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READY IN ABOUT 1¼ hrs

Cinnamon Corn

Read Reviews (54)

"This sweet, creamy corn dish has been a family favorite for almost 30 years. Family and friends continue to request it." — Linda Rier

Ingredients Edit and Save

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Sugar and Sweeteners

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All about Cinnamon

Original recipe makes 4 to 6 servings Change Servings

1/2 cup margarine
1/2 cup white sugar
1/4 cup all-purpose flour
2/3 cup evaporated milk

2 (15 ounce) cans whole kernel corn, drained
1/4 cup white sugar
1 teaspoon ground cinnamon

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Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
In a large saucepan, heat margarine and 1/2 cup sugar until margarine is melted. Mix in flour, then remove from heat. Whisk in evaporated milk, then mix in corn. Pour into prepared casserole dish.
Bake in preheated oven for 60 minutes, until a knife inserted in center comes out clean. Sprinkle 1/4 cup sugar and cinnamon over top.

Kitchen-Friendly View

PREP 5 mins
COOK 1 hr
READY IN 1 hr 5 mins

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This recipe was the highlight of tonight's dinner! Wonderful! Per other reviews, I reduced the sugar down to 1/4 cup and since I only had 1 can of corn, I used a 16oz bag of frozen corn in place of the second can. For the "topping," I mixed the remaining 1/4c sugar with the cinnamon (to make cinnamon sugar) and set aside in a small bowl until it came time to add...at which time I only used 3/4 of that (which was okay...my boyfriend made some cinnamon toast with the remaining sugar mix). It did take a little longer to bake but the bowl was cleaned and everyone declared I MUST make this again very soon. Thank you Linda!!

—DREGINEK

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Most Helpful Critical Review

Jul 24, 2003

I thought the flavor was good but it was too too sweet and I couldn't get my 3 kids to eat it. I will try once more with half the suger.

—melissa

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65 Ratings

Jul 24, 2003

This was a delicious recipe! My husband loved it. The only reason I didn't give it five stars was because it called for too much sugar, mainly the extra bit at the end. I just cut that out and voila! a perfect dish.

—TAHNEE

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Jan 05, 2008

This recipe is SO good! I absolutely loved it! I did omit the 1/4 cup sugar at the end and it was still just a small tad too sweet. After baking I just dusted some sugar and cinnamon on top. But, I did have to bake for 1 hour and 25 minutes. DELISH!!

—ginakathryn

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Jul 24, 2003

Good, but other reviews are right about the sugar. Better to cut it in half.

—HOMERMC

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Aug 25, 2003

"Cinnamon Corn"..such an odd combination that you just have to read the recipe! Tried it for an Easter Potluck and it was very tasty, indeed. Also, the kitchen smelled great while it was baking! I did have to bake it an extra ten minutes. Will try this one again.

—Circle Barr W

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Jul 24, 2003

My husband and I really enjoyed this recipe. It has a great flavor. I reduced the sugar by 1/2 of what the recipe called for. I will be making this again. Thanks

—KAWILES

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Jul 24, 2003

Very good! I took this to a get-together the first time I made it; it was a big hit. The hostess asked for the recipe.

—BR1020

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Nutrition

Calories
481 kcal
24%

Carbohydrates
70.3 g
23%

Cholesterol
10 mg
3%

Fat
22.1 g
34%

Fiber
3.6 g
14%

Protein
7.6 g
15%

Sodium
747 mg
30%

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

Nutritional Information

Cinnamon Corn

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 481
Calories from Fat: 199

% Daily Value *
Total Fat 22.1g 34 %
Saturated Fat 5g 25 %
Cholesterol 10mg 3 %
Sodium 747mg 30 %
Potassium 347mg 10 %
Total Carbohydrates 70.3g 23 %
Dietary Fiber 3.6g 14 %
Protein 7.6g 15 %
Sugars 38.7g
Vitamin A 19 %
Vitamin C 3 %
Calcium 14 %
Iron 16 %
Thiamin 12 %
Niacin 18 %
Vitamin B6 8 %
Magnesium 13 %
Folate 48 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.