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Creamy Baked Corn Recipe

Creamy Baked Corn Recipe

"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.
TOTAL TIME: Prep: 10 min. Bake: 40 min. YIELD:2 servings


  • 1 can (8-1/4 ounces) cream-style corn
  • 8 saltines, crushed
  • 1 tablespoon butter, melted
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 egg
  • 1/4 cup 2% milk


  • 1. In a small bowl, combine the corn, saltines, butter, salt and pepper. Transfer to a shallow 2-cup baking dish coated with cooking spray.
  • 2. In a small bowl, whisk egg and milk; pour over corn mixture. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Yield: 2 servings.

Nutritional Facts

3/4 cup: 187 calories, 5g fat (2g saturated fat), 11mg cholesterol, 759mg sodium, 33g carbohydrate (6g sugars, 2g fiber), 8g protein

Reviews for Creamy Baked Corn

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Reviewed Sep. 9, 2010

"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 May. 17, 2010

"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 Apr. 27, 2010

"I think it would be even better if minced onion would be added."

Reviewed Apr. 22, 2010

"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 Apr. 19, 2010

"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 Apr. 19, 2010

"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 Apr. 19, 2010

"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 Mar. 29, 2009

"The first time I'd ever had baked corn was at my son and daughter-in-law's home last Thanksgiving. Absolutely wonderful!!"

Reviewed Jul. 15, 2008

"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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