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Scalloped Corn Recipe

Scalloped Corn

This delicious, creamy baked corn casserole is made with two kinds of canned corn. Corn kernels removed from 2 ears of fresh corn may be used instead of the can of whole kernel corn.

  • 2 eggs, beaten
  • 1 cup (8 oz.) sour cream, regular or light
  • 1/2 cup butter, melted
  • 1 box (8.5 oz.) Jiffy® Corn Bread Mix
  • 1/4 tsp. paprika
  • 1 can (16 oz.) whole kernel corn - drained, or kernels removed from 2 ears fresh corn
  • 1 can (16 oz.) creamed corn
  • cracker crumbs
  • 1 T. butter

Preparation -
In a large bowl, mix the beaten eggs with sour cream and melted butter. Add the corn bread mix and paprika and mix well. Stir in both kinds of corn and mix again. Pour the mixture into a buttered 8" x 11" x 2" baking dish. Sprinkle a thin layer of cracker crumbs over the top. Dot with butter.
Bake in a preheated oven at 350º 1 hour. Makes 6 to 8 servings.


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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.



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