There is something mighty satisfying about a recipe that asks almost nothing of you and still comes out tasting like you fussed half the afternoon. This 5-ingredient oven baked corn dessert is one of those old-fashioned, pantry-friendly bakes that feels right at home on a Midwestern table, where sweet corn has always had a special place. Using raw frozen yellow corn kernels makes it easy any time of year, and the oven does the work, turning a handful of simple ingredients into a soft, sweet, spoonable treat with lovely golden edges.
Serve this warm as a comforting dessert after supper, or set it out at a potluck alongside ham, roast chicken, or barbecue where its sweet, custardy corn flavor fits right in. A little whipped cream, a scoop of vanilla ice cream, or even a light dusting of cinnamon on top makes it feel extra special, and a hot cup of coffee or tea alongside is just about perfect.
5-Ingredient Oven Baked Corn Dessert
Servings: 8
Ingredients
4 cups raw frozen yellow corn kernels
1 cup sweetened condensed milk
1/2 cup melted butter
2 large eggs, beaten
1/4 cup all-purpose flour
Directions
1. Preheat the oven to 350°F and lightly grease an 8x8-inch glass baking dish.
2. Pour the raw frozen corn kernels straight into the prepared baking dish.
3. In a medium bowl, whisk together the sweetened condensed milk, melted butter, beaten eggs, and flour until smooth.
4. Pour the mixture evenly over the frozen corn and gently stir right in the dish so the kernels are well coated and spread into an even layer.
5. Bake for 45 to 55 minutes, until the center is set and the top is lightly golden around the edges.
6. Let the dessert rest for 10 to 15 minutes before spooning into bowls or cutting into soft squares to serve warm.
Variations & Tips
Cinnamon Touch: If you like a little warm spice, stir 1/2 teaspoon ground cinnamon into the batter. It gives the dessert a gentle old-fashioned flavor that goes especially well with coffee after supper.
Make It Richer: For a more custard-like texture, add one extra egg. The bake will set up a bit more firmly and slice a little cleaner after resting.
Don’t Thaw the Corn: Use the corn straight from the freezer just as written. The frozen kernels release moisture gradually as they bake, which helps keep the dessert tender and evenly textured.
Serving Idea: This is best served warm, but leftovers can be chilled and enjoyed the next day. A spoonful of vanilla ice cream or whipped topping turns a humble dish into something company-worthy.