Baked Corn Recipe

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Baked Corn

Mary Christie

By
@QueenMumMary

This recipe came to me from my mother, but it was originally from my grandmother, Nora Belle Moyers (1876-1963), Nashville, Tennessee. My mother was Lillian Ruth Summer (1906-2000), Jackson, Tennessee. It's a delicious dish that goes well with holiday meals!


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Rating:
★★★★★ 1 vote
Comments:
Prep:
20 Min
Cook:
45 Min
Method:
Bake

Ingredients

2 Tbsp
bacon drippings, vegetable oil, or melted shortening
1/2 c
chopped green bell pepper
1 c
cubed cheddar cheese (preferably sharp)
2/3 c
whole milk
1 1/3 c
plain bread crumbs
2
egg yolks, reserve whites
1
corn, 15-oz. size, drained

Step-By-Step

1Heat the bacon drippings, oil, or melted shortening in an iron skillet.

2Put in the chopped bell pepper and saute slowly.

3Add the cheese, milk, bread crumbs, salt to taste, and the corn to the skillet.

4Beat the egg yolks and add to the mixture in the skillet.

5Beat the egg whites until stiff peaks form. Fold carefully into the mixture in the skillet.

6Carefully pour the mixture into a greased casserole dish and bake in a 350°F oven for 45 minutes or until nicely browned.

About this Recipe

Course/Dish: Side Casseroles
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom