Baked Creamed Corn II

Baked Creamed Corn II


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

Ingredients 35 m {{adjustedServings}} servings 303 cals

Serving size has been adjusted!

Original recipe yields 8 servings



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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  • Prep

  • Cook

  • Ready In

  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.
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Reviews 32

  1. 41 Ratings


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

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!


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