"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Scalloped Corn Casserole Recipe

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This recipe for Scalloped Corn Casserole, by , is from The Snyder/Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori K. Johnson Humphry
Added: Monday, October 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
I can corn (white/yellow or white peaches and cream)-drained-reserve juice
1 can creamed corn
1 small box Jiffy Corn bread mix
2 eggs
12 oz. cheddar cheese-shredded (mild or medium)

Directions:
Directions:
Pre-heat oven to 375. Combine Jiffy mix, eggs, juice from two cans of corn, and mix thoroughly. Add all corn and 3/4 bag of cheese. Put in a 9" round or 9"x9" square casserole dish. Sprinkle remainder of cheese on top. Bake 30 minutes.

Number Of Servings:
Number Of Servings:
4/6

 

 

 

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