jiffy scalloped corn
| Measure | Ingredient |
|---|---|
| 32 ounces | Frozen whole kernel corn |
| ½ cup | Butter, melted |
| 1 cup | Sour cream |
| 8 ounces | Box Jiffy cornbread mix |
Place 16 0z throughly thawed corn kernels in a food processor. Add two tablespoons of sugar and puree. Add reserved corn kernels and all other ingredients. Throughly mix until well blended then transfer mixture into a pre-greased casserole dish. Bake at 350 degrees F. for 45/50 minutes or until golden brown. NOTE --
Posted to bbq-digest by Jim Anderson <anderson@...> on Apr 07, 1998
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