Baked Cream Corn

  4.3 – 96 reviews  • Corn Casserole Recipes

This recipe, which I learned from my godmother, a chef, evokes a particular sense of Southern nostalgia. A superb side dish for any meal, simple yet tasty. Adapt the sugar and spice amounts to your personal preferences.

Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Servings: 8
Yield: 8 servings

Ingredients

  1. 2 eggs
  2. 2 tablespoons milk
  3. 2 (14.75 ounce) cans creamed corn
  4. 2 tablespoons butter, diced
  5. 1 tablespoon all-purpose flour
  6. 1 tablespoon white sugar
  7. ½ teaspoon black pepper
  8. ½ teaspoon celery salt
  9. ½ teaspoon onion powder
  10. ¼ teaspoon garlic powder

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl beat eggs with milk. Blend in the corn and butter. Stir in flour, sugar, black pepper, celery salt, onion powder and garlic powder. Transfer to a glass pie plate.
  3. Bake in preheated oven for 45 minutes to 1 hour, or until top is golden and bubbly.
  4. Allow to cool for 10 minutes before serving.

Nutrition Facts

Calories 130 kcal
Carbohydrate 22 g
Cholesterol 54 mg
Dietary Fiber 1 g
Protein 4 g
Saturated Fat 2 g
Sodium 427 mg
Sugars 5 g
Fat 5 g
Unsaturated Fat 0 g

Reviews

Angela Williams
Perfect recipe for cream corn. I changed nothing other than adding a small additional amount of salt. Maybe 1/4 teaspoon. Baked for an hour and used broiler on high for about 4 or 5 minutes to really get a nice golden crust. Reheats great. I love the small amount of celery salt and garlic powder.
Dustin Rodriguez
I added canned jalapeños and shredded cheddar and it made it so so much better!!
Jill Anderson
I would double the recipe to make a bigger batch for a social function or for my whole family but everything was easy to put together and make, and very delicious.
Stephen Rose
It turned out good. My wife and son liked it. Next time, I am going to reduce the amount of pepper.
Tanya Smith
Per other reviews I halved the pepper, doubled the flour, used 1 can regular corn and 1 can creamed corn, and omitted the seasonings (aside from salt and pepper). Simple to make and very good.
Janice Robinson
Very easy to make
William Benson
This is a great pantry recipe with multiple ways to switch up. I agree with other reviewers in that it would benefit from additional flour and perhaps an extra egg. I’m not Southern so the butter tastes excessive. I plan to experiment and spice it up with a can of green chiles or and possibly smoked paprika and a few shakes of red chilly pepper. You really could go sweet, savory or spicy on this simple yet comforting dish.
Michael Wade
I loved this recipe! Followed directions to the T. Turned out wonderful. Would definitely make it again.
Jasmine Robinson
This was excellent for a baked corn dish that didn’t call for corn muffin mix in the recipe, especially at a dinner where stuffing is already part of the meal. The only changes I made were blending 4oz. of softened cream cheese with the eggs, milk, and butter, and also adding one can of sweet corn (drained).
John Ball
Awesome Taste
Janet Lee
Way too watery and peppery. I wish I had read the reviews about adding more flour. I thought this was terrible.
Samantha Tran
loved it and my quest did to!
William Davis
The only things I omitted was the pepper and celery salt. This was very tasty. I wish it had been thicker and less goopy though. My kids liked it.
Evan Reid
Ugh. Terrible.
April Durham
This was great. I don’t like sweet, so left out the sugar. Living in NM, I added 1/2 cup of roasted green chile. Served with collard greens and roasted lemon chicken.
John Bailey
used 2 large creamed corn and one can well drained corn niblets. Browned under the broiler to glaze the top
Mr. Joel Flowers
Made half a recipe and it was a hit! Will certainly make again.
Sarah Moore
I loved it and will make it many times. I made mine in a deep souffle dish (pictured above) so I had to cook it longer. I did add 6T flour, 1/2 cup finely diced onions, 1/2 cup finely diced celery, 1/2 cup cheddar cheese, and 1.5 T jalapenos. The celery created more liquid so next time I will add an additional egg and maybe a little more flour.
Amy Burns
Exactly how my mom makes it! So good!
Scott Larsen
I had to substitute for gluten free flour but turned out great
John Hopkins
My husband requested this because his family used to make it. I made as directed and thought it was okay. Not something I would make often, but my husband liked it.

 

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