Corn Baker Recipe
Make Corn Baker Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Corn mixture
Savory binder & topping
Optional add-ins
Method
Prepare and preheat
Preheat the oven to 375°F (190°C). Lightly butter or spray a 9x9-inch (or similar 8x10) baking dish.
If using fresh corn, cut kernels off the cobs and measure 3 cups. If using frozen, thaw and drain any excess liquid.
Make corn custard
Combine wet ingredients
In a large mixing bowl whisk together the milk, heavy cream, and the large egg until smooth.
Add seasonings
Whisk in the granulated sugar, salt, and black pepper until evenly incorporated.
Incorporate corn
Stir the corn kernels (and optional diced red bell pepper, jalapeño, or bacon if using) into the milk mixture until evenly distributed.
Binder and cheese
In a small bowl combine the all-purpose flour with the melted butter to form a slightly thick slurry; this helps thicken the custard as it bakes.
Add the flour-butter mixture to the corn custard and stir thoroughly so no dry streaks remain.
Fold in 3/4 cup of the grated cheddar and all of the Parmesan, reserving the remaining cheddar for the top.
Assemble and top
Pour the corn-cheese custard into the prepared baking dish and smooth the top with a spatula so the mixture is evenly distributed.
Sprinkle the remaining 1/4 cup cheddar over the surface. If using panko, toss it with the remaining 1 tablespoon melted butter (if any) and sprinkle over the cheese for a crunchy topping.
Bake and finish
Bake in the preheated oven for 35–45 minutes, or until the center is set (a toothpick inserted near the center should come out mostly clean) and the top is golden and bubbling.
If the top browns too quickly, loosely tent the dish with foil for the last 10–15 minutes of baking.