Baked Creamed Corn II

Baked Creamed Corn II

32
SMPLYPATTY 5

"This is a great creamed corn recipe that is not too sweet and is baked in the oven to give it a firmer consistency."
Saved
Save
I Made it Rate it Share Print

Ingredients

35 m servings 303 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 431 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 400 degrees F (200 degrees C). Lightly grease an 8x8 inch casserole dish.
  2. In a saucepan over medium heat, melt the butter and cream cheese, and dissolve the chicken bouillon. Mix in the corn. Season with pepper, nutmeg, and salt. Stir in the cream. Transfer the mixture to the prepared casserole dish. Sprinkle with cheese, and top with crackers.
  3. Bake 20 minutes in the preheated oven, or until lightly browned.

Reviews

32
  1. 41 Ratings

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

This is by far THE BEST recipe I have ever had for creamed corn. I do not really care for the "normal" way cream corn is made. I don't like the soupy consistency or the texture or flavor. I love...

Most helpful critical review

Only 3 stars b/c I changed it a LOT. Cut butter, cream cheese, and cream amounts in half, corn upped to 1 pound. Kept seasonings the same, and this came out GREAT. Even with the liquids halve...

This is by far THE BEST recipe I have ever had for creamed corn. I do not really care for the "normal" way cream corn is made. I don't like the soupy consistency or the texture or flavor. I love...

This recipe is definately a keeper! My family raved about the corn. I doubled the recipe and baked in a 13x9 dish, although next time I will bake an extra 10 minutes. I used garlic salt inste...

I put this corn reciepe in hollowed out tomatos and baked them and it was super.

Only 3 stars b/c I changed it a LOT. Cut butter, cream cheese, and cream amounts in half, corn upped to 1 pound. Kept seasonings the same, and this came out GREAT. Even with the liquids halve...

I ended up modifying this recipe quite a bit, but this gave me a good starting point for my own version. This recipe as written would be way too rich I think. I used over twice the amount of c...

This is a pretty good recipe, I made it as written the first time and it was good, but the second time I mixed the cheese into the corn mixture and topped it with the cracker crumbs mixed with 2...

We really enjoyed this recipe. Thank you so much for coming up with something that children will love. We will be enjoying this recipe for years to come!!

I'm giving this 4 stars, because I think it's a great preparation and I would encourage people to try it. HOWEVER, I think the proportions of the recipe as written are ludicrous. I changed the...

This is INCREDIBLE!! I used a 16 oz bag of corn, but would use more next time. This is a great recipe and I will def be making this again