Jiffy Scalloped Corn Recipe - Cooking Index
Jiffy Scalloped Corn Recipe - Cooking Index
| 32 oz | 909g | Frozen whole kernel corn |
| 1/2 cup | 99g / 3.5oz | Butter - melted |
| 1 cup | 237ml | Sour cream |
| 1 | Jiffy cornbread mix |
Place 16 oz. thoroughly thawed corn kernels in a food processor. Add two tablespoons of sugar and puree. Add reserved corn kernels and all other ingredients. Thoroughly mix until well blended then transfer mixture into a pre-greased casserole dish. Bake at 350F for 45/50 minutes or until golden brown.
Posted to the BBQ List by Jim Anderson <[email protected]> on Apr 07, 1998.
Source:
Judy Howle
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.