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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.
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. 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.