Today’s recipe is not exactly fine dining. What it is, however, is super easy and very tasty. I know there are some scalloped corn recipes out there that call for fresh corn, and all that, but this is not one of those recipes. This is a typical “open cans and boxes and mix them together” sort of thing. If I’m making this dish, it’s probably for a family gathering (such as last Thanksgiving, when I took these pictures). There are quite a few of us, so I double the recipe and make it in a 9×13 pan. The pictures and descriptions are for the doubled recipe, but if you’re serving a smaller group, you’ll probably want to make just the single recipe, and I’d suggest an 8×8 pan instead.
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Creamed corn, margarine, Jiffy corn muffin mix, onion, egg, salt
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In a bowl, add 2 cans of creamed corn
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2 sticks of margarine
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Diced onion
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2 eggs
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2 cups, 4 tbs of Jiffy cornbread mix
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1/2 cup water
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and salt to taste.
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Mix it all up
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and pour into a 13×9 pan.
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Bake at 350 degrees for 40 minutes or until browned and cooked through. Mine was a little undercooked in this picture, but I was out of time!
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Scalloped Corn
Doubled recipe for a 13×9 pan
2 cans of creamed corn
2 sticks of butter or margarine
2 eggs
Onion, diced
2 cups and 4 Tbs. Jiffy cornbread mix
1/2 cup water
salt to taste
Mix together, and bake at 350 degrees for 40 minutes until browned
