Corn Bake AKA Scalloped Corn

Fran Miller

By
@TchrLdy71

This wonderful easy-to-make dish is perfect for family dinners and can be easily doubled for covered dish events. It came to me via my dear friend, Robin R., who makes this crowd pleaser for holidays & family get-togethers. (Her original recipe uses twice the butter, for you butter lovers! And she actually doubles the recipes & mixes it all up IN her large lasagna dish. Talk about easy clean up!) Corn Bake is sort of like cornbread, but not really... Try it & see!


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Serves:

8-12 servings

Prep:

10 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 stick
butter or margarine, melted
1 can(s)
whole kernel corn, drained
1 can(s)
cream-style corn
2
eggs, beaten before adding
8 oz
sour cream
1 box
jiffy corn muffin mix

Directions Step-By-Step

1
Preheat oven to 350 degrees F. Spray a 13 x 9 pan (or baking dish) with cooking spray.
2
Melt the butter in a microwave-safe mixing bowl, about 30-40 seconds. Add the 2 types of corn, beaten eggs, sour cream, and corn muffin mix. Stir together with a large spoon until well-blended.
3
Pour into the prepared baking dish.
4
Bake for 35-45 minutes, until lightly browned (like cornbread) and set.
5
To double recipe, use a lasagna pan (~14.5 x 10 3/4"). Baking time MAY be affected so check carefully.

About this Recipe

Course/Dish: Vegetables, Side Casseroles
Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tag: Quick & Easy