Creamy Corn Bake

Image and Recipe Copyright © 2003-2010 Jennifer Iserloh

Kids love sweet corn baked in a small dish, just the right size for them! My Granny used to make this with canned creamed corn, but in this updated version I use whole corn kernels and add spinach and red pepper for extra nutrition. Skim milk and eggs add lots of protein and creaminess for a side dish fit for weeknight meals or potluck summer gatherings.

Serves 8

Ingredients

Cooking spray
2 tablespoons olive oil
2 tablespoons white whole wheat or whole wheat pastry flour
½ teaspoon paprika
¼ teaspoon table salt
½ large red pepper, seeded diced
1 cup skim or fat-free milk
1 cup baby spinach
2 cups fresh corn kernel or 2 cups frozen corn, defrosted
2 large eggs
2 cooked slices turkey bacon, chopped
1/4 tsp baking powder

Directions

Preheat oven to 350° F. Coat 4 1-cupramekins or an 8-inch round soufflé dish with cooking spray. Heat the oil in a small saucepan over medium-high heat. Add the flour, paprika, and salt. Cook 1 to 2 minutes, stirring often until a thick paste forms.

Add the red pepper and cook a minute more. Add the milk and whisk well. Bring to a slow boil and cook 2 to 3 minutes more until the mixture thickens. Stir in the spinach and stir 1 minute more until the spinach wilts. Turn the heat off and stir in the corn, eggs, bacon, and baking powder.

Distribute the mixture between the ramekins or spoon into the soufflé dish nearly to the top with the corn batter. Bake 30 to 35 minutes until center is firm or a toothpick comes out clean when inserted.

Variation: Stir in one finely minced, seeded jalapeños for a tasty South Western kick.

Download Recipe

Make It A Meal

Serve with Chipotle Chicken or Sauteed Spinach.

Wine Pairing

Rioja, Rose

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