Baked Corn Cups an Easy Recipe
Baked corn cups and a baked corn casserole - this easy recipe is so good and wonderful to serve year round or for the holidays!

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I especially like to make this recipe for baked corn in individual cups when entertaining as an easy-to-grab buffet option or to serve on the side of the plate when you're filling it up with other yummy dishes like this slow cooker turkey breast with stuffing and good old-fashioned mashed potatoes.
This is an easy to make recipe with not a lot of ingredients required!
It looks pretty and I try to make it special serving it only for holidays or special occasions.
Baked Corn Cups
~ serves 12
2 16-ounce packages frozen whole kernel corn
½ cup finely chopped onion
4 eggs
12 {or 10} ounce can evaporated milk
1 teaspoon salt
1 cup shredded cheese ~ I had cheddar on hand so that is what I used but you could substitute Swiss or gruyere as the original recipe called for that
Directions
1. Preheat oven to 375 degrees F. Grease twelve 6-ounce ramekins or custard cups; set aside. In a covered medium saucepan, cook fresh corn and onion in a small amount of boiling lightly salted water for 6 minutes. (Or cook frozen corn and onion according to package directions for corn.) Drain well.
2. In a medium bowl, lightly beat eggs with a fork. Stir in drained corn and onion, evaporated milk and salt. Stir in the cup of the cheese. Pour into prepared ramekins. Place filled ramekins in a two 15x10x1-inch
3. Bake, uncovered, for 30 minutes. Let stand for 10 minutes before serving. Makes 12 side-dish servings.
You can cut the recipe in half for 6 servings.
📖 Recipe
Baked Corn Cups and Casserole
Ingredients
Instructions
- Preheat oven to 375 degrees F. Grease twelve 6-ounce ramekins or custard cups; set aside. In a covered medium saucepan, cook fresh corn and onion in a small amount of boiling lightly salted water for 6 minutes. (Or cook frozen corn and onion according to package directions for corn.) Drain well.
- In a medium bowl, lightly beat eggs with a fork. Stir in drained corn and onion, evaporated milk and salt. Stir in the cup of the cheese. Pour into prepared ramekins. Place filled ramekins in a two 15x10x1-inch baking pans {6 ramekins in each pan}.
- Bake, uncovered, for 30 minutes. Let stand for 10 minutes before serving. Makes 12 side-dish servings.
Notes
As with any of my recipes, calorie counts and nutritional information varies greatly depending on which products you choose to use when cooking this dish.
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YUM! They looks great and my kids would actually eat them LOL.
Hope you are having a great week my friend! xo Malia
I think I might try to make that, sounds easy, doable and yummy! (BTW, I love your cups)
Wow that looks scrumptious! Gotta try it:D Thanks for sharing!
This looks delicious! I would love if you shared this in my vegetable recipes Blog Hop. Enter it for a chance at a Starbucks prize package! https://bit.ly/sg4tTf
Wow does this look scrumptious or what!?! I can't wait to try this!!
Stephanie
Yum, this looks great, and easy, too! Definitely going to try this! (Found you on Whipperberry's party.)
Mary Beth, your baked corn cups sound heavenly! Definitely a must-try for my family!
In this week of Thanksgiving I especially want you to know how grateful I am to have you be a part of the creative spirit and camaraderie at Rook No. 17. Thank you for linking up to “A Little Birdie Told Me…”!
Yours,
Jenn
P.S. I'm spotlighting your post on my Facebook page today.