Sunday, March 1, 2009

Scalloped Corn

Scalloped Corn
Another Penzeys recipe.

I have served this dish at two separate dinners this week and it is the hit of the party both times. It takes about five minutes to put it together and the raves won't stop for a long time.

16 oz can creamed corn (I can only ever find 15 oz)
8 oz can of Niblets (do not drain)
2 eggs, beaten
1 cup sour cream
1/2 cup melted butter
1/4 cup sugar
1/2 cup flour
1/4 cup cornmeal
2 tablespoon sugar
1 teaspoon baking powder

Preheat oven to 375 degrees. Combine all of the ingredients together. Pour into a greased 9-inch square casserole dish. Bake 40 minutes or until the center no longer jiggles when the dish is shaken.

Serves 9

1 comment:

Liam's Mom said...

This is one of my all time faves!