Scalloped Corn Casserole 1 can whole kernel corn, drained 1 can cream style corn 1 box Jiffy corn muffin mix 1 cup sour cream 1 cup butter or oleo, softened 2 eggs, beaten
Mix all ingredients together, blending well. Pour into a lightly sprayed or greased 9" X 13" pan. Bake @350 for 45-50 minutes or until done when tested with a knife inserted in center. If using a glass dish, reduce heat to 325 degrees. Start checking on it for around 40 minutes as sometimes it cooks rather quickly. (Depends on if using a conventional or convection oven.) I add 1/4-1-2 tsp cayenne pepper as we like it a bit on the spicy side. If you don't have access to the Jiffy mix, just make a small batch of homemade cornbread (should fit into an 8" pan); add remaining ingredients and bake. Note: If your cornbread doesn't have sugar in it, you might want to add 1-2 Tablespoons as the Jiffy corn muffin mix is slightly sweeter than "normal" cornbread. Delma --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
