No Reviews
You must be logged in to post a review.
Scalloped Corn
x
Print Options
Description
Cheesy corn goodness in a side dish. A great dish for potlucks. This is a recipe from an older gentleman at church. Do not over bake! The original version used 1 stick of butter; I cut that back. I recommend the finely shredded cheese for a better final consistency.
Ingredients
- 1 can (15 Oz. Can) Whole Kernel Corn, Drained
- 1 can (15 Oz. Can) Creamed Corn
- 1 cup Sour Cream
- ⅔ cups Onion, Chopped
- 2 whole Eggs, Beaten
- 1 cup Finely Shredded Cheddar Cheese, Divided Use
- 6 Tablespoons Butter, Melted
- 1 box (8 Oz. Size) Jiffy Corn Muffin Mix
Preparation
In a large bowl mix together the corn, creamed corn, sour cream, onion, eggs, 1/2 cup cheese and butter. You can do this in advance but don’t add the muffin mix until you are ready to bake it. When you are ready to bake it, mix in the muffin mix. Pour the mixture into a 9×13 baking dish. Sprinkle the remaining cheese on top. Bake at 350ºF for 30–45 minutes. For my oven, 40 minutes is good.
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 20 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
2 Comments
Leave a Comment
You must be logged in to post a comment.
shirlsaw on 7.28.2012
Sorry Joni both for the confusion and lateness of the correction. The original recipe calls for one stick of butter – I thought that excessive and only use 6 tablespoons.
joni on 5.12.2011
Sounds good, but I’m confused — you have 6 tbs melted butter listed, then later you have 1 stick butter, melted. Do you use that much, or did you just list it twice?