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    • #264015


      You’ll Need:

      1 (15 1/2 oz) can whole kernel corn, drained
      1 (14 3/4 oz) can cream-style corn
      1 (8 oz) pkg Jiffy Corn Muffin Mix
      1 cup sour cream
      1/2 cup butter, melted

      ( I Omit the eggs as listed in the image, but you can add them if you want! It makes it a little fluffier)

      In large bowl, stir together 2 cans corn, muffin mix, sour cream & butter. Pour into greased casserole. Bake @ 350 for 45-60 minutes, or until golden brown.

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    • #593276

      I use a sleeve of soda crackers instead of cornbread mix, crushed and crumbled, skip the sour cream, and a generous dose of black pepper to make ‘scalloped corn’ by my stepmom’s recipe.

      b101 scalloped corn casserole
      Scalloped Corn Casserole
      1 sleeve saltines (aka soda crackers), crushed and crumbled
      1 (15 1/2 oz) can whole kernel corn, drained
      1 (14 3/4 oz) can cream-style corn
      1/2 cup butter, melted
      2 large eggs
      1/2 tsp black pepper
      1/4 tsp paprika

      Preheat oven to 350 degrees F (175 degrees C). Butter a medium casserole dish.

      In a medium sized mixing bowl, combine the corn, eggs, 1/4 cup of the melted butter and 1/2 of the cracker crumbs. Pour mixture in into the prepared dish.

      In a small bowl, mix the remaining melted butter, cracker crumbs, paprika and pepper. Sprinkle crumb topping over the casserole.

      Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until topping browns slightly and corn is bubbly around the edges.

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