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 ThanksgivingRecipe.com.
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.
Read MoreI just made this dish today. When I first pulled it out of the oven I was not happy because it was so runny. I was not that happy with the taste either. I put it back in the oven for 20 more minutes. It looked better and tasted better also. It is a bit too sweet for me, but that's my personal taste. I would like to try this recipe using my own cornmeal mix. I think that would solve the sweetness problem and I would like this dish much better.
Read MoreI 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.
This was a very good recipe for baked corn. However, we used 1/2 the butter and it still turned out great. We also used lowfat sour cream and could not taste the difference. We will definitely make it again. Doubles great. Cook for about 50=60 minutes but DO NOT use a foil pan. takes way too long to cook.
I have been making this recipe for about 5 years now every Thanksgiving. I substitute the regular corn muffin mix for a honey cornbread mix. Most of my family doesn't like corn bread and before I made this we never had it at meals. Now it is the most requested at our big family get togethers. The honey cornbread mix gives it that little bit of sweetness that makes it more of a treat!
I have made this twice and everyone loves it! However, I cut the butter in half, as a whole cup seemed too much to me and I added a little extra sour cream.
Thank You! This was a very big hit at Thanksgiving! I wasn't expecting it to turn out like corn bread. When I pulled it out of the oven I was a little shocked. However, as soon as I dished it out and saw how moist it was inside I was delighted. The perfected combination, having it all be like a caserole would have been too gooey. The cold leftovers were really scrumptious too!! As this was my first Thanksgiving I made all my mothers recipes, this added a personal touch and was very well received. I'd eat it every day if it wasn't so high in fat. Thank you! Thank you! Thank You!
Wow -- this is some REALLY good cornbread (it's more like cornbread than "baked corn."), and so easy to make & hard to screw up. Too much butter though, I halved the butter to 1/2 cup and upped the sour cream to 3/4 cup to make up for it, and it tasted great.
I made this for Thanksgiving dinner and it won raves! An excellent dish that I will make again...
This is pure comfort food to me. I like to change it up sometimes and use Mexi-Corn but other than that, I stay true to the recipe. This is even better cooked in a cast iron skillet.
I made this twice. The 2nd time I decreased the butter to 1/2 cup and added 1 cup shredded cheddar cheese and it was teriffic.
My husband loves corn no matter how it's prepared. I've made this a number of times but always add 2 Tbsp. of sugar, light sour cream and only one egg. After it's baked you can sprinkled it with a cup of shredded cheddar cheese and bake for a few more minutes until the cheese is melted.
This recipe was really great! I to thought that there was to much butter. I will decrease to 1/2 cup next time. We all loved this. Great taste. This is definitley a keeper.
This is such a delicious and easy recipe to prepare! I followed some suggestions of others and only used 1/2 cup margarine and light sour cream. I found that keeping it in the oven for at least 45-50 minutes worked out well, with the top just beginning to brown. I will definitely be making this again soon.
Very good recipe. My famil loved it, they ate it all...there were no leftovers. Even my 3-yr old son ate it, he calls it corn cake. I added shredded cheese & green onions to give it a little added flavor. Will use again.
I would suggest the following changes. 1C sour cream, 1/2 C margarine, 3 eggs. With those changes you have my family's favorite side dish. They can't get enough of this. When I make it for holidays it is more popular than potatoes and I've had to go to making 2 9x13s.
I scaled this to half the recipe. I wanted it ultra-moist...almost like a casserole rather than bread, so I upped the sour cream to about 2/3c-3/4c, and also upped the creamed corn to most of the can. Also cut the butter amount in half! It was really good with the sauce from Chicken Breasts Pierre and green beans for last night's dinner.
This is a great hit in my home! The first time I made it, I forgot the sour cream, but it still came out great. The second time, I added both boxes of jiffy corn mix and added a bit more of the sour cream. My family asks for it every week! Thank you for posting this.
I just made this dish today. When I first pulled it out of the oven I was not happy because it was so runny. I was not that happy with the taste either. I put it back in the oven for 20 more minutes. It looked better and tasted better also. It is a bit too sweet for me, but that's my personal taste. I would like to try this recipe using my own cornmeal mix. I think that would solve the sweetness problem and I would like this dish much better.
I have made this recipe several times since I discovered it & it has been a hit each time. When I recently brought it to a potluck at work, everyone was commenting about how moist it is and asking for the recipe. One person likened it to the sweet corn cakes they serve at Mexican restaurants. I wouldn't change a thing! Update: This dish won first prize at the Chili and Cornbread Cookoff held at my work last year. Yay!
I made the baked corn for a school function and it was delicious. I used mexican cornbread mix instead of regular, only used 3/4 butter and added cheddar cheese on top.
Very good! I added another corn meal mix, because the consistancy was way too watery for me (didn't want to eat it with a spoon), I like my cornbread "bready", not pudding-like. If you can't add another mix then I would suggest DRAINING the corn.
Had agreed to use another recipe for Thanksgiving Dinner, but at last minute the recipe took too long to cook. Thus, noted that this recipe had a lot of good reviews. In a survey all at dinner, the corn dish was voted the best, even over a very well prepared overall meal. The recipe is easy to make and very tasty. Rather than mix in a separate bowl, just mix the items in the cooking dish and that way save on cleaning two dishes when the cooking dish will be empty after finishing it.
A favorite with all our family. I make it every year, but I have to double the recipe, and I drizzle it with a little honey when it just comes out of the oven to give it a sweet "crust".
Quick and easy to prepare, slightly sweet so kids love it and don't think they are eating vegetables. I'll make it again! But not too often as it is not for dieters with the cup of butter. It is a definite comfort food! Great with turkey and ham. Would be great with fried chicken.
Excellent Recipe!!!!!!!!!!!!!!!! I cut back the butter the 2nd time I made it and it came out just as wonderful!!!!!!...and NO heart burn after eating it!!! Terrrrrriffic! Thanks!!
I stumbled upon this recipe a month ago. I have experimented with my own recipe for years because my husband gave me a vague discription for a corn bake that his late grandmother made for him as a young boy. I wish I saw this recipe a lot sooner. Would have saved me years of failed attempts before I finally succeeded a year ago. This recipe is great, especially since it is the same ingredients that I use :-) I do use one cup of sour cream instead of the half cup and I use JIFFY corn miffin mix. Comes out perfect everytime. I usually set my timer for 35 minutes and then test the middle of the cornbake with a toothpick. If it requires more time, I turn my oven off and let the cornbake sit in the oven for an additional 10 minutes.
Very good. I didn't have 12 oz of cornbread mix so I used only 6 oz. I did not drain the whole kernel corn. It turned out great, not too corny, not too bready. :)
I tried this tonight and it was so yummy! I did not drain the corn which was suggested by others who have tried this recipe before. I also used 3/4 cup sour cream instead of 1/2 cup. Very very good.
Really delicious. I think the butter could be cut in half, and I also think a little sugar would do it well!
Great Flavor and very moist!! This was very very easy to make and turned out beautiful as well. I didn't use the canned corn and cream corn as the recipe called for, I used the corn from our garden and it turned out wonderufl. (I am partial to home grown!!) Was testing this recipe to see if I should make it for Thanksgiving and...It's for sure, I will be.
I love this recipe. Made it for the first time last year for christmas and it was a hit. It will now be on the menu for each holiday meal! I've discovered that it's also VERY yummy if you stir in one small can of chopped green chilies!
my family enjoyed this. it would be really good with jalapeno peppers added also.
This was awesome just like the baked corn at Chi-Chi's. Go wonderful with Enchiladas.
This recipe is very easy and is a great side dish. It's more like a bread though. I'd probably have it again.
This recipe was very tasty. It was different than what I expected. I thought it was going to be creamier than it was, but instead it was the consistency of corn bread. It was very good.
Thanks for the great recipe!! Everyone in the family enjoyed it. I cut the recipe in half, using a small box of corn muffin mix, and small serving cans of whole-kernel corn and creamed corn, which worked great! It came our very nicely and made for a warm meal.
Simply awsome! This was a shinch to make and tasted great! It has made a perm. home in my recipie box!
Made this for a sick friend and her family, along with Famous Butter Chicken, and Creamed Peas and Onions. They went CRAZY!!! I listened to other reviewers, and drained the corn, and only used 1/2 cup butter/margarine. They said it was the BEST, bar none, they had ever had!!! Her Brother went ballistic over this. I will use this as my ONLY baked corn recipe for the rest of my life!
Very good, strong corn flavor, this is what you expect cornbread to taste like. Thank you !
I served this as a side with dinner which was a big mistake. It is far too sweet! I might eat this at breakfast or as a sweet snack but I didn't care for it enough to make it again.
My family and I savored every single bite of this cornbread! It's the best I've ever tasted and my niece even asked for the recipe! I really adored this dish! Thank you for submitting it! I'll use it over and over again!
Mmmm mmmm mmmm. It resembles corn bread, but so much better! Even my husband, who doesn't like corn very much, said he'd eat it again. That's a huge compliment!
I made this dish and it was ok, I was a bit confused on if the corn was to be drained or not. I drained the first can of corn and it turned out like corn bread with bits of corn, maybe it would probably be a 5 star if I didn't drain it. I unfortunaly had left overs on this dish. It was probably me though. I'm kind of scared to try it again. Don't want to waste ingrediants if the corn was to be drained.
I followed the recipe exactly and and the whole family LOVED it! I don't see why you'd add the corn water because I found it very moist and yummy without it. We're calling it Corny Cornbread in our house and it will now be on our family menu. Thanks!
Excellent. I followed previous reviewers' suggestions and used the honey corn bread mix and 1/2 cup butter. Also, since there are only 3 of us now, I baked it in two 8x8 pans (35 minutes) instead of the 9x13 so I could freeze half of it more easily. I will definitely make this again.
Very good! I used half the butter, 1.5 times the sour cream, a splash or two of buttermilk, and fresh corn instead of canned. It was very yummy, but I think I would add more milk next time, as it was more bread-like, and I was hoping for more of a spoonbread.
Yum-my! Made a few times, we like it the best using 2 cans of creamed corn, and as other reviews suggested, a little less butter, and a little more sour cream. There's never any left over!
We really enjoyed this. I cut the butter by half, softened some diced onion in it and left out the kernel corn. I think next time I will used just one egg to see if it comes out a little drier.
Really delicious! I used the corn and liquid from the can, and 16 ounces of corn muffin mix (2 boxes of Jiffy). I did not have the sour cream on hand so used vanilla yogurt instead. It was most and delicious, a little sweet but not too sweet, a hit among adults and kids alike. My kids were very impressed that their cornbread had "real corn" in it :)
I added chopped jalapenos and shredded cheese throughout. It turned out excellent!
My sister started our family on this recipe at the holidays. Now we rush to choose this to bring because it's easy and everyone loves it. It even tastes great heated up later in the microwave.
This recipe is simply wonderful! I plan on serving it this year at Christmas dinner. I do use half the butter indicated, and it turns out fine. Jiffy Corn Muffin Mix adds the perfect amount of sweetness, in my opinion. Yummy!
Never tried tried this kind of recipe before, but I will certainly make it again. Loved it with Tomato soup. Thanks for sharing this wonderful recipe.
Made it as is - except cut the butter in half. I doubled it and made 2 9x13s for a crowd of 20. All of it was gobbled up except for one piece. I'd say that is a good indication that it was well liked!
Best corn bread/cake recipe EVER! It's moist and delicious. I drain my corn and I use 2 boxes of Jiffy corn mix. I've passed this recipe to several friends and was asked at a recent pot-luck if I made it. It's a sample at Thanksgiving and Christmas
This was a hit at the christmas dinner! I will make this again for the next holiday dinner! Loved it!
Made just as the recipe calls for and it was delicious! This would be good with 1/4 tsp chili pepper and a small can of diced green chili peppers on Mexican night as well. Outstanding!
This was an easy recipe to make. It is good as a bread or side dish. Next time I make it, I will use less butter like someone else suggested. I may try adding cheese as well. It does make a lot. We had enough for two nights.
Everyone loved this! Even the kids!!!
I'd never had baked corn or spoonbread before, and wanted something to serve with chili(Best Bean Chili--this site--wonderful!). This was a perfect choice--like corn bread, only much more moist. (I used only half the suggested amount of butter.) And the whole kernel corn was a nice, sweet surprise. Crumble some on top of a bowl of hot chili!
I must have done something wrong. This turned out like underbaked,mushy, crunchy corn meal with corn mixed i. No one liked this recipe.l
This dish was truly different. It was not quite cornbread and not quite casserole something in between the two. It has the consistency of a moist cornbread and is a little sweet. (i used sweet style corn for both!) It went over very well and was easy to make. I recommend it to anyone who needs a bread style dish to compliment their meal.
This is such an easy recipe and tastes great too! I did use only 1/2 cup of butter instead of a whole cup.
EVERYONE loved it! From the picky 2 year old to the picky 78 year old. I, too, cut the butter in half, because a cup just seemed too much. And I did drain the niblets. A keeper!
This recipe was delicious after i added to it some chopped onions, green and red peppers and sugar. I used Martha Whites cornbread mix in place of the unavailability of jiffy muffin mix. The middle stayed long to set but it did not burn or over brown. Well set casserole. will make it again. I just had it for christmas dinner.Marlene Liburd (St.Kitts)West Indies
A definate meal for those hectic days. A sure favorite for my family. Fast and tasty!
This was good. My family did not go wow for it so I probably will not make it again any time soon.
I've made this a few dozen times and it's always a great hit at family functions. If you're lucky enough to have leftovers, it's great cold as well. I usually reduce the butter to 3/4 cup and increase the sour cream to 3/4 cup. I've seen lots of questions regarding adding or not adding the corn water -- I do not add the water from the canned corn and it turns out great.
DELICIOUS!! i did, however, deviate from the recipe a bit... didn't use whole kernel corn at all, used about 10 ozs of creamed corn, only 1 egg, and my corn muffin mix was only 8 ozs. i baked it in a pie dish for about 25-30 minutes - you want the middle to still be really moist. it is sooooo good! my mom was crazy over it! perfect w/pecan crusted chicken from this site & sweet potatoes w/raisins & pecans (from this site too!)!! thanks, rhonda!! will make again & again!
Have made 2 times thinking the 2nd time would be better but it wasnt. It is good but its not great! Have had other better versions!
I've been making this for years. It is always requested at holiday time, especially if ham is the featured meat. A family favorite.
VERY GOOOD....I MADE TWO TRAYS ON THANKSGIVING AND EVERYONE WANTED THE RECIPE. I LET IT STAY IN THE OVEN FOR THE MAX TIME, SO IT COULD BROWN NICELY. I MADE IT IN THE MORNING AND REHEATED SLIGHTLY, WITH ANY DISH THIS RECIPE CAN BE SERVED. ALSO, THE ONLY CHANGE I WOULD DO NEXT TIME IS TO DECREASE THE BUTTER CONTENT BY 4 TBS. THANKS RHONDA
A real crowd pleaser! I also reduced butter in half, and used 8x8 pan. If folks wonder about its consistency, it's just like a moist turkey stuffing. Was a great sidedish with baked ham, green beans/bacon/onions.
This is a great twist on the conventional corn bread. When using sweet corn, it has a nice sweetness to it that is offset by the saltiness of the rest of the ingredients, making it an interesting (in a good way) flavor combination. It is surprisingly filling, because though it is mainly comprised of corn, there is still a significant amount of butter in it. I see that as a plus; this will be around a much longer time, for snacking during the next week.
This dish was very bland and sweet. If I made this again I would add onions and cheese for flavor.
This was wonderful. For a change I used mexican style corn, which was very good.
I have been looking for a "baked corn" recipe for a very long time! The recipe I have been making for holidays for the past 3 yrs is more of a corn pudding not baked corn. My mother-in-law lovessss baked corn from this one restaurant and I searched & searched for a real "baked corn" recipe and came across this one. I made it for Thanksgiving to take to my MIL's house and everyone absolutely loved this recipe! I did make one minor change though, I cut the butter back to a half cup instead of 1 cup like others had shared. Thanks you so very much for sharing this recipe Rhonda! :)
Delicious! My friends and family members have begged for this recipe!
I took this to my family Christmas get-together and was told several times that I had the best dish there! This is a keeper!
It's like eating corn on the cob without the fuss of the cob! I used white kernel corn and creamed white kernel corn for a sweeter taste.
Had never added sour cream to mine before but was pleasently surprised at how much richer it made this. I love this as a dessert or along side enchiladas. Have and will continue to make again and again.
This was the recipe I was looking for...just like Grandma makes. I did cut down on the butter a bit though. Also, since it's just the three of us I use half the batter to bake up in a casserole for dinner. The other half I bake in muffin tins. They freeze nicely and microwave in just a minute or 2 for a quick lunch side for my 2 year old. He loves them, and it's just so easy. Thanks for the recipe.
This was delicious tasting, but when - not if - I make it next time, I will bake it in a smaller dish: mine ended up too shallow and crumbly. I will bake it in a 6 x 9 dish so I can slice it more easily. We had this with regular green bean casserole, and it was yummy.
This was my family's favorite side dish for Thanksgiving this year, and it was my first time making it!
Very yummy but very rich. Best to make it when you have lots to feed.
My kids loved this recipe. It was quick and easy (my seven year old actually made it). The main reason I went with this recipe over the other similar ones, is that it used twelve ounces of mix, instead of 8. I had twelve. I can't imagine using all the butter as called for. I used half and it was plenty butter enough. I swapped the whole eggs for 3 egg whites instead and used plain non-fat yogurt instead of sour cream. I used this recipe to get rid of a mix that I did not really like because it was too sweet. So knowing that ahead of time, I added 1/4 cup of coarse ground corn meal (polenta) to the recipe, which I actually liked because it gave it some great body and texture along with all that corn. Turned out to be a real hearty corn bread.
The only change I made was using 1/2 cup of butter. Turned out really good, a bit too moist, not sure why, but the flavor is great!
This recipe is always a hit! I've had people who don't like cornbread raving about it. Although I love regular cornbread too, this is a more moist version...and the whole kernels of corn really add to it. I use half of the amount of butter and twice as much light sour cream as called for and it turns out delicious.
This is definitely not like cornbread. Too eggy and way too much butter. I will not make this again.
I was asked to bring this to an Easter dinner and it got rave reviews. Everyone loved it. To cut the fat a little, I used 3/4 cup of butter and 3/4 cup of fat free sour cream. I did also add a bit of sugar (1/3 cup) as suggested by another reviewer, to add a bit of sweetness. Also, as suggested by another reviewer, I used one and one-half boxes of Jiffy Muffin Mix (to make the 12 ounces of packaged corn muffin mix). It was moist and delicious. I know this will be the "cornbread" for which my family asks in the future to go with Chili, etc. Thanks so much for the recipe, Rhonda!
This was really good. It was a breeze to throw together, and was a great side dish to add to our Thanksgiving table. It paired up wonderfully with the turnip greens, and overall, everyone raved over it. Very good, simple dish. I gave it a 5-star rating.
Great Corn recipe! I made this for Thanksgiving last week, and I was semi afraid, because growing up we never made this we only had simple corn with butter, and when I married, my husband liked this for Thanksgiving, (and I used to use the box version) but this recipe is wonderful. I chose it because of the use of sour cream. ( I love recipes with sour cream and BUTTER!). I made it and it turned out great! Will never use the box version again. Thanks!
I have made this for years but I add a little jalapeño to mine. You can use half of a small can of jalapeño or less if it's to spicy. Everyone really loves this way.
