Sweet Corn Recipe – Week 2 – Nana’s Baked Corn

Man this summer is flying by! This is definitely the “year of the weddings” for me and I love it. Weddings are awesome. I had the honor of being a bridesmaid for my BFF DanaDoodle this past weekend for their GORGEOUS wedding near Chicago. Can we just talk for a couple minutes about legit Italian food? I’m not talking Olive Garden here people. I’m talking like the real stuff. All 47 courses of it. Calamari, vodka cream sauce, prosciutto, tiramisu, creamy chicken, mozzarella, do I need to say more? It was heavenly.

Everything about this wedding was beautiful – especially the bride!

That’s enough jibber-jabber, let’s get down to the meat and potatoes of this post. Well actually, the baked corn of this post.

The original baked corn recipe came from my Nana, who is my maternal great-grandmother. I made a couple little changes to use the fresh sweet corn instead of canned corn/creamed corn. Let’s get to it!

Nana’s Baked Corn 


9 -10 ears fresh Ruby Branch Farms Sweet Corn

1/2 stick butter

4 eggs

2-3 T. flour

1-2 T. sugar

1-1/2 cups heavy cream

1 cup sour cream

1 box Jiffy corn muffin mix

Salt and Pepper to taste

The Process:

First of all, we have to make the “creamed corn.”

Start off by cutting the kernels off of 4-5 ears of sweet corn.

Melt about 2-3 tablespoons of butter in a pan.

Any recipe that starts with butter is a winner for me.

Once it’s melted, add about the same amount of flour. Maybe a little more, maybe a little less. Enough to soak up all the butter.

Do you own a flat whisk? No? You need one.

Cook the flour and butter over med/low heat for a couple minutes to cook out some of the flour taste.

Then grab a bottle of the good stuff.

There is something serene about the picture. Pouring heavy cream… ahhhhh….

Heavy cream. What did you think I was talking about?? Start off with a cup, add more as you need it. It will start to thicken up really quickly. Best to keep stirring it around. Once it gets really thick and yummy, add in your corn.

corn gravy
I almost just stopped the recipe right here. Holy Moly that’s yummy!

Pretty much you just made corn gravy. You’re welcome. At this point, throw in some S&P and a little sugar. Then you’ll need to taste test about 4 wooden spoonfuls for quality assurance. Pull it off the heat and let it hang out.

Now cut the corn off of the rest of your ears and throw it in to a bowl. Add the sour cream, 4 eggs, and a little more sugar. Mix all of that together until it is thoroughly combined. If your creamed corn is still warm, you will need to temper your corn/egg mixture. So grab a small spoonful of the warm mixture, add it to the cold mixture and stir. Repeat that process a couple times. If you were to just dump all the cold into the warm you could scramble your eggs. Nothing good can come from that.

Once you are sufficiently tempered, throw what’s in the bowl into the skillet with the creamed corn. Mix it all together until it’s happy. I’m using a 10″ cast iron skillet. If you don’t have a cast iron skillet you can use any kind of casserole dish you have.

Then grab a box of America’s Favorite.

In an ever-changing world, it’s nice to know that some things will never change. Like Jiffy.

Sprinkle the deliciousness all over the top. I used the whole box because it feels so good to be bad.


Once the top is covered, throw some pads of butter on the top. I’m sorry if you’re on a diet this week.

I almost forgot to take a picture, hence the fact that it’s in the oven. Luckily the butter wasn’t completely melted yet.

Stick that bad boy in the oven on 350 degrees for about an hour. (Keep an eye on it. Your cooking vessel will determine how long it will take!)

Oh Baby.

Oh that’s a beautiful sight to behold.

Get on my plate!

Serve it up hot!

Baked corn is the perfect side dish for TONS of meals. We had it with pork chops, baked potatoes and fresh from Indiana squash/zucchini (thanks Jojo!) last night. It’s easy enough for a weeknight dinner, but fancy enough to impress the in-laws.

Happy cooking, friends!



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