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–+ 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.
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Overhead view of a cup of a baked corn cup casserole
Prep Time:10 minutes
Cook Time:30 minutes
Resting Time:10 minutes
Total Time:50 minutes

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. 

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.

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