Recipe
Side Dish
Scalloped Corn 2
Primary Media
Author
Hy-Vee Employee Cookbook
Save Options
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. margarine, melted | ||
| 1 can(s) whole kernel corn | ||
| 2 can(s) cream-style corn | ||
| 1 c. sour cream | ||
| 1 egg | ||
| 1 box(es) Jiffy corn muffin mix |
Directions
- Preheat oven to 350 degrees.
- Combine margarine, whole kernel corn, cream-style corn, sour cream and egg. Fold in corn muffin mix. Transfer to a 9-by-13-inch pan.
- Bake for 1 hour.