Scalloped Corn
This classic recipe is a best-loved vegetable casserole and it often appears on Thanksgiving menus. You can make it with either fresh or frozen corn kernels.
Prep Time:
10 mins
Total Time:
1 hr 40 mins
Servings:
Makes 12 servings.
Ingredients
-
2 cups corn kernels, fresh or frozen
-
1 can (14.75 ounces) creamed corn
-
1 container (8 ounces) French onion sour cream dip
-
1 egg, lightly beaten
-
1 box (8.5 ounces) corn muffin mix
-
1/4 cup (1/2 stick) butter or margarine, melted
-
1 jar (4 ounces) sliced sweet red pimientos, drained and chopped
-
1/4 teaspoon ground red pepper
-
3/4 teaspoon salt
-
1/4 teaspoon black pepper
Directions
1.
Heat oven to 350 degrees F. Coat deep 8-cup casserole with vegetable-oil cooking spray.
2.
Mix together corn kernels, creamed corn, onion sour cream dip, egg, corn muffin mix and butter in large bowl. Fold in pimientos, red pepper, salt and black pepper. Scrape into casserole.
3.
Bake in 350 degree F oven 90 minutes or until set and lightly golden. Serve immediately. Makes 12 servings.
Nutrition information
Calories 206, Total Fat 10 g, Saturated Fat 5 g, Cholesterol 58 mg, Sodium 579 mg, Carbohydrate 26 g, Fiber 2 g, Protein 4 g.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Baked Corn Casserole
Reminiscent of cornbread, this enticing casserole adds the favorite flavor upgrade of corn in another form to any daily dinner.
See RecipeMore Great Recipe Ideas from Family Circle
