The Wooden Spoon’s Country-Style Scalloped Corn Casserole

(always read the recipe twice,  assemble, and prepare your ingredients before you begin to cook)

½ cup butter
2 eggs
1 (16 oz.) whole kernel corn, drained
1 cup sour cream
1 (16 oz.) can creamed corn
1 (9 oz.) box corn muffin mix (I use Jiffy) 

    • Melt the butter
    • Beat the eggs
    • Drain the whole kernel corn
    • Combine the above with the sour cream and the creamed corn
    • Add the corn muffin mix, stir to combine
    • Pour mixture into a greased 9” x 12” x1 ½ ”  baking dish
    • Bake at 375 degrees for 35-40 minutes or until lightly browned

Notes:

  • tsp. means a teaspoon and tbsp. means tablespoon – always use a measuring spoon not a piece of silverware
  • Great vegetable side dish for any meat or fish entree.

If you’d like to be a guest contributor to The Jefferson Chronicle’s Wooden Spoon, please email your recipe clearly noting all ingredients, measurements, and understandable directions to Carol.Punturieri@thejeffersonchronicle.com and type “The Wooden Spoon” in the Subject line.  Be sure to include your name, address, and a telephone number in the event we need to clarify any information

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Carol was born and raised in Brooklyn, New York and moved to Jefferson Township with her husband in 1976. She initially joined the Garden Club of Milton, eventually serving as President. She was a co-founder of the ABC Mothers Group, active in the local PTAs, Girl Scouts, and Cub Scouts. She worked for AIM Newspapers as a reporter and eventually became its Editor. Currently, she is President of the Jefferson Arts Committee and the Recreation Program Coordinator in the Jefferson Township Recreation Department. She can be reached at carol.punturieri@thejeffersonchronicle.com.

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