Scalloped Corn Using Corn Bread Mix Recipe
Trying a new recipe for Thanksgiving. I usually make scalloped corn with crackers but this recipe is for scalloped corn using corn bread mix.
One of my favorite side dishes at a big family meal is Scalloped corn. I was dropping off some pies for the Community Dinner at church yesterday and noticed they were putting corn bread into the scalloped corn they were making. I usually put crackers into mine. This recipe looked worth a try. The ingredients sound yummy all together. So we’re going to give it a try!
1 can creamed corn
1 can whole kernel corn
1 (8 oz) container sour cream
1/2 cup butter
2 tablespoons white sugar
1 package corn muffin mix
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
2. Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.
3. Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.
I looked at a couple of different recipes for this. One of them did say to use the liquid from the corn so that’s what I did on this one so that it wouldn’t be too dry. I used a smaller, deeper casserole dish so it took a bit longer to bake all the way through and it got a little browner on top. So you can adjust accordingly or cover to keep from browning as much.
No matter…it was delicious! So very good. My husband loves corn bread so it was definitely a hit with him. There were 9 of us including the kids and there were barely any leftovers. YUM! I still like the version made with crackers but decided that I would probably like to continue to make both recipes but just switch off depending on what I have on hand or am feeling like making. But definitely a new family favorite! Hope you enjoy the scalloped corn using corn bread mix.