Baked Corn I Recipe -
Baked Corn I Recipe

Baked Corn I

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"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."

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Ingredients Edit and Save

Original recipe makes 10 to 12 servings Change Servings


  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, eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.
  3. Bake for 35 to 45 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 01, 2010

My husband loves corn no matter how it's prepared. I've made this a number of times but always add 2 Tbsp. of sugar, light sour cream and only one egg. After it's baked you can sprinkled it with a cup of shredded cheddar cheese and bake for a few more minutes until the cheese is melted.

Most Helpful Critical Review
Dec 15, 2002

This dish was very bland and sweet. If I made this again I would add onions and cheese for flavor.

Nov 18, 2007

Same recipe as "baked corn" from this site but it takes into account the different size box of corn muffin mix. We love it and have received sooo many requests for the recipe- we ALWAYS use 1/2 the butter and lite sour cream. When you double the recipe cook for about 50-60 minutes. DO NOT use a foil pan. it will take so long to cook.

Jan 24, 2004

This is such a delicious and easy recipe to prepare! I followed some suggestions of others and only used 1/2 cup margarine and light sour cream. I found that keeping it in the oven for at least 45-50 minutes worked out well, with the top just beginning to brown. I will definitely be making this again soon.

Sep 08, 2003

This recipe was really great! I to thought that there was to much butter. I will decrease to 1/2 cup next time. We all loved this. Great taste. This is definitley a keeper.

Sep 08, 2003

I made this twice. The 2nd time I decreased the butter to 1/2 cup and added 1 cup shredded cheddar cheese and it was teriffic.

Nov 14, 2003

Very good recipe. My famil loved it, they ate it all...there were no leftovers. Even my 3-yr old son ate it, he calls it corn cake. I added shredded cheese & green onions to give it a little added flavor. Will use again.

Nov 14, 2003

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 out and saw how moist it was inside I was delighted. The perfected combination, having it all be like a caserole would have been too gooey. The cold leftovers were really scrumptious too!! As this was my first Thanksgiving I made all my mothers recipes, this added a personal touch and was very well received. I'd eat it every day if it wasn't so high in fat. Thank you! Thank you! Thank You!


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  • Calories
  • 347 kcal
  • 17%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 24.6 g
  • 38%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 714 mg
  • 29%

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

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