Monday, February 20, 2012

Scalloped Corn

Scalloped Corn
2-15 oz. cans corn, drained

1-15 oz. can creamed corn
1 Tbsp dried minced onion
2 eggs
1/4 cup butter, melted
1 cup light sour cream
1 box Jiffy cornbread mix
salt and pepper, to taste
1/8 tsp. cayenne pepper

Pre-heat oven to 350 degrees. In a large mixing bowl, combine all ingredients and stir together. Pour into an 8×8 or 9×9 dish and bake for 45-50 minutes or until the center is set and a knife instered in the middle comes out nearly clean.

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