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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.

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Baked Corn Cups

~ serves 12

2 16-ounce packages frozen whole kernel corn

1/2 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

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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 baking pans {6 ramekins in each pan}.

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.

Overhead view of a cup of a baked corn cup casserole

Baked Corn Cups and Casserole

Mary Beth
Delicious baked corn cups are so easy to make, perfect for the holidays, and if baked in cups, these are great for a buffet or when you just don't have enough room on the plate. Instructions for making it a simple baked corn casserole as well.
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Resting Time 10 mins
Total Time 50 mins
Course Side Dish
Cuisine American
Servings 12
Calories 156 kcal

Ingredients
  

  • 32 ounces whole kernel corn 2 16-ounce bags of frozen corn
  • ½ cup onion finely chopped
  • 4 eggs
  • 12 ounce can of evaporated milk
  • 1 tsp salt
  • 1 cup shredded cheddar cheese

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

To convert this recipe to make it as a casserole, pour into a greased 2 quart casserole dish and bake at 350 degrees for 75 minutes or until casserole is set. Allow to cool for 5 minutes before serving. 

Nutrition

Nutrition Facts
Baked Corn Cups and Casserole
Amount Per Serving
Calories 156 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 73mg24%
Sodium 427mg19%
Potassium 213mg6%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 3g3%
Protein 8g16%
Vitamin A 241IU5%
Vitamin C 2mg2%
Calcium 153mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword baked corn, baked corn casserole
Tried this recipe? Let me know what you think!Mention @TheHowToHome or tag #thehowtohome!

Recipe Rating




Jenn Erickson/Rook No. 17

Monday 21st of November 2011

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.

SheilaG

Saturday 19th of November 2011

Yum, this looks great, and easy, too! Definitely going to try this! (Found you on Whipperberry's party.)

Stephanie

Friday 18th of November 2011

Wow does this look scrumptious or what!?! I can't wait to try this!!

Stephanie

Matt @ FaveDiets

Friday 18th of November 2011

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

Maysem

Friday 18th of November 2011

Wow that looks scrumptious! Gotta try it:D Thanks for sharing!