Southern Baked Corn

I made the recipe as written using a gluten free corn bread mix. It had a couple more ounces of mix, but I did not change anything regarding the recipe to adjust (adjustment not needed). I will note I did drain the corn, it is not in the instructions and I was pretty sure it should be drained. In addition, I did bake about 5-10 minutes longer. I make a similar recipe for Thanksgiving and I am always looking for ways to improve it. This recipe may be it. If I were to make it again I would tweak the amount of butter and add cheese in the last 15 minutes of baking.

My family prefers sweet cornbread over savory. So I added about 1/4 cup sugar to the mix and topped it off with powdered sugar. Very good.Thanks for the recipe.

I’ve tried several baked corn recipes, but this one is my favorite. I usually add appx. 4 “extra” ounces of muffin mix. I’ve been making it for years and it’s always a big hit!

I’ve tried several baked corn recipes, but this one is my favorite. I usually add appx. 4 “extra” ounces of muffin mix. I’ve been making it for years and it’s always a big hit!

This was really good! I decreased butter by 1/2 and doubled sour cream, and added the water in the canned corn as suggested by others. I used a 14oz honey cornbread mix... I will make again.

Everyone loved it and it's so simple you feel guilty accepting compliments. I added a can of diced chilies (I think I saw this in another recipe) and sprinkled cheese on top for the last 15 min. I had to bake it for a total of 50 min. but it was good to check at 35 min. So moist and flavorful.

I made this for the first time for Thanksgiving and brought it to dinner. It was a hit! I followed the directions and used what the recipe called for. Super easy to make and with the foil lined baking dish clean up was a breeze. I will definitely be making this again.