Scalloped Corn
Comments(6)
Today’s recipe is not exactly fine dining. What it is, however, is super easy and very tasty. I know there are some scalloped corn recipes out there that call for fresh corn, and all that, but this is not one of those recipes. This is a typical “open cans and boxes and mix them together” sort of thing. If I’m making this dish, it’s probably for a family gathering (such as last Thanksgiving, when I took these pictures). There are quite a few of us, so I double the recipe and make it in a 9×13 pan. The pictures and descriptions are for the doubled recipe, but if you’re serving a smaller group, you’ll probably want to make just the single recipe, and I’d suggest an 8×8 pan instead.
Creamed corn, margarine, Jiffy corn muffin mix, onion, egg, salt
In a bowl, add 2 cans of creamed corn
2 sticks of margarine
Diced onion
2 eggs
2 cups, 4 tbs of Jiffy cornbread mix
1/2 cup water
and salt to taste.
Mix it all up
and pour into a 13×9 pan.
Bake at 350 degrees for 40 minutes or until browned and cooked through. Mine was a little undercooked in this picture, but I was out of time!
Scalloped Corn
Doubled recipe for a 13×9 pan
2 cans of creamed corn
2 sticks of butter or margarine
2 eggs
Onion, diced
2 cups and 4 Tbs. Jiffy cornbread mix
1/2 cup water
salt to taste
Mix together, and bake at 350 degrees for 40 minutes until browned
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This looks awesome. I bet I could substitute the onions for sausage. I’m gonna try this
That sounds so damn good! Thanks for sharing!
It looks pretty tasty to me too.
I was looking for this recipe, Thanks!!!
I added some cheese and change the white onions for green
Thanks!
Es deliciosa!
wow, I love corn dishes, this one reminds me of the one at the Mexican place we go to. only they decided not to make it anymore. Now I’m have to try this one.
Hosting a Potluck, come by and check it out, you might be interested,your link to Auntie E’s kitchen.
It looks pretty tasty to me too.