Baked Corn

Baked Corn

385 Reviews 6 Pics
Rhonda Mellott
Recipe by  Rhonda Mellott

“This old southern recipe goes well with all kinds of meals. Especially at the holidays. It is always requested at all the holiday meals, and there is never any left! This is a very easy recipe to prepare. Originally submitted to”

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Adjust Servings

Original recipe yields 10 - 12 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9x13 inch baking pan.
  3. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.

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Reviews (385)

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To add the corn water or not to. That is the question. I have the answer to that question! I spent a lot of time searching the web and all data points to you ADD the water from the can of corn. ADD THE WATER! lol I have made this recipe numerous times and it is best as written WITH the corn water. If you don't want to add it I've done things like up the sour cream, add an extra egg, more corn bread mix. When you do that it turns out just like corn bread. The recipe as written I serve with a spoon. It's bread-like, but not like regular corn bread. Now for the taste. Phenomenal. Not one person in my family doesn't love this dish. It makes a lot, but no matter what it is all gone. This is great for any holiday meal or any general everyday of the week meal. My family is always thrilled when they see me making this dish. Thank you! Wish I could give it 10 stars!



I have made a variation of this recipe for years. Everyone loves it. Increase sour cream by half and add 1/2 cup cheddar cheese while baking. During last 10 minutes sprinkle additional cheese on top. There is never any left over.



YUM! This is a great recipe. Definatly use less butter (about 1/2 cup) and more sour cream (about 2/3 cup). We weren't sure what to serve with this and had it by itself. It was great, but next time we will serve steak or some kind of meat with it since it kind of covers the veggie and bread for the meal. Wasn't sure whether to add the juice from the canned corn or not. I went ahead and DRAINED it before adding the corn and it turned out moist and delicious. If you are looking for more of a corn pudding type of recipe you might wanna go ahead and add the juice with it. Overall, a great recipe.

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Amount Per Serving (11 total)

  • Calories
  • 360 cal
  • 18%
  • Fat
  • 23.3 g
  • 36%
  • Carbs
  • 35 g
  • 11%
  • Protein
  • 5.8 g
  • 12%
  • Cholesterol
  • 88 mg
  • 29%
  • Sodium
  • 852 mg
  • 34%

Based on a 2,000 calorie diet



previous recipe:

Baked Corn I


next recipe:

Baked Spaghetti Corn