Dutch Baked Corn

This is rather corn pudding like. You will like it! Really! Retro! Delicious! And…sometimes corn on the cob or mixed veggies with corn just gets boring. Instead of going with lime basil chipotle butter oddness…try this, you will be glad you did.

Corn has been on sale here in Florida lately and should be where ever you are pretty soon! If not, you can always use canned…though fresh is so nice in this dish. This is a nice way to stretch 4 ears to feed a whole family (though admittedly, I could probably eat the whole thing myself). You can even use 2 cups or so of frozen corn.

Dutch Baked Corn

4 ears fresh corn or 1 (No. 2) can corn
1 tablespoon butter
2 tablespoons flour
1 cup milk
2 teaspoons sugar
1 teaspoon salt
Dash paprika
2 eggs, separated

Cut corn from cob. Melt butter; mix with flour and pour in milk gradually. Bring to a boil, stirring constantly. Add the corn, seasonings, and yolks of eggs, well beaten; then fold in stiffly beaten egg whites. Put in a buttered casserole. Bake 30 minutes in moderate oven.

Mrs. Jack Bishop
Birmingham, Alabama.

Baked Dutch Corn Recipe Card


  1. I could TOTALLY eat the whole thing by myself.
    I am glad to know that I am not alone in mistrusting that
    lime, chipotle, basil, cilantro infusion/ fusion business.

  2. My grandmother used to make something she called Scrambled Corn, I haven’t got a recipe but this one sounds close. I’m not sure about the beaten egg white but everything else sounds close. We are from Alabama too. I’m going to give this a try. Thanks for posting it.

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