Baked Corn I

Baked Corn I

172 Reviews 2 Pics
Recipe by  DEME

“This old southern recipe goes well with all kinds of meals. Especially at the holidays. It is always requested at all the holiday meals and there is never any left! This is a very easy recipe to prepare.”

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Adjust Servings

Original recipe yields 10 to 12 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.
  3. Bake for 35 to 45 minutes.

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Reviews (172)

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Same recipe as "baked corn" from this site but it takes into account the different size box of corn muffin mix. We love it and have received sooo many requests for the recipe- we ALWAYS use 1/2 the butter and lite sour cream. When you double the recipe cook for about 50-60 minutes. DO NOT use a foil pan. it will take so long to cook.



This is such a delicious and easy recipe to prepare! I followed some suggestions of others and only used 1/2 cup margarine and light sour cream. I found that keeping it in the oven for at least 45-50 minutes worked out well, with the top just beginning to brown. I will definitely be making this again soon.



My husband loves corn no matter how it's prepared. I've made this a number of times but always add 2 Tbsp. of sugar, light sour cream and only one egg. After it's baked you can sprinkled it with a cup of shredded cheddar cheese and bake for a few more minutes until the cheese is melted.

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Baked Corn II

Baked Corn II


Amount Per Serving (11 total)

  • Calories
  • 347 cal
  • 17%
  • Fat
  • 24.6 g
  • 38%
  • Carbs
  • 29.5 g
  • 10%
  • Protein
  • 5.4 g
  • 11%
  • Cholesterol
  • 92 mg
  • 31%
  • Sodium
  • 714 mg
  • 29%

Based on a 2,000 calorie diet



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Baked Corn


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Baked Spaghetti Corn