Scalloped Corn, or Corn Casserole

ByMrs. Katie

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Scalloped Corn

My grandmother, Velva M. Morgan
Print Recipe
Ingredients Method Notes

Ingredients
  

  • 1 can whole kernel corn undrained
  • 1 can cream style corn
  • ½ c. butter melted
  • 2 eggs slightly beaten
  • 1 c. sour cream
  • 1 8 ½ oz pkg corn muffin mix (such as Jiffy)

Method
 

  1. Mix all ingredients thoroughly.
  2. Pour into greased casserole dish.
  3. Bake at 350° for 40 minutes.

Notes

This will puff up and be crusty on top.

Mrs. Katie of Heritage Ways educates and encourages Diligent Homemakers by sharing her family’s homemaking and homesteading traditions and knowledge. A mother of six and Grandmarmee to a growing number of blessings, her favorite thing to do is cook for a table full of hungry folks. Find Mrs. Katie teaching at homemaking and homesteading events. She’ll be the one wearing an apron and counting her blessings.

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