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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