This recipe comes from my Grandma Ruth Bolger's recipe box. Now, I prefer my corn on a cob, fresh off the Iowa farm. However, that's not always possible when you live in Texas!
This is a photo of my Grandma Ruth Bolger and her siblings. From right to left: Mae, Wesley, Bill, Ruth, and Dorothy.
Country Style Scalloped Corn
Ingredients
½ C. melted butter
2 eggs, beaten
1 16oz can whole kernel corn, drained
1 C. sour cream
1 16oz can cream-style corn
1 9oz box corn muffin mix
Instructions
Melt butter and beat eggs. Drain the whole kernel corn. Combine all the ingredients together, adding the muffin mix last. Pour mixture into a greased 7x11 inch baking dish. Bake at 375° for 35-40 minutes or until lightly browned. Serves 10
Melt butter and beat eggs. Drain the whole kernel corn. Combine all the ingredients together, adding the muffin mix last. Pour mixture into a greased 7x11 inch baking dish. Bake at 375° for 35-40 minutes or until lightly browned. Serves 10
Recipe Credit: Grandma Ruth Bolger
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