top is crunchy, the middle is corny, the little bit of sweetness makes the corn flavor POP.  The feature’s intro made me really like the guy, as he said some sweet things about his wife of 44 years. Any man that honors his wife with words as well as marries her for a recipe, that is a fine gentleman. Here you go, few words from me and a delicious recipe:

Recipe: The Best Baked Corn

Summary: From suspense novelist Dean Koontz as published in Parade Magazine


  • 1 cup milk
  • 2 Tbsp. butter
  • 1 Tbsp. sugar
  • 2 Tbsp. flour
  • 1 15-oz. can of corn (whole and drained)
  • 2 eggs, well beaten


Boil 3/4 cup milk with butter and sugar. Dissolve flour in 1/4 cup milk. Pour flour mixture into milk mixture to make a thin white sauce. Add sauce and beaten eggs to drained corn in a 1 to 1.5-quart Pyrex loaf pan (I used a pie pan to have more surface area; Larry loves crunchy). Bake 1 hour at 400 degrees F.

Microformatting by hRecipe.

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