-
-
My review
Scalloped Corn
Carla A.
"Here's a side dish which our family loves! Originally submitted to ThanksgivingRecipe.com. "
Added to shopping list.
Go to shopping list.
Ingredients
servings 263Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
- Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.
- Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.
You might also like
Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 460577 Ratings
-
-
-
-
-
Most helpful positive review
11/1/2006
We loved this! I was confused about the canned corn, and whether I should drain it or not. I did, and the recipe came out great. Thank you for submitting!
Most helpful critical review
12/26/2005
Nothing special here. It's corn in corn muffin mix and nothing more. I expected a lot more after reading the number of five star reviews.
Most helpful
Most positive
Least positive
Newest
11/1/2006
We loved this! I was confused about the canned corn, and whether I should drain it or not. I did, and the recipe came out great. Thank you for submitting!
4/10/2006
I love this recipe. I use a 16 oz bag of frozen corn instead of canned and add about 1/2 cup milk to make up for the liquid. Also, no sugar, it doesn't need it, there is enough sugar in the corn...
11/23/2006
For a simple recipe, this dish comes out quite well. I've made this "Scalloped Corn" dish two years in a row for Turkey Day to complement my more complicated recipes. It's not a gourmet recipe...
11/9/2006
creamed corn? YUCK! but i've had a can of the stuff in my pantry for over a year. I figured I'd give this recipe a try. Oh boy, is it GOOD!!! Next time I will cut back on the sugar and experimen...
4/12/2000
This is very good and easy to make. I like it better baked in a 8x8 or 9x9 pan for about 50 minutes. Let it set for a few minutes before serving. Delicious.
5/27/2001
First time I tried this I used all the butter specified. It was so delicious, but also so greasy I couldn't eat much. Since then, I've at least halved the amount of butter specified and it taste...
10/31/2007
Myself and my entire family loves this dish! The best part is it is sooo much better than my Mother-In-Law's scalloped corn dish and that's coming from my husband who is rather partial to his m...
11/28/2000
For years, at Thanksgiving I had always made Scalloped Corn using crackers. This year I still wanted to serve Scalloped Corn, but wanted to 'update' the recipe by making it a bit more exciting....
4/13/2006
This is the dish that I get requests for all the time. Whenever we have get-togethers I am always asked to bring this. It is so full of flavor! hint: DO NOT USE FAT FREE SOUR CREAM :)