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"This is an old recipe handed down from my mother-in-law and is an especially good accompaniment to roast beef," Nancy Collins relates from Clearfield, Pennsylvania. The corn is moist and creamy with a souffle-like topping.
Nutritional Facts 3/4 cup (prepared with reduced-fat butter, egg substitute and fat-free milk) equals 187 calories, 5 g fat (2 g saturated fat), 11 mg cholesterol, 759 mg sodium, 33 g carbohydrate, 2 g fiber, 8 g protein.
Originally published as Creamy Baked Corn in Cooking for 2 Spring 2007, p37
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Reviewed on Sep. 09, 2010 by angelbaby52585
Kinda seemed like something was missing...maybe I'll try again and see what I can add to it to give it more taste...
Reviewed on May. 17, 2010 by gillis95
This tasted like canned cream corn w/ scrambled eggs on top. Horrible..nobody liked it. We much prefer corn casserole w/ the corn muffin mix and sour cream etc.
Reviewed on Apr. 27, 2010 by fel9ix
I think it would be even better if minced onion would be added.
Reviewed on Apr. 22, 2010 by carolanne1210
My sister-in-law first made this for Thanksgiving dinner about 30 years ago, and it's still a favorite! We call it scalloped corn, and I add a pinch of freshly grated nutmeg OR a sprinkle of cayenne pepper (depending upon what I'm serving it with. So yummy!
Reviewed on Apr. 19, 2010 by tkarinas
Creamy baked corn is a side dish my family simply loves and one we make when we are having a special dinner. It's delicious and definitely a keeper.
Reviewed on Apr. 19, 2010 by Madelen61
Oh, this is so good. I have even made it with fresh lump crab meat, or leftover boiled crawfish tails. Talk about y-u-m-m-m-m-m-y!
Reviewed on Apr. 19, 2010 by robinsnest60
i, too, grew up making baked (scalloped) corn. but we mixed it all together. then sprinkled the top with cracker crumbs and dotted it with butter before baking. (i now use squeeze butter instead)
Reviewed on Mar. 29, 2009 by Joscy
The first time I'd ever had baked corn was at my son and daughter-in-law's home last Thanksgiving. Absolutely wonderful!!
Reviewed on Jul. 15, 2008 by becca5775
I can vouch for this recipe being delicous . I grew up on this recipe except that we called it Scalloped Corn. It is great.
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