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Baked Corn I
SUBMITTED BY:
DEME
PHOTO BY:
sarah
"This old southern recipe goes well with all kinds of meals. Especially at the holidays. It is always requested at all the holiday meals and there is never any left! This is a very easy recipe to prepare."
RECIPE RATING:
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(142)
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SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (15.25 ounce) can whole kernel corn, drained
1 (14.75 ounce) can cream-style corn
1 (8 ounce) container sour cream
1 cup melted butter
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.
Bake for 35 to 45 minutes.
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REVIEWS
Reviewed on Nov. 14, 2003 by JENNPOOPOO
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JENNPOOPOO
Nov. 14, 2003
Very good recipe. My famil loved it, they ate it all...there were no leftovers. Even my 3-yr old son ate it, he calls it corn cake. I added shredded cheese & green onions to give it a little added flavor. Will use again.
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13 users found this review helpful
Very good recipe. My famil loved it, they ate it all...there were no leftovers. Even my 3-yr...
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Reviewed on Sep. 8, 2003 by HAMPS
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HAMPS
Sep. 8, 2003
This recipe was really great! I to thought that there was to much butter. I will decrease to 1/2 cup next time. We all loved this. Great taste. This is definitley a keeper.
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12 users found this review helpful
This recipe was really great! I to thought that there was to much butter. I will decrease to...
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Reviewed on Jan. 24, 2004 by LAURIEANDJOHN64
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LAURIEANDJOHN64
Jan. 24, 2004
This is such a delicious and easy recipe to prepare! I followed some suggestions of others and only used 1/2 cup margarine and light sour cream. I found that keeping it in the oven for at least 45-50 minutes worked out well, with the top just beginning to brown. I will definitely be making this again soon.
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11 users found this review helpful
This is such a delicious and easy recipe to prepare! I followed some suggestions of others and...
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Reviewed on Nov. 18, 2007 by
HESANTONE
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HESANTONE
Nov. 18, 2007
Same recipe as "baked corn" from this site but it takes into account the different size box of corn muffin mix. We love it and have received sooo many requests for the recipe- we ALWAYS use 1/2 the butter and lite sour cream. When you double the recipe cook for about 50-60 minutes. DO NOT use a foil pan. it will take so long to cook.
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7 users found this review helpful
Same recipe as "baked corn" from this site but it takes into account the different size box of...
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Reviewed on Nov. 14, 2003 by
MISS MURRI
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MISS MURRI
Nov. 14, 2003
Great Flavor and very moist!! This was very very easy to make and turned out beautiful as well. I didn't use the canned corn and cream corn as the recipe called for, I used the corn from our garden and it turned out wonderufl. (I am partial to home grown!!) Was testing this recipe to see if I should make it for Thanksgiving and...It's for sure, I will be.
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7 users found this review helpful
Great Flavor and very moist!! This was very very easy to make and turned out beautiful as...
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Reviewed on Sep. 8, 2003 by SPANKY H
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SPANKY H
Sep. 8, 2003
I made this twice. The 2nd time I decreased the butter to 1/2 cup and added 1 cup shredded cheddar cheese and it was teriffic.
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7 users found this review helpful
I made this twice. The 2nd time I decreased the butter to 1/2 cup and added 1 cup shredded...
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Reviewed on Nov. 14, 2003 by DEBBIE DETTMANN
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DEBBIE DETTMANN
Nov. 14, 2003
This was wonderful. For a change I used mexican style corn, which was very good.
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5 users found this review helpful
This was wonderful. For a change I used mexican style corn, which was very good.
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Reviewed on Nov. 14, 2003 by poppy127
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poppy127
Nov. 14, 2003
My sister started our family on this recipe at the holidays. Now we rush to choose this to bring because it's easy and everyone loves it. It even tastes great heated up later in the microwave.
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5 users found this review helpful
My sister started our family on this recipe at the holidays. Now we rush to choose this to...
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Reviewed on Nov. 14, 2003 by MELIA_NICOLE
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MELIA_NICOLE
Nov. 14, 2003
Thank You! This was a very big hit at Thanksgiving! I wasn't expecting it to turn out like corn bread. When I pulled it out of the oven I was a little shocked. However, as soon as I dished it out and saw how moist it was inside I was delighted. The perfected combination, having it all be like a caserole would have been too gooey. The cold leftovers were really scrumptious too!! As this was my first Thanksgiving I made all my mothers recipes, this added a personal touch and was very well received. I'd eat it every day if it wasn't so high in fat. Thank you! Thank you! Thank You!
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5 users found this review helpful
Thank You! This was a very big hit at Thanksgiving! I wasn't expecting it to turn out like...
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Reviewed on Dec. 15, 2002 by SGOOBER1
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SGOOBER1
Dec. 15, 2002
It's quick and easy and very, very good!
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5 users found this review helpful
It's quick and easy and very, very good!
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