A lot of my Thanksgiving memories come from my childhood. Almost every year we drove up to Connecticut to see my grandmother. My aunt Carol and Uncle Mike also lived there with my cousins, so Aunt Carol did all of the cooking. I was a pretty picky eater back then so I didn’t try everything she made. But I do remember all of the food being so good. This Scalloped Corn Casserole is one of those dishes she likes to make for Thanksgiving. I don’t remember eating it back then, but she recently sent it to me so I tried it. I’m so glad I did. It’s so yummy and very easy to make.
Remove from the oven and add grated cheddar cheese to the top for added flavor. This is now ready to serve.
And here is the finished product. It makes the perfect side dish to your Thanksgiving meal. And it’s great re-heated for leftovers. Thanks to my Aunt Carol for this recipe and all of those great Thanksgiving meals. It’s been a long time since we have gotten together for this holiday, I miss you all!
Scalloped Corn Casserole
- 1 package Jiffy Corn muffin mix
- 1 can Cream Corn
- 1 can Whole Corn drained
- 2 eggs
- 1 can Eagle Brand Sweetened Condensed Milk
- 1/2 cup Butter melted
- 8 oz. Sour Cream
- 1 cup Cheddar Cheese grated
Pre-heat oven to 350 degrees
Grease 9" x 13" pan
Combine corn, eggs, milk, sour cream and melted butter.
Add muffin mix, combine
Pour into greased pan
Bake for 45 minutes or until cooked all the way through
Remove from oven & sprinkle with cheddar cheese