Saturday, July 16, 2011

Recipe Snapshot: Stuffed Corn Bake

This recipe is part of my review for Gooseberry Patch's 101 Hearty Recipes. It's from the Speedy and Satisfying section of the cookbook and was submitted by Laurel Perry from Loganville, GA. I've actually been looking for a corn recipe that didn't involve a corn bread mix. This recipe was perfect for my family. My husband loves any dish that involves a box of stuffing. I love a recipe that has simple ingredients and comes together quickly. This recipe fit the bill on both counts. I suggest adding some chopped cooked chicken to the dish to turn it from a side dish to a main dish.

Stuffed Corn Bake

14-3/4 oz. can creamed corn
15-1/4 oz. can corn, drained
1/2 c. butter, melted
6-oz. pkg. chicken-flavored stuffing mix
1/2 c. water
1/2 tsp. garlic powder
1/2 tsp. pepper

In a bowl, combine all ingredients and stir until mixed well. Spoon into a greased 2-quart casserole dish. Bake, uncovered, at 350 degrees for 30 minutes. Serves 4 to 6.


  1. Oh wow, I'm so glad you posted this recipe--thank you! I've also been looking for a corn bake recipe not involve corn bread mix (while I like those, sometimes they are too heavy), and this one looks perfect, I will multiply the ingredients and serve it for one of my church's Wed night dinners this fall!

  2. sounds great!!!!!!!!!!! can't wait to try it

  3. This sounds great! Will make this at our next church potluck.

  4. This looks great! I will make this at our next church potluck..

  5. LOL I've been making this ever since I hosted my first Thanksgiving Dinner! =) I just always called it Leftover Hash! LOL I use any meat that's left, plus the gravy, mashed potatoes, stuffing, and corn. Toss in a dish and heat through at about 350 for about 30 minutes. "Stuffed Corn Bake" sounds much tastier than "Leftover Hash" I'm gonna have to change the name! LOL


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