Scalloped Corn Casserole

 Scalloped Corn Casserole

Ingredients:

  • 1 pkg Jiffy corn muffin mix 
  • 1 can of creamed corn 
  • 1⁄2 cup melted butter
  • 1 can of whole corn, drained 
  • 8 oz. sour cream
  • 2 eggs 
  • 1 cup grated cheddar cheese
  • 1 can of sweetened condensed milk  
Instructions:

1. Preheat oven to 350 degrees. Grease a 9" x 13" pan.

2. Combine corn, eggs, condensed milk, sour cream, and melted butter.

3. Add the muffin mix and combine.

4. Pour into greased pan.

5. Bake 45 minutes, or until cooked all the way through.

6. Remove from oven and sprinkle with grated cheese.

Note from Joyce: I add the cheese with the other ingredients and add a 4-oz can of diced green chiles. The condensed milk in this version was a good change from how I had been making it.

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