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Volume III
July 22, 2011

Weekly Home / Recipe Center

Scalloped Corn

Serves 6


1 (16-ounce) can cream style corn
1 (16-ounce) can whole kernel corn, undrained
8 tablespoons margarine, softened
1 cup lite sour cream
1 package Jiffy corn bread and muffin mix
2 eggs, slightly beaten
1 small onion, chopped
1 tablespoon parsley

Mix together all ingredients and pour into greased 9x13 baking dish. Bake at 350 degrees for 1 hour.

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