COUNTRY-STYLE SCALLOPED CORN

1/2 C unsalted butter (1 stick), melted

2 eggs, beaten

1  15.25 ounce can whole kernel corn, drained

1 C sour cream

1  14.75 ounce can cream styled corn

1  8.5 ounce box corn muffin mix

1/4 C shredded sharp cheddar cheese

Preheat oven to 375 degrees.  Grease 7 by 11 inch baking dish or equivalent.  Melt butter and beat eggs.  Drain the whole-kernel corn.  Combine all the ingredients together, add the muffin mix last and blend with a large spoon.  Pour mixture into a greased baking dish.  Bake at 375 degrees for 40 to 45 minutes or until light golden brown.  Serves 10 as a side.

Can be prepared ahead and frozen!

About Mary Moccia

Mother, wife, sister, friend, but most of all Gram! Love learning the craft of cooking and food preparation and expanding my knowledge by using my palate and creativity!
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