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READY IN 50 mins

Marian's Creamed Corn

Read Reviews (83)

"This is a treasured recipe from a dear family friend who has since passed. It's delicious served with savory holiday meals, and may be made as a side dish or a casserole. Everyone loves it! Omit toppings and baking steps to serve as a side dish, if desired." — DAS

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Original recipe makes 12 servings Change Servings

1/2 cup butter
1/4 cup white sugar
2 (16 ounce) packages frozen corn kernels, thawed

1 (8 ounce) package cream cheese, cubed
1 cup fine dry bread crumbs
3 tablespoons butter, diced

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Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Melt butter in a large saucepan over medium low heat. Mix in sugar and stir until dissolved. Mix in corn and stir to coat. Stir in cream cheese and cook until melted and well blended.
Transfer the mixture to the prepared baking dish. Top with bread crumbs and dot with butter.
Bake in the preheated oven 20 to 30 minutes, until lightly browned.

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PREP 20 mins
COOK 30 mins
READY IN 50 mins

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Reviews More Reviews

Most Helpful Positive Review

Nov 13, 2003

Loved this corn - all of us, even my husband (he had 3 helpings). I did only add 1 tbsp of sugar, and added 1/3 less fat cream cheese, and it is gone. I also used canned corn, 2 cans, because it is more crisp than frozen. Thanks DAS!

—I'm nuts too...

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Most Helpful Critical Review

Sep 18, 2005

This did not work for us at all. This was too heavy, too dry, too sweet and canned corn would not have been as chewy as the frozen. Also, I had to add seasonings that weren't called for. No one finished theirs and I had to throw most of the pan out.

—Butterfly Flutterby

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93 Ratings

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Nov 13, 2003

Yep... This is a good one. I used half the butter and half the sugar, which made it a five star dish. Any more sugar, and it would have been too sweet.

—allison125

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Jan 19, 2003

I thought this was really yummy, but maybe just a tad too sweet. Next time I'll probably not use "sweet" corn and reduce the sugar a bit. My kids loved it!!

—LORI HABLE

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May 28, 2003

Very, very good---def. a keeper. I did not have any bread crumbs, so used Ritz cracker crumbs and they tasted great. I plan to make this for a family supper over the Christmas holidays. Can't wait!

—GAYLAF

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Jun 22, 2004

Made this for dinner and it was good. I used canned corn because that was all I had on hand. I also used crackers instead of breadcrumbs...only one suggestion is to reduc the amount of sugar...it was a little too sweet. Thanks for the post. Delicious

—Momof2

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Jul 19, 2005

This was not my favorite recipe . . . The ingredients sounded wonderful but the corn was way too sweet and I thought a bit dry. May try again using canned summer crisp corn and 2 tablespoons of sugar instead of 1/4 cup.

—MWT

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Nov 29, 2004

This recipe was simple to make but way too rich and sweet! Next time, I'm going to leave the sugar out (there's enough sweet flavor coming from the corn) and only add 1/2 of the cream cheese. Overall, it's a simple side dish, and the bread crumbs topping is delicious.

—deeelicious

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Nutrition

Calories
276 kcal
14%

Carbohydrates
26.7 g
9%

Cholesterol
49 mg
16%

Fat
18.1 g
28%

Fiber
2.2 g
9%

Protein
5 g
10%

Sodium
198 mg
8%

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

Nutritional Information

Marian's Creamed Corn

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 276
Calories from Fat: 163

% Daily Value *
Total Fat 18.1g 28 %
Saturated Fat 11g 55 %
Cholesterol 49mg 16 %
Sodium 198mg 8 %
Potassium 200mg 6 %
Total Carbohydrates 26.7g 9 %
Dietary Fiber 2.2g 9 %
Protein 5g 10 %
Sugars 7.3g
Vitamin A 14 %
Vitamin C 8 %
Calcium 5 %
Iron 10 %
Thiamin 13 %
Niacin 20 %
Vitamin B6 10 %
Magnesium 7 %
Folate 22 %

* 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.