Granny Sandy's Holiday Baked Corn Recipe

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Granny Sandy's Holiday Baked Corn

Rebecca Hallstrom


This is a recipe that Mama (Granny Sandy) discovered after I was already grown and gone from home. Once she served this, it quickly became a family favorite for Thanksgiving, Christmas or other special family get-togethers. Its a relatively inexpensive dish that can be served as either a vegetable side dish or as an alternative to dinner rolls.

★★★★★ 1 vote
12 - 15
20 Min
45 Min


1 stick
1 medium
onion, diced
1 medium
bell pepper, diced
2 can(s)
cream corn
2 box
cornbread mix (small box, e.g., jiffy)
8 oz
cheddar cheese, shredded
8 oz
sour cream


1Preheat oven to 375 degrees. Grease (or spray) a 9x12 baking pan or casserole dish.
2On the stove top, melt butter in large non-stick skillet over medium heat. Add diced onion and bell pepper; sauté until soft.
3Add cream corn and dry cornbread mix to the skillet and stir well.
4Pour batter into pan and bake for approximately 30 minutes, until edges of cornbread are lightly golden.
5Remove pan from oven, top with shredded cheese, return to oven and bake another 10 minutes, until cheese is bubbly.
6To prevent crumbling, allow cornbread to sit for about 10 minutes before cutting into 3x3 squares. Serve slightly warm with a dollop of sour cream on top of each square.

About this Recipe

Course/Dish: Vegetables, Other Breads
Hashtags: #corn, #cornbread