Baked Creamed Corn II

Baked Creamed Corn II

31 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m

“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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Adjust Servings

Original recipe yields 8 servings



  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 (31)

Rate This Recipe


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

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.

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Baked Corn I


next recipe:

Baked Spaghetti Corn