Fresh Corn Bake

Hey ya’ll, it’s time for cottage food part II, or maybe it is part III at this point I don’t know.

I made this fresh corn bake as a side dish to go with some mouthwatering, fall-off-the-bone ribs.  Corn, ribs and watermelon. OH MY GOSH. Summer in three words. 😎 Yummy!

Silver Queen, Country Gentleman (hubba hubba) and Honey & Cream  are a few of the very cool names for sweet corn you’ll find at the farmers market this summer.  I used a bi-color for this recipe, but you can use whatever kind you like.

Sweet corn is allllll good as far as I’m concerned.

Start by cutting the corn off the cobs. My lil’ sister helped with this.

I heart my little sister 😀

Then combine in a baking dish with whole milk, butter, salt and a pinch of brown sugar. Drop some biscuit dough on top to really make this dish down-homey delicious.

Bake then devour.

For all you purists out there- I know sweet corn is really good boiled and eaten straight off the cob, but that can be a little boring if you’ve got a bumper crop of corn to eat your way through. I highly recommend trying this side dish as a way to mix it up!  Plus, it is super super easy and only calls for 3 main ingredients.

No excuses! Just try it 🙂

Fresh Corn Bake

  • 8 ears of sweet corn
  • 2/3 cup whole milk
  • 3 tbl butter, cut up
  • 1/2 tsp salt
  • large pinch of brown sugar
  • Bisquick for drop biscuit dough, if desired

Preheat oven to 350°. Cut the all the corn kernels off the cobs into a large bowl. With the flat of your knife, scrape along the cob to get the milky sweet goodness out of each kernel and into the bowl.

Add in the milk and butter, stir to coat. You don’t want the corn to be soupy, if it looks dry, remember the kernels will release some water while baking. Throw in the brown sugar and salt. Taste. If you think it needs more salt, add some. I probably used 3/4 tsp in the end.

If you want to top the corn bake with biscuit dough: Put some Bisquick in a bowl, probably 1 cup or more.  Slowly add in some milk and stir with a fork just until moistened. You don’t want it too sticky. This isn’t an exact science, just eyeball it. Drop the biscuit dough into 6 rounds across the top of the bake.

Bake in a 350° oven for 30 to 40 minutes (with or without the biscuit topping). The corn bake will set-up a bit, but not like a corn pudding.


– Erin

Question of the Day: I’m thinking about going from a address to a .com address. This supposedly will make it easier for foodies to find my blog.  Any experts out there with thoughts on this?  I’m leaning towards doing it… Leave me a comment.