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Best Baked Corn Dean Koontz Recipe

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!

Prep Time 20 mins
Cook Time 70 mins
Calories 145.2 kcal
Protein 10g
Rating 2.7 (10 Reviews)
Best Baked Corn Dean Koontz 45

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Best Baked Corn Dean Koontz

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How to Make Best Baked Corn Dean Koontz

  1. Preheat oven to 400°F (200°C).
  2. In a medium saucepan, combine ¾ cup milk, 2 tablespoons butter, and ¼ cup sugar. Bring to a simmer over medium heat, stirring occasionally.
  3. In a small bowl, whisk together ¼ cup milk and ¼ cup all-purpose flour until smooth.
  4. Slowly pour the flour mixture into the simmering milk mixture, whisking constantly until the sauce thickens.
  5. In a large bowl, combine 2 cups of drained, cooked corn with the creamy white sauce.
  6. Add 2 large eggs to the corn mixture and stir to combine thoroughly.
  7. Pour the mixture into a greased 1.5-quart to 2-quart loaf pan.
  8. 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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Sweets & Sides Side Dishes American Vegetarian Fall Recipes Holiday Recipes Baking

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Time To Make Course Main Ingredient Preparation Side Dishes Vegetables Dietary Low Sodium Low In Something Corn 4 Hours Or Less