Scalloped Corn

Serves: 12
Total Calories: 190


2 eggs
1 (12-ounce) can corn whole kernel corn, drained
1 (8 1/2-ounce) can cream style corn
1 cup sour cream (8 oz.) dairy
1/3 cup butter or margarine, melted
1 (4-ounce) can green chili diced, drained
1/4 cup green onion chopped, including some green
1/2 teaspoon salt
1 (8 1/2-ounce) package corn bread and muffin mix


At least 1 1/4 hours or up to 2 hours before serving:

Preheat oven to 350°. Grease a 2-quart casserole. In a large bowl, beat eggs well. Add whole kernel and cream-style corn, sour cream, butter or margarine, green chilies, green onions and salt mix well. Add corn muffin mix and stir just until moistened and well blended. Pour into casserole. Bake for 55 to 60 minutes or until top is set and a knife inserted in center comes out clean. If not serving immediately, cover loosely with foil to retain heat.

Nutritional Facts:

Serves: 12
Total Calories: 190
Calories from Fat: 88

This Scalloped Corn recipe is from the Make And Take Cookbook Cookbook. Download this Cookbook today.

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