Side Dishes:
Yummy Scalloped Corn
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1 stick butter, melted
2 eggs, beaten
2 cans (16 ounces each) cream-style corn or 1 can whole kernal corn, drained
1 small onion, chopped
1 teaspoon dry parsley
8 ounces sour cream
1 teaspoon paprika
1 box Jiffy corn muffin mix
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Melt butter, add beaten eggs. Stir in corn and other ingredients, adding the muffin mix last. Pour into greased 2-1/2 quart baking dish. Bake for one hour at 350 degrees, or until lightly browned.
Anita Westcott
Geneseo
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