All types of meals pair well with this traditional Southern recipe. particularly over the holidays. At every holiday meal, people always ask for it, and there is never any left over! Making this recipe is really simple.
| Servings: | 11 |
| Yield: | 10 to 12 – servings |
Ingredients
- 1 (15.25 ounce) can whole kernel corn
- 1 (14.75 ounce) can cream-style corn
- ½ cup sour cream
- 1 cup butter or margarine, melted
- 2 eggs
- 1 (12 ounce) package corn muffin mix
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9×13 inch baking pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
Nutrition Facts
| Calories | 360 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 13 g |
| Sodium | 852 mg |
| Sugars | 6 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
My mother and I loved this both times I have made it. It makes a lot. I wasn’t sure if I was supposed to drain the whole kernel corn or not – I didn’t and wonder if that is why mine took longer to bake. I couldn’t find a 12 oz box of corm muffin mix so I bought a 16 oz and used the extra to bake in one if those tiny loaf pans. This worked fine as my husband can’t eat anything with whole kernel corn. Thanks! Next time I will try to make half a recipe and just save the extra corn for eating separately.
What a great recipe. Yes, do not drain the corn juice. That is what keeps this corn bake moist. Otherwise, you end up with cornbread.
I’ve tried several baked corn recipes, but this one is my favorite. I usually add appx. 4 “extra” ounces of muffin mix. I’ve been making it for years and it’s always a big hit!
This was really good! I decreased butter by 1/2 and doubled sour cream, and added the water in the canned corn as suggested by others. I used a 14oz honey cornbread mix… I will make again.
Delish! It’s a keeper! Will make again, and again, and again!
I made this exactly how the recipe was written and it was DELICIOUS! My whole family loved it! It’s such an easy dish to throw together that I’m sure it will become a regular in our household.
My daughters love this. We like it somewhere between the texture of corn bread and corn pudding, so it’s moist enough not to be able to pick up, but not runny. I always make a double recipe, and I cook it in a foil pan. I add the water with the whole kernel corn and put in 50% more sour cream. I bake it at 350 for about an hour.
I make this every Thanksgiving. My 12 year old LOVES it! One year I hadn’t set it out yet and he asked “mom, Where’s the baked corn? We have to have the baked corn!” He was very relieved when I brought it out to have with his turkey.
Everyone loved it and it’s so simple you feel guilty accepting compliments. I added a can of diced chilies (I think I saw this in another recipe) and sprinkled cheese on top for the last 15 min. I had to bake it for a total of 50 min. but it was good to check at 35 min. So moist and flavorful.
This recipe was good. I am a lover of corn. I did as others stated and reduced the amount of butter. I had to bake a little longer because the center wasn’t cooked, but other than that it was delicious.
Family loves it!! They request it every holiday!!
I made this for the first time for Thanksgiving and brought it to dinner. It was a hit! I followed the directions and used what the recipe called for. Super easy to make and with the foil lined baking dish clean up was a breeze. I will definitely be making this again.
I added the water from the whole kernel corn. Good taste. I’ll make again.
I made this many years ago for a Thanksgiving family get together when I burnt what I was originally taking ( and I had all of this on hand). Ever since then this is what everyone requests I bring to every get together we have and it is always the first dish to be empty. One year I tried to switch it up and brought something else and I still remember my grandpa following me to the kitchen as I put the dish down because he wanted the first piece and was so disappointed when he found out I brought something else. So now for his birthday I make this in a cake dish and give it to him with candles. ***Also there have been times I have gone to make it and realize I didn’t have sour cream and it still turned out great.
Double the recipe. Whole family gobbles it up for thanksgiving!
Tasty and I did drain the corn. I read reviews after I baked this. Some of the corn meal in the mix stayed a bit gritty. There are other corn dishes on this site that I prefer, just personal taste, like Chef John’s Corn Pudding. Thanks for a way to use up the corn muffin mix.
I loved it! I only used 1/2 stick of butter…and it was delicious. I made them in my Pampered Chef mini-muffin pan (squares) and I couldn’t resist eating them by themselves, although I made them to eat with Chili. Will make again soon.
Love this recipe easy to make will be making this again
This recipe is so simple. Everyone loved it! It is a change up from the standard corn dish:)
I love baked corn ! I add like 1/4 cup sugar, add salt to it before you eat it, so good! Perfect salty sweet combo ! Side note, my Mimi adds shredded cheddar on top of hers; I prefer it without, but a lot of people like it with cheese
I read all the prior reviews before making this. I used only one stick of butter, one cup of sour cream, two boxes of Jiffy Muffin Mix and one large minced jalapeño and did NOT use the corn water. All good but I wanted it to be a little more ‘bread’ like. I ate with my fingers, husband ate with a fork. Love having the whole corn in it . Next time, two peppers and 2/3 cup of sour cream. Definitely use 9×13 pan. It took 50 minutes in my convection oven set at 325. Edges are the best, little crunchy like a brownie!! Perfect with our ham and bean soup.