Amish baked corn, also known as "Amish baked corn casserole", is an easy side dish that's made with corn in a custard-like mixture of eggs, milk, and flour. It is baked until set and slightly golden on top.
This classic corn casserole has a creamy, custard-like texture with tender corn throughout and a lightly golden surface. Often compared to corn pudding or scalloped corn, Amish baked corn is a popular side dish for holidays, potlucks, and family dinners. Made with simple pantry ingredients, it's a comforting, homestyle recipe that pairs especially well with ham, turkey, or roasted meats.
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Why You'll Love This Amish Corn Casserole
- Creamy, custard-like texture - The combination of eggs, milk, and creamed corn creates a soft, comforting casserole that's never dry.
- Simple pantry ingredients - This Amish baked corn recipe uses basic ingredients you likely already have on hand.
- Perfect for holidays and potlucks - It's an easy, make-ahead-friendly side dish that pairs beautifully with ham or turkey.
- Customizable to your taste - Prefer it creamier or drier? You can adjust the type of corn, add cracker crumbs, or top it with cheese.
- Classic Amish & PA Dutch comfort food - This recipe reflects the homestyle cooking traditions found in Amish and Pennsylvania Dutch kitchens.
How to Make Creamy Amish Baked Corn
This recipe for baked corn is literally one of the easiest side dishes to make. Simply beat the eggs, melt the butter, and toss everything together.
You can use milk, half and half, or cream depending on how creamy you want your dish. Pour it into a buttered casserole dish and bake it. It's very quick and easy, and quite tasty!
Can I Use Whole-Kernel Frozen Corn?
Yes, you can use thawed frozen whole-kernel corn instead of canned. This corn casserole recipe can be made using only whole-kernel corn, without any creamed corn. However, your dish will probably turn out less creamy and more crunchy. But some of you might prefer a drier dish rather than a soft custard-like corn casserole.
Ultimately, whether to use both types of corn or only whole-kernel corn depends on your personal preference. The mixture of textures and flavors from using both can be appealing to some, while others may prefer a simpler, crunchier dish. You can experiment with both options to see which one you prefer.
Amish Corn
Corn, which is perhaps one of the few truly authentic American dishes, is a staple in many Amish homes. It's easy to grow, and a vegetable that is loved by all.
Growing up Amish, we ate lots and lots of sweet corn. Every summer we harvested hundreds of ears of corn. We spent many hours husking, brushing, blanching, and cutting corn off the cob. Then we probably froze at least one to two hundred bags or containers of sweet corn to enjoy over the winter months. (I grew up New Order Amish. We had electricity, so we froze all of our sweet corn.)
But let me tell you, there is no comparison between Amish sweet corn and the sweet corn that you buy in the grocery store. I don't know exactly how to describe Amish corn, but I guess you could say that it is kind of like a mixture of whole-kernel and creamed corn, with young tender kernels instead of tough ones.
On the rare occasions that we ate at a restaurant buffet, we never got sweet corn because we thought it was disgusting. Whether frozen or canned, store-bought whole-kernel corn is hard and tough compared to Amish corn.
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Preserving Sweet Corn
First off, we picked our corn when it was still young before the kernels were thick and tough. And then we didn't cut it all the way to the cob. We used sharp knives and sliced off the top ¾ part of the kernels, then we ran the knife back over the ear to squeeze out the remaining part. (As kids, we used a corn cutter.)
This is what produced the mixture of creamed and whole-kernel corn, although it wasn't thick like store-bought creamed corn. We had young tender kernels in a bit of juice from the corn and didn't need to add water when cooking it since it already had its own liquid.
Yum! It's so good. And even though we don't eat a lot of corn at our house nowadays, I still like to put up some sweet corn every summer because it's so much better than store-bought.
Can I Use Amish-style Corn to Make This Corn Casserole?
Obviously, most of the Amish would use home-canned or frozen corn, which I told you is quite different from store-bought corn. But I have tested this recipe with store-bought canned corn since I know that's what the majority of you will probably use.
However, if you freeze your own sweet corn, feel free to use it instead of the one can of whole-kernel and one can of creamed corn.
Since Amish corn is sort of like a mixture of creamed and whole-kernel, that is what we are using in this recipe. So using Amish corn should work well, although you may want to drain it a bit.
PA Dutch Baked Corn
"PA Dutch" is a term used to describe the Pennsylvania Dutch, a group with a distinct cultural and linguistic background. They are often associated with Anabaptist groups such as the Amish, Mennonites, and Brethren. While not all Pennsylvania Dutch are Amish or Mennonite, many share similar traditions and cultural roots.
Because of these shared influences, Amish recipes and PA Dutch recipes are often used interchangeably. Dishes like PA Dutch baked corn and Amish baked corn are pretty much the same thing, with only small variations from one family or community to another.
More Amish Side Dishes
- Crispy Parmesan Potatoes
- Scalloped Potatoes
- Zucchini Casserole
- Creamed Peas
- Seven-Layer Lettuce Salad
- Coleslaw
As with many traditional recipes, variations of baked corn can be found within different Amish communities and families. Some might add additional ingredients like diced bell peppers, onions, or herbs to enhance the flavor profile. Others might top the casserole with cracker crumbs or cheese.
Overall, Amish Baked Corn is a delicious example of the type of comfort food that reflects the Amish way of life and their connection to the land and farm life.
I hope you enjoy this Amish baked corn recipe. If you try it, I would love it if you left a comment and star rating below. Thank you!
📖 Recipe Card
Amish Baked Corn Recipe
Ingredients
- 2 tablespoon all-purpose flour
- 1 tablespoon sugar
- 1 can (approx. 15 oz.) whole-kernel corn (drained)
- 1 can (approx. 15 oz.) creamed corn
- 3 tablespoon butter (melted)
- 2 large eggs (beaten)
- ¾ cup half and half (or whole milk)
- ½ teaspoon black pepper
- ½ teaspoon salt
- ¼ teaspoon paprika (optional)
Instructions
- Preheat the oven to 350℉.
- Mix the flour and sugar. Add the remaining ingredients, along with the corn, and mix well.2 tablespoon all-purpose flour, 1 tablespoon sugar, 1 can (approx. 15 oz.) whole-kernel corn (drained), 1 can (approx. 15 oz.) creamed corn, 3 tablespoon butter (melted), 2 large eggs (beaten), ¾ cup half and half (or whole milk), ½ teaspoon black pepper, ½ teaspoon salt, ¼ teaspoon paprika (optional)
- Pour into an 8 or 9" square buttered baking dish.
- Bake, uncovered, for approximately 45 minutes or until set. Let the casserole rest for at least 5 minutes before serving.
- Refrigerate and reheat any leftovers.
CalGirl
Thank you for this. We did not add the canned creamed corn...but I understand why some might to get a creamier product, but with the cream and eggs, not really missed if not included. One grandmother did not include the cracker crumbs...one did 🙂 I've taken this dish to my school staff holiday potlucks here in CA. They've never had it before. Can you believe it?
Anna
Thank you!
Anna
Delicious!
Lori G.
Hi Anna. I don't usually comment on any blogs but wanted to this time. It's funny that you thought other corn was disgusting. I was born and raised in Southern Alberta Canada, married here and raised our children here. We were spoiled with Taber corn which is sweet, tender and delicious. We wait for it every year to eat fresh and freeze. Our son and daughter-in-law lived in Mississippi for 2 years and they thought American corn was disgusting too. While they enjoyed many of the foods that area was known for, corn wasn't one of them.
Anna
Definitely too tough. lol
CalGirl
Oh Lori...have you ever eaten White Silver Queen Corn? I grew up in Pennsylvania. That's all we used for our human consumption. I bet it's like your Taber corn: tiny rows of tender pale corn kernels...hardly ever a "bad spot," delicate outer leaves, scant tassel....always tender...almost without steaming or cooking it. On our dairy farm we planted the field corn for the dairy cows & in the last several rows nearest the house, we planted our Silver Queen. I agree, from living elsewhere in the USA over the last 40-plus years...esp the SouthWest, most of America eats field corn & thinks it's great. It's not. Try some white Silver Queen one time & you will know that we are NOT all stupid about our corn growing /consumption.
Anna
My mom used to plant Silver Queen corn.