American Corn Bake

Goodman Fielder Food Service
American Corn Bake

American Corn Bake

Posted on 11th January 2016
This creamy American style corn bake will make you want to celebrate the 4th of July everyday!
Makes 10, scale as needed.


2 each Eggs (60g each)
250 g Sour Cream
250 g Thickened Cream
840 g Sweet Corn Kernels
840 g Cream Corn
125 g Meadow Lea Margarine
125 mL Corn Maize
165 g White Wings Plain Flour
45 g Sugar
15 g Baking Powder
30 g Crisco Vegetable Oil
2 g Salt
1 g Pepper


American Corn Bake

Step 1

Crack two eggs and whisk in a bowl.

American Corn Bake

Step 2

Add the sour cream, thickened cream, MeadlowLea Margarine, Creamed Corn and drained sweet corn kernels to the eggs. Gently combine together by pressing down on the mix and stirring.

American Corn Bake

American Corn Bake

Step 3

Once the wet ingredients have combined nicely, add the dry ingredients. Place the baking powder, sugar, corn maize and White Wings Plan Flour and mix through.

American Corn Bake

American Corn Bake

Step 4

Add a splash of Crisco Vegetable Oil and continue to mix.

American Corn Bake

Step 5

Poor the mix evenly into a gastro tray lined with baking paper and place into a preheated oven at 180 degrees for 50-55 minutes.

American Corn Bake

Step 6

Once cooked, cut into slices and serve while warm.

American Corn Bake

American Corn Bake

Message from chef Mitchell Davis

Mitchell Davis

The trick to this American Corn Bake is getting it light and aerated. It’s delicious as a side, or as a finger food starter – check it out with my Texas Tasting Platter.

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