Featured comment
Made this last night!! Thank you so much for posting this recipe. My husband and I both took a bite and literally smiled because it was so so tasty!
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.
Creamy Baked Corn
- Total Time: 45 minutes
- Yield: 10 1x
Description
This creamy baked corn has just 6 ingredients and is the perfect side dish for a group get-together. Everyone loves it – so good!
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
- 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.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Side Dish
- Cuisine: American
Keywords: creamed corn, creamy baked corn, corn recipe
I’m still trying to figure out a way to make this count as a meal.
Corn? Vegetable? Right? I think it works.
Zero leftovers from thanksgiving at my brothers. Everyone loved it, 10/10 will make again 🙂
Is this the same recipe that is traditionally served at Thanksgiving? I was in the states for thanksgiving, and this type of thing was served, and utterly delish😋😋
We just don’t have access to Jiffy in Aus, but I did find a copy cat recipe for the mix. Would you recommend attempting it?
What would the proportion of butter be, if using our Canadian pound of butter? Looking forward to trying this….
I steam the cauliflower and garlic together, on medium high for 15 minutes. Substitute olive oil for butter before puree. An immersion blender is invaluable for this. It’s more effective and way easier to clean.
What amount, exactly is a “stick of butter?” (a measurable amount, such as ounces or cup measurement)
#1 – The use of the word “rellie” . . . cracked me up. I knew IMMEDIATELY that you were in MN. 🙂
#2 – my cousin makes a version of this, but in the CROCKPOT. Nothin’ like letting the appliance work for you. 🙂
Super awesome, ma’m! have a great holiday season!
No way! Genius! I need that recipe!
I am going to make this tonight. I am going to make 2 versions. One the recipe way and another that I am going to add chicken, green chilies and cheese to. Will respond later and let you know how it turns out.
I just have to say I love your recipes. I have tried 3 so far and all have been hits. I don’t do well looking thur cookbooks. I can hardly find any recipes that sound good to me or tempt me in any way but I have found tons on your site. I want to try so many it’s going to turn me into a regular cook. Thinking of trying a couple for my husbands birthday party. So thank you…. Seriously!!
THat’s so great! Thanks for the super nice comment, Aimee! 🙂
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!!!
I did the same thing Rachel! Here’s the updated recipe — https://pinchofyum.com/creamy-corn-pudding-with-crispy-onions-herbs
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!
Hahaha that makes me so happy. 🙂 Glad you enjoyed it.
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.
Yummy! I am pinning 🙂
Thanks Desiree! It’s a Thanksgiving classic in our house. 🙂
Do I drain the cans of corn?
Sounds absolutely delightful and I can adapt for just two people easily.
Can you mix this up the night before?
I think so! Just add to the baking time because it will be cold from refrigeration.
How much is one stick of butter?
1/2 cup.
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.