Escalloped Corn With Jiffy Mix

• 1 can whole kernel corn
• 1 can cream-style corn
• 2 eggs, beaten
• 1 stick margarine, cut up
• 1 c. light sour cream
• 4 Tbsp. chopped onion
• 1 box Jiffy corn muffin mix
• 6 Tbsp. butter
• 2 Tbsp. sugar
• 2 tsp. salt
• 1 1/2 c. boiling water
• 2 pkg. dry yeast (1 Tbsp.)
• 1/2 c. warm water
• 4 eggs
• 6 1/2 to 7 1/2 c. unbleached flour
• 1 Tbsp. water
• poppy seed

1. Combine butter, sugar and salt with boiling water.
2. Stir well and cool to lukewarm.
3. Dissolve yeast in warm water and let set until foamy.
4. Separate 1 egg, reserving yolk.
5. Add egg white and 3 remaining eggs and yeast to butter and water mixture. Gradually stir in 4 cups of flour and blend well.
6. Add remaining flour gradually to form a soft dough.
7. Cover and let rest 10 minutes.
8. Knead about 5 minutes.
9. Let rise in covered, greased bowl.
10. Punch down.
11. Divide dough into 2 or 3 parts.
12. Divide each part into 3 equal portions and roll each into a rope 12 to 15 inches long.
13. Braid these 3 ropes; tuck ends under.
14. Repeat with all the portions.

whole kernel corn, creamstyle corn, eggs, margarine, light sour cream, onion, corn muffin, butter, sugar, salt, boiling water, yeast, warm water, eggs, flour, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=671224 (may not work)