Baked Corn

Baked Corn Recipe

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Mary Christie


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!


★★★★★ 1 vote

20 Min
45 Min


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  • 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

How to Make Baked Corn


  1. Heat the bacon drippings, oil, or melted shortening in an iron skillet.
  2. Put in the chopped bell pepper and saute slowly.
  3. Add the cheese, milk, bread crumbs, salt to taste, and the corn to the skillet.
  4. Beat the egg yolks and add to the mixture in the skillet.
  5. Beat the egg whites until stiff peaks form. Fold carefully into the mixture in the skillet.
  6. Carefully pour the mixture into a greased casserole dish and bake in a 350°F oven for 45 minutes or until nicely browned.

Printable Recipe Card

About Baked Corn

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

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