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Christina Tosi’s Corn Bake

By Christina Tosi

Updated Nov. 26, 2024

Christina Tosi’s Corn Bake
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
55 minutes
Prep Time
5 minutes
Cook Time
50 minutes
Rating
5(425)
Comments
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A one-bowl wonder (my family’s specialty is no muss, no fuss), corn bake is a celebration of an Ohio farm family’s love of corn, butter and deliciously simple food. Part cornbread, part corn pudding, it is so legendary in my mom’s family that if you shout “Corn bake!” the crowd of matriarchs will echo back in unison “1 box Jiffy! One half tub sour cream! 1 stick butter!…” and so on — knowing the recipe by heart is a rite of passage. There is never a potluck, family get-together and certainly never a Thanksgiving without it. The recipe easily doubles or triples depending on the size of your crowd.

Featured in: We’re Talking Thanksgiving With Martha Stewart, David Chang, Gayle King, Gwyneth Paltrow and More

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Ingredients

Yield:6 to 8 servings
  • ½cup/113 grams unsalted butter, softened, plus more for baking dish
  • 1(14-ounce/418-gram) can creamed corn
  • 1(15-ounce/432-gram) can whole kernel corn, drained
  • 2eggs, lightly beaten
  • 1(8-ounce/240-gram) box corn muffin mix
  • 8ounces/227 grams sour cream
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

342 calories; 22 grams fat; 11 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 32 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 6 grams protein; 496 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. Butter an 8-by-8-inch (or 2½-quart) baking dish.

  2. Step 2

    In a large bowl, combine butter, creamed corn, whole kernel corn, eggs, corn muffin mix and sour cream.

  3. Step 3

    Transfer batter to prepared baking dish and smooth top. Bake until lightly browned, about 40 minutes. To serve, scoop out servings with a large spoon.

Tip
  • To make ahead, bake and let cool to room temperature, then cover and refrigerate for up to 1 week. Reheat at 325 degrees for about 15 minutes.

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Ratings

5 out of 5
425 user ratings
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Comments

Jill Turner

Needs a bunch of green chilies to make it perfect.

Todd

Bob’s Red Mill has a GF cornbread mix I use.

watercupcake

My mother in law added to this recipe a small chopped onion, 1/2 chopped green pepper cooked in butter, 1/4 cup chopped pimento and 3 eggs. Top with grated cheddar in last 15 minutes of baking. Added another note to the pudding making it a bit more savory.

Dale AVERS

I’ve made this twice now. It is so good. Absolute comfort food. Just the right amount of crunch with creamy texture. Love it.

Cameo

This was tasty, and the recipe certainly allows for experimentation. However, the corn and Jiffy mix are fairly sweet, which for me, was a little too jarring against more savory additions (I tried poblano and cheddar). So, if you are going that route, I might recommend adding a pinch of salt as well.

NB

This might be my favorite dish from the NYT

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