Scalloped Corn

Scalloped Corn

339

"Here's a side dish which our family loves! Originally submitted to ThanksgivingRecipe.com. "

Ingredients

{{adjustedServings}} servings 263 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 30.2g
  • 10%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 616 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish.
  2. Mix together corn, sour cream, eggs, melted butter or margarine, and sugar. Mix in muffin mix. Pour into prepared baking dish.
  3. Bake for 35 to 40 minutes, or until a knife inserted midway into pan comes out clean.
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Reviews

339
  1. 422 Ratings

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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!

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...

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...