Recipe by Rhonda Mellott
"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. Originally submitted to ThanksgivingRecipe.com."
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1 (15.25 ounce) can
whole kernel corn
1 (14.75 ounce) can
butter or margarine, melted
1 (12 ounce) package
corn muffin mix
To add the corn water or not to. That is the question. I have the answer to that question! I spent a lot of time searching the web and all data points to you ADD the water from the can of corn. ADD THE WATER! lol I have made this recipe numerous times and it is best as written WITH the corn water. If you don't want to add it I've done things like up the sour cream, add an extra egg, more corn bread mix. When you do that it turns out just like corn bread. The recipe as written I serve with a spoon. It's bread-like, but not like regular corn bread. Now for the taste. Phenomenal. Not one person in my family doesn't love this dish. It makes a lot, but no matter what it is all gone. This is great for any holiday meal or any general everyday of the week meal. My family is always thrilled when they see me making this dish. Thank you! Wish I could give it 10 stars!
I just made this dish today. When I first pulled it out of the oven I was not happy because it was so runny. I was not that happy with the taste either. I put it back in the oven for 20 more minutes. It looked better and tasted better also. It is a bit too sweet for me, but that's my personal taste. I would like to try this recipe using my own cornmeal mix. I think that would solve the sweetness problem and I would like this dish much better.
I have made a variation of this recipe for years. Everyone loves it. Increase sour cream by half and add 1/2 cup cheddar cheese while baking. During last 10 minutes sprinkle additional cheese on top. There is never any left over.
YUM! This is a great recipe. Definatly use less butter (about 1/2 cup) and more sour cream (about 2/3 cup). We weren't sure what to serve with this and had it by itself. It was great, but next time we will serve steak or some kind of meat with it since it kind of covers the veggie and bread for the meal. Wasn't sure whether to add the juice from the canned corn or not. I went ahead and DRAINED it before adding the corn and it turned out moist and delicious. If you are looking for more of a corn pudding type of recipe you might wanna go ahead and add the juice with it. Overall, a great recipe.
I have made this twice and everyone loves it! However, I cut the butter in half, as a whole cup seemed too much to me and I added a little extra sour cream.
I have been making this recipe for about 5 years now every Thanksgiving. I substitute the regular corn muffin mix for a honey cornbread mix. Most of my family doesn't like corn bread and before I made this we never had it at meals. Now it is the most requested at our big family get togethers. The honey cornbread mix gives it that little bit of sweetness that makes it more of a treat!
This was a very good recipe for baked corn. However, we used 1/2 the butter and it still turned out great. We also used lowfat sour cream and could not taste the difference. We will definitely make it again. Doubles great. Cook for about 50=60 minutes but DO NOT use a foil pan. takes way too long to cook.
Wow -- this is some REALLY good cornbread (it's more like cornbread than "baked corn."), and so easy to make & hard to screw up. Too much butter though, I halved the butter to 1/2 cup and upped the sour cream to 3/4 cup to make up for it, and it tasted great.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories from Fat: 210
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