Creamy Baked Corn

Creamy Baked CornPinit

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. :)

Creamy Baked Corn in a Pan

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.

Creamy Baked Corn with a Bite

5.0 from 11 reviews

Creamy Baked Corn
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Ingredients
  • 1 stick butter, melted
  • 1 cup sour cream
  • 1 box Jiffy corn bread mix
  • 1 can regular corn, undrained
  • 1 can creamed corn
  • 1 beaten egg
  • toppings: bacon, scallions, and/or French fried onions
Instructions
  1. Blend together melted butter, sour cream, and egg.
  2. Stir in corn bread mix and both corns. Mix well and pour into greased 2 quart casserole.
  3. 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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Comments

  1. Blog is the New Black says:

    Oooooh, this is so unique. Looks great!

  2. Oh this sounds amazing particularly with the bacon and scallion topping ;)

  3. This looks wonderful and you’re right that maybe you can get away with calling this vegetarian, but not a salad…..LOL!

  4. 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. :-)

  5. mmm, this looks so delicious!

  6. 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. :)

  7. 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!!

  8. We just need to make sure there’s enough room in that FOR MY ENTIRE HEAD.

  9. 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.

  10. 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.

  11. ohmy. I can only imagine how quickly this dish is scarfed up!

  12. Will absolutely try this. I think I’ll try Mexican Corn for a little more red and green. mmm, Can’t wait!

  13. 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. :)

  14. 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!

  15. Wow this looks delicious! Could be a perfect “salad” addition to my Xmas brunch.

  16. Creative twist w/corn, I like it!

  17. Mmmm. This looks delicious!

  18. My wife makes this only topping it with cheddar cheese. The french fried onions will be an added touch next time she makes this!

  19. I’ve made this before, but it never occurred to me to add toppings! Genius. Pure, bacony genius.

  20. Anyone ever try tossing in some spinach? I sneak some into just about anything I can!

  21. 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!

  22. haunyouck says:

    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.

  23. Serve with grilled pork chops and caned sweet potatoes.

  24. This looks awesome! I’ve been looking for a corn bread like this! Can’t wait to try it.

  25. 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?

  26. 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! :)

  27. 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.

  28. Karen Paolini says:

    I can’t wait to try it! Made notes from all the comments on my copy of the recipe.

  29. tammy bryant says:

    i make this with no egg and no toppings and it’s fabulous

  30. Quick question: How many ounces of each of the cans of the corn?

  31. txmomma2 says:

    This was great!! We enjoyed it so much!! I will be making this again and again!!!

  32. 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?

  33. Cheryl Gyles says:

    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!

  34. 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

  35. “Creamy Baked Corn — Pinch of Yum” was a very excellent article,
    . Keep publishing and I’m going to continue following! Thank you ,Charlene

  36. 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!

  37. Judy Glass says:

    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.

  38. How much is one stick of butter?

  39. Can you mix this up the night before?

  40. Jackie Hammond says:

    Sounds absolutely delightful and I can adapt for just two people easily.

  41. Do I drain the cans of corn?

  42. Yummy! I am pinning :)

  43. Sandy_of_WV says:

    Confused… are the 2 different cans of corn — drained of their liquids OR used in recipe?

    Looking over comments [which I hate to read to find answers] I noticed you mentioned drained and undrained – which is it?

    Might want to clarify on the recipe … thanks! :)

    • Yes, the corn should be undrained. However, I just made this again as an updated corn pudding recipe and I did drain the corn and it turned out just fine.

  44. Peggy Westerman says:

    I’m not a fan of creamed corn. Or cornbread. But OH MY GOSH!!! This is beyond fantastic! How can two things I don’t care for turn into something I absolutely love??!! I told my sister she would be making this for all family holiday meals from now on!

  45. This has become a beloved side dish in my family (extended family included). Simply wonderful, thank you! I did substitute the sour cream for plain Greek yogurt to make it healthier. Delicious!!!

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