Actually, growing up it was always called “corn pudding”, not Corn Bake but here I am, living in America and thought corn bake would make more sense to people. Ridiculously easy to make, this recipe has been a family favorite since before I was born. If not before, then shortly after I came kicking and screaming into this world as I don’t remember a time in my life when it wasn’t being served at holiday celebrations or any time we had a barbie. And always on my birthday.Jump to Recipe
I offer no apologies for using canned corn in the recipe, even during the peak of corn season. Feel free to use fresh corn but you’ll have to cook it first then remove the kernels from the cob. Not to mention you’ve got to shuck the cobs first; all that mess. No, the beauty of this recipe lies in the ease in which it’s made – that requires a can opener. Often I don’t even bother with a bowl; I just bung everything into the baking dish, mix it up, clean the side of the dish and into the oven it goes. There are few simpler sides than this corn bake.
I’ve hesitated sharing this recipe because of its simplicity and it is a canned veg recipe – god forbid. But a food snob I’m not. Although some may disagree with that statement the fact I like plastic cheese on a grilled cheese sandwich should quell any doubts. Canned corn is perfectly fine. Please just don’t use the salt-reduced version – it’s crap. Canned corn kernels for me has always been the food I crave when I’m sick. It’s comfort food. This recipe, my intrepid friends, calls for corn kernels and creamed corn. Use both as stipulated in the recipe.
With a few humble ingredients, this is a cheap and cheerful side dish. It’s also the recipe I’ve shared more than any other. I come from a family of gourmands and most of us have a taste for the exotic, but all of us make this recipe at Christmas and when we’re entertaining with a backyard barbie. Perhaps it’s a bit of nostalgia. Maybe it’s its simplicity. Or could be it’s just because it’s good. Guess you’ll have to try it for yourself. Toodles, Lovoni xo
- 15 oz can corn kernels, drained or 1 1/2 cups frozen corn kernels, thawed*
- 15 oz can creamed corn
- 1 large egg
- 1/2 cup sour cream full fat
- 1/2 cup panko breadcrumbs, plus 2 tablespoons extra for sprinkling on top or cornflake crumbs
- 1/2 teaspoon sea salt
- Preheat oven to 375°F (190°C). Grease a 4-cup baking dish.
- Combine all the ingredients together in a medium bowl. Scrape the mixture into the prepared baking dish. Partially smooth the top. Sprinkle with the extra 3 tablespoons of breadcrumbs. Bake for 45 minutes until the top is browned and the corn bake has set. Serves 4 to 6.