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| Scalloped Corn |
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| Category: Vegetables |
Kitchen of: Marjorie Threewits |
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| Ingredients: |
| 2 | | Eggs |
| 1 | cup | Sour Cream |
| 1/2 | cups | Butter, melted |
| 1 | pkg | Corn Muffin Mix |
| 4 | cups | Frozen Corn |
| 1/4 | cups | Sugar |
| 1/2 | tsp | Salt |
| 1 1/2 - 2 | cups | Milk |
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| Instructions: |
| 1. | Beat eggs lightly |
| 2. | Stir in corn, sour cream, butter, sugar and salt. |
| 3. | Fold in muffin mix |
| 4. | Use 1 1/2 - 2 c. milk to make batter a runny consistency |
| 5. | Place in buttered 9 x 13dish |
| 6. | Bake at 350 degrees for 45 - 60 minutes |
| 7. | Done with a knife inserted in the center comes out clean. |
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| Recipe submitted 12/14/2006 |
