Baked Cream Corn

Baked Cream Corn

72
TAMARA HERSOM 0

"Learned from my godmother who was a chef, this recipe brings back a special Southern nostalgia. Simple yet flavorful, a wonderful side dish for any meal. Play with the spice and sugar measurements to suit your own taste."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 10 m servings 130 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 130 kcal
  • 7%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 54 mg
  • 18%
  • Sodium:
  • 427 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl beat eggs with milk. Blend in the corn and butter. Stir in flour, sugar, black pepper, celery salt, onion powder and garlic powder. Transfer to a glass pie plate.
  3. Bake in preheated oven for 45 minutes to 1 hour, or until top is golden and bubbly.
  4. Allow to cool for 10 minutes before serving.

Reviews

72
  1. 95 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

my husband loved this. That's rare for most dishes that have no meat! i've already made this 3 times. i used heavy whipping cream instead of milk and i used about 6T of flour.

Most helpful critical review

I rated this a 3 because the onion, garlic, and celery flavors mask the lovely corn flavor. Added an extra tablespoon of instant flour, and it still "wept" a little. Very good warmed up in the...

I rated this a 3 because the onion, garlic, and celery flavors mask the lovely corn flavor. Added an extra tablespoon of instant flour, and it still "wept" a little. Very good warmed up in the...

my husband loved this. That's rare for most dishes that have no meat! i've already made this 3 times. i used heavy whipping cream instead of milk and i used about 6T of flour.

Absolutely super, very easy, and a nice change from the usual corn casseroles. I am going to experiment with adding diced green chilis next, and will be musing over a few other additions.

I add a can of well drained diced tomatoes and top it off with a good sprinkling of parmesean cheese...I use the tomatoes that have onion, garlic, basil etc....But, with or without the tomatoes,...

This was so simple to make and it tastes excellent, especially considering how little effort and how simple the ingredients. The first time I made it, I didn't have creamed corn, so I used regul...

I thought this was a very easy way to make a simple side dish a little more interesting. I did not add the celery salt, onion or garlic powders, because I really didn't feel it was needed. I a...

essayer sans lait et avec 3 tablespoon de farine. Si essayé avec avec zucchinis, les égouter avant.

My family loves this recipe. I choose it because it was easy and it has become a regular part of our menu.

I hate cream corn! Loved this! :) Thanks