Wednesday, February 4, 2009

scalloped corn recipe

Mostly, this is for everyone who has eaten this corn casserole and loved it. It shows up every year at Thanksgiving, and it's also good with chili. My sister even made it for our wedding celebration!
Please adapt as you would like, but if you need more than one pan, make two!

Scalloped Corn
1/2 stick butter - melt in glass 8x8 pan
1 small package Jiffy cornbread mix
1 egg
1 can corn - drain about half of the liquid
1 can cream corn
8 oz sour cream
Mix and bake 45-60 min at 325 degrees until golden brown.
It might even take longer than that...
Works well if you make it ahead, keep in fridge, and put in oven as it's preheating to warm it up.

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