Baked Creamed Corn II Recipe - Allrecipes.com
Baked Creamed Corn II Recipe
  • READY IN 35 mins

Baked Creamed Corn II

Recipe by  

"This is a great creamed corn recipe that is not too sweet and is baked in the oven to give it a firmer consistency."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    35 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Apr 09, 2007

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 the baked texture of this!! This recipe was not only delicious, but very easy! This is the only way I will make creamed corn. Great recipe..thanks!

 
Most Helpful Critical Review
Jul 14, 2008

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 halved, this was still very rich and totally delicious, for me and my sister both. The only way I'll ever have creamed corn again; thanks!

 
Jul 05, 2006

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 instead of regular salt, and although I used mozzarella on top, next time I will try Colby Jack or Cheddar. Highly recommend this recipe!

 
May 14, 2006

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

 
Nov 26, 2007

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 corn, used less cream (and switched that to half & half) and the same amount of cream cheese and my version was still VERY rich! I also gave mine a mexican flair with green chiles and mexican spices.

 
Apr 04, 2007

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 2-3 Tbsp of melted butter, and it was GREAT! The picky eaters in my house loved this dish!

 
Mar 11, 2009

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 10 oz bag of corn to the 32 oz FAMILY SIZE bag and thought the recipe came out perfectly. I would imagine a corn soup would result from the way the recipe is written! The white pepper and nutmeg are truly what make the flavors so great, so trust the recipe in that regard. Enjoy!

 
Apr 02, 2006

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!!

 

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Nutrition

  • Calories
  • 303 kcal
  • 15%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 82 mg
  • 27%
  • Fat
  • 27.5 g
  • 42%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 4.9 g
  • 10%
  • Sodium
  • 479 mg
  • 19%

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

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