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.

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{ 9 comments… read them below or add one }

1 Sam May 9, 2015 at 12:12 pm

Must try this recipe. It is only May but great Thanksgiving sides should always be eaten ASAP.

2 Valentina December 24, 2012 at 10:43 am

WOW, that sounds & looks delicious! Happy Holidays! 🙂

3 Suzanne Hurst April 12, 2011 at 8:44 pm

In the south, we call this corn pudding. This is the simplest version I’ve ever seen, so I’ll try it. Some recipes call for a TB or so of cornmeal, which rises to the top and is crunchy. You might like to try that.

4 Don Odiorne April 12, 2011 at 12:44 pm

The Lawry’s web site has a recipe for their creamed spinach too:

5 Don Odiorne April 12, 2011 at 12:42 pm

This sounds great, plan to try it when local corn is available later on. My favorite corn puddings from restaurants came from two different chains that specialized in Prime Rib. Lawry’s (yes the same as the seasoned salt) has some terrific recipes as most everything at their locations are still made from scratch. The secret ingredient, was of course whipping cream instead of milk. Gulliver’s in California used to do an amazing corn side dish too, topping it with grated parmesan.

6 H.C. April 12, 2011 at 12:16 pm

Sounds delightful – though I might be tempted to throw in a handful of shredded cheese to get a little savory gooey-ness in there!

7 Let Me Eat Cake April 6, 2011 at 3:38 pm

yum! this recipe sounds right up my alley love anything corn especially corn with a little sweetness!

8 Renee (kudos kitchen) March 30, 2011 at 3:09 pm

I agree. A little touch of sugar can elevate many dishes. Especially corn. This recipe looks yummy. I’m a corn lover from way back!

9 Kelly March 30, 2011 at 1:20 pm

I like a little sweetness in cornbread, but for some reason I’ve never thought about it for baked corn. This sounds tasty. I will admit I am not sure I’ve had baked corn. Corn pudding, yes, but baked corn, I think no.

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