Scalloped Corn
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A home-kitchen version of scalloped corn, written step by step so it's easy to follow that's worth the oven time.
Ingredients
- 1 box Jiffy corn muffin mix
- 1 (15 oz.) can cream-style corn
- 1 can whole Niblets corn
- 1 or 2 eggs, beaten
- 8 oz. shredded cheese
- 1 small onion, chopped
- 1/2 celery stalk, chopped
- 1/2 c. green pepper, chopped
- 1 c. milk
- 1 stick oleo
Method
Cook onion, celery and pepper in 2 cups water.
Fold in eggs, muffin mix and cans of corn and some juice.
Bake at 350° for 1 hour or until done in middle and brown and crusty on top.
Pour in greased 9 x 13 x 2-inch pan.
Feeds a crowd.
Good for potluck supper.
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