Fresh Baked Corn

Linda Griffith


I love corn. I'd rather have fresh, but the frozen and canned are also good in my book. This original recipe actually called for 2 cups of frozen corn, but I love to use fresh, when it is available. Two cups would depend on the size of the corn, so maybe frozen would be better in this case.


★★★★★ 1 vote

10 Min
35 Min


  • 1 Tbsp
  • 3 Tbsp
  • 3 c
  • 1 lb
    thawed corn or fresh corn cut off the cob
  • 1 tsp
  • 1/4 tsp
  • 2 Tbsp
  • 3 large

How to Make Fresh Baked Corn


  1. Preheat oven to 375 degrees. Melt butter in a 2 quart saucepan. Sprinkle in flour; gradually add milk and bring to the boiling point without boiling. Add corn, salt, pepper and sugar. Heat thoroughly; remove from heat and add beaten eggs. Pour into buttered 2 1/2 casserole dish. Bake for 35 minutes.
  2. NOTE: for extra flavor try adding chopped onion or broken bits of bacon before baking.

Printable Recipe Card

About Fresh Baked Corn

Course/Dish: Vegetables

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