Christina Tosi’s Corn Bake

By Christina Tosi

Updated November 25, 2024

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
55 minutes
Prep Time
5 minutes
Cook Time
50 minutes
Rating
5(1,316)
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

  • ½ cup/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

  • 2 eggs, lightly beaten

  • 1 (8-ounce/240-gram) box corn muffin mix

  • 8 ounces/227 grams sour cream

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

32 grams carbs; 88 milligrams cholesterol; 342 calories; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 22 grams fat; 3 grams fiber; 496 milligrams sodium; 6 grams protein; 4 grams sugar

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 2 ½-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
1,316 user ratings
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Comments

SKY

2/3 cup flour 1/2 cup yellow cornmeal 3 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon salt Whisk everything together. Should make equiv. to 1 box of Jiffy found online here: https://www.savoryexperiments.com/copycat-jiffy-cornbread-muffin-mix/ I hope this works & can't wait to try this!

Jill Turner

Needs a bunch of green chilies to make it perfect.

Todd

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

NSH

I make this a lot from a recipe i found online, but I put the stick of butter in the pan and melt it then pour the batter in delicious also you can get away with less butter this way. I might try it this way one time. A word to the wise, you might if you are not canned corn kinda of a person like me, think the straight corn is better frozen, than cannedIt is not. Weirdly it gets too dry. Rejoice and see this as a pantry meal wonder because yogurt, sour cream even buttermilk in a pinch all work.

Caroline Kirkland

Why is sour cream in the ingredients but crossed out in cook mode?

Janice Burton

This is totally delish...try drizzling maple syrup over your serving and it's astounding!

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