Scalloped Corn
Recipe from Family Circle

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.

Scalloped Corn

by 4  people

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  • 2   cups 
    corn kernels, fresh or frozen
  • 1  14 3/4 ounce can 
    creamed corn
  • 1  8  ounce container 
    French onion sour cream dip
  • 1   
    egg, lightly beaten
  • 1  8 1/2 ounce box 
    corn muffin mix
  • 1/4  cup 
    (1/2 stick) butter or margarine, melted
  • 1  4  ounce jar 
    sliced sweet red pimientos, drained and chopped
  • 1/4  teaspoon 
    ground red pepper
  • 3/4  teaspoon 
  • 1/4  teaspoon 
    black pepper
Heat oven to 350 degrees F. Coat deep 8-cup casserole with vegetable-oil cooking spray.
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.
Bake in 350 degree F oven 90 minutes or until set and lightly golden. Serve immediately. Makes 12 servings.
Nutrition information
Per Serving: cal. (kcal) 206, Fat, total (g) 10, chol. (mg) 58, sat. fat (g) 5, carb. (g) 26, fiber (g) 2, pro. (g) 4, sodium (mg) 579, Percent Daily Values are based on a 2,000 calorie diet
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