Jiffy scalloped corn

Yield: 4 Servings

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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