BEST CORN CASSEROLE THREE RECIPES FROM MOM

SCALLOPED CORN

From Billie Reid

 

1 cup whole kernel corn, drained              

1 cup cream corn                                        

1 8 oz. sour cream                                         

1 box Jiffy corn muffin mix, dry

1 chopped green pepper

2 eggs, beaten

1 stick butter, melted and cooled

1 chopped onion

Mix all ingredients together.  Bake @ 350  for 40 - 60  minutes in a   1 1/2  qt. greased casserole.


Second recipe, a little different from the first:

SCALLOPED CORN

From Billie Reid

1  1-lb. can creamed style corn

1 cup milk

1 well-beaten egg

1 cup cracker crumbs

1/4 cup minced onion

3 T. chopped pimento

3/4 t. salt

1/2 cup buttered cracker crumbs

Heat corn and milk. Gradually stir in egg.  Add next four ingredients and a dash of pepper.

Pour into greased baking dish. Sprinkle with buttered crumbs and bake at 350 for 20 minutes.

MOM'S CORN CASSEROLE*

From Billie Reid

 2 eggs
 1 (16 oz.) can whole kernel corn (do not drain)
 2 (16 oz.) cans cream corn
 1 stick butter, melted
 1 cup sour cream
 1 (8 1/2 oz.) pkg. corn muffin mix

Beat eggs in a large bowl, then add all other ingredients.  Bake in a well
greased  9x13" pan for 1 hour at 350 degrees.

*not from her mom, just the title of the casserole