Recipe by SMPLYPATTY
"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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1 (8 ounce) package
whipped cream cheese
1 (10 ounce) package
frozen corn kernels, thawed
salt to taste
shredded mozzarella cheese
crushed buttery round crackers
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!
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!
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!
I put this corn reciepe in hollowed out tomatos and baked them and it was super.
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.
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!
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!
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Baked Creamed Corn II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 248
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