Corn is a delicious Amish dish, full of flavor and color. At a family gathering or a holiday supper, corn is usually a crowd-pleaser. Whether it is simply cooked and buttered or baked and battered, corn is a delicious side dish. This Amish corn bake is simple, fast, and flavorful, coming to us from an Amish cook in Holmes County, Ohio.
This corn bake recipe is one that has been around awhile on Amish365, but I didn’t have photos for it, so I decided to make it.
It has a really good flavor. There are eggs in it, without it tasting “eggy”. I’ll be honest, I was sloppy on the separation of the eggs and beating the whites. I mean, I separated the eggs and I beat the whites with a fork until foamy,but I should have gotten my hand mixer and beat them really well.
Many Amish cooks home-can their own corn. Nothing says summer during winter more than sparkling glass canning jars filled with golden, plump kernels of corn. Like so many Amish recipes, there are lot of recipes out there like this but with minor variations. I like this particular one because of the cracker crumb "crust."
I tried to "eye ball" this recipe and realized I had too much liquid, so I just ended up doubling the recipe (6 cups of corn instead of 3) and it turned out perfect. And you may want to double this anyway. Or even triple. This recipe, as published, would only make about 4 - 6 servings. Doubling the recipe gives about 10 servings.
As noted, I should have taken more care with the separation of eggs and really beat those whites until frothy. This is a good primer for whisking or beating egg whites.
The recipe never specifies what kind of crackers to use, ultimately, I settled upon these Walmart Club Cracker knock-offs. I think they gave the dish a nice buttery crunch. But I am sure you could use Ritz or even some other kind depending on your taste.
The recipe also never specifies whether to crush them into fine crumbs or simply crumble them. So I kind of made a mix of sizes, just pulverized them with my hands and got a good mix of sizes.
Old-timers here will recognize the Amish cookbooks in the background!
Honestly, the pimentos in the dish added only color. Which was nice, but I didn't really think they added much to the taste. So, yeah, optional, I'd think. You could add other seasonings like paprika, onion salt, garlic powder, or red pepper. Use half buttermilk and half real milk in the recipe for a creamier blend.
🌽 Delicious Amish Corn Bake
- 2 eggs, separated
- 3 cups of uncooked kernel corn
- 3 /4 cup milk
- 1 /2 cup sour cream
- 2 tablespoons melted butter
- 2 tablespoons of chopped pimento
- 1 /2 teaspoon of salt
- 1 /4 teaspoon of black pepper
- 1 /2 cup cracker crumbs
- 1 /4 teaspoon salt
📋 Instructions
- Combine the beaten egg yolks with corn, spices, and milk.
- Blend well and pour into a buttered 2 quart casserole.
- Blend sour cream with stiffly beaten egg whites and fold into the corn mixture.
- Sprinkle the top with cracker crumbs mixed with melted butter and dot with pimento.
- Bake 1 hour at 350.
🌽 More Amish Corn Recipes
🖨️ Full Recipe
Delicious Amish Corn Bake
Ingredients
- 2 eggs, separated
- 3 cups uncooked kernel corn
- 3 /4 cup milk
- 1 /2 cup sour cream
- 2 tablespoons melted butter
- 2 tablespoons chopped pimento
- 1 /2 teaspoon of salt
- 1 /4 teaspoon black pepper
- 1 /2 cup cracker crumbs
Instructions
- Combine the beaten egg yolks with corn, spices, and milk
- Blend well and pour into a buttered 2 quart casserole.
- Blend sour cream with stiffly beaten egg whites and fold into the corn mixture.
- Sprinkle the top with cracker crumbs mixed with melted butter and dot with pimento.
- Bake 1 hour at 350.
T
Wow! Thank you. Yum. I don’t eat meat, this will work great for Thanksgiving! I will try sun dried tomatoes instead of pimentos.
Kevin Williams
I love the sun-dried tomatoes suggestion, great idea!