"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

MT Berg's Scalloped Corn Casserole Recipe

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This recipe for MT Berg's Scalloped Corn Casserole, by , is from The Sgambati Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Liz Therrien
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1-15 oz can whole kernel corn, drained
1-15 oz can cream-style corn
1 Jiffy cornbread mix
1/2 c butter, melted
2 eggs, beaten
1/2 t nutmeg
2 T brown sugar
salt & pepper to taste

Directions:
Directions:
Mix all ingredients together. Place in casserole and bake at 350 for 45-55 minutes, or until toothpick is clean when touched to the center.

Personal Notes:
Personal Notes:
Note - the size of the cans of corn may be 15oz or 15.5 oz. It depends on the brand you purchase.

 

 

 

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