Baked Corn and Cheese Gratin Cake
A soft, creamy corn cake topped with melted golden cheese — this easy bake comes together in minutes and delivers serious comfort food vibes. The gentle sweetness of condensed milk balanced by savory gratinated cheese makes every slice absolutely irresistible.
🛒 Ingredients
10 servings
- 5 fresh corn cobs (or 600 g / 21 oz frozen corn kernels)
- 1¼ cups (300 ml) whole milk
- 1 can (14 oz / 395 g) sweetened condensed milk
- 2 tablespoons granulated sugar
- 1 tablespoon unsalted butter
- 500 g (17 oz) sliced cheese (Emmental, Gruyère, or mild cheddar)
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Directions
- 1
Preheat the oven to 350 °F (180 °C) and grease a rectangular baking dish with butter.
- 2
Cut the kernels off the corn cobs and place them in a blender along with the milk, condensed milk, sugar, and butter.
- 3
Blend for 2–3 minutes until completely smooth and creamy.
- 4
Pour the batter into the prepared dish and cover the entire surface evenly with sliced cheese.
- 5
Bake for 35 to 40 minutes until the top is golden and bubbling. Allow to cool for 10 minutes before slicing and serving.
💡 Chef's Tip
For extra depth of flavour, use a mix of mild and sharp cheeses — Gruyère adds nuttiness while Mozzarella gives that irresistible stretch. Leftovers reheat beautifully in the oven at 160 °C for 10 minutes.
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