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My review
Baked Corn
Rhonda Mellott
"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."
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Ingredients
servings 360 calsOriginal recipe yields 11 servings (10 - 12 servings)
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Directions
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- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Per Serving: 360 calories; 23.3 g fat; 35 g carbohydrates; 5.8 g protein; 84 mg cholesterol; 852 mg sodium. Full nutrition
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Reviews
Read all reviews 594777 Ratings
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Most helpful positive review
1/17/2007
To add the corn water or not to. That is the question. I have the answer to that question! I spent a lot of time searching the web and all data points to you ADD the water from the can of cor...
Most helpful critical review
11/22/2006
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 min...
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1/17/2007
To add the corn water or not to. That is the question. I have the answer to that question! I spent a lot of time searching the web and all data points to you ADD the water from the can of cor...
12/9/2001
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...
10/24/2005
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 t...
12/16/2010
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 ...
12/21/2001
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.
10/5/2003
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 definitel...
1/9/2001
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...
1/2/2006
Same recipe as "baked corn" from this site but it takes into account the different size box of corn muffin mix. We love it and have received sooo many requests for the recipe- we ALWAYS use 1/2...
9/9/2003
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 ...