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
egg yolks, reserve whites
corn, 15-oz. size, drained

How to Make Baked Corn


  • 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.

Printable Recipe Card

About Baked Corn

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

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