| |

Baked Corn Cups an Easy Recipe

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.

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

*This post may contain affiliate links and I'll earn a commission if you shop through them. You can read my full disclosure here
Cheddar Corn Cup Bakes004

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.

Cheddar Corn Cup Bakes005

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

Cheddar Corn Cup Bakes001

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.

Baked Corn Cups and Casserole

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.
Print Recipe Pin Recipe Save Recipe
Overhead view of a cup of a baked corn cup casserole
Prep Time:10 mins
Cook Time:30 mins
Resting Time:10 mins
Total Time:50 mins

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

Calories: 156kcal | Carbohydrates: 14g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 427mg | Potassium: 213mg | Fiber: 1g | Sugar: 3g | Vitamin A: 241IU | Vitamin C: 2mg | Calcium: 153mg | Iron: 1mg
Servings: 12
Calories: 156kcal
Author: Mary Beth
Cost: $6.00

Leave a Reply

Your email address will not be published.

Recipe Rating




8 Comments

  1. Andrea @ Frugally Sustainable says:

    Oh yummo! This post is so informative and I think my subscribers would really enjoy reading this. I would love for you to come share it at Frugal Days, Sustainable Ways on Frugally Sustainable today. And, I really hope that you will put Frugal Days, Sustainable Ways on your list of carnivals to visit and link to each Wednesday! Here’s the link: https://frugallysustainable.blogspot.com/2011/11/frugal-days-sustainable-ways-1.html

    Warmly,
    Andrea @ Frugally Sustainable
    Here's the link: https://www.frugallysustainable.com

  2. YUM! They looks great and my kids would actually eat them LOL.
    Hope you are having a great week my friend! xo Malia

  3. Sonita Lewis says:

    I think I might try to make that, sounds easy, doable and yummy! (BTW, I love your cups)

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

  5. Matt @ FaveDiets says:

    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

  6. Stephanie says:

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

    Stephanie

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

  8. Jenn Erickson/Rook No. 17 says:

    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.