My neighbor brought this to a spring potluck once and it disappeared fast. It tastes incredible and you only need 4 ingredients!

This oven baked 4-ingredient Amish beef and sweet corn bake is exactly the kind of dish that shows up at church basements and spring potlucks all over the Midwest. My neighbor brought a version of this to a neighborhood potluck one April, and the casserole dish was scraped clean before I even made it down the line. It’s cozy, a little nostalgic, and almost embarrassingly easy—just ground beef, creamed corn, a simple cornbread mix, and a splash of milk to bring it all together. Everything bakes up in one pan with bubbling, savory beef under a sweet, golden corn topping that gets those irresistible browned edges.

Serve this beef and sweet corn bake hot, straight from the oven, with a simple green salad or steamed green beans to balance out the richness. It’s also great alongside coleslaw, sliced tomatoes with a little salt and pepper, or a tray of roasted veggies. For a potluck, I like to set it out with sour cream and hot sauce on the side so people can dress up their slices. Leftovers reheat well in the microwave and are especially good the next day with a fried or over-easy egg on top for a hearty brunch.

Servings: 6

1 pound ground beef (80–90% lean)

Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch or similar-sized baking dish with nonstick spray or a little butter so the casserole doesn’t stick and the edges can brown nicely.

In a large skillet over medium-high heat, crumble in the ground beef. Cook, breaking it up with a spoon, until it’s no longer pink, about 6–8 minutes. If you’re using salt and pepper, season the beef as it cooks. Drain off any excess grease so the casserole doesn’t turn out greasy.

Spread the cooked, drained ground beef evenly in the bottom of the prepared baking dish, pressing it gently into an even layer so every bite has some beef underneath.

Open both cans of creamed corn and pour them into a medium bowl. Stir to combine, then pour the creamed corn evenly over the ground beef layer, smoothing it out with the back of a spoon.

In another bowl, whisk together the dry cornbread mix and the milk just until combined. The batter will be a bit lumpy—don’t overmix. You want it pourable but thick enough to spread; if it seems too thick to spread, add another tablespoon or two of milk.

Gently spoon or pour the cornbread batter over the creamed corn layer. Use a spatula to spread it all the way to the edges, covering the corn completely. It’s okay if a little corn peeks through; it will puff and settle as it bakes.

Place the baking dish on the center rack of the preheated oven and bake for 30–40 minutes, or until the cornbread topping is golden brown, the edges are bubbling, and a toothpick inserted into the cornbread portion comes out clean or with just a few moist crumbs.

Once baked, remove the casserole from the oven and let it rest for at least 10 minutes. This helps the layers set so you can cut neat squares and also keeps you from burning your mouth on the hot, bubbling corn.

Scoop or slice into squares and serve warm, making sure each portion has some browned cornbread, creamy corn, and savory beef in every bite.

To keep this true to its 4-ingredient spirit, the base recipe uses only ground beef, creamed corn, cornbread mix, and milk, but you can still play around a bit if you like. For a slightly richer casserole, swap half of the milk for sour cream or heavy cream in the cornbread batter. If you want a touch of heat without changing the ingredient list too much, serve with hot sauce or crushed red pepper at the table. For a cheesier version, sprinkle 1 cup of shredded cheddar over the creamed corn layer before adding the cornbread batter (this technically adds an ingredient, but it’s a popular twist). You can also use ground turkey instead of beef for a lighter feel, or mix one can of creamed corn and one can of whole-kernel corn (drained) if you like extra texture. To prep ahead, brown the beef and layer it with the corn in the dish, cover, and refrigerate for up to a day; when you’re ready to bake, quickly stir together the cornbread batter, spread it on top, and bake as directed, adding 5–10 minutes to the bake time if it’s going into the oven cold.