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Marian's Creamed Corn

Marian's Creamed Corn

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This is a treasured recipe from a dear family friend who has since passed. It's delicious served with savory holiday meals, and may be made as a side dish or a casserole. Everyone loves it! Omit toppings and baking steps to serve as a side dish, if desired.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 276 kcal
  • 14%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 198 mg
  • 8%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. Melt butter in a large saucepan over medium low heat. Mix in sugar and stir until dissolved. Mix in corn and stir to coat. Stir in cream cheese and cook until melted and well blended.
  3. Transfer the mixture to the prepared baking dish. Top with bread crumbs and dot with butter.
  4. Bake in the preheated oven 20 to 30 minutes, until lightly browned.
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I'm nuts too...

Loved this corn - all of us, even my husband (he had 3 helpings). I did only add 1 tbsp of sugar, and added 1/3 less fat cream cheese, and it is gone. I also used canned corn, 2 cans, because it is more crisp than frozen. Thanks DAS!


Yep... This is a good one. I used half the butter and half the sugar, which made it a five star dish. Any more sugar, and it would have been too sweet.


I thought this was really yummy, but maybe just a tad too sweet. Next time I'll probably not use "sweet" corn and reduce the sugar a bit. My kids loved it!!