Baked Corn II Recipe - Allrecipes.com
Baked Corn II Recipe

Baked Corn II

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"This is an old family favorite. It's very simple and fast to make, and even kids that don't like vegetables love this recipe."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Mix together the whole kernel corn, creamed corn, sour cream and egg.
  3. Add the corn bread mix and butter. Stir to mix and pour into a 2 quart baking dish.
  4. Bake for 40 to 60 minutes or until the top is medium to dark brown.
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Reviews More Reviews

Most Helpful Positive Review
Sep 19, 2003

Delicious! This has become a holiday favorite! I add 1/2 cup sugar to add a bit of sweetness - there are never any leftovers.

 
Most Helpful Critical Review
Mar 09, 2009

I made this recipe as stated. It was too greasy and too wet. Even though I extended the baking time to a good 90 min. it was still too moist. It had a good flavor though. I would make this again with the following changes: definitely drain the whole kernel corn, use only 1/2 cup sour cream, and most of all, use only 1/4 cup butter.

 

49 Ratings

May 22, 2003

Was very good. I added celery, onions, and green pepper, also allspice,basil and oregano.

 
Mar 30, 2003

This recipe was a hit with my family, everyone really liked it!

 
Aug 31, 2008

Thank goodness they had a copier at the party I took this dish to and I thought to take the recipe. EVERYONE wanted it. I did double the recipe and added jalapeno peppers,YUM! However in a 4-qt casserole it took 1 hr. 45 min. to cook. Should have used a 9 x 14 dish

 
Jan 23, 2010

I thought this was pretty good, but it got "thumbs down" from my husband and kids. Nothing wrong with the recipe, it turned out fine. They just didn't like it.

 
Nov 18, 2010

My family loves this. Also good with can diced jalapinos or chilis mixed in. For the ones that say it turns out to wet or moist. Don't omit anything!! The trick is to bake it for 10 to 15 minutes take it out and stir it. Then return it to the oven and finish baking.

 
Jun 29, 2009

My family loves this type of side dish. I did modify it, as we do not like canned corn. I used 2 10oz bags of frozen corn then doubled the sour cream to replace the cans of whole kernel/creamed corn. I also added 1/2 of small sweet onion diced. Loved it and so did the whole family...a keeper!

 

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Nutrition

  • Calories
  • 294 kcal
  • 15%
  • Carbohydrates
  • 32.4 g
  • 10%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 17.3 g
  • 27%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 713 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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