Kardea Brown’s Creamed Corn Casserole ​| Delicious Miss Brown | Food Network

Kardea works up this soul food classic using fresh corn cut straight off the cob!
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Kardea Brown shares down-home, Southern dishes from her South Carolina cooking area. The and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to in her grandma's kitchen. Nowadays, she takes generations of family dishes and makes them her own as she cooks for family and friends at her Sea Island home.

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Level: Easy
Overall: 1 hr 10 minutes
Active: 25 minutes
Yield: 8 to 12 portions


Nonstick cooking spray, for the baking meal
8 ears fresh corn, shucked
4 tablespoons unsalted butter
1/4 cup whole milk
1/2 teaspoon kosher salt
1/2 teaspoon newly ground black pepper
One 8.5-ounce bundle cornbread mix, such as Jiffy
One 8-ounce container sour cream
2 large eggs
One 8-ounce block sharp Cheddar, shredded
2 green onions, very finely sliced, optional


Pre-heat the oven to 350 degrees F. Coat a 3-quart baking dish with cooking spray.

Cut the corn kernels from the cobs (about 8 cups) and scrape the cobs to get rid of all the liquid. Melt the butter in a large frying pan over medium heat. Include the corn, milk, salt and pepper. Simmer till the corn is softened and the mix starts to thicken, about 5 minutes. Remove from the heat.

Stir together the cornbread mix, sour cream, eggs and half of the cheese in a bowl. Stir in the creamed corn. Pour the mixture into the prepared dish. Sprinkle with the staying cheese. Bake until the casserole is browned and set, 35 to 40 minutes. Sprinkle with the green onions before serving, if desired.

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Kardea Brown's |Delicious Miss Brown|Food Network

Kardea Brown's Creamed Corn Casserole ​| Delicious Miss Brown | Food Network

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About the Author: Yvette Cook


  1. Ma’am, perfect but add the whole stick/4 oz. of butter, a lot of butter ain’t never hurt anybody, lol

  2. I have been looking for a good corn 🌽 casserole, and I thank you very much for this recipe! Can you use frozen corn?🤔👍🏼

    1. You can use anything you want. But canned corn, I would drain the liquid, imo and you won’t get the crunchy texture from canned corn, VS fresh corn. Hope this helps…;)

  3. You lost me at the corn bread butter mix I live in Australia dammit I wanted to make it. America rules love it

  4. Was that a American 1/2 stick , or a Canadian 1/2 of butter …..because that looked like 1/4 stick to me

  5. This looks good!!! If you don’t like recipe, move along!!!…;) don’t eat it, it’s that simple!!! Technically though, that should be, by eye balling it, 1/4th stick of butter???

  6. I can’t take my eyes off of that delicious looking bundt cake while she was cooking the corn in the beginning

  7. I LOVE KARDEA!!! HER recipes are Fabulous and easy. I was raised on the coast if SC about an hour northofCharleston. I get nostalgic every time I watch a video

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