Scalloped Corn Casserole
- 1 (15 ounce) can cream-style corn
- 1 (15 ounce) can whole kernel corn (with juice)
- 2 eggs, stiffly beaten
- 8 ounces sour cream
- 8 12 ounces Jiffy corn muffin mix (NOTE, if you want to make this vegetarian, use a different muffin mix as many, including Jiffy, cont)
- 12 cup butter or 12 cup margarine, cubed
- Mix all ingredients together and pour into a 9/12 casserole dish.
- Bake at 350 for one hour or until browned on top.
creamstyle, whole kernel corn, eggs, sour cream, corn muffin, butter
Taken from www.food.com/recipe/scalloped-corn-casserole-228083 (may not work)