916 baked corn recipes

Grammy's beef enchiladas with ground beef, chopped olives, and cheddar cheese rolled in sauce-dipped corn tortillas and baked until bubbly. A family-style comfort classic.

Kishka (stuffed derma) made with flour, corn flakes, bread, and paprika rolled in foil and baked until firm. A classic Jewish deli appetizer that freezes beautifully for Shabbat or holidays.

No-bake cereal bars with corn flakes, peanut butter chips, and brown sugar, topped with melted chocolate and peanut butter. Crunchy, chewy, and ready without turning on the oven.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Scandinavian rutabaga and potato casserole (lanttulaatikko) with cream, dark corn syrup, and warm spices. A slow-baked Finnish holiday side for Christmas dinner.

Enchilada bean bake layers corn tortillas with mashed beans simmered in red wine and spices, cottage cheese-yogurt cream, and cheddar. A lighter vegetarian Mexican casserole.

Baked calabacitas is a New Mexican casserole of zucchini, corn, green chiles, and melted cheddar. Vegetarian Southwestern side dish ready in 35 minutes. Pairs with grilled meats or stands alone over rice.

Baked chicken wings marinated overnight in a sticky corn syrup, soy sauce, and garlic glaze. Oven-roasted until lacquered and caramelized with a sweet-savory crust.

Glamour Dogs are hot dogs split and stuffed with a cheesy filling of crushed corn chips, cheddar, tomato sauce, and Worcestershire, then baked until bubbly. A fun retro crowd-pleaser.

Grilled Chilean sea bass topped with a crunchy pumpkin seed salsa of tomatillos, corn, roasted poblano, and lime. A fresh, vibrant topping that works baked, broiled, or grilled.

Buttermilk pecan pie with a creamy custard filling baked low and slow until golden on top. No corn syrup needed. A Southern classic with tangy, nutty richness.

Blue corn biscotti studded with pistachios and pecans, flavored with anisette. Twice-baked for a crisp, crunchy Southwestern twist on the Italian classic. Built for dunking.

Fat-free Spanish rice enchiladas with brown rice, fresh spinach, and cumin rolled in corn tortillas and baked in enchilada sauce. A healthy vegan Mexican dinner.

No-bake peanut butter cornflake squares with brown sugar, corn syrup, wheat germ, and peanuts. Chewy or crisp depending on boil time. Makes 60 squares.

Oven-fried chicken coated in crushed corn flakes and drizzled with melted butter. Crispy like fried chicken but baked hands-off in the oven for an hour.

Creamy sour cream and corn casserole topped with crumbled bacon, baked until bubbly. A smoky, garlicky side dish that goes with just about everything on the table.