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Creamy Baked Corn

"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.
  • Makes
    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


  • In a small bowl, combine the corn, saltines, butter, salt and pepper. Transfer to a shallow 2-cup baking dish coated with cooking spray.
  • 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 in the center comes out clean.
Nutrition Facts
3/4 cup: 187 calories, 5g fat (2g saturated fat), 11mg cholesterol, 759mg sodium, 33g carbohydrate (6g sugars, 2g fiber), 8g protein.

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Average Rating:
  • Valerie
    Nov 18, 2020

    Does anyone know if this is the recipe my grandma made in the 40s with the addition of chunks of leftover roast beef?

  • Teresa
    Nov 6, 2020

    My family has been using recipe for more than 80 years it's missing the evaporated milk.

  • Lawhispers
    Nov 8, 2019

    This recipe is so much better if you use canned evaporated milk. Using real butter not margarine makes a difference too.

  • Diane Mike
    Dec 6, 2012

    No comment left

  • angelbaby52585
    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...

  • gillis95
    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.

  • fel9ix
    Apr 27, 2010

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

  • carolanne1210
    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!

  • tkarinas
    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.

  • Madelen61
    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!