My Favorite Corn Bake
I use unsweetened applesauce and light sour cream to reduce the calorie content of this side dish. If you desire something other than plain old corn this will compliment your meal nicely.
I use unsweetened applesauce and light sour cream to reduce the calorie content of this side dish. If you desire something other than plain old corn this will compliment your meal nicely.
- Carbohydrate 43.0327797993129 g
- Cholesterol 34.3260416666667 mg
- Fat 7.29193196439951 g
- Fiber 2.81208174621307 g
- Protein 4.85801299378939 g
- Saturated Fat 3.95302964317883 g
- Serving Size 1 1 Serving (163g)
- Sodium 121.60563921306 mg
- Sugar 40.2206980530998 g
- Trans Fat 0.584251476288954 g
- Calories 244 calories
Step-by-step
- Preheat ovent to 350? F.
- In a large bowl combine the cornmeal, flour, sugar and baking soda. In another small bowl whisk the egg, sour cream, butter and unsweetened applesauce. Stir in the corn. Then stir in the dry ingredients just until moistened. Transfer mixture to a 13x9x2-in baking dish coated with non-stick cooking spray.
- Bake in preheated 350? F. oven for 30-35 minues or until a toothpick inserted near the center comes out clean.
- Serve warm and cover and refrigerate any leftovers.
Pulling this dish from the refrigerator requires careful temperature control, specifically bringing the chilled portion back to a moderate internal warmth without evaporating the remaining moisture trapped inside the starch matrix. Stored securely in an airtight container at or below 40 degrees Fahrenheit, baked corn dishes hold their structural integrity for up to three or four days before the starches begin to retrogade significantly and alter the mouthfeel. Microwaving individual squares works in a pinch, but placing slices into a 350 degree Fahrenheit oven for ten minutes restores the exterior crust far better. When fresh sweet corn is substituted for canned or creamed varieties during peak harvest season, the moisture content shifts dramatically, demanding adjustments to the flour ratio to prevent a dense or waterlogged crumb.
Transforming day-old portions into entirely new meals relies on utilizing the natural binding properties of the eggs and cornmeal already present in the batter. Cold slices can be sliced into thick fingers, dusted lightly in additional dry cornmeal, and pan-fried in neutral oil until golden brown and crispy on both edges. This treatment provides a contrasting texture that completely redefines the original side dish, turning a soft casserole into a finger-food base suitable for topping with poached eggs or savory relishes. Professional kitchens frequently repurpose starch-heavy sides this way to eliminate waste while offering patrons a completely different sensory experience from the initial service. Controlling the pan temperature prevents the sugar content from burning before the center heats through.
Understanding how the dairy and fat components react upon cooling dictates the best methods for subsequent heating cycles. Light sour cream and melted butter solidify inside the refrigerator, which makes the refrigerated block appear much denser than it actually is upon initial slicing. Allowing the pan to rest at room temperature for fifteen minutes before portioning prevents crumbling along the edges and ensures clean, uniform squares. Whisking the wet components thoroughly before introducing them to the dry ingredients prevents pockets of unhydrated flour from forming dense spots that dry out unevenly during storage. Proper initial cooling on a wire rack before refrigeration prevents condensation from pooling on top of the surface and ruining the crust.
Reheating large batches efficiently involves covering the baking dish loosely with aluminum foil for the first fifteen minutes of the warming cycle to trap steam before removing the cover to crisp the top. Freezing portions is generally discouraged because the high water content in cream-style corn expands and breaks the emulsion formed by the egg proteins, resulting in a watery consistency upon thawing. Adding a splash of milk or broth to individual portions before reheating in a covered skillet helps rehydrate the crumb without turning the exterior mushy. Paying attention to these thermal details ensures that second-day dining matches the quality of the freshly baked original dish.
