Recipes to Use Cream Corn

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Recipes to Use Cream Corn

I am desperate to find ways to use cream-style canned corn. I found a good sale, but there must be a way to use creamed corn besides “open can, heat and serve.” I have tried it in pancake batter and that works well, but now what else? I would sure appreciate any ideas.

Keep Your Angel On Your Shoulder,
As Always, Linda C.

Here are a few recipes you can make using cream-style corn:

Corn Bake

1 (15 oz.) can cream style corn
1 (10 oz.) can whole kernel corn
3 eggs, beaten
1 (8 oz.) box corn muffin mix
1/2 cup margarine
1 green onion, chopped
1/4-1/2 cup green pepper, chopped
1 cup sour cream
Cheese, grated

Mix the first 4 ingredients. Saute onion and pepper in margarine. Add to corn mixture. Salt and pepper to taste. Pour into a 2 quart casserole dish, spread with sour cream and sprinkle with cheese. Bake at 350° about 1 hour, until center is set.


Corn Casserole

1 cup cream style corn
2 eggs, beaten
1/2 cup milk
1/4 cup green pepper, chopped
1 cup ham, chopped
Salt and pepper

Stir everything together and bake at 350° until firm.

Corn Pudding

You can top this corn pudding dish with maple syrup and a dollop of whipped cream and serve as a dessert or even for breakfast.

1 pkg. real egg custard (can be found at your grocery store by the pudding)
1 cup milk
1 can creamed corn
1 Tbsp. butter, cut into dots

Mix custard and milk. Stir in corn and butter. Bake in 1 quart casserole dish for 1 hour.


photo by: dyanna


  1. Anonymous says

    If you are cornbread eaters, add a can of creamed styled corn and cut back a little of the other liquids.

  2. Anonymous says

    I have some soup recipes that call for creamed corn. I would think you could add it to potato soup, any cream based soup.

  3. Anonymous says

    Prepare the corn bake recipe but leave out the onion, pepper and cheese. Reduce the eggs to only two. Bake. Serve topped with a pat of butter and drizzled with honey.

  4. Tracy says

    Add it to mac and cheese with some ground beef and onions and peppers…. mexican mac and cheese!

  5. janet koelle says

    My Dad used to make us corn fritters for dinner as a treat once in a while, I know he used creamed corn in them..but I can’t remember the recipe ..anybody have a good one? thanx!

  6. Grizzly Bear Mom says

    My mom made corn fritters with regular pancake batter and a leftover corn, not creamed. Delicious! Maybe dad did the same without using eggs and milk?

  7. says

    i can across this looking for a recipe for a chicken pot pie using a can of cream corn. i hate using cream of whatever soup and was looking for an alternative. well i defiantly got other ideas on what to do with corn.

  8. Anthony Martin says

    I use it for scalloped corn. Corn, crushed crackers or stale bread crumbs run through my food processor, an egg or two, creme fraiche (if I have it) and some of those fried onions like on green bean casserole. You can even bake hot dog chunks into it to serve it as an entree instead of as a side dish.

  9. Betty from Philly says

    This is my most guilty pleasure recipe. I do leave out the pepper and usually add a little more sugar. I make this whenever I need to treat myself a little.

    1 can creamed corn
    1 egg
    3/4 cup Self rising Flour
    Salt and pepper
    Oil or fat for frying
    1-2 tablespoons sugar

    Combine corn and egg in a bowl. Sift in flour and beat until smooth.
    Season with salt and pepper. Heat sufficient oil or fat in a frying pan to cover base.
    Drop in batter from a tablespoon and cook until golden-brown on both sides.
    Drain on absorbent paper.
    Great hot or cold; usually I make these about the size of silver dollar pancakes.

  10. says

    We use creamed corn in a soup can recipe which calls for black beans(drained and rinsed but every other can is poured in not drained), pinto beans,creamed corn, garbanzo beans,black olives,green chilies and a taco seasoning packet in crockpot. Set on high for 3 hours. Serve with tortilla chips, cheese,sour cream and green onions.

  11. Joyce says

    I use this recipe for the best and easiest corn pudding.
    When I take it to church, at least 2 or 3 people want
    the recipe. My hair dresser’s Mom took it and told every
    one that it was her recipe. Her daughter told me this and
    had a great laugh. I used to work with this lady years ago
    and we were great friends.

    1 can whole corn (drained)
    1 can creamed corn
    2 large eggs
    1 can of Eagle Brand sweetened condensed milk

    Mix all together well and pour into a greased or sprayed
    casserole dish and bake at 350 degrees until just a little
    shaky in the center. It is so easy and always comes out
    just right and is really delicious. ENJOY!


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