Cinnamon Corn

Cinnamon Corn

55 Reviews 1 Pic
  • Prep

    5 m
  • Cook

    1 h
  • Ready In

    1 h 5 m
Linda Rier
Recipe by  Linda Rier

“This sweet, creamy corn dish has been a family favorite for almost 30 years. Family and friends continue to request it.”

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Adjust Servings

Original recipe yields 4 to 6 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish.
  2. In a large saucepan, heat margarine and 1/2 cup sugar until margarine is melted. Mix in flour, then remove from heat. Whisk in evaporated milk, then mix in corn. Pour into prepared casserole dish.
  3. Bake in preheated oven for 60 minutes, until a knife inserted in center comes out clean. Sprinkle 1/4 cup sugar and cinnamon over top.

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Reviews (55)

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This recipe was the highlight of tonight's dinner! Wonderful! Per other reviews, I reduced the sugar down to 1/4 cup and since I only had 1 can of corn, I used a 16oz bag of frozen corn in place of the second can. For the "topping," I mixed the remaining 1/4c sugar with the cinnamon (to make cinnamon sugar) and set aside in a small bowl until it came time to which time I only used 3/4 of that (which was boyfriend made some cinnamon toast with the remaining sugar mix). It did take a little longer to bake but the bowl was cleaned and everyone declared I MUST make this again very soon. Thank you Linda!!



This was a delicious recipe! My husband loved it. The only reason I didn't give it five stars was because it called for too much sugar, mainly the extra bit at the end. I just cut that out and voila! a perfect dish.



This recipe is SO good! I absolutely loved it! I did omit the 1/4 cup sugar at the end and it was still just a small tad too sweet. After baking I just dusted some sugar and cinnamon on top. But, I did have to bake for 1 hour and 25 minutes. DELISH!!

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Amount Per Serving (5 total)

  • Calories
  • 481 cal
  • 24%
  • Fat
  • 22.1 g
  • 34%
  • Carbs
  • 70.3 g
  • 23%
  • Protein
  • 7.6 g
  • 15%
  • Cholesterol
  • 10 mg
  • 3%
  • Sodium
  • 747 mg
  • 30%

Based on a 2,000 calorie diet



previous recipe:

Corn Casserole I


next recipe:

Old-Fashioned Scalloped Corn