Over the years, this has been a holiday favorite that was always guaranteed to please! Aunt Ann’s famous Scalloped Corn Casserole.
Ingredients:
Casserole:
2 – 15.25 ounce cans of sweet corn drained
1 – 14.75 can of cream style sweet corn
2 eggs
1 cup sour cream
Topping:
1/2 cups milk melted butter or margarine
1 small package Jiffy Corn Muffin Mix
Directions:
Mix the casserole ingredients together and place in lightly greased flat pie plate or square pan. When I make a single recipe, I use an 8×8 baking dish, or my favorite pie plate. When I need to double the recipe, it works best to use a 9 x 13 oblong pan.
Then mix together the topping ingredients and sprinkle over the top, pat down. Bake in a preheated 350 degree oven for 45 to 60 minutes. Enjoy!
