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
- 2 eggs
- 2 tablespoons milk
- 2 (14.75 ounce) cans creamed corn
- 2 tablespoons butter, diced
- 1 tablespoon all-purpose flour
- 1 tablespoon white sugar
- ½ teaspoon black pepper
- ½ teaspoon celery salt
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in preheated oven for 45 minutes to 1 hour, or until top is golden and bubbly.
- 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
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.
I added canned jalapeños and shredded cheddar and it made it so so much better!!
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.
It turned out good. My wife and son liked it. Next time, I am going to reduce the amount of pepper.
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.
Very easy to make
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.
I loved this recipe! Followed directions to the T. Turned out wonderful. Would definitely make it again.
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).
Awesome Taste
Way too watery and peppery. I wish I had read the reviews about adding more flour. I thought this was terrible.
loved it and my quest did to!
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.
Ugh. Terrible.
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.
used 2 large creamed corn and one can well drained corn niblets. Browned under the broiler to glaze the top
Made half a recipe and it was a hit! Will certainly make again.
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.
Exactly how my mom makes it! So good!
I had to substitute for gluten free flour but turned out great
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.