This Creamy Baked Corn is tagged as “Vegetarian” and “Salad”, which makes me a complete liar. Don’t tell Santa.
Vegetarian? Possibly.
Salad? Oh my word. Not even close. And I mean that in the most delicious way possible.
But I don’t have a category for side dishes that are to.DIE.for. and so here we are with buttery, creamy corn that somehow got labeled as a salad. And I guess in my ideal world, this probably would be a salad, so we’re all good.
Note: I’ve since updated my site and re-categorized this as “quick and easy”. A better fit. 
If you bring this to your Christmas dinner, things will start to happen. For starters, people will eat it up like it’s pure gold. Cause that’s what it is.
People will probably ask you for your autograph.
You might get out of dish duty.
You will have a golden glowing halo hovering over your head as a result of being so cool and eating so much corn.
You’ll be the most popular person in your family for at least one hour.
Bottom line: You NEED this in your mouth right now. So do your rellies. I mean, they need it in their mouths. And as for the word rellies, I hate it. But sometimes circumstances call for me to use words that are outside of my comfort zone, and this is one of those circumstances. Make this for yourself and your rellies, and then enjoy your wild popularity this Christmas.
- 1 stick butter, melted
- 1 cup sour cream
- 1 box Jiffy corn bread mix
- 1 can regular corn
- 1 can creamed corn
- 1 beaten egg
- toppings: bacon, scallions, and/or French fried onions
- Blend together melted butter, sour cream, and egg.
- Stir in corn bread mix and both corns. Mix well and pour into greased 2 quart casserole.
- Bake at 350 for 35 minutes. Sprinkle on toppings and continue baking for 10 more minutes (unless using scallions – sprinkle those after removing from oven). Corn is done when the middle is set.
I’m still trying to figure out a way to make this count as a meal.
Corn? Vegetable? Right? I think it works.
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Oooooh, this is so unique. Looks great!
Uniquely buttery is what I think you mean.
Oh this sounds amazing particularly with the bacon and scallion topping
I also LOVE it with the crispy fried onions!
This looks wonderful and you’re right that maybe you can get away with calling this vegetarian, but not a salad…..LOL!
Darn. Come on.
Love creamed corn and in baked form like this, sounds absolutely divine! Plus, you made it look so pretty.
Over the summer I had the pleasure of tasting a corn custard that was sublime — using the freshest kernels of corn, it was just bite after bite of pillowy goodness. When I re-created it at home, I was surprised at how easy it was to make (after finagling the chef at the restaurant to share the recipe with me). The sweet taste of corn is just so delicious. 
Sounds like perfection! Is the recipe on your blog?
mmm, this looks so delicious!
Hahaha….I love it that you tagged this as “salad.” I need more “salads” in my life
Yeah, I’m a little embarassed of all the butter and sour cream, much less tagging it as salad. Annnnnd now I’m over it.
Holy Kasmoly. (That’s not a real word either). This is not just a pinch of yum, it’s a whole freaking truck load of yum. I’m always looking for new side dishes that the family will like, this looks like a winner!!
This is the side dish that rules all side dishes. Winner indeed!
We just need to make sure there’s enough room in that FOR MY ENTIRE HEAD.
There is. There definitely is.
My husband would totally love this.
It’s totally man food. The kind that gets piled on their plates at Thanksgiving and Christmas. Which is why I love it.
AJ made this for our family Christmas this past weekend.. I think I ate 1/3 of the pan.. sooooo goooooood. I know you are supposed to bring a “salad” for the 26th.. but I think people we be ok if we had an extra batch of this around.
I know, how did I get stuck with the most boring thing to bring? At least I have a few of these “salads” up my sleeve.
ohmy. I can only imagine how quickly this dish is scarfed up!
It’s the definition of crowd-pleaser in our family.
Will absolutely try this. I think I’ll try Mexican Corn for a little more red and green. mmm, Can’t wait!
Nice! Adds a colorful (and Christmas-y) pop!
I make this but with 2 cans of regular corn and a pinch of cayenne (it just takes the whole thing over the top) and it’s outrageously good. One of my favorite side dishes, for sure.
MMMmm cayenne in there sounds fantastic!
LOL, rellies is a new one to me, I love that you used it as if in regular conversation. And this is TOTALLY a meal, breakfast, lunch, or dinner!
Good – glad I’m not the only one who thinks so!
Wow this looks delicious! Could be a perfect “salad” addition to my Xmas brunch.
Creative twist w/corn, I like it!
Mmmm. This looks delicious!
My wife makes this only topping it with cheddar cheese. The french fried onions will be an added touch next time she makes this!
Oooh, cheddar cheese!
I’ve made this before, but it never occurred to me to add toppings! Genius. Pure, bacony genius.
Anyone ever try tossing in some spinach? I sneak some into just about anything I can!
Wow – I never would have thought to do that although I am a major veggie sneaker myself.
Made this last night!! Thank you so much for posting this recipe it changed my life… haha. But seriously my husband and I both took a bite and literally smiled because it was so so tasty!
Great! So glad you liked it!
Might be a dumb question but do you drain the regular corn or is that liquid needed? Was thinking of using mexi corn and there is little if any liquid to drain from it.
Serve with grilled pork chops and caned sweet potatoes.
This looks awesome! I’ve been looking for a corn bread like this! Can’t wait to try it.
Thanks Steve! Hope you like it!
This looks delicious and I can’t wait to try it. One question…do you drain the can of regular corn or pour the whole can in the mix?
Nope – it should stay undrained.
Tried this today, i couldnt find CornBread mix anywhere in ottawa, Canada, lol, so i sed Cornmeal Muffin mix, im not sure if it came out the same way yours did, it still smells and looks amazing, but then i find that inside is still a little watery it doesn’t hold together like bread the way your does, do you think its because of the switch?
Thanks
Hmm, I’m not sure. It could have something to do with the switch… Also the amount of cornbread mix could have been different? Next time I’d say bake it longer or maybe drain out the corn before adding it to the batter. Hopefully it still tastes good for you!
I’ve also made this in the crockpot! Super easy!! The recipe that I found called for one extra can of regular corn. It’s sooo good!!! When I’m feeling SUPER naughty, I add hollandaise to the top! DIE.
Ok wow. Hollandaise? You are my best friend.
I can’t wait to try it! Made notes from all the comments on my copy of the recipe.
i make this with no egg and no toppings and it’s fabulous
Quick question: How many ounces of each of the cans of the corn?
This was great!! We enjoyed it so much!! I will be making this again and again!!!
Awesome! So glad that you guys liked it.
This looks great. If I do not won’t to use regular (can) corn, how many fresh corn on cobbs would you recommend for the receipe?
It would probably be the equivalent of 2 cups (for the one can of regular).
We love this at our special occasion dinners as well. Got the recipe from my lovely mom-in-law. She adds a small can of diced jalapeno peppers to hers….delicious!
Lindsay, I am mexican, and here I dont get Jiffy corn bread mix… but I have yellow cornmeal flour. Please, tell me how can I make your delicious recipe with it?
Thank you
http://www.cdkitchen.com/recipes/recs/1218/Jiffy-Corn-Muffin-Mix-Clone103731.shtml
Good luck!
“Creamy Baked Corn — Pinch of Yum” was a very excellent article,
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I used two cans of drained Mexican corn and omitted the creamed corn, I added one 8oz can of green chilies and added 4 oz (or less if you like) of Cheddar Cheese to the mixture. I also added a little Cheddar Cheese to top of cooked mixture.
Thank you for the posting!
I have been making this recipe for years. I add shredded cheese to the recipe and add some to the top once it is cooked.
How much is one stick of butter?
1/2 cup.
Can you mix this up the night before?
I think so! Just add to the baking time because it will be cold from refrigeration.
Sounds absolutely delightful and I can adapt for just two people easily.