35-Minute Creamy Amish Baked Corn Recipe That Melts Hearts

Name: 35-Minute Creamy Amish Baked Corn Recipe That Melts Hearts
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Amish
Ingredients: 2 cups fresh or frozen corn kernels; 1/2 cup milk; 1/4 cup heavy cream; 1 egg, beaten; 1 tbsp sugar; 1 tbsp butter, melted; 1/2 tsp salt; 1/4 tsp black pepper

Author: Tessa

Published: July 3, 2025

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There’s something magical about Amish baked corn that takes me right back to my first bite at a family reunion years ago. That rich, creamy texture with just a hint of sweetness – it’s pure comfort in every spoonful. This simple yet satisfying dish has been a staple in Amish kitchens for generations, and once you try it, you’ll understand why. I love how the golden top gives way to a custard-like center that pairs perfectly with everything from roasted chicken to holiday hams. Whether you’re feeding a crowd or just craving some down-home goodness, this Amish baked corn recipe never fails to hit the spot.

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Why You’ll Love This Amish Baked Corn

This isn’t just any corn dish – it’s pure comfort food magic! Here’s why this Amish baked corn recipe will become your new go-to:

Creamy dreamy texture: That perfect balance between custard-like richness and tender corn kernels will have you going back for seconds (or thirds!)
Effortless to make: Just mix, pour, and bake – no fancy techniques required
Always a crowd-pleaser: I’ve brought this to countless potlucks where it disappears faster than the main dishes
Simple pantry ingredients: You probably have everything you need right now

The best part? That golden-brown top that gives way to the most luscious, velvety corn filling underneath. Pure heaven!

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Ingredients for Amish Baked Corn

Gathering your ingredients is the first step to creating this comforting dish – and trust me, you’ll be amazed at how simple the list is! Here’s everything you’ll need for that perfect creamy texture and sweet corn flavor:

2 cups fresh or frozen corn kernels (thawed if frozen – and yes, frozen works great when fresh isn’t in season!)
1/2 cup whole milk (the richer the better for that signature creaminess)
1/4 cup heavy cream (this is the secret weapon for that luxurious mouthfeel)
1 large egg, beaten (just whisk it up in a small bowl first)
1 tbsp sugar (adjust this to your taste – I like just enough to enhance the corn’s natural sweetness)
1 tbsp butter, melted (use the real stuff for the best flavor)
1/2 tsp salt (brings all the flavors together)
1/4 tsp black pepper (adds just a subtle warmth)

See? Nothing fancy or hard to find – just honest ingredients that come together to create something truly special. Now let’s get mixing!

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How to Make Amish Baked Corn

Alright, let’s dive into making this dreamy Amish baked corn! Don’t let the simple ingredient list fool you – there’s an art to getting that perfect creamy texture. Follow these steps closely, and you’ll be rewarded with the most comforting side dish imaginable.

Step 1: Preheat and Prepare

First things first – crank that oven to 350°F (175°C). While it’s heating up, grab your favorite baking dish (I use an 8×8 inch square one, but anything similar works) and give it a good greasing with butter or cooking spray. There’s nothing worse than digging into delicious baked corn only to leave half of it stuck to the pan!

Step 2: Mix Ingredients

Now for the fun part – mixing! In a large bowl, whisk together the milk, cream, beaten egg, sugar, melted butter, salt, and pepper until everything is completely combined. Don’t rush this step – you want those ingredients to become best friends. Then gently fold in your corn kernels. The mixture will look loose at first, but trust me, that’s exactly what we want for that custardy texture later.

Step 3: Bake to Perfection

Pour your corn mixture into the prepared dish and slide it into the oven for about 45 minutes. You’ll know it’s done when the edges are bubbly, the top turns that gorgeous golden-brown color, and the center barely jiggles when you give the dish a gentle shake. I always do the toothpick test too – insert it near the center, and if it comes out clean, you’re golden! Let it rest for 5-10 minutes before serving (this cooling time helps it set perfectly). The wait will be torture with that amazing aroma filling your kitchen, but it’s so worth it!

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Tips for the Best Amish Baked Corn

After making this dish more times than I can count, I’ve picked up some tricks that take it from good to “oh my goodness!” good. First, if you can get fresh corn, absolutely use it – that burst of summer sweetness makes all the difference. Just cut the kernels right off the cob and don’t even think about rinsing them (you want all that natural corn milk!). If your corn is extra sweet, you might want to dial back the sugar a touch – taste as you go!

Here’s my secret weapon: a pinch of paprika sprinkled on top before baking. It adds this subtle smoky depth that plays so nicely with the creamy sweetness. And don’t be afraid to let it bake until it’s properly golden – that slight caramelization on top is where the magic happens. Just watch it during the last 5 minutes like a hawk – you want color, not char!

Ingredient Substitutions and Notes

Now, I know we all sometimes find ourselves staring at an almost-empty fridge, wondering if we can still make this Amish baked corn. Good news – there’s flexibility here! First, if you’re out of both milk and cream, half-and-half is a perfect swap. Just use 3/4 cup to replace the 1/2 cup milk and 1/4 cup cream. The texture comes out just as dreamy – I’ve done this more times than I’d like to admit during last-minute dinner scrambles!

Butter alternatives? Well, Grandma would probably frown, but in a pinch, margarine works (just don’t tell her I told you). For a dairy-free version, I’ve had success with coconut oil, though it does add a subtle tropical note that’s not quite traditional. And if you’re out of eggs? Try 1/4 cup plain yogurt instead – it won’t set quite the same, but still gives that lovely richness.

About the corn… fresh is absolutely magical when it’s in season. There’s nothing like biting into those just-picked kernels bursting with natural sweetness. But frozen corn? Don’t feel guilty using it! Just thaw it completely and pat dry to avoid extra moisture. I always keep a bag in my freezer for corn emergencies. Canned corn can work too in a pinch – just drain it really well and maybe use a tiny bit less salt since canned veggies tend to be saltier.

One last note – if you do use fresh corn, save those cobs! I simmer them in water for 10 minutes to make the most amazing corn stock that takes soups to the next level. Waste not, want not, right?

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Serving Suggestions for Amish Baked Corn

Oh, the places this Amish baked corn can go! It’s like the perfect supporting actor that makes every main dish shine. My absolute favorite pairing? A juicy roasted chicken with crispy skin – the creamy corn is just heavenly with those pan drippings. For Sunday suppers, I love serving it alongside a glazed ham, where the sweet-salty flavors play off each other beautifully.

When Thanksgiving rolls around, this dish earns a permanent spot on my holiday table between the turkey and mashed potatoes. But don’t wait for special occasions – it’s just as magical with weeknight staples like meatloaf or grilled pork chops. In the summer, I’ll often bring it to barbecues where it cools things down next to spicy ribs or brisket.

Want to make it a meal? Top a bowlful with a fried egg for breakfast (don’t knock it till you try it!), or serve with a simple green salad for a light lunch. Honestly, this corn is so versatile I’ve even eaten it straight from the baking dish with just a spoon – no judgment here!

Storing and Reheating Amish Baked Corn

One of the best things about this Amish baked corn is how well it keeps – if you somehow manage to have leftovers! When life gives you extra (a rarity in my house), just cover the baking dish tightly with foil or transfer it to an airtight container. It’ll stay fresh in the fridge for about 3 days, though the texture is absolute perfection when eaten within the first 24 hours.

Now, reheating is where you need to be careful – nothing worse than dried-out corn! My go-to method is the oven: sprinkle a tablespoon of water over the top to keep it moist, cover with foil, and warm at 300°F for about 15 minutes. If you’re in a hurry, the microwave works too, but go low and slow – 30-second bursts at 50% power, stirring between each. And whatever you do, don’t blast it on high – that’s a surefire way to ruin that lovely creamy texture we worked so hard to achieve!

Freezing? I’ve tried it, but honestly, the texture changes too much for my taste. The custard-like quality gets a bit grainy after thawing. If you must freeze it, expect to use it in soups or casseroles later rather than serving it as-is. Trust me, this dish is so good fresh that you’re better off making a new batch than freezing leftovers!

Nutritional Information

Let’s be real – we’re not eating Amish baked corn because it’s a health food, but because it’s pure comfort in a dish! That said, it’s always good to know what you’re enjoying. Here’s the nutritional breakdown per serving (about 1/4 of the recipe):

Calories: Around 180 – not bad for something this satisfying!
Fat: 10g (6g saturated) – that’s where all that creamy goodness comes from
Carbohydrates: 20g (2g fiber) – just enough to balance the richness
Protein: 4g – thank you, egg and dairy!
Sugar: 6g (mostly from the corn’s natural sweetness)

Remember, these numbers can vary based on your specific ingredients – like if you use extra cream or adjust the sugar. But honestly? When that first spoonful of warm, creamy corn hits your tongue, I promise you won’t be doing any math!

FAQs About Amish Baked Corn

Over the years, I’ve gotten so many questions about this beloved recipe – here are the answers to the ones that pop up most often!

Can I use canned corn instead of fresh or frozen?
You sure can! Just drain it really well – I even pat it dry with paper towels to remove excess moisture. The texture will be a bit softer than with fresh corn, but the flavor still shines through. Pro tip: look for no-salt-added canned corn so you can control the seasoning yourself.

Can I prepare the Amish baked corn ahead of time?
Absolutely! This is one of my favorite make-ahead tricks. Just mix everything up, pour into your baking dish, cover tightly, and refrigerate for up to 24 hours before baking. You might need to add 5-10 minutes to the baking time since it’ll be going in cold. The waiting is torture, but that first bite makes it all worthwhile!

Is this dish freezer-friendly?
Here’s the truth – while you can freeze it, the texture changes quite a bit. That lovely custardy quality turns a bit grainy after thawing. If you must freeze leftovers, I’d recommend using them in soups or casseroles rather than serving as-is. Honestly? It’s so quick to make fresh that it’s worth the little bit of extra effort!

Why does my baked corn sometimes come out watery?
Ah, the dreaded soupiness! This usually happens if the corn had too much moisture before baking. If using frozen corn, make sure it’s fully thawed and patted dry. For fresh corn, let the cut kernels drain in a colander for a few minutes. And remember – it will firm up as it cools, so don’t panic if it looks loose right out of the oven!

Can I double this recipe for a crowd?
You bet! This recipe doubles beautifully – just use a 9×13 inch baking dish instead and keep an eye on the baking time (might need an extra 5-10 minutes). It’s my go-to for potlucks because it travels well and disappears fast. Just warn your guests that they might become addicted!