Scalloped Corn Casserole

2 eggs
1 - 14 oz can creamed corn
1 - 14 oz can whole kernel corn - DO NOT DRAIN
1 cup sour cream
1 - 8 oz pkg Jiffy corn muffin mix
1/2 cup (1 stick) butter, melted
1 cup shredded cheddar cheese

Preheat oven to 350 F.
Spray a casserole dish with non stick spray or grease with butter.
In a mixing bowl, beat eggs slightly.
Add sour cream, corn and melted butter. Mix.
Fold in muffin mix.
Pour in casserole dish.
Sprinkle cheese on top (or optionally mix cheese in with everything else).
Bake 45-60 minutes until set in the middle.
 

Last edited:
That recipe is also good if you spice it up a little with a small can of green chilis or a can of seasoned corn.

1605652329247.jpeg
32ca907b-4cf7-454f-8f87-8c45c3a724dc_1.b0b7a6e2ac8ecfeacd653adcbf28221e.jpeg
 

That recipe looks good. It may seem strange but I can’t buy Corn Muffin Mixes in Canada. It was one of the unique items on my list back in the days when we could go to the US.
 
My cousin liked the scalloped corn and I know he wouldn't say so just to be nice. The real give away was when he want back for seconds and half filled his plate with it. I did make a modification in the posted recipe - instead of topping with the shredded cheese, I mixed the cheese in with everything else, then made a topping with a cup of breadcrumbs, 3 Tbsp, melted butter and 3 Tbsp. grated Parmesan cheese. Blend together and spread this on top of the baked cassreole and put back in the oven and bake 15 more minutes.
 


Back
Top