Wednesday, April 4, 2012

Scalloped corn

This was served at Christmas in March. Yeah, I said it. We had Christmas in March. We've come to realize that with all the family obligations during the holiday season, we can't find a time for all of our friends to get together and do our annual Christmas this year, we put it in March. I think this is going to become a tradition because it worked out perfectly! By the time we get into January, we are just sick of the huge meals and the bloated feeling that makes you want to sleep all the time after having 7 separate get-togethers (this is a legit number, not an exaggeration) waiting a couple months to make us excited about all that hearty holiday food again was just the ticket!

Michelle requested that Amanda bring her scalloped corn this year. None of us had tried it before, so I'm really glad that it was suggested....this pan was scraped clean (and she made a double batch)!  This is going on my holiday list for 2012 for if you have a file for recipes like that, throw this one in there...

1 can whole corn (undrained)
1 can creamed corn
1 stick margarine (i used light margaine)
8 oz sour cream (i used light SC)
1 egg
1 box jiffy corn muffin mix

Preheat oven to 350 degrees. Melt butter in microwave, beat egg in seperate bowl, combine corn, sour scream, corn muffin mix, then add egg, mix again and then add butter and mix. Spray 9x13 pan with cooking spray and then add the mixture. Cook in oven for 55 minutes. To test if it's done stick tooth pick in the middle and when it comes out clear it's down.

Not the best photo, but I got to the pan after the first wave of eaters went through already...this stuff was phenom though, so don't let my lack of photo prowess deter you! Hop on the scalloped corn train and don't look back...

Thanks for the recipe, Mrs. Loeffelholz!! :)

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1 comment:

  1. I make this exact same recipe during the holidays, too. It is a winner, hands down! Might have to whip some up tonight, just because :)