Southern Baked Corn Recipe

Every Thanksgiving, Christmas, and Easter my husband makes a batch of homemade Southern Baked Corn. Over the decades, it has become a family tradition to enjoy it with our holiday meal. The recipe is very easy-to-make and if you have leftovers, they freeze well for up to 3 months.

Southern Baked Corn Recipe

1 (15.25 ounce) can whole kernel corn
1 (14.75 ounce) can cream-style corn
1/2 cup sour cream
1 cup melted butter
2 medium eggs
1 (12 ounce) package corn muffin mix, any brand
1/2 tsp. ground cinnamon
non-stick baking spray

Preheat oven to 350 degrees F. Prepare your baking dish with a light coating of non-stick baking spray. Set aside.

In a large mixing bowl combine together the can of whole kernel corn, can of cream-style corn, sour cream, melted butter, medium eggs, corn muffin mix, and the ground cinnamon. Pour mixture into your prepared baking pan.

Note: We like to use a square-shaped stoneware baking dish. It gives even heating and browning, without burning the edges.

Bake in a 350 degree F. oven for 25-30 minutes or until the center is done. You should be able to poke a toothpick in the center and it should come out clean. Remove from oven. Let it sit for 4-5 minutes. Then cut it into squares before serving.

Freezing Directions: You can easily freeze leftovers for up to 3 months. You’ll want to place the fully cooled squares in a plastic freezer bag or container. Label and freeze. Thaw overnight in your refrigerator. They’re especially good when reheated (warmed-up) in the microwave for 15-30 seconds with a little bit of melted honey butter poured over the top. YUMMY!

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