Grandma's Baked Corn

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

Holidays or family gatherings are never the same without grandma's baked corn. She is gone now, so I treasure this recipe. Prep time is apporoximate. I'm not sure of the servings. We were a family of 6, but no matter how much she made, we never had any left over.

Ingredients Nutrition

  • 1 12 quarts frozen fresh corn, thawed
  • 2 large eggs, slightly beaten
  • 3 tablespoons flour
  • 1 12 cups milk
  • 12 cup sugar
  • 1 12 teaspoons salt
  • 2 tablespoons butter
  • crushed cracker, for the top (I use Ritz or saltine)


  1. Mix together all ingredients except crackers and pour into a Pyrex, or other glass baking dish.
  2. Sprinkle with crushed cracker crumbs.
  3. Bake at 350 for 1 hour or until firm.
  4. Do not over cook or it will be dry.


Most Helpful

I just wanted to mention that if you want this dish to be thicker in height, use a smaller pyrex dish. When my gram first started making this, that's what she did. When she gave me this recipe, she was getting a little senile and I think she may have forgotten to mention that she started doubling the recipe and using this larger pyrex dish. However, it tastes good without doubling it too. I do like mine a little "higher" though. It's your choice.

keen5 June 17, 2003

I needed a dish that was quick and easy and that I had all the ingredients in the pantry or freezer. Since it was for a pot luck lunch, it also needed to easy to transport. This recipe fit the bill. It was also very good. Everyone at the potluck gave it a "thumbs up".

Jellyqueen May 25, 2003

Very good flavor, but I had a problem with my corn being rubbery in texture. I used leftover cooked corn that I cut of the cob. I knew baking for 1 hour would be way too long, so I only baked it for 40 minutes. My corn was rubbery. Other than that it tasted great. Next time I use cooked corn, I'll cut the baking time back to 20 minutes. Thanx!

*Parsley* July 27, 2008

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