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Baked Corn

"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"
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servings 360 cals
Original recipe yields 11 servings (10 - 12 servings)


  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 23.3 g
  • 36%
  • Carbs:
  • 35g
  • 11%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 852 mg
  • 34%

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.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.
  3. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 412
  1. 550 Ratings

Most helpful positive review

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 cor...

Most helpful critical review

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 min...

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Least positive

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 cor...

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...

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 t...

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 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.

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 definitel...

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...

Great side dish. Easy to make, tasty, and nice-textured.

Thank You! This was a very big hit at Thanksgiving! I wasn't expecting it to turn out like corn bread. When I pulled it out of the oven I was a little shocked. However, as soon as I dished it ou...