introduction
Creamy Baked Corn is an easy, rich side dish that fits holidays and weeknight dinners. It uses simple store ingredients and bakes in one dish. If you like oven recipes, also try the baked brie with fig jam for a different party option.
why make this recipe
Make this recipe because it is quick, creamy, and loved by many. It uses pantry items and needs little prep. It pairs well with meats and other sides.
how to make Creamy Baked Corn
This dish mixes butter, sour cream, egg, and corn with a cornbread mix, then bakes until set. Add bacon, scallions, or fried onions for a crunchy top.
Ingredients :
- 1 stick butter, melted
- 1 cup sour cream
- 1 box Jiffy corn bread mix
- 1 can regular corn, undrained
- 1 can creamed corn
- 1 beaten egg
- toppings: bacon, scallions, and/or French fried onions
Directions :
- Blend together melted butter, sour cream, and egg.
- Stir in corn bread mix and both corns.
- Mix well and pour into greased 2 quart casserole.
- Bake at 350 for 35 minutes.
- Sprinkle on toppings and continue baking for 10 more minutes (unless using scallions sprinkle those after removing from oven).
- Corn is done when the middle is set.
how to serve Creamy Baked Corn
Serve hot in the casserole dish or spoon into bowls. Top with extra bacon or scallions if wanted. It goes well with roast chicken, ham, or barbecue.
how to store Creamy Baked Corn
Cool the dish to room temperature. Cover and keep in the fridge for up to 4 days. Reheat in the oven at 350°F until warm, or microwave individual servings.
tips to make Creamy Baked Corn
Keep corn undrained as the recipe needs the liquid. Grease the casserole well to prevent sticking. If the top browns too fast, cover loosely with foil while baking.
variation (if any)
Add shredded cheese for a cheesy version. Use low-fat sour cream to cut calories. Stir in diced peppers or jalapeños for spice. Swap bacon for vegetarian bacon bits if desired.
FAQs
Q: Can I use frozen corn?
Yes. Thaw and drain excess water before mixing.
Q: Can I make this ahead?
Yes. Assemble in the dish, cover, and refrigerate. Bake when ready, add extra 5–10 minutes if cold.
Q: How do I make it less rich?
Use low-fat sour cream and reduce butter by a little, or use a light margarine.
Q: Can I freeze leftovers?
You can freeze portions in airtight containers for up to 2 months. Thaw in fridge before reheating.
Conclusion
For another take on baked cream-style corn, see this Baked Cream Corn Recipe which gives a classic version you may like.