Scalloped Corn Casserole
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.
It starts with what you might think….corn. Both whole corn drained and cream corn.
After mixing the corn together, you will add 2 eggs, sour cream, sweetened condensed milk and melted margarine.
Then add the secret ingredient! You will need 1 package of Jiffy corn muffin mix. Mix this into the corn mixture.
Then pour the mixture into a greased 9″ x 13″ pan and bake at 350 degrees for about 45 minutes.
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
Ingredients
- 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
Instructions
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Pre-heat oven to 350 degrees
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Grease 9" x 13" pan
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Combine corn, eggs, milk, sour cream and melted butter.
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Add muffin mix, combine
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Pour into greased pan
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Bake for 45 minutes or until cooked all the way through
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Remove from oven & sprinkle with cheddar cheese
