Baked Corn II

42 Reviews

“This is an old family favorite. It's very simple and fast to make, and even kids that don't like vegetables love this recipe.” - by DEME

Ingredients

1 (15.25 ounce) can whole kernel corn, undrained
1 (14.75 ounce) can cream-style corn
1 (8 ounce) container sour cream
1 egg, beaten
1 (8.5 ounce) package dry corn muffin mix
1/2 cup butter

Adjust Servings

Adjust

Metric US

Original recipe yields 10 servings

Directions

Preheat oven to 350 degrees F (175 degrees C).
Mix together the whole kernel corn, creamed corn, sour cream and egg.
Add the corn bread mix and butter. Stir to mix and pour into a 2 quart baking dish.
Bake for 40 to 60 minutes or until the top is medium to dark brown.

Nutrition

Amount Per Serving (10 total)

Calories
294 cal
15%

Fat
17.3 g
27%

Carbs
32.4 g
10%

See More

Based on a 2,000 calorie diet

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Reviews (42)

Rate This Recipe

11

BARBIJO

Sep. 19, 2003

"Delicious! This has become a holiday favorite! I add 1/2 cup sugar to add a bit of sweetness - there are never any leftovers...." See more"

10

JANEDOU1

May. 22, 2003

"Was very good. I added celery, onions, and green pepper, also allspice,basil and oregano...." See more"

9

MAMACARRIE

Mar. 30, 2003

"This recipe was a hit with my family, everyone really liked it!..." See more"

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