This Baked Corn recipe is a great side dish for any family. If your kids love corn on the cob, they’re going to really enjoy this take on it! This baked version is just as flavorful, but without all that pesky husk and little kernels of dirt. It’s quick, easy and delicious!
Ending Paragraph: Once you’ve finished making this dish, be sure to let us know what you think in the comments below! We hope your family loves this as much as ours does. Enjoy!
Recipe Summary test Servings: 11 Yield: 10 – 12 servings
1 cup butter or margarine, melted
1 (14.75 ounce) can cream-style corn
1 (15.25 ounce) can whole kernel corn
1 (12 ounce) package corn muffin mix
½ cup sour cream
Preheat oven to 350 degrees F (175 degrees C).
Combine the whole-kernel corn, cream-style corn, sour cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix well and pour into one 9×13 inch baking pan.
Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes.
Per Serving: 360 calories; protein 5.8g; carbohydrates 35g; fat 23.3g; cholesterol 83.6mg; sodium 851.9mg.