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Baked Creamed Corn II

Baked Creamed Corn II

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
SMPLYPATTY

SMPLYPATTY

This is a great creamed corn recipe that is not too sweet and is baked in the oven to give it a firmer consistency.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 303 kcal
  • 15%
  • Fat:
  • 27.5 g
  • 42%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 479 mg
  • 19%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch casserole dish.
  2. In a saucepan over medium heat, melt the butter and cream cheese, and dissolve the chicken bouillon. Mix in the corn. Season with pepper, nutmeg, and salt. Stir in the cream. Transfer the mixture to the prepared casserole dish. Sprinkle with cheese, and top with crackers.
  3. Bake 20 minutes in the preheated oven, or until lightly browned.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Joni
44

Joni

4/9/2007

This is by far THE BEST recipe I have ever had for creamed corn. I do not really care for the "normal" way cream corn is made. I don't like the soupy consistency or the texture or flavor. I love the baked texture of this!! This recipe was not only delicious, but very easy! This is the only way I will make creamed corn. Great recipe..thanks!

Tara J
35

Tara J

7/5/2006

This recipe is definately a keeper! My family raved about the corn. I doubled the recipe and baked in a 13x9 dish, although next time I will bake an extra 10 minutes. I used garlic salt instead of regular salt, and although I used mozzarella on top, next time I will try Colby Jack or Cheddar. Highly recommend this recipe!

Karen
31

Karen

5/14/2006

I put this corn reciepe in hollowed out tomatos and baked them and it was super.

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