This decadent baked corn recipe, originally featured in Parade Magazine on December 19, 2010, is a creamy, cheesy delight! Perfect as a side dish for any occasion, this recipe boasts a rich flavor and comforting texture. Each serving offers a satisfying balance of creamy corn, with approximately 220 calories, 10g fat, 125mg cholesterol, 370mg sodium, 20g carbs, and 7g protein. Get ready to experience a taste of culinary history!
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Como fazer Best Baked Corn Dean Koontz
Preheat oven to 400°F (200°C).
In a medium saucepan, combine ¾ cup milk, 2 tablespoons butter, and ¼ cup sugar. Bring to a simmer over medium heat, stirring occasionally.
In a small bowl, whisk together ¼ cup milk and ¼ cup all-purpose flour until smooth.
Slowly pour the flour mixture into the simmering milk mixture, whisking constantly until the sauce thickens.
In a large bowl, combine 2 cups of drained, cooked corn with the creamy white sauce.
Add 2 large eggs to the corn mixture and stir to combine thoroughly.
Pour the mixture into a greased 1.5-quart to 2-quart loaf pan.
Bake for 60-70 minutes, or until the corn is set and golden brown on top. Let cool slightly before serving.
Nutrition Information(Approximate per serving)
Sodium
2 g
Sugar
18g
Fat
17g
Carbs
5g
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